If you're looking to take grilled cheese to the next level, this Short Rib Grilled Cheese Sandwich is exactly what you need. Tender beef short ribs are first smoked to develop rich barbecue flavor, then slowly braised in a savory mixture of beef stock, aromatics, and sauces until they're fall-apart tender. The shredded beef is layered between slices of sourdough bread with Havarti, Gruyère, and a tangy Dijon mayo before being toasted until golden brown. Served alongside a rich reduced jus for dipping, this sandwich delivers everything you could want in a comfort food recipe - crispy bread, melty cheese, and incredibly flavorful beef in every bite.
The Bearded Butcher Black Blend is the key ingredient that brings this sandwich to life. Featuring bold notes of coffee and molasses, this seasoning was made for rich cuts of red meat like beef short ribs. As the ribs smoke and braise, the coffee and molasses flavors create a deep, savory crust that enhances the natural beef flavor without overpowering it. The seasoning adds layers of richness and complexity that carry through every component of the sandwich, from the shredded beef to the dipping jus. While the cheese, bread, and sauce all play an important role, the Black Blend is what creates the foundation of flavor that makes this grilled cheese truly unforgettable.
| Yield: 4 Sandwiches | Portion Size: 6 oz |
| Prep Time: 30 mins. | Cook Time: 4 ½ hours | Total Time: 5 hours |
Ingredients
For the Short Ribs
- 4-5 lbs Prime Grade Beef Short Ribs
- The Bearded Butcher Black Blend Seasoning
- Beef broth (for spritzing)
For the Braising Liquid
- 2 tbsp butter
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 4-5 sprigs fresh thyme
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp teriyaki sauce
- 4-6 cups beef stock (or enough to cover ribs ¾ of the way)
- 2 tsp brown sugar
For the Dijon Mayo
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp The Bearded Butcher Black Blend
For the Grilled Cheese
- Sourdough bread
- Havarti cheese, sliced
- Gruyère cheese, freshly grated
- Pulled short rib meat
- Braised onions
- Butter, softened
- Dijon Mayo
Instructions
Step 1: Smoke the Short Ribs
Start with Prime Grade short ribs for maximum marbling, tenderness, and flavor.
Trim away any bulky excess fat from the exterior of the ribs. Season generously on all sides with The Bearded Butcher Black Blend.
Preheat your smoker to 275°F. Place the ribs directly onto the smoker and cook until they reach an internal temperature of approximately 145°F.
If the surface of the ribs begins to dry out during the cook, lightly spritz them with beef broth as needed.
Step 2: Prepare the Braising Liquid
While the ribs are smoking, prepare the braising base.
In a Dutch oven over medium heat, melt the butter. Add the onion, garlic, and fresh thyme. Cook until the onions begin to soften and become fragrant.
Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize and deepen in color. This process, known as pincage, develops a richer flavor in the finished sauce.
Add the Worcestershire sauce, soy sauce, and teriyaki sauce, stirring to combine.
Step 3: Braise the Ribs
Once the ribs reach 145°F internal temperature, place them into the Dutch oven with the braising ingredients.
Pour in enough beef stock to cover the ribs approximately ¾ of the way.
Cover the Dutch oven and return it to the smoker. Continue cooking until the ribs reach an internal temperature of around 200°F or until they are extremely tender and nearly falling off the bone.
Step 4: Pull the Meat & Reduce the Jus
Carefully remove the ribs from the braising liquid and allow them to rest for 15-20 minutes.
Pull the meat from the bones and separate any excess fat or connective tissue. Shred or roughly chop the meat into bite-sized pieces.
Place the remaining braising liquid over medium heat and reduce by about half. The result should be a rich, concentrated jus perfect for dipping.
Step 5: Make the Dijon Mayo
In a small bowl, combine:
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon The Bearded Butcher Black Blend
Mix thoroughly and adjust seasoning to taste.
Step 6: Build the Grilled Cheese
Spread a thin layer of butter on one side of each slice of bread.
On the inside of the bread, spread a generous layer of the homemade Dijon mayo.
Layer the sandwich as follows:
- Havarti cheese
- Pulled short rib meat
- Braised onions
- Gruyère cheese
Top with the second slice of bread.
Step 7: Toast the Sandwich
Heat a skillet or griddle over low heat.
Cook the sandwich slowly, allowing the bread to become golden brown while the cheese melts completely. Flip carefully and continue cooking until both sides are crisp and the center is hot.
Step 8: Serve
Slice the sandwich in half and serve immediately with the reduced short rib jus on the side for dipping.
The creamy Havarti melts beautifully while the Gruyère adds a bold, nutty flavor that complements the rich smoked beef. Every bite is loaded with tender short rib, melted cheese, and savory goodness.
This Smoked and Braised Short Rib Grilled Cheese takes a classic comfort food and turns it into something truly memorable. The combination of smoky, fall-apart tender short ribs, rich melted cheese, crispy sourdough, and savory Dijon mayo creates a sandwich packed with flavor and texture. Finished with a rich reduced jus for dipping, every bite is loaded with beefy goodness. Whether you're serving it for lunch, dinner, or a weekend gathering, this is the kind of sandwich that disappears fast and leaves everyone wanting another.
Enjoy!
