SHORT RIB GRILLED CHEESE

Ingredients

Short ribs: 

• 2 lb Thin Short ribs (Flanked / Korean Style)

• 2 tsp black pepper

• 2 tsp garlic powder

• 2 tsp paprika

• 1 tsp salt

• 1 onion, sliced

• 1/4 cup ketchup

• 1/4 cup soy sauce

• 1/4 cup Worcestershire sauce

• 1/4 cup brown sugar

• 4-6 cups vegetable stock 

  
  Pickled onions:

• 1 red onion, sliced thin

• 1 cup hot water

• 1 cup white vinegar

• 1 Tbsp salt

• 1 Tbsp pickling spice
  
  Mayonnaise:

• 1 egg

• 2 tsp Dijon mustard

• 1/2 lemon juice

• 1 cup neutral oil

• 1-2 chipotle peppers in adobo
  
  Assembly:

• 8-12 sourdough bread slices (2 slices per sandwich)

• 1 ounce white or yellow cheddar (per sandwich)

• 1 ounce Monterey Jack cheese (per sandwich)
  

Directions

Step 1

In a small bowl make seasoning rub by combining pepper, garlic powder, paprika and salt. Coat ribs in oil. Sprinkle the seasoning rub evenly all over the ribs. Brown in a cast iron skillet over medium high heat for about 3 minutes per side. Work in batches so you don't crowd the pan. Transfer ribs to a large pot or Dutch oven .Add sliced onions, ketchup, soy sauce, Worcestershire, brown sugar and vegetable broth. Bring to a boil, then drop to a simmer and cook for 2 to 3 hours or until the ribs are tender and fall off the bone. Shred beef for sandwich assembly and set aside.

Step 2

For the pickled onions: In a large bowl add hot water, vinegar and salt. To a jar or container with a tight fitting lid add pickling spices, then add the onion. Pour hot vinegar mixture and cover tightly with lid. Gently shake. Refrigerate for about 2 hours and up to several months.

Step 3

For the mayonnaise: Crack the egg into an immersion blending jar. Add Dijon mustard and lemon juice. Fully cover the yolk with the immersion blender head. Then pour oil in. Blend with the immersion blender on high speed. Do not move the head or pulse. When you see the mayonnaise start to form, very slowly tilt the immersion blender until the oil fully emulsifies. Add in the chipotle peppers. Blend until fully combined. Refrigerate until it’s time to assemble and make the sandwiches. * this mayonnaise will keep in the fridge for up to 2 weeks.

Step 4

Toast both sides of sourdough bread in a skillet. Spoon on and spread about 1 Tbsp of the chipotle mayo, add a portion of the shredded short ribs, top with pickled onion, white cheddar, yellow cheddar and Monterey jack cheese. Top with the other half of the bread and press down. When cheese has melted, remove from the pan, cut and serve all that goodness!