What type of beer works best for braising the short ribs?

Choose a dark, robust beer like a stout or porter. These beers have rich flavors that go well with beef. They also help tenderize the meat during slow cooking. A craft beer with malty notes can add depth to the braising liquid.

Can I make this recipe ahead of time?

Yes, you can! Braised short ribs can be stored in the fridge for 3-4 days. This lets the flavors meld together. Just reheat the ribs before making the grilled cheese for the best taste.

What are the best cheese options for this grilled cheese?

Use a mix of cheeses for the best flavor. Sharp cheddar adds a tangy taste, while creamy Gruyère brings a nutty quality. Fontina is also great, melting well and complementing the short ribs.

How long does it take to braise the short ribs?

Braising short ribs takes 3-4 hours at 325°F. This slow cooking makes the meat tender and easy to shred. It's perfect for a grilled cheese sandwich.

Can I make this recipe gluten-free?

Yes, it's possible! Use gluten-free bread and choose gluten-free beer. Many breweries now offer gluten-free options that work well in this recipe.

What are some good side dishes to serve with this grilled cheese?

Pair it with a crisp arugula salad or pickled vegetables. A tangy coleslaw or roasted Brussels sprouts also balance the sandwich's richness.

Can I use a different cut of meat if short ribs are unavailable?

Chuck roast or beef brisket are good substitutes. They have good marbling and become tender when braised. Choose a cut with enough fat to stay moist during cooking.

What's the best way to get a crispy exterior on the grilled cheese?

Use room temperature butter and cook on medium-low heat. This method ensures even crisping and melting. A cast-iron skillet is best for achieving a golden-brown exterior.

Beer Braised Short Rib Grilled Cheese: 5 Amazing Steps

Description

A gourmet twist on classic grilled cheese featuring tender beer-braised short ribs with sharp cheddar and caramelized onions on crispy sourdough bread. This elevated comfort food combines rich flavors and textures for an unforgettable dining experience that transforms a simple meal into something truly special.

Ingredients

Scale

2 lbs bone-in short ribs

12 oz amber ale, brown ale, or dark lager

8 slices sourdough bread

4 tablespoons unsalted butter, room temperature

8 oz sharp cheddar cheese, sliced thick

1 large yellow onion, thinly sliced

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

2 tablespoons olive oil

2 tablespoons brown sugar (for caramelizing onions)

1/4 cup beef stock (optional, for deglazing)

Cook Mode Prevent your screen from going dark

Instructions

1. Season short ribs generously with kosher salt and fresh ground black pepper on all sides

2. Heat olive oil in a heavy Dutch oven over medium-high heat until shimmering

3. Sear short ribs for 2-3 minutes per side until deeply browned and caramelized

4. Add beer to Dutch oven, scraping up any browned bits from the bottom

5. Bring to a gentle simmer, cover tightly, and transfer to preheated 325°F oven

6. Braise for 3-4 hours until meat is fork-tender and falling off the bone

7. Remove ribs from braising liquid and let cool slightly, then shred meat into bite-sized pieces

8. In a large skillet, caramelize sliced onions with brown sugar over medium-low heat for 25-30 minutes until golden

9. Butter one side of each sourdough slice with room temperature butter

10. Place 4 bread slices butter-side down in a cast-iron skillet or heavy pan

11. Layer each slice with sharp cheddar cheese, shredded short ribs, and caramelized onions

12. Top with remaining bread slices, butter-side up, pressing gently to adhere

13. Cook over medium-low heat for 3-4 minutes until bottom is golden brown and crispy

14. Flip carefully using a wide spatula and cook 2-3 minutes more until cheese is fully melted

15. Remove from heat and let rest for 1 minute before slicing diagonally with a sharp knife

Notes

For best results, braise the short ribs a day ahead to allow flavors to develop and meat to cool for easier handling. The braised meat can be stored in the refrigerator for up to 4 days.

Choose a robust beer like amber ale, brown ale, or porter for deeper flavor in the braising liquid. Avoid overly hoppy beers as they can become bitter during long cooking.

Use room temperature butter for even browning and spreading. Cold butter will tear the bread.

A cast-iron skillet provides the best heat distribution for achieving a perfectly crispy exterior while ensuring the cheese melts completely.

Don’t rush the cooking process – medium-low heat is essential for proper cheese melting without burning the bread.

Save the braising liquid to make a rich gravy or use as a base for French onion soup.

Prep Time: PT30M
Cook Time: PT4H
Category: Main Dish
Method: Braising, Grilling
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 750
Sugar: 8g
Sodium: 1200mg
Fat: 45g
Saturated Fat: 22g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 48g
Cholesterol: 120mg