Tender Gluten Free Gourmet Boneless Beef Short Ribs
Need a gluten free and dairy free main course? Tender Gluten Free Gourmet Boneless Beef Short Ribs could be an outstanding recipe to try. One portion of this dish contains about 120g of protein, 67g of fat, and a total of 1290 calories. For $10.95 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Gluten Free Recipe Box. 68 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. A mixture of garlic cloves, red wine, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is super. If you like this recipe, take a look at these similar recipes: Spicy Chili w Boneless Beef Short Ribs, Pressure-Cooker Asian-Style Boneless Beef Short Ribs, and Tender Juicy Balsamic Braised Beef Short Ribs in a Crock Pot.
Servings: 4
Ingredients:
3/4 cup gluten free balsamic vinegar
5 1/2 lbs. boneless beef short ribs
2 Tablespoons gluten-free chipotle sauce (I use Buffalo brand.) (or GF hot sauce with a little sugar)
1/4 cup dark brown sugar
3 dried bay leaves
1 Tablespoon extra virgin olive oil
9 garlic cloves, minced or grated
1 cup red wine, whichever type you prefer to drink (I used Rodney Strong Cabernet Sauvignon.)
Fine sea salt and freshly ground pepper, to taste
4 cups filtered water, approximately
1 very large or 2 medium onions, chopped (appx. 12 oz./3/4 lb.)
Equipment:
pot
frying pan
food processor
blender
Cooking instruction summary:
In a deep skillet or non-stick stock pot, heat 3 teaspoons of the oil on medium-high heat.Trim excess fat from ribs and add the ribs to the pan, browning on all side showing meat. Remove each piece once brown, set aside, and remove pan from heat.Preheat the same pan which should have a bit of oil and fat left. Add the onions and cook until tender, about 5 minutes or more; stir occasionally.Add garlic and cook for about 1 more minute.Add the wine and vinegar; bring to a boil.When the sauce begins to thicken, about 5 minutes or more, add brown sugar, bay leaves, water, salt, pepper and enough water to just cover the ribs the short ribs.Cover and simmer over low heat, stirring occasionally, until the ribs are very tender, about 1 1/2 - 2 hours. At about 2 hours some of the meat will begin to fall off of the bones.Remove the lid an boil the sauce and ribs over medium-high heat until it becomes little thicker, about 10 minutes or more.If you wish to use the gravy for either topping the ribs or for something else, transfer the ribs to a large platter and discard the bay leaves. In a food processor or blender, puree the sauce and place it back in the pan. Add the ribs back to the pan and reheat ribs. Photo shown of sauce is not pureed.Serve warm along with your choice of starch (polenta, rice, potatoes, etc.) and vegetables/salad. If desired serve a bed of barbecue sauce and top with Balsamic Reduction (aka Balsamic Drizzle, Tomato-Free Guacamole, and/or gluten-free tortilla chip strips.
Step by step:
1. In a deep skillet or non-stick stock pot, heat 3 teaspoons of the oil on medium-high heat.Trim excess fat from ribs and add the ribs to the pan, browning on all side showing meat.
2. Remove each piece once brown, set aside, and remove pan from heat.Preheat the same pan which should have a bit of oil and fat left.
3. Add the onions and cook until tender, about 5 minutes or more; stir occasionally.
4. Add garlic and cook for about 1 more minute.
5. Add the wine and vinegar; bring to a boil.When the sauce begins to thicken, about 5 minutes or more, add brown sugar, bay leaves, water, salt, pepper and enough water to just cover the ribs the short ribs.Cover and simmer over low heat, stirring occasionally, until the ribs are very tender, about 1 1/2 - 2 hours. At about 2 hours some of the meat will begin to fall off of the bones.
6. Remove the lid an boil the sauce and ribs over medium-high heat until it becomes little thicker, about 10 minutes or more.If you wish to use the gravy for either topping the ribs or for something else, transfer the ribs to a large platter and discard the bay leaves. In a food processor or blender, puree the sauce and place it back in the pan.
7. Add the ribs back to the pan and reheat ribs. Photo shown of sauce is not pureed.
8. Serve warm along with your choice of starch (polenta, rice, potatoes, etc.) and vegetables/salad. If desired serve a bed of barbecue sauce and top with Balsamic Reduction (aka Balsamic
9. Drizzle, Tomato-Free Guacamole, and/or gluten-free tortilla chip strips.
Nutrition Information:
covered percent of daily need
