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Gouda Short Rib Grilled Cheese | Gouda Short Rib Grilled Cheese 3 Pounds of Short Ribs Kosher Salt (To Taste) White Pepper Smoked Paprika Sear Your Short Ribs On All Sides 2... | By Daron The Chef | Short rib grilled cheese. I'm really really too nice and y'all know when it come to a sandwich I'm going to body the sandwich every single time. Like this is nothing different. So first I'm going to get some short ribs. For my short ribs I always hit it with some avocado oil. Just to be able to mix that seasoning well and make sure everything is seasoned. Listen to me. When you got a thick cut of meat like oxtail, short rib, you gotta be a little heavy on a seasoning because it's a thick cut of meat. We going to hit it with some white pepper and short ribs. You don't need all of that seasoning in it because it's going to be so flavorful with the kosher salt, white pepper, than the smoked paprika. People. Smoked paprika has a taste. Regular paprika does not. If you did not know, now you know. Now we're going to go ahead and use our hands. I'm going to get all of that seasoning mixed in well. Me personally I don't be marinating my my meat like my oxtail, my shrimp. I just really like just freestyle it I guess. And I always add a little bit more extra seasoning when I'm not marinating because you kind of like cooking it off the arm when it really going to marinate so you really want to be flavorful. Now this is a Dutch oven from Amazon. I think large. It's it's a large Dutch oven. Now I'm going to sear my oxtail and some avocado. See look I said oxtail. I'm so used to oxtail. I'm going to sear my short rib and some avocado oil. We going to give it color on every single side. You want to make sure that it has a color on every single side. Once you do that you want to go ahead and remove it. I don't know what I was doing right here while I was taking something to record. I don't even know if I was recording. Now this right here is when I messed up. So I threw the onion in there then a whole like I just be doing too much. So we're going to add some onions in there. Then we're going to hit it with some tomato paste. Then you go ahead you want to slide in with a little spatula thing and now we're just going to mix this up and get all of that flavor off the bottom of the pan because that's not burnt like I always say that's flavor trust me now we're going to go in with some Better Than Bouillon this is the beef flavor this right here is low key goatie and you only need about like a tablespoon or that was two teaspoons so you you'll be able to taste that once you add everything in it. So now you want to go in with some red wine. The red wine that I'm using is the bev that I got in this video today. We're we're going to go in with some water. Now we're going to add in some garlic that we're going to go ahead we going to add in some time. Now you want to go ahead and add those short ribs back in there. And before you even add the short ribs I didn't show y'all. Like I just stir everything up and I just like tasted it a little bit. Just to see like what I need it. You know probably need a little extra salt. Whatever it is that you need. Now I'm going to cover it. I cooked mine in the oven. I always cook myself in the oven. I don't know why. The oven is just like way better than me. Now once it looked like this it should be nice and glazed. And you see how just folding off that bone so easily. This is what you want. It's going to take 3 hours. Three two and a half three hour because you want that flavor. Now I would I do not recommend using curry gold garlic or herb butter because this butter burns really really quick. So you can use regular butter. But if you want to use this you can. So now I got some Italian bread. I'm going to throw it on the butter. Add some gouda cheese because it is a gouda short rib grilled cheese of course. So we're going to add some gouda cheese and you could really do whatever cheese you want to do but I kind of thought that the gouda would go better with the short rib. Now to my short ribs that I just crumbled up with my hand I'm going to go ahead and I'm going to add that on there. Then I'm going to add more cheese. Add that top bread. Add a little bit of more butter. I'm going to flip it and toast the other side even though I got a bev. Stop playing me for real.
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