SHORT RIB GRILLED CHEESE WITH PICKLED RED ONIONS AND CREMA
Provided by Food Network
Time 6h5m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the short ribs: Stir short ribs, soy sauce, mirin, garlic powder, garlic, thyme and 4 cups cold water together in a pot over high heat and bring to a boil. Turn down to a simmer and cover. Cook until the meat is very tender, about 4 hours.
- Strain the short ribs from the liquid and put the meat in a mixing bowl. Before it cools, grab tongs and shred it. Return the meat to the liquid.
- For the pickled red onions: Meanwhile, combine vinegar, salt, sugar and 3 cups water in a pot over high heat. Put onions in a heat-safe container. Once the pickling liquid comes to a rolling boil, turn off the heat and pour it over the onions. Make sure you use a container that will cover the red onions completely with the liquid; weigh down the onions with a plate if necessary. Let it sit at room temp so the color bleeds out from the red onions, about 30 minutes. Refrigerate. (Pickled onions can be used as soon as they are cold, but they are best after at least 3 days.)
- For the purgatory crema: Combine sour cream, lemon and lime juices, mirin and vinegar in a mixing bowl and whisk thoroughly until smooth.
- For the grilled cheese: Preheat a toaster oven or regular oven to 350 degrees F.
- Spread purgatory crema on both sides of the slices of bread, then put down mozzarella on one side and Cheddar on the other. Bake until the cheese melts. Meanwhile, heat a saute pan over medium-high heat.
- Add the short rib and some pickled red onions to the bread and sandwich them together. Add a bit of oil to the pan, then put the sandwich in the pan. Grill until crispy golden brown on both sides. Repeat with remaining ingredients.
GRILLED CHEESE WITH PULLED SHORT RIBS
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."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- 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.
- 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.
- Add the beef broth and bring the mixture to a boil. Cover and transfer saucepan to oven; cook, stirring occasionally, for 2 hours.
- 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.
- 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.
- Raise oven temperature to 350 degrees.
- 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.
- 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.
GRILLED BBQ SHORT RIBS WITH DRY RUB
Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h25m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the sugar, paprika, chili powder, salt, and garlic powder in a medium bowl. Rub all surfaces of meat generously with the dry mixture. Place ribs in the prepared dish in a single layer. Cover and chill the ribs in the refrigerator 30 minutes to 1 hour.
- Preheat grill to medium indirect heat. Center one-fourth of the ribs and two ice cubes on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill packets on a grill rack over medium (375 degrees F to 400 degrees F) indirect heat in covered grill 1 1/2 to 2 hours or until tender.
- Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.; then open top of foil packet. Brush ribs with 1/2 cup barbecue sauce. Continue grilling over direct medium heat, covered, 5 minutes more until browned and crisp, turning once.
- Serve with additional barbecue sauce as desired.
Nutrition Facts : Calories 1007 calories, Carbohydrate 17.2 g, Cholesterol 186.4 mg, Fat 83.9 g, Fiber 1.6 g, Protein 43.4 g, SaturatedFat 35.4 g, Sodium 1053.8 mg, Sugar 11.9 g
GRILLED CHEESE AND SHORT RIB SANDWICHES WITH PICKLED CARAMELIZED ONIONS AND ARUGULA
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Categories Sandwich Beef Cheese Onion Super Bowl High Fiber Father's Day Dinner Lunch Vinegar Celery Arugula Carrot Sherry Tailgating Grill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For short ribs:
- Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. 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. 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 bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4 -to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD: Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.
- Pickled caramelized onions:
- 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. Transfer to microwave-safe bowl; cool. DO AHEAD: Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.
- For assembly:
- Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. DO AHEAD: Can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.
- Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.
GRILLED CHEESE WITH PULLED SHORT RIBS AND PICKLED RED ONIONS
Provided by Govind Armstrong
Categories Sandwich Cheese Onion Super Bowl Father's Day Lunch Beef Rib Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For the sachet:
- For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine.
- For pulled short ribs:
- Preheat the oven to 325°F.
- Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.
- After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.
- Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.
- To prepare each sandwich, begin by preheating the oven to 350°F.
