This is by no means your normal grilled cheese. And it is not something you can whip up last minuet. I think it took me a total of 4 hours to prep this for dinner. However, it can be made ahead of time, and taste just as good. And it is 110% worth it. I think this may be the best thing I have ever eaten.
Also when I made it for #fromscratchdate night, it was National negroni week, and since they are Andrew’s favorite drink, I mixed them up. I can say with certainty, I do not like them.
I got caught in an IG black hole a few weeks back on the Joan’s on Third profile, then the tag, then the check in’s. And I swear every other photo was of the (new to me) famous Joan’s short rib grilled cheese. It looked amazing, so I figured out how to make my own.
I knew I wanted to make it for our Thursday date night and spent about a week prepping myself for it. I halved the recipe, and still had tons of leftovers. Which is why I can say with certainty that if you prep the different pieces before hand, the sandwich still taste amazing (I made one last one from the last of the ingredients last night, about a week and half later, and it was still good!).
The recipe looks intimidating, I know, but once you get going it is not bad at all. Nothing about the recipe is difficult, it is just time consuming and ingredient heavy.
- 5 pounds of short ribs (I used baby back, just be sure your pot can hold them)
- 1/4 C butter
- 3 stick of celery, chopped
- 2 carrots, peeled and chopped
- 1 medium white onion
- 1 + 1/4 C dry red wine
- 1/2 C beef broth
- 1/3 C sherry
- 2 cloves garlic, peeled
- 2 bay leaves
- 1 spring of thyme
- Sprinkle beef with salt and pepper.
- Melt butter in large wide pot over medium-high heat.
- Cook beef until browned on each side.
- Transfer to large rimmed baking sheet.
- Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes.
- Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits.
- Season with salt and pepper again. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.
- Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer.
- Uncover and cool 30 minutes.
- Transfer ribs to work surface. Discard sauce. Remove meat from bones; discard bones. Cut meat into 3/4- to 1-inch pieces.
Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.
Pickled Caramelized Onions
- 1 T butter
- 2 large red onions, sliced
- 4 + 1/2 T red wine vinegar
- 1 + 1/2 t sugar
- Melt butter in large skillet over medium-high heat.
- Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes.
- Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute.
- Season with salt and pepper.
Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.
- Jack cheese
- Brie cheese
- Bread (we used the GF bread from Traders, it didnt hold up well because of the size and thinness, I would recommend something more sturdy)
- Line baking sheet with wax paper.
- Butter one side of bread, flip half butter side down.
- Place jack cheese on first, then short ribs, onions, arugula, then brie. Top with bread, butter side up. (honestly, place them in whatever order you want, I did it this way so there would be cheese on either side, and I found it melts better like this).
- Butter pan, allow for it to get hot.
- Place sandwich on pan, brown on one side, until cheese begins to melt. Flip and repeat.