Culinary Stirrings

Short Rib & Vermont Cheddar Grilled Cheese

Short Rib & Vermont Cheddar Sandwich

A simple Street Food classic that spells comfort.   A sharp, satisfying savory treat bursting with New England flavors of northeast family farms beef, native produce, Vermont cheddar cheese and local artisan brioche.

Chef Gerry Tice
Omni Parker House

Serves 8

5 lbs
Short Rib
1/4 cup
2 ea.
Carrot, Diced
2 ea.
Onion, Diced
2 ea.
Celery, Diced
1 1/4 cup
Red Wine
1/2 cup
Veal Stock
1/3 cup
2 cloves
Garlic, Minced
2 ea.
Bay Leaves
1 ea.
Thyme Sprigs
2 ea.
Onion, Julienne
1 tsp
16 ea.
Brioche, thick slices
4 oz
8 slices
Vermont Cheddar
4 oz



Short Ribs
1. Sprinkle Short Ribs with Salt & Pepper
2. Melt butter in braising pan, add Short Ribs to brown
3. Remove Short Ribs and add carrots, onions and celery to the pan
4. Deglaze the pan with red wine and sherry
5. Add veal stock, garlic, bay leaves and thyme. Bring to a boil, reduce to medium and simmer
6. Add Short Ribs back to the pan. Cover and cook approximately 2 – 2.5 hours until tender
7. Uncover & let cool for 30 minutes
8. Cut meat into ¾ in. pieces, trimming excess fat

Sandwich Assembly
1. Melt butter in skillet and add onions, sprinkle with salt & pepper
2. Sauté onions until golden brown, add sugar
3. Assemble 16 slices of buttered brioche
4. Place one slice of cheese, ½ cup of short rib, ¼ cup of caramelized onions and a handful or arugula on each sandwich
5. Heat griddle and cook sandwiches until golden brown, about 3 minutes per side
6. Transfer to work surface to cut in half on the diagonal, serve immediately.