- Take 2 slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of pickled red onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.
- In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small sauté pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven.
- After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches.
GRILLED CHEESE AND SHORT RIBS SANDWICH
This recipe is from the lounge area of the Govind Armstrong's Table 8 restaurant in Los Angeles. Because it is not served in the dining area, people often sneak out to the lounge just to order this sandwich. It was featured on Oprah and is from the cookbook, Small Bites, Big Nights.
Provided by cookiedog
Categories Lunch/Snacks
Time 5h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°F.
- Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet (see below) and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.
- After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.
- Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.
- To prepare each sandwich, begin by preheating the oven to 350°.
- Take two slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of Pickled Red Onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.
- In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small sauté pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven. After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches.
- For the Sachet/Bouquet Garni.
- For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine.
GRILLED CHEESE AND PULLED SHORT RIBS SANDWICH
If you are a grilled sandwich fan and you are a meat lover, this will not disappoint! This recipe inspires me to make short ribs more often just so I can have the left over meat for this delicious grilled sandwich. I first saw the original version of this sandwich on Oprah when chef Govind Armstrong, of the restaurant Table 8, made this for Oprah on her show. Oprah's friend Gayle flew 2,000 miles to California just to try this sandwich that she had heard about. I look forward to trying the original version some day, but for the meanwhile, here is the version that we enjoy at our house.
Provided by Shae2138
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt about 1 tbs of the butter and 1 tbs of olive oil in skillet. Cook sliced onions until golden brown and starting to caramelize. Remove from skillet and set aside.
- Meanwhile, warm your pulled short rib meat just enough to take the chill off of it if you have been storing it the fridge. Toss pulled short rib meat in just enough BBQ sauce or Italian dressing to give it a light coat. You don't want it to be dripping with wetness and overpower the flavors that are already there. This step is optional for those who wish to enhance the flavor of the meat, if desired.
- With skillet at a medium-low heat, or panini maker ready to go, place sliced bread, butter side down, and then begin to build your sandwich by placing sliced cheese, caramelized onions, a generous portion of pulled short ribs, sliced cheese again if desired, and finally top it with another slice of bread, buttered side up this time.
- If using a skillet you might want to use a press on your sandwich. Cook sandwich to desired shade of golden brown on each side; 3 to 4 minutes per side using skillet, about 4 minutes on panini maker (depending on your heat settings and/or panini maker).
- Place completed sandwiches in a warm oven on a stone or pan to keep warm while cooking other sandwiches.
Nutrition Facts : Calories 1257.1, Fat 73.7, SaturatedFat 30.3, Cholesterol 136.9, Sodium 1274.3, Carbohydrate 103.4, Fiber 6.3, Sugar 2.1, Protein 41.8
More about "short rib grilled cheese recipes"
SHORT RIB GRILLED CHEESE RECIPE - BLOGCHEF
From blogchef.net
Servings 8Estimated Reading Time 2 mins
- Sprinkle the short ribs with salt and pepper. Melt the butter in a large wide pot over medium-high heat. Working in 2 batches, cook the short ribs until browned on both sides, about 3 minutes per side in each batch. Remove the short ribs and transfer to a plate. Add the celery, carrots, and onion to the pot and sauté until beginning to soften and brown while stirring often (about 5 minutes). Add the wine, broth, Sherry, garlic, bay leaves, and thyme sprig. Bring to a boil, scraping up any brown bits off of the bottom of the pan. Season with salt and pepper. Return the ribs to the pot, propping up on the sides and arranging in the single layer. Cover, reduce heat to medium-low and simmer for 1 hour.
- Turn the ribs over in the pot. Cover and simmer until the ribs are tender and the sauce is very thick, about 1 ½ hour longer. Uncover and cook for 30 minutes. Transfer the ribs to a work surface. Discard the bay leaves and thyme sprig. Remove the meat from the bones of the short ribs. Discard the bones. Cut the meat into ¾ to 1-inch pieces, trimming any fat. Return the meat to the pot.
