Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams
    Jefferson Adams

    Braised Short Ribs (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 04/07/2016 - Good braised short ribs are almost sure to draw a crowd, and disappear quickly from the dinner table. This recipe marries beef broth, red wine, garlic and fresh herbs for rich, savory short ribs that are sure to please.

    Photo: CC--Austin MatherneIngredients:

    • 1½ to 2 pounds of meaty short ribs
    • 2 cups red wine
    • 2 cups beef broth
    • 2 tablespoons rendered bacon fat or vegetable oil
    • 1 large shallot, minced
    • 2 carrots, diced
    • 2-3 cloves garlic, peeled and crushed
    • ¼ cup gluten-free soy sauce
    • 2 bay leaves
    • 2 sprigs fresh rosemary
    • 4 2-inch sprigs fresh thyme
    • salt and pepper to taste
    • chives for garnish

    Directions:

    Sprinkle the short ribs with salt, and place in the refrigerator.

    This will ensure that the salt gets all the way to the center of the meat. If you don't have time, just salt the meat before searing.

    Heat the oven to 350°F (180°C).

    Heat the bacon fat or vegetable oil over high heat in a large dutch oven or, oven-safe pot.

    Dry the short ribs well with paper towels and sear the meat on every side in the hot pan. Make sure to get a good, dark brown sear all over the short ribs.

    Remove the meat to a plate and lower the heat to low.

    Add the shallots, carrots, and garlic, along with a healthy pinch of salt, to the pot.

    Cook, stirring occasionally, for about 5 minutes, or until the shallots are translucent.

    Turn the heat back up to high and add the wine. Scrape up any browned bits at the bottom of the pot, then add the meat back to the pot, along with the bay leaves, rosemary, and thyme.

    Add the soy sauce and enough beef broth to cover the short ribs.

    Put the lid on, bring to a boil on the stove, then carefully place the whole pot and its contents into the heated oven.

    Cook in the oven for 3-5 hours, adjusting the heat as necessary to maintain a steady simmer. The meat is ready when it falls off the bone.

    Set a colander over a large bowl and pour the contents of the pot into the colander.

    Set the colander and its contents aside (or refrigerate in an airtight container) while you reduce the sauce.

    Either chill the braising liquid or let it sit for 30 minutes to an hour, until the fat rises to the surface.

    Skim off as much fat as you can with a large spoon.

    If you have time, you can refrigerate the braising liquid overnight and remove the solidified fat in the morning.

    Once a majority of the fat has been removed from the braising liquid, return it to the pot and set it over medium-high heat.

    Boil the liquid until it reduced from a broth-like consistency to a thin sauce-like consistency. You should end up with 1½-2 cups of sauce.

    Lower the heat to medium and add the meat and other contents of the colander to the pot with the sauce to warm up.

    Serve the ribs hot with sauce, topped with chives, and together with your favorite side dishes.


    User Feedback

    Recommended Comments

    I'm having trouble copying the recipes (short ribs) and pasting them into my Microsoft Word. This one sounds delicious but it's a lot to copy by hand. Is it my computer acting up? ... or a new on-line block?

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

×
×
  • Create New...