Beef Short Rib Melt
This beef short rib melt stacks tender chopped cooked short rib with caramelized onions and melted provolone on thick-cut toasted bread, finished with BBQ sauce for a richly flavored handheld sandwich.
This beef short rib melt stacks tender chopped cooked short rib with caramelized onions and melted provolone on thick-cut toasted bread, finished with BBQ sauce for a richly flavored handheld sandwich.
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Prices vary by store
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Chop the cooked beef short rib into bite-sized pieces and season with beef seasoning rub.
Butter one side of each slice of bread. In a pan over medium heat, toast the bread butter-side down, placing the cheese slices on top to melt.
Once the cheese is melted and the bread is golden, remove from the pan. On one slice, layer the caramelized onions.
Add the chopped beef short rib on top of the onions.
Drizzle with BBQ sauce.
Top with the other slice of cheesy bread, cut in half, and serve immediately.
Store cooked beef and caramelized onions separately in airtight containers for up to 3 days; assemble fresh to maintain bread texture.
Prepare the beef and caramelized onions in advance and store separately. Assemble and toast just before serving for the best texture and melted cheese.
Use thick-cut bread (sourdough, brioche, or Texas toast) that can support the fillings without becoming soggy and toasts evenly without burning.
Toast the sandwich until the cheese begins to ooze at the edges and is fully softened throughout, typically 2-3 minutes over medium heat with butter.
Yes. Chop or shred leftover cooked short rib, warm it gently, and season to taste before assembling the sandwich.
Cheddar, Swiss, or smoked gouda work well; choose a cheese that melts smoothly and complements the beef seasoning.
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