Short Rib Grilled Cheese w/ Homemade Pickled Onions (comedy cooking)

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining meltiness.

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: swiss cheese

Fontina provides similar creaminess at a lower cost.

sourdough bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain offers more fiber while being cost-effective.

braised short ribs

🥗Healthier: pulled chicken

💰Cheaper: ground beef

Pulled chicken is leaner and ground beef is more affordable.

Start by skinning the red onion using matches and a lighter.

Slice the onion thinly using a butter knife.

Place the sliced onions into an airtight mason jar or plastic container.

Add boiling water to the jar, filling it about 3/4 of the way, and seal it to let it steep while preparing the short ribs.

In a bowl, mix 3 teaspoons of sugar, 2 teaspoons of salt, 1.5 teaspoons of whole peppercorns, half a teaspoon of cumin, and a quarter cup of red wine vinegar.

Pour the mixture into the jar with the onions and add heart-shaped pickles before sealing it again and placing it in the fridge for three days.

After three days, prepare the short ribs by identifying the smallest ones and optionally trimming off excess fat.

Season the ribs generously with salt, black pepper, and granulated garlic on all sides.

Heat a heavy-bottomed pot or baking tray until smoking hot, then add canola oil.

Sear the ribs on each side for 1-2 minutes until browned, then remove them from the pot.

Add roughly chopped onions, carrots, celery, and garlic to the pot and cook until they sweat.

Stir in a heaping spoon of tomato paste and cook for a few seconds before adding 3 tablespoons of flour to form a roux.

Pour in half a bottle of red wine, bring to a boil, and reduce it by half.

Add 2 cups of beef stock, fresh thyme, red chili flakes, and smoked paprika, then return the ribs to the pot, ensuring they are at least half covered in sauce.

Cover the pot and place it in a 300-degree oven for 2-3 hours until fork tender.

After cooking, remove the ribs and reduce the sauce to the desired consistency, skimming off excess fat.

The next day, cook bacon bits in a pan and set aside, then fry the short ribs to get crispy chunks.

Assemble the sandwich starting with a layer of mild cheddar cheese on one slice of rustic bread, followed by a generous layer of short ribs, more cheese, bacon bits, pickled onions (patted dry), arugula, and top with pepper jack cheese.

Press the sandwich together and grill in a pan with butter on medium-low heat, pressing down occasionally to ensure even grilling.

Cooking Techniques

Equipment Needed

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