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Wine-Braised Short Ribs (Gluten-Free)
http://www.celiac.com/articles/22765/1/Wine-Braised-Short-Ribs-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.

He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.

 
By Jefferson Adams
Published on 12/7/2011
 
This is a dish best served on a cold night. It’s actually a fairly simple recipe; most of the cook time is spent in the oven. Amaranth flour substitutes regular flour for the roux.

The first rule about cooking with wine to only use a bottle you would also be willing to drink. The second is to enjoy a glass while cooking. This is a dish best served on a cold night. It’s actually a fairly simple recipe; most of the cook time is spent in the oven. Amaranth flour substitutes regular flour for the roux. It's nutty and peppery, and makes a great thickener for soups, stews, and gravies.

The finished wine-braised short ribs. Photo: CC--thebristolkidIngredients:
10-12 bone-in beef short ribs
3 carrots, chopped
2 onions, cut into wedges
2 ribs celery, with leaves, chopped
4-5 cloves garlic
4 fresh bay leaves
1 cup fresh flat-leaf parsley
3 sprigs fresh rosemary, stems picked
4 cups beef stock
1 bottle good red wine
4 tablespoons olive oil, divided
1 teaspoon ground cloves
1 tablespoon smoked paprika
3 tablespoons amaranth flour
3 tablespoons butter
Salt and pepper

Directions:
Preheat over to 350 F.

Rinse ribs and pat dry. Season with cloves, paprika, salt and pepper.

Heat 2 teaspoons oil in a large Dutch oven over high heat. Working in two batches, brown the ribs on all sides. Remove to a plate as they finish.

As the ribs brown, combine garlic, bay leaves, parsley, and rosemary in a food processor until roughly combined. Spoon into a small bowl and set aside.

Pour off fat and heat the remaining olive oil. Add onions, celery, and carrots, and a pinch of salt and pepper. Cook for 7-10 minutes and remove to a plate. Add garlic and herb mixture to pot, cook for a few minutes and deglaze with wine. Reduce for 15-20 minutes, add stock and return ribs. Bring to a boil and cook covered in the oven for 2 hours. Add vegetables for the last 30 minutes of cooking time.

Just before ribs are ready to serve, melt butter in a small pan and mix with flour to create a roux. Stir in 1 cup rib sauce and then return to pot. Reduce for another 15 minutes and serve with vegetables, mashed potatoes, or polenta.