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This mouthwatering recipe for grilled cheese with pulled short ribs and pickled red onions comes courtesy of chef Govind Armstrong's cookbook, "Small Bites, Big Nights."

• 2 tablespoons, plus 1 teaspoon grapeseed or canola oil
• 2 pounds boneless beef short ribs
• Coarse salt and freshly ground pepper
• 1/2 carrot, chopped
• 1/2 rib of celery, chopped
• 1/2 onion, chopped
• 6 medium cloves garlic, crushed
• 1 cup red wine, such as Cabernet Sauvignon
• Sachet
• 3 cups homemade or store-bought low-sodium canned beef broth
• One 2-pound loaf sourdough bread, cut into 16 slices
• 12 ounces fontina or Bel Paese cheese, thinly sliced
• 2 tablespoons, plus 2 teaspoons Govind Armstrong's Pickled Red Onions
• 4 teaspoons unsalted butter, room temperature

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