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Beef short ribs are slow cooked with red wine and veggies in a rich flavored sauce until tender and falling off the bone. A savory gravy completes this mouthwatering dish that can be made with bone-in or boneless ribs.
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If you’re craving something good and hearty on a crisp autumn day, the ultimate Beer-Braised Beef Melt is ready for…
The post Beer Braised Beef Melt appeared first on Over The Fire Cooking.
If you’re craving something good and hearty on a crisp autumn day, the ultimate Beer-Braised Beef Melt is ready for it. There are few things in life more comforting than a homemade patty melt. In this easy recipe, the traditional juicy beef patty gets swapped with shredded braised beef, taking the whole idea to another level. If you’re stoked to try some tender meat, melted cheese, grilled onions, and jalapenos between toasty bread slices, keep scrolling!
If you’ve been a fan of my birria grilled cheese, you’re gonna love these simple patty melts. Think of them as the birria’s American cousins, celebrating the good news that it’s finally Sam Adams’ Octoberfest season. This Marzen-style beer doesn’t just go great with a meal—it’s a game-changer in the cooking process, adding a warm heartiness to our braising liquid.
This beer-braised beef melt is everything you want in a classic patty melt recipe and more—melt-in-your-mouth beef, gooey cheese, and just the right amount of savory flavor and spice. Beef short ribs are perfectly braised in a Dutch oven with some seriously aromatic flavors. Plus, with Sam Adams Octoberfest in the mix, this dish brings a depth of flavor that’s perfect for fall grilling.
Samuel Adams Octoberfest is the ultimate fall brew that’s been winning hearts since 1989. This beer is all about those rich, malty vibes, packed with notes of caramel and toffee that just scream autumn. It’s got that deep amber hue and a perfect balance of sweetness with a touch of hop bitterness, making it the ideal drink when you’re looking to cozy up as the temps drop and you’re digging into some hearty seasonal meals.
If you love a good patty melt, you may want to check out The Best Patty Melt Recipes next. Or, if this recipe gets you hooked on short ribs, you may also want to wander over to these recipes: Braised Beef Short Ribs, Grilled Beef Short Ribs, Tomahawk Beef Short Ribs, Rotisserie Smoked Short Ribs, and Grilled Korean BBQ Short Ribs. Undoubtedly, short ribs are high on my list of favorite things to enjoy in life!
Here’s what you’ll need to make this incredible toasted sandwich with the tastiest ingredients.
The cook time to bring all these ingredients together isn’t quick, but the process is simple. Trust me, the results are so freakin’ delicious that you won’t mind the extra effort.
The best beef patty melt recipe begins by firing up your grill to medium-high heat (around 375 degrees F). Slather your beef short ribs with canola oil, then season them generously with kosher salt, black pepper, and garlic powder.
Sear those ribs on all sides until they’ve got a nice dark golden brown crust. Once seared, set the ribs aside and place your Dutch oven directly on the grill.
Add a splash of oil to the Dutch oven or large skillet, then toss in some minced garlic and sauté until fragrant—about 2 minutes should do it. Next, add in your sliced onions and let them brown for another 2 minutes. Now, it’s time to bring in the special sauce: pour in that Samuel Adams Octoberfest, followed by the beef broth, chipotle puree, black pepper, sea salt, dried oregano, cinnamon sticks, rosemary, thyme, and bay leaves.
Pop the beef short ribs back into the Dutch oven, making sure they’re almost submerged in the braising liquid. Cover it up and let everything simmer over medium-high heat for about 3.5 to 4.5 hours or until the beef is fork-tender. Don’t forget to skim the fat off the top of the sauce as needed.
Once the beef is tender and falls off the bone well, remove it from the Dutch oven. Discard the bones and then strain the braising liquid until you have a smooth consomme. Shred the beef and then set it aside in a bowl.
Now, heat up a cast iron skillet over medium-high heat (about 350 degrees F). Add a bit of oil to the skillet, then toss in your sliced red onions and jalapeños. Let them soften up for 3-4 minutes. Transfer onions and peppers to a plate.
To build your beef patty melt, take a slice of bread and load it up with shredded cheese, shredded beef, grilled red onions, and then some jalapeños. Top it with more cheese and then another slice of bread. On the skillet, toast the first side for about 45-60 seconds and repeat for the other side. The bread should look golden brown, and the cheese should be all gooey and melted. Repeat with the remaining sandwiches.
Serve up these bad boys with a side of that flavorful beef consomme, topped with chopped red onions and then some cilantro. Dip, bite, enjoy. Cheers to the best patty melt recipe ever!
The beer-braised beef patty melt pairs perfectly with crispy French fries, onion rings, sweet potato fries, or even a fresh potato salad. Want something to sip on? Crack open another Sam Adams Octoberfest, or go for a classic choice like a chilled glass of white wine. For the true diner experience, you can’t go wrong with a cold root beer float on the side either.
If you somehow have a leftover beef patty melt, wrap it up in plastic wrap or aluminum foil. Store in an airtight container in the fridge for no more than a few days. When you’re ready to reheat, pop it back in a hot skillet over medium heat until the cheese melts again. The consomme can be stored in a small bowl with a tight-fitting lid—reheat it on the stovetop when you’re ready to serve.
Absolutely! While American cheese gives you that classic beef patty melt, you can swap it out for a slice of Swiss cheese, cheddar, or even parmesan cheese.
No Dutch oven? No problem. You can use a large cast iron skillet. Just make sure it can handle the heat and has enough room for the beef and braising liquid.
If you’re not into the heat, just skip the chipotle puree. You’ll still get tons of flavor from the braising mix, but without the kick.
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