Everyday Comfort-Short Rib Grilled Cheese

Some sandwiches hit you with nostalgia before you even take the first bite.
This one feels like Saturday afternoons, late nights after service, or that quiet moment when you finally get to treat yourself. A crispy sourdough grilled cheese loaded with slow-braised short ribs, caramelized onions, and sharp cheddar — it’s comfort on a whole different level.

Everyday Comfort is about food that makes you exhale.
Warm, rich, familiar, and slow.
This grilled cheese brings all of that together in one perfect bite.

Ingredients

Short Ribs

• 6 bone-in short ribs
• Chef White’s Basic Seasoning
  (Salt, black pepper, granulated garlic)
• 3 tbsp vegetable oil
• 1 medium carrot, chopped
• 1 rib celery, chopped
• 1 small onion, chopped
• 1 tbsp tomato paste
• 1–1½ cups Cabernet or other dry red wine
• 2–3 tbsp braising liquid (reserved after cooking)

Caramelized Onions

• 1 large yellow onion, sliced
• 1 tbsp vegetable oil
• 1 tbsp butter
• Pinch of kosher salt
• ¼ tsp fresh thyme leaves

Grilled Cheese Assembly

• Sourdough bread (thick slices)
• Sharp cheddar cheese, grated or sliced
• Butter (for toasting)
• 12-inch skillet

Instructions

1. Braise the Short Ribs

1. Preheat oven to 350°F.
2. Season short ribs generously with Chef White’s Basic Seasoning.
3. Heat vegetable oil in an enamel cast iron pot over medium-high.
4. Sear short ribs on all sides until deep brown.
5. Add chopped carrot, celery, and onion.
6. Cook 3–5 minutes, then add tomato paste and stir.
7. Deglaze with red wine, scraping up the fond.
8. Cover, place in oven, and braise 3 hours or until fork-tender.
9. Remove short ribs from liquid, pull out the bones, and shred meat while hot.
10. Add 2–3 tbsp of the braising liquid to keep it juicy.

---

2. Caramelize the Onions

1. Heat vegetable oil and butter in a skillet over medium-low heat.
2. Add sliced onions and a pinch of kosher salt.
3. Cook slowly, stirring every few minutes, until deep golden brown.
4. Add fresh thyme leaves.
5. Turn off heat and let onions rest.

---

3. Build the Sandwich

. Braise the Short Ribs

1. Preheat oven to 350°F.
2. Season short ribs generously with Chef White’s Basic Seasoning.
3. Heat vegetable oil in an enamel cast iron pot over medium-high.
4. Sear short ribs on all sides until deep brown.
5. Add chopped carrot, celery, and onion.
6. Cook 3–5 minutes, then add tomato paste and stir.
7. Deglaze with red wine, scraping up the fond.
8. Cover, place in oven, and braise 3 hours or until fork-tender.
9. Remove short ribs from liquid, pull out the bones, and shred meat while hot.
10. Add 2–3 tbsp of the braising liquid to keep it juicy.

---

2. Caramelize the Onions

1. Heat vegetable oil and butter in a skillet over medium-low heat.
2. Add sliced onions and a pinch of kosher salt.
3. Cook slowly, stirring every few minutes, until deep golden brown.
4. Add fresh thyme leaves.
5. Turn off heat and let onions rest.

---

3. Build the Sandwich

1. Butter one side of each slice of sourdough bread.
2. Heat a 12-inch skillet over medium-low.
3. Place bread buttered side down in the skillet.
4. Add sharp cheddar, caramelized onions, and a generous mound of shredded short rib.
5. Top with the second slice of bread, buttered side up.
6. Cook slowly, moving the sandwich around the pan for even browning.
7. Flip once the bottom is crisp and golden; repeat on the other side.
8. Press gently and let cheese melt fully.