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Braised Short Rib Grilled Cheese with Caramelized Onions

Yields1 Serving

 Short Ribs:
 canola oil, for cooking
 4-6 bison or beef short ribs
 salt & pepper
 2 Tbsp. balsamic vinegar
 1 cup red wine or beer
 1 cup beef or chicken stock (or more wine)
 Caramelized Onions:
 2 large onions, halved and thinly sliced
 1 Tbsp. balsamic vinegar (optional)
 2 tsp. brown sugar
 salt and pepper
 grated aged white cheddar
 a good loaf
 soft butter or olive oil, for cooking
 grated Parmesan cheese (optional)

Heat a drizzle of oil in a small, heavy oven-proof pot set over medium-high heat. Season the ribs with salt and pepper and brown on all sides; add the balsamic vinegar and cook for a minute, scraping up the browned bits from the bottom of the pan.


Pour the wine overtop, and add enough stock to come about halfway up the sides of the ribs. Cover and cook at 300F for 2 1/2-3 hours, until the meat is very tender. When cool enough to handle, pull the meat off the bones and set aside. Meanwhile, set a heavy skillet over medium-high heat; add a generous drizzle of oil and cook the onions for 10 minutes, until soft and golden. Add the balsamic vinegar (if you’re using it) and cook for a minute, until it evaporates; add the brown sugar, season with salt and pepper and cook for another 5-8 minutes, until deep golden. Set aside to cool.


To assemble your grilled cheese sandwiches, slice the roasted garlic oval on a slight diagonal and layer with grated cheddar, caramelized onions, short rib and more cheddar. If you like, stir some grated Parmesan cheese into soft butter and spread on the outside of the sandwich; alternatively, brush with olive oil. Grill in a panini grill or in a hot skillet, turning as needed, until the cheese has melted and the sandwich is crusty and golden.


Makes as many as you’d like.