# The Ingredients You'll Need:
→ Short Rib Filling
01 - 1.1 pounds boneless beef short ribs
02 - 1 tablespoon olive oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1/2 cup beef broth
06 - 1/4 cup red wine (optional)
07 - 1 tablespoon tomato paste
08 - 1 teaspoon fresh thyme leaves
09 - Salt and freshly ground black pepper, to taste
→ Sandwich Assembly
10 - 8 slices sourdough bread
11 - 8 slices sharp cheddar cheese
12 - 2 tablespoons unsalted butter, softened
# Step-by-Step Instructions:
01 - Pat short ribs dry and season generously with salt and black pepper. In a large oven-proof pot over medium-high heat, warm olive oil. Brown short ribs on all sides, turning as needed for approximately 6 to 8 minutes. Remove and set aside.
02 - In the same pot, add diced onion and cook until translucent, about 3 to 4 minutes. Stir in garlic and sauté 1 additional minute.
03 - Stir in tomato paste and cook for 1 minute. Add red wine (if using) and allow to reduce for 2 minutes, scraping up fond from the bottom. Pour in beef broth, add thyme, and return browned short ribs and juices to the pot. Bring to a simmer, cover, and transfer to a preheated 325°F oven. Braise for 2.5 to 3 hours until meat is fork-tender.
04 - Remove short ribs from pot and discard excess fat. Shred the meat with two forks. Taste and adjust seasoning if necessary.
05 - Lay out bread slices on a work surface. Distribute shredded short rib evenly over half of the slices, top each with a slice of cheddar cheese, and close with remaining bread.
06 - Butter the outer sides of each sandwich. Heat a large skillet over medium heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese fully melted.
07 - Transfer sandwiches to a board, cut in half, and serve immediately while hot.
