# What You'll Need:
→ Braised Short Ribs
01 - 1.5 lbs boneless beef short ribs
02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 cup beef broth
06 - 1 cup red wine
07 - 1 tablespoon tomato paste
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1 bay leaf
10 - Salt and black pepper, to taste
→ Sandwich
11 - 8 slices sourdough or country bread
12 - 2 tablespoons unsalted butter, softened
13 - 8 oz sharp cheddar cheese, grated
14 - 4 oz Gruyère cheese, grated
15 - 2 tablespoons mayonnaise (optional)
# Steps to Follow:
01 - Preheat oven to 325°F. Heat olive oil in a Dutch oven over medium-high heat. Season short ribs with salt and pepper. Sear all sides until deep brown, 4 minutes per side. Remove and reserve.
02 - Add diced onion and minced garlic to the Dutch oven. Cook until tender and fragrant, approximately 3 minutes.
03 - Stir in tomato paste, then deglaze with red wine, scraping up browned bits. Pour in beef broth, add thyme and bay leaf.
04 - Return short ribs to the pot, cover, and transfer to oven. Braise for 2.5 to 3 hours, until meat is fork-tender.
05 - Remove short ribs and discard bay leaf. Shred beef with two forks. Skim fat from sauce, add 2 to 3 tablespoons to the shredded meat for added flavor.
06 - Butter one side of each bread slice. Arrange 4 slices, butter-side down, on a work surface. Top evenly with cheddar, Gruyère, and short rib. Crown each with a second bread slice, butter-side up. Optionally, substitute mayonnaise for butter on exterior for extra crisp texture.
07 - Heat a large skillet or griddle over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
08 - Slice sandwiches and serve immediately while hot.
