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Braised Short Ribs (Gluten-Free)
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.View all articles by Jefferson Adams
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.
- 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
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.
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