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Wine-Braised Short Ribs (Gluten-Free)

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.

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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.

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Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!

Hi yall! New to this blog, but really glad it exists because I have lots of questions. First off, I'm Allie! I'm 17 and newly diagnosed Celiac after about 3 years of searching for answers. I initially went gluten-free on the recommendation of a friend, I felt better in about a month and then my pediatric gastroenterologist had me do the gluten challenge, and my symptoms were the worst they have ever been, and ones I barely noticed before became very present. I did the biopsy and was diagnosed, it's been about 2 weeks and my symptoms are still pretty bad, although my diet has no known sources of gluten or cross contamination. Wondering if anyone has any input on healing post gluten challenge, any tips or how long it took for you would be quite helpful! Thanks

Might want to look into a keto diet, I have UC on top of celiacs and keto is working great Yeah I have major nerve and brain issues with gluten, gluten ataxia with nerve issues and brain issues. Seems to cause my body to attack my brain and nerve system. My brain stumbles fogs, and starts looping, the confusion causes me to become really irritable, I call it going Mr Hyde. Like my mind will start looping constantly on thoughts and not move driving me literally mad, or it used to. Now days it is primary the numbness anger but the gut issues and sometimes random motor loss limit me motionless to the floor now days for the duration of the major anger effects. Used to be a lot more mental then painful gut. I did a mental trauma post on it on while back where I came out about all my mental issues with gluten.

^^^^^^ good info, tips and tricks^^^^^^^^^ yes, crumbs will make you sick. also, breathing flour/pancake mix, etc that is in the air because eventually, you're going to swallow some.

Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement. Hang in there.