Short Rib Grilled Cheese is a mouthwatering twist on the classic comfort sandwich. Imagine tender, slow-cooked short ribs piled high between layers of gooey melted cheese, all hugged by crispy, buttery toasted bread. It’s a perfect mix of rich, savory beef and creamy cheese that makes every bite absolutely satisfying.
I love making this sandwich when I want something a little special but still easy to put together. The short ribs bring so much flavor and melt-in-your-mouth texture that you don’t even need a fancy sauce—just good bread and cheese to balance it out. I usually cook the ribs ahead of time, then quickly fry the sandwich for that golden crunch on the outside and melty goodness inside.
One of my favorite ways to serve this grilled cheese is with a simple side of pickles or a fresh salad to cut through the richness. It’s the kind of meal that always gets a thumbs-up from everyone around the table, and I find myself making it again and again whenever I want cozy comfort food with a bit of a beefy boost.
Key Ingredients & Substitutions
- Beef Short Ribs
- These give the sandwich its rich and tender texture. If you can't find short ribs, chuck roast or brisket also work well after slow cooking. Just make sure to shred the meat finely.
- Bread
- I recommend sturdy bread like sourdough or country white to hold all the juicy fillings. You can try whole wheat or rye if you want extra flavor, but avoid very soft bread that might fall apart.
- Cheese
- Mozzarella melts beautifully and gives a nice stretch. If you want more flavor, swap in provolone or fontina. Avoid very hard cheeses since this sandwich needs gooey melted cheese.
- Onions and Garlic
- These add savory depth when sautéed. You can skip the garlic if you're not a fan, but caramelizing the onions slowly really boosts sweetness.
- Butter
- Butter helps achieve that perfect golden crust on the bread. You can use mayo or olive oil as a swap, but butter gives the best flavor and color.
How Do You Get the Short Ribs Tender and Flavorful Every Time?
The key is slow braising. Here’s a simple breakdown:
- Sear the ribs well first — this locks in flavor and develops a rich crust.
- Cook low and slow with broth and aromatics to make the meat fall-apart tender. Use a covered pot or slow cooker.
- Shred carefully once done; discard excess fat and bones for the best texture.
- Keep the meat juicy by mixing it back with the cooking liquid and onions before filling your sandwich.
Following these steps makes your ribs melt in your mouth and perfectly suited for that grilled cheese. Take your time here — it’s worth it!
Equipment You’ll Need
- Heavy-bottomed pan or Dutch oven – perfect for searing and slow braising the short ribs evenly.
- Sharp knife – helps you finely chop onions and garlic and shred the cooked meat easily.
- Spatula or tongs – lets you flip the sandwiches gently without losing the filling.
- Nonstick skillet or griddle – ensures the bread crisps up nicely and the cheese melts smoothly.
- Cutting board – needed for prepping ingredients and slicing the finished sandwich.
Flavor Variations & Add-Ins
- Swap short ribs for pulled pork or shredded chicken if you want a different but still tender protein.
- Add caramelized onions or sautéed mushrooms for extra sweetness and depth.
- Mix in sharp cheddar or smoked gouda with mozzarella to boost cheesy flavor and richness.
- Spread a layer of Dijon mustard or horseradish on the bread to add a mild tang and balance richness.
How to Make Short Rib Grilled Cheese?
Ingredients You’ll Need:
- 1.5 to 2 lbs beef short ribs (boneless or bone-in)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup beef broth or stock
- 1/4 cup barbecue sauce (optional, for slight tang and sweetness)
- 8 slices of sturdy bread (such as sourdough or country white)
- 8 oz mozzarella cheese, sliced or shredded (or a melty cheese like provolone or fontina)
- 4 tbsp butter, softened
- Fresh thyme leaves (for garnish and flavor)
Time Needed:
This recipe takes about 15 minutes to prepare and 2.5 to 3 hours to braise the short ribs until tender. Grilling the sandwiches takes about 8 minutes. So, allow roughly 3 to 3.5 hours total, mostly unattended while the ribs cook slowly to perfection.
Step-by-Step Instructions:
1. Cook the Short Ribs:
Season the short ribs well with salt and pepper. Heat olive oil in a heavy pan or Dutch oven on medium-high heat. Sear the ribs on all sides until nicely browned, around 3-4 minutes per side. Remove and set aside.
2. Sauté Aromatics:
In the same pan, reduce heat to medium and add the chopped onion. Cook until soft and golden, about 5-7 minutes. Add minced garlic and cook for 30 seconds more until fragrant.
3. Braise the Ribs:
Add the short ribs back to the pan with the onions and garlic. Pour in beef broth and barbecue sauce if using. Bring everything to a gentle simmer, cover, and reduce heat to low. Let cook gently for 2.5 to 3 hours until the meat is very tender and easy to shred. Alternatively, use a slow cooker or pressure cooker for this step.
4. Shred the Meat:
Take the ribs out of the pan and shred the meat with two forks, discarding any large bits of fat or bone. Mix the shredded meat back with the cooking juices and onions to keep it flavorful and moist.
5. Prepare and Assemble the Sandwiches:
Butter one side of each slice of bread. On the unbuttered side of four slices, spread a layer of cheese and a generous portion of shredded short rib. Add another layer of cheese on top, then cover with the remaining bread slices, butter side up.
6. Grill the Sandwiches:
Heat a skillet or griddle over medium heat. Place the sandwiches in the pan and cook until the bread turns golden brown and crispy and the cheese melts, about 3-4 minutes per side. Press gently with a spatula to help everything stick together.
7. Serve and Enjoy:
Remove the sandwiches from the pan and let them rest for a minute. Sprinkle fresh thyme leaves on top for aroma and garnish. Slice in half and serve warm for a delicious, hearty meal.
Can I Use Frozen Short Ribs for This Recipe?
Yes, but be sure to fully thaw them in the refrigerator overnight before cooking. This ensures even braising and tender results.
Can I Make Short Rib Grilled Cheese Ahead of Time?
Absolutely! Prepare and braise the short ribs in advance, then refrigerate the shredded meat for up to 3 days. Assemble and grill the sandwiches just before serving for the best texture and flavor.
What Bread Works Best for This Sandwich?
Sturdy breads like sourdough or country white hold up well to the juicy filling and crisp nicely when grilled. Avoid very soft breads that might get soggy.
How Should I Store Leftover Sandwiches?
Store leftovers wrapped tightly in plastic wrap or in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat to crisp the bread and melt the cheese again.