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Roxy’s Mighty Rib Melt

Roxy's Mighty Rib Melt
Serves 6
This grilled cheese from Roxy's Grilled Cheese features a melt-in-your-mouth short rib and caramelized onions sandwiched between slices of tangy sourdough and melted Fontina cheese. Watch a video about Roxy's and the Might Rib Melt on our YouTube Channel.
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FOR THE SHORT RIBS
  1. 2 pounds short ribs
  2. Salt, to taste
  3. Pepper, to taste
  4. 1 tablespoon vegetable oil
  5. ½ Spanish onion, chopped
  6. 2 carrots, chopped
  7. 3 cloves garlic, chopped
  8. 2 stalks celery, chopped
  9. 8 cups beef stock
FOR THE GRILLED CHEESES
  1. 3 ounces good-quality barbecue sauce
  2. 3 tablespoons unsalted butter, softened
  3. 12 slices sourdough bread
  4. 12 slices Fontina cheese
  5. ½ cup caramelized onions (about two onions sliced and cooked down)
FOR THE SHORT RIBS
  1. Heat the oven to 350°F.
  2. Season the short ribs generously with salt and pepper. Heat the vegetable oil in a roasting pan to high. Sear the meat on all sides until golden brown. Once all the meat has been seared, remove from the roasting pan and set aside.
  3. Reduce heat to medium. Place the chopped onion, carrots, garlic, and celery in the pan and season with more salt and pepper. Saute until the vegetables are tender and add the seared short rib back to the pan.
  4. Cover the short ribs and vegetables with the beef stock and move the roasting pan to the oven. Cook at 350°F or until tender. Allow to cool slightly and pull apart with a fork.
FOR THE GRILLED CHEESES
  1. Toss the short rib with the barbecue sauce.
  2. Butter each slice of bread on one side. Place the slices of bread with the unbuttered side up.
  3. Place a slice of Fontina on half of the bread slices. Divide the braised short rib equally among the sandwiches, piling about four ounces onto each of the Fontina slices. Top the short rib with some of the caramelized onion, again dividing it equally among the sandwiches. Add a last slice of Fontina to each sandwich and top with another slice of buttered bread.
  4. Heat a grilled to medium. Grill two or three sandwiches at a time, cooking each side 3-4 minutes until golden brown. Remove the sandwiches from the griddle, slice diagonally, and hold the sliced edge to the griddle for about 20 seconds to get a crispy edge.
  5. Serve immediately with a cold beer.
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