Sun-Dried Tomato Spinach & Ricotta Short Rib Grilled Cheese
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Author:sophieb
Total Time:90 minutes
Yield:4 servings 1x
Description
Savor the rich flavors of sun-dried tomato, spinach, and ricotta with this grilled cheese featuring tender short rib. A must-try delight! 155 chars
Ingredients
Scale
2 lbs of boneless short ribs
½ cup of chopped sun-dried tomatoes
1 cup of ricotta cheese
1 cup of chopped fresh spinach
4 slices of whole grain bread
2 tablespoons of olive oil
Salt to taste
Pepper to taste
1 teaspoon of garlic powder
Instructions
Step 1: Prepare the Short Ribs – Season the short ribs generously with salt, pepper, and garlic powder. In a large skillet over medium heat, add a tablespoon of olive oil. Once heated, sear the short ribs on each side for about 3-4 minutes until browned.
Step 2: Slow Cook the Ribs – Transfer the seared short ribs to a slow cooker. Add in 1 cup of beef broth and a sprinkle of additional garlic powder. Cook on low for about 6-8 hours or high for 3-4 hours until they are tender and easily shredded with a fork.
Step 3: Prepare the Spinach Filling – While the short ribs are cooking, heat another tablespoon of olive oil in a separate skillet over medium heat. Add chopped spinach and sauté for 2-3 minutes until wilted. Mix in the ricotta cheese and chopped sun-dried tomatoes.
Step 4: Assemble the Sandwiches – Once the short ribs are tender, shred them with two forks. On two slices of whole grain bread, layer the spinach-ricotta mixture followed by shredded short rib. Top with another slice of bread.
Step 5: Grill the Sandwiches – In a clean skillet or grill pan, add olive oil and heat over medium. Place the sandwiches in the pan and grill for 3-4 minutes on each side until golden brown and crispy.
Step 6: Serve and Enjoy – Serve hot and slice the sandwiches in half diagonally.
Notes
This Sun-Dried Tomato Spinach & Ricotta Short Rib Grilled Cheese combines rich flavors and nutritious ingredients, providing a gourmet twist to a classic recipe.
