Short Rib and Brie Grilled Cheese Sandwich with Pickled Red Onions


2 tbs extra virgin olive oil
4 bone-in beef short  ribs
kosher salt and fresh cracked black pepper to taste
1 small yellow onion, chopped
2 cloves garlic, crushed
1 carrot, cut into 1 inch pieces
1 celery stalk cut into 1 inch pieces
1/2 cup red wine
4 cups beef broth canned or Food So Good Mall Beef Broth
1 tbs tomato paste
1/2 cup red wine vinegar
1/2 cup water
1/2 cup sugar
2 red onions sliced
6 tbs butter at room temperature
8 slices country French Bread
12 ounces of Wisconsin Brie Cheese sliced

This a version of a grilled cheese sandwiches that use creamy Wisconsin Brie cheese  paired with slow braised short ribs. The ribs take a long time to cook., but we recommend using a slow cooker and cook the ribs on low for 8 hours. Just put them on before you go to work and they will be ready by the time you get home. This recipe adapted from Wisconsin Cheese.

  •  For the meat heat a large saute pan using medium heat and add a few tbs of olive oil and brown the short ribs on all sides.
  • Remove the ribs and add them to a crock pot.
  • Add the chopped onions, celery and carrots to the same saute pan and saute until slightly soft.
  • Add the wine and stock, scraping the bottom of the pan with a wood spoon.
  • Add the tomato paste, and beef stock and reduce by about 1/3.
  • Pour the mixture over the ribs in the crock pot.
  • Cook the ribs for 8 hours on low.
  • Once the ribs are done, remove them from the liquid and strain the liquid using a wire mesh strainer.
  • Add the liquid to a sauce pan and reduce by half.
  • Remove the meat from the bones and set aside.
  • Pour the reduced liquid over the meat.
  • For the pickled onions place vinegar, water, sugar and a little salt in a saucepan and bring to a boil.
  • Place the onions in a non-reactive bowl and pour the liquid over them. Cover and cool.
  • To assemble the sandwiches, heat a large saute pan or griddle using medium high heat.
  • Melt 1-2 tbs of butter and add 4 slices of bread.
  • Top each slice with 1/8 inch of Brie slices and some of the glazed short ribs and pickled onions.
  • Top with the remaining bread which has been spread with butter.
  • Grill until the bread is golden and the cheese is melted, turning once.




30 min


8 min


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