Gluten Free Grilled Cheese and Short Rib Sandwich

I was just looking back through my blog the other day when I realized that I have been at this for a year now. February 24th is when I started my little venture into blogging. At the time I didn't know what to expect. I thought it would be cool if one or two people stumbled across my site. The first comment I received was from Kim at Gluten Free Green Mommy. The next few comments came from Lori at Living Chronically, Cathy at Noble Pig, and Linda at The Gluten Free Homemaker. I really want to thank you four. Your positive comments and feedback gave me the motivation to keep posting with the realization that, yes people really are reading my blog.
Now let's get to this sandwich. I am a very visual person. When I look at recipes I love to see pictures of what it is that I'm trying to make. I've passed by many cookbooks that are all words and no photos. I'm sure they may have some great recipes, but I need to see what I'm making. This sandwich was featured smack-dab on the front cover of last months Bon Appetit magazine. Gooey melty cheese, crisp toasty bread, and perfectly browned short ribs. There it was just staring at me. Of course it wasn't meant to be gluten free, but that has never really stopped me. I have always wanted to try short ribs and this seemed like a perfect excuse to do so.
Grilled Cheese and Short Rib Sandwiches:
from Bon Appetit, modified to be GF
Serves 8 with the full recipe. I made half but I'll give you the full recipe here.
Short Ribs:
5 pounds beef short ribs
1/4 cup (1/2 stick) butter
3 celery stalks, chopped
2 large carrots, peeled, coarsely chopped
1 medium onion, chopped
1 1/4 cups dry red wine
1/2 cup low-salt beef broth
1/3 cup medium-dry Sherry
2 garlic cloves, peeled
2 bay leaves
1 large fresh thyme sprig
Pickled Caramelized Onions:
1 tablespoon butter
2 large red onions, halved, thinly sliced crosswise (about 6 cups)
4 1/2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
Assembly:
Butter, room temperature
16 slices gf sandwich bread (We use Whole Foods brand)
8 slices Monterey Jack cheese (I used Colby Jack cheese)
2 cups baby arugula (I used Romaine lettuce)
For the ribs, sprinkle the ribs with salt and pepper. In a dutch oven over medium-high heat, melt the butter. Working in two batches, brown the ribs on all sides then transfer to a plate. Next, saute the celery, onion, and carrot until they begin to soften, about 5 minutes. Add the wine, broth, Sherry, garlic, bay leaves, and thyme. Bring to a boil, scraping up all the browned bits. Season with a little more salt and pepper. Return the ribs to the pot, propping them up on their side in a single layer. Cover, reduce heat to medium-low, and simmer for 1 hour.
After 1 hour, turn the ribs over. Cover and continue cooking for 1-1/2 hours. After the ribs are done cooking, remove them from the pot. Trip off excess fat and remove them from the bone. Cut the meat into 3/4-1 inch pieces.
While the ribs are cooking, prepare the caramelized pickled onions. Melt butter in a large skillet over medium-high heat. Add onions, sprinkle with salt, and saute until they begin to brown, about 10 minutes-stir frequently. Add the vinegar and sugar and cook until most of the vinegar is absorbed, about 1 minute. Transfer to a bowl.
To make your sandwich, butter two sides of bread. Add the cheese, meat, onions, and arugula. (I used Romaine lettuce) Top with the other slice of bread and grill until crisp and the cheese is melted.
Crispy, gooey, and hearty. Everything a sandwich ought to be. Enjoy!!!
I almost forgot. This beautiful blue Dutch oven that I cooked my ribs in came from Margo at Off The Wheaten Path. She had a contest a few months back and I won. This was my first time using it. Thanks again Margo, I love it.