Braised Short Rib Grilled Cheese and Kimchi Tomato Soup
- Level: Intermediate
- Yield: 4 servings
- Total: 5 hr 50 min
- Active: 50 min
Ingredients
Braised Short Rib:
2 pounds boneless short ribs
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 cup sliced yellow onions
1 quart beef stock
1/4 cup soy sauce
1/2 cup red wine
1/2 cup Worcestershire sauce
Cheese Blend:
1/2 cup shredded American cheese
1/2 cup shredded Cheddar
1/2 cup shredded mozzarella
1/4 cup grated pecorino
1/4 cup shredded provolone
Kimchi Tomato Soup:
1 tablespoon unsalted butter, melted
2 cups sliced yellow onions
Two 28-ounce cans San Marzano whole tomatoes
1 quart heavy whipping cream
1 cup chopped basil
2 tablespoons Thai chili sauce
2 tablespoons gochujang
2 tablespoons roasted garlic
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/3 cup grated Pecorino-Romano
Sandwich:
8 slices sourdough bread
1 stick (8 tablespoons) unsalted butter, melted
1/4 cup finely chopped green onions
Directions
- For the braised short rib: Preheat the oven to 350 degrees F. Sprinkle the short ribs with the salt and pepper. Heat the oil in a large pot over medium-high heat and sear the ribs on both sides until browned, about 4 minutes per side. Place in a roasting pan and cover with the sliced onions. Pour in the stock, soy sauce, wine and Worcestershire sauce. Cover with plastic wrap and tinfoil and place in the oven for 4 hours. Let cool slightly, then shred and mix with some of the braising liquid. Reserve.
- For the cheese blend: Mix together the American, Cheddar, mozzarella, pecorino and provolone cheeses in a large bowl. Reserve.
- For the kimchi tomato soup: Sauté the onions in the butter in a large pot over medium heat until caramelized, about 10 minutes. Add the tomatoes, cream, basil, chili sauce, gochujang, roasted garlic, salt and pepper and cook on medium-low for about an hour. Turn off the heat and add in the Pecorino-Romano. Let sit for 5 minutes, then puree in a blender until smooth.
- For the sandwich assembly: Heat up a large flat skillet or griddle to medium-high heat. Brush the bread on both sides with melted butter. Grill on one side until lightly golden, 2 to 3 minutes, then flip. Add the cheese blend evenly to all 8 slices of bread. (If you are cooking sandwiches in smaller pans, just cook in batches.) If you have a lid, place it on top to help melt the cheese. Once well melted, add shredded short rib to half of the bread, covering well. Next, add the green onions. Once the bread is grilled and crispy, assemble the sandwiches and cut in half. Serve with warm kimchi tomato soup.