24314 Braised Short Ribs (Gluten-Free) - Celiac.com
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Braised Short Ribs (Gluten-Free)

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.

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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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2 Responses:

 
TXEdie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
11 Apr 2016 10:30:17 AM PDT
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?

 
debbie c
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
11 Apr 2016 11:04:09 AM PDT
What is a good substitute for the red wine, I don't like to cook with it or the flavor?




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So just to clarify had not consumed any gluten for about 4 days before testing. I was assured by my allergist that it wouldn't affect the test. But what was alarming was that she retested my food allergies (my most recent reaction was two weeks ago) and every food allergy I have came back negative. I don't understand how that is possible. These food allergies developed when I was 20 and I am almost 24 now.

Thanks! You too! I have learned from this experience to take charge of my own health. It's nice at least that we can try the gluten-free treatment without a firm diagnosis or a doctor confirming the disease. I've also felt some of the gluten withdrawal symptoms, and my stomach pain ebbs and flows, but I'm determined to stick with the gluten-free diet to see what a difference it makes. Gemini, thank you! This was really validating and useful for me to hear. I've felt so confused through this process and just want some answers. If the biopsy results do come back negative, I'm going to follow your advice and do the gluten-free diet with repeat blood testing after a while. If they come back positive, well, then I'll have my answer. I'm supposed to get them back next week.

I have celiac and eosinaphalic esophagitis. I was put on a steroid inhaler recently. I use it like an inhaler but swallow the air instead of breathing it in. You may want to look into EOE and it's relationship to celiac. Just a thought. My swallowing and celiac seem to be related.

You have eat gluten every single day until after testing. And the celiac blood test is supposed to be done as well.

If I was the big guy, there's no way I would have to wait 3 and a half weeks for a test lol. My GI doc never recommended the antibody test. He said doing it with the scope was the only sure way to know. Does anybody know if I should eat a little gluten the day before my test to see if I will get an accurate enough test? Or will it not matter, once the damage is done it's done?