Short Rib Grilled Cheese is the perfect combination of tender, juicy beef and melty, gooey cheese all sandwiched between crispy, buttery toasted bread. The rich, savory flavor of the short ribs adds a delightful twist to the classic grilled cheese that everyone loves.
I love making this when I want to treat myself to something comforting but a little special. The best part is how the short rib’s deep flavor balances with the creamy cheese, making every bite satisfying. I usually use sharp cheddar or fontina, but feel free to try your favorite cheese—it all works well!
My favorite way to enjoy this is with a simple side salad or some pickles to cut through the richness. It’s great for lunch, dinner, or even a cozy weekend snack. This grilled cheese always feels like a little celebration on a plate, especially on chilly days when you want something warm and filling.
Key Ingredients & Substitutions
Beef Short Ribs: This cut gives deep, rich flavor and tenderness after slow braising. If short ribs aren’t available, try chuck roast or brisket for a similar melt-in-your-mouth texture.
Cheese: Sharp white cheddar, fontina, or mozzarella offer great melting and flavor. For a sharper bite, try gruyere or provolone. Vegan cheese can be used for dairy-free versions, though melting might vary.
Bread: Rustic or sourdough bread is perfect for its sturdy texture and ability to hold all the fillings. If you want lighter bread, a sturdy sandwich rye or baguette works too.
Herbs and Sauce: Fresh thyme adds an earthy note, and Worcestershire plus soy sauce boost umami. If you prefer, you can swap soy sauce with tamari for a gluten-free option.
How Do You Get Perfectly Tender Short Ribs for Your Sandwich?
Slow cooking the short ribs is key to tender meat that shreds easily. Here’s how I do it:
- Season ribs well, then brown them on all sides in a hot pan. This caramelizes flavor.
- Remove ribs, sauté onion and garlic until soft to build a flavorful base.
- Add ribs back with broth, soy, Worcestershire, and fresh thyme.
- Simmer gently on low heat or bake covered at 325°F (160°C) for 2 to 2.5 hours. Avoid boiling – slow heat breaks down tough fibers best.
- Once done, let meat cool slightly, then shred with forks. Keep warm until assembling sandwiches.
This slow braise is worth the wait and makes a huge difference in your grilled cheese flavor and texture!
Equipment You’ll Need
- Heavy skillet or Dutch oven – perfect for browning short ribs and slow braising in one pot.
- Two forks – essential for shredding the tender short rib meat easily.
- Nonstick or cast-iron skillet – helps get the grilled cheese bread crispy and golden without sticking.
- Spatula – for flipping sandwiches gently without breaking them apart.
Flavor Variations & Add-Ins
- Swap short ribs for pulled pork or braised brisket if you want a different type of slow-cooked meat that melts in your mouth.
- Try mixing gruyere or smoked gouda with your cheese for a nutty or smoky twist that pairs well with rich beef.
- Add caramelized onions or sautéed mushrooms for extra sweetness and texture.
- Season the meat with a pinch of chili flakes or smoked paprika for a subtle spicy kick.
How to Make Short Rib Grilled Cheese
Ingredients You’ll Need:
- 1 lb beef short ribs
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves (plus extra for garnish)
- 8 slices rustic bread (sourdough recommended)
- 8 oz cheese (sharp white cheddar, fontina, or mozzarella), sliced or shredded
- 4 tbsp unsalted butter, softened
Time Needed
This recipe takes about 15-20 minutes to prep and brown the meat and vegetables, then about 2 to 2.5 hours of slow cooking the short ribs until tender. After that, you’ll spend around 10 minutes shredding the meat and making the grilled cheese sandwiches. Overall, plan for about 2.5 to 3 hours — mostly unattended braising time, with just a little active cooking and assembly.
Step-by-Step Instructions:
1. Brown the Short Ribs
Season the short ribs with salt and pepper. Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Brown the meat on all sides for about 3-4 minutes per side. This seals in flavor and builds a rich base for the sandwich filling.
2. Add Onion, Garlic, and Braising Liquid
Remove the ribs briefly. Add diced onion and minced garlic to the pot and cook until soft and fragrant, about 3-4 minutes. Return the ribs to the pot, then pour in the beef broth, soy sauce, Worcestershire sauce, and sprinkle the fresh thyme leaves over everything. Bring this to a gentle simmer.
3. Braise the Ribs
Cover the pot and either reduce the heat to low and gently simmer or place the covered pot in a 325°F (160°C) oven. Cook for 2 to 2.5 hours, until the meat is tender and falls apart easily.
4. Shred the Meat
Remove the ribs from the braising liquid and let them cool just enough to handle. Then use two forks to shred the meat apart. Keep the shredded meat warm for assembling your sandwiches.
5. Assemble the Sandwiches
Butter one side of each slice of bread. On the unbuttered side, layer slices of cheese, then plenty of shredded short rib meat, and add more cheese on top. Close the sandwich with another slice of bread, butter side out.
6. Grill the Sandwiches
Heat a skillet over medium heat. Place the sandwiches in the skillet and cook for 3-5 minutes on each side, pressing lightly with a spatula, until the bread is golden and crispy and the cheese has melted completely.
7. Serve and Enjoy
Cut each grilled cheese sandwich in half and garnish with fresh thyme sprigs. Serve immediately while warm and melty, perhaps alongside a crisp salad or pickles to balance the richness.
Can I Use Pre-Cooked or Store-Bought Short Rib Meat?
Absolutely! If you have leftover braised short ribs or store-bought shredded beef, simply warm it up before assembling the sandwich. This saves time and still gives great flavor.
What Cheese Works Best for Melting?
Sharp cheddar, fontina, and mozzarella all melt beautifully and complement the rich beef. For a different twist, try gruyere or smoked gouda for extra flavor depth.
How Should I Store Leftovers?
Keep any leftover sandwiches in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to keep the bread crispy and the cheese melted.
Can I Make the Short Ribs Ahead of Time?
Yes, braise the short ribs a day ahead and refrigerate them. Reheat and shred just before making the sandwiches — this makes assembly quick and easy the next day.
