New This Month

Grilled Cheese with Pulled Short Ribs

7

This mouthwatering recipe for grilled cheese with pulled short ribs and pickled red onions comes courtesy of chef Govind Armstrong's cookbook, "Small Bites, Big Nights."

  • Servings: 8

Source: The Martha Stewart Show, Episode 2137

Ingredients

  • 2 tablespoons, plus 1 teaspoon grapeseed or canola oil
  • 2 pounds boneless beef short ribs
  • Coarse salt and freshly ground pepper
  • 1/2 carrot, chopped
  • 1/2 rib of celery, chopped
  • 1/2 onion, chopped
  • 6 medium cloves garlic, crushed
  • 1 cup red wine, such as Cabernet Sauvignon
  • Sachet
  • 3 cups homemade or store-bought low-sodium canned beef broth
  • One 2-pound loaf sourdough bread, cut into 16 slices
  • 12 ounces fontina or Bel Paese cheese, thinly sliced
  • 2 tablespoons, plus 2 teaspoons Govind Armstrong's Pickled Red Onions
  • 4 teaspoons unsalted butter, room temperature

Directions

  1. Preheat oven to 325 degrees.

  2. Heat 1 tablespoon oil in a large ovenproof saucepan with a lid over medium-high heat. Season short ribs with salt and pepper and add to pan. Sear ribs on both sides until caramelized, about 5 minutes. Remove ribs from pan; set aside.

  3. Add carrot and celery to pan and cook 5 minutes. Add onion and garlic and cook, stirring, until caramelized, about 5 minutes more. Return short ribs to the pan and add wine and sachet. Cook until the wine is almost evaporated, stirring occasionally, about 6 minutes.

  4. Add the beef broth and bring the mixture to a boil. Cover and transfer saucepan to oven; cook, stirring occasionally, for 2 hours.

  5. Uncover and continue cooking the short ribs for 1 hour, basting ribs every 15 minutes with the cooking liquid. Cook 1 hour more, for a total of 4 hours cooking time.

  6. Remove short ribs from oven and let cool in their liquid, 30 minutes. Transfer ribs to a plate, and with two forks, slightly shred following the natural grain of the meat; set aside.

  7. Raise oven temperature to 350 degrees.

  8. Top 8 slices of bread with about 1 1/2 ounces of cheese each. Add 1 teaspoon of pickled onion. Top with 1/4 cup pulled short ribs and a second layer of cheese. Top with remaining slices of bread to form 8 sandwiches. Brush both sides of each sandwich with 1/2 teaspoon butter.

  9. In a cast-iron skillet, heat 1 teaspoon oil over medium-high heat. Working in batches, add sandwiches to skillet, and immediately turn so that all the oil is absorbed. Weight down sandwiches with a small ovenproof skillet; cook for 1 minute. Turn sandwiches, return weight, and transfer to oven. Cook 2 minutes, remove weight, turn sandwich, and continue cooking 1 minute. Remove from oven, and slice sandwich on the diagonal. Repeat process with remaining sandwiches.

Reviews Add a comment

  • Rendar
    29 JUN, 2015
    Don't waste your time. Took forever, should have made it in a crock pot. After cooking it turned into 2 servings not 8.
    Reply