- Spread butter onto one side of each slice of bread. Top each bread slice with 1 slice of American cheese and some of the chopped short ribs. Top the short ribs with another slice of American cheese. Top with the remaining bread slice.
- Heat a large skillet to medium-low heat. Place sandwiches into the skillet butter side down. Spread butter on the top of each sandwich. Cook over medium-low heat for about 6-8 minutes or until the bottom is golden brown. Turn the sandwiches and cook for 5-6 minutes longer or golden brown and the cheese has melted.
GRILLED CHEESE WITH PULLED SHORT RIB - KINGSHAWAIIAN.COM
From kingshawaiian.com
SHORT RIB GRILLED CHEESE
From sparklesnsprouts.com
BEST GRILLED BEEF SHORT RIBS RECIPE - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
GRILLED CHEESE AND SHORT RIBS SANDWICH RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED SHORT RIBS WITH CHIMICHURRI SAUCE ~ MACHEESMO
From macheesmo.com
CRISPY & TENDER SHORT RIB WRAPPED IN GRILLED CHEESE SANDWICH …
From chefclub.tv
NEW & IMPROVED SHORT RIB GRILLED CHEESE RECIPE
From freddyjs.com
GRILLED CHEESE AND SHORT RIB SANDWICHES WITH PICKLED …
From bonappetit.com
SHORT RIB GRILLED CHEESE RECIPE | RESTAURANT HOSPITALITY
From restaurant-hospitality.com
SHORT RIB GRILLED CHEESE RECIPE | CALGARY CO-OP
From calgarycoop.com
SHORT RIB GRILLED CHEESE – RECIPES NETWORK
From recipenet.org
GRILLED CHEESE AND PULLED SHORT RIBS SANDWICH
From oprah.com
10 FANCY GRILLED CHEESE RECIPES TO TRY ASAP | ALLRECIPES
From allrecipes.com
SHORT RIB GRILLED CHEESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHORT RIB GRILLED CHEESE - FOXHOLLOW FARM
From foxhollow.com
GRILLED CHEESE WITH PULLED SHORT RIBS RECIPE
From pinterest.com
BRAISED SHORT RIB GRILLED CHEESE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
SHORT RIB, CARAMELIZED ONION, AND GOUDA GRILLED CHEESE RECIPE
From plain.recipes
BEST GRILLED SHORT RIBS RECIPE - HOW TO MAKE GRILLED SHORT RIBS
From delish.com
GRILLED BEEF SHORT RIBS MAKE AN EASY FLAVORFUL MEAL
From thatrecipe.com
SHORT RIB GRILLED CHEESE RECIPE - FIREBIRDS WOOD FIRED GRILL
From firebirdsrestaurants.com
SHORT RIB GRILLED CHEESE | CLEO TV
From mycleo.tv
SHORT RIB, CARAMELIZED ONION, AND GOUDA GRILLED CHEESE RECIPE
From seriouseats.com
SHORT RIB GRILLED CHEESE - BIGOVEN.COM
From bigoven.com
SHORT RIB GRILLED CHEESE | GORDON FOOD SERVICE
From gfs.com
SHORT RIB GRILLED CHEESE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE FOR AMERICAN GRILLED BEEF SHORT RIBS - THE SPRUCE EATS
From thespruceeats.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
THE COWBOY: SHORT RIB GRILLED CHEESE | LA BREA BAKERY
From labreabakery.com
GRILLED CHEESE GALLERY NORTHWOOD - THERESCIPES.INFO
From therecipes.info
SHORT RIB AND TALEGGIO GRILLED CHEESE SANDWICH - THE SUBURBAN …
From thesuburbansoapbox.com
SHORT RIB GRILLED CHEESE WITH A BLACKBERRY CHIPOTLE BBQ SAUCE
From lynfredwinery.com
SHORT RIB GRILLED CHEESE - AND THEY COOKED HAPPILY EVER AFTER
From andtheycookedhappilyeverafter.com
DINNER WITH JULIE - LIFE IN MY KITCHEN
GRILLED SHORT RIB RECIPE - RECIPES.NET
From recipes.net
TEXAS SHORT RIB GRILLED CHEESE - ESPN.COM
From espn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love