Short Rib Grilled Cheese With Pickled Red Onions And Crema Recipes

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GRILLED PINEAPPLE-AND-COLA SHORT RIBS



Grilled Pineapple-and-Cola Short Ribs image

This recipe is a combination of my love for (and copious consumption of) Korean food, and also a celebration of my grandmother Lola's favorite Filipino barbecue dish from family cookouts. The first time I learned that a soda would be used for in a marinade it blew my mind. The Korean-cut short rib this recipe calls for has a lot of surface area, maximizing the amount of flavor you can get from the surrounding ingredients. Expect sweet, tangy and savory jerk-like notes from the meat. Topping the ribs with a fresh, spicy cucumber-and-cabbage salad that gets inspiration from kimchi helps cut through any excess sweetness or fattiness from the ribs, and I keep it real with some jasmine rice.

Provided by Jordan Andino

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 18

2 pounds Korean-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice)
One 12-ounce can cola
1 cup pineapple juice
1 cup lemon juice
1/2 cup soy sauce
1/4 cup brown sugar
3 tablespoons sriracha
3 cloves garlic, minced
1/2 cup vegetable oil
Kosher salt and freshly ground black pepper
2 cups thinly sliced cucumber
1 cup finely shredded napa cabbage
1/4 cup rice vinegar
1 tablespoon sriracha
1 teaspoon fish sauce
1 teaspoon red pepper flakes
1/2 teaspoon granulated sugar
2 cups cooked jasmine rice

Steps:

  • Combine the cola, pineapple juice, lemon juice, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and be sure to completely submerge them in the marinade. Refrigerate for at least 1 hour or, better yet, overnight.
  • Preheat the oven to 450 degrees F and place a grill pan over high heat. Line a sheet pan with foil and grease foil with 1/4 cup of the oil. Pour the remaining 1/4 cup of vegetable oil onto the grill pan.
  • Remove the ribs from the marinade and season lightly with salt and pepper. Grill the rib pieces until they have nice grill marks, about 1 minute per side. Place on the prepared sheet pan and place in the oven for 8 minutes.
  • For the quick kimchi salad: Combine the cucumbers, cabbage, vinegar, sriracha, fish sauce, pepper flakes and sugar in a small bowl and mix vigorously. Refrigerate, uncovered, until serving.
  • Serve the ribs with the salad and rice. Enjoy!

GRILLED CHEESE AND SHORT RIBS SANDWICH



Grilled Cheese and Short Ribs Sandwich image

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

1 tablespoon grapeseed oil or 1 tablespoon canola oil
2 lbs boneless beef short ribs
salt and pepper
1/2 carrot, cut into large dice
1/2 celery, cut into large dice
1/2 onion, cut into large dice
6 medium garlic cloves, cracked
1 cup red wine (such as Cabernet Sauvignon)
3 cups beef broth
1 loaf sourdough bread, cut into 16 slices
12 ounces bel paese cheese, sliced thin
2 tablespoons pickled red onions
2 teaspoons pickled red onions
4 teaspoons unsalted butter, room temperature
4 teaspoons grapeseed oil
4 sprigs flat leaf parsley
6 sprigs thyme
2 bay leaves
1 teaspoon peppercorn
1 leek, dark green top, cut into a 5-inch length, washed

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.

SHORT RIB GRILLED CHEESE



Short Rib Grilled Cheese image

Provided by Food Network

Categories     main-dish

Time 5h40m

Yield 5 sandwiches

Number Of Ingredients 25

Short Ribs:
4 pounds beef short ribs, bone in
2 tablespoons canola oil
2 cups cola, such as Coca-Cola
2 cups soy sauce
2 cups Chinese rice wine
5 cloves garlic, crushed
5 green onions
One 2-inch knob ginger, peeled and chopped
Onion Jam:
2 tablespoons olive oil
2 large red onions, sliced
1/4 cup light brown sugar
1 tablespoon honey
3/4 cup dry red wine
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
Grilled Cheese:
10 slices sourdough bread
4 tablespoons butter
10 slices American cheese
10 slices cheddar cheese
5 slices Swiss cheese
Marinara sauce, for dipping

Steps:

  • For the short ribs: Preheat the oven to 300 degrees F.
  • Trim excess fat and sliverskin from the short ribs and then slice between the bones. Heat the canola oil in a large skillet and sear the short ribs, working in batches.
  • Transfer the ribs to a hotel pan or roasting pan. Add the cola, soy sauce, rice wine, garlic, green onions, ginger and 2 cups water. Cover with foil and transfer to the oven. Braise for 4 hours, until tender. Shred the short ribs.
  • For the onion jam: Heat the olive oil in a large skillet. Add the red onions and saute until caramelized, about 10 minutes. Add the brown sugar and honey, and deglaze with the red wine. Stir in the salt, pepper and balsamic. Cook until reduced to a jam consistency. Chop in a food processor.
  • For the grilled cheese: Preheat a griddle over medium heat. Toast the sourdough slices and then spread them with the butter. Place five of the buttered slices on the griddle; divide the American, cheddar and Swiss cheeses evenly among them. Top each with 5 heaping tablespoons of the shredded short ribs and 1 tablespoon of the onion jam. Cover with a second slice of the toasted bread and cook until the cheeses have melted. Slice in half and serve with marinara sauce, for dipping.

GRILLED CHEESE WITH PULLED SHORT RIBS



Grilled Cheese with Pulled Short Ribs image

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

2 tablespoons, plus 1 teaspoon grapeseed or canola oil
2 pounds boneless beef short ribs
Coarse salt and freshly ground pepper
1/2 carrot, chopped
1/2 rib of celery, chopped
1/2 onion, chopped
6 medium cloves garlic, crushed
1 cup red wine, such as Cabernet Sauvignon
Sachet
3 cups homemade or store-bought low-sodium canned beef broth
One 2-pound loaf sourdough bread, cut into 16 slices
12 ounces fontina or Bel Paese cheese, thinly sliced
2 tablespoons, plus 2 teaspoons Govind Armstrong's Pickled Red Onions
4 teaspoons unsalted butter, room temperature

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.

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