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While I already have a Sweet & Spicy Short Ribs Recipe, While I already have a Sweet & Spicy Short Ribs Recipe, this new recipe is so delicious that it is reminiscent of fine dining. If you wish to wine to the sauce, choose one of two options, “Drunken Short Ribs” or traditional. Also, notice that the sauce is perfectly thickened, evidenced by its glossy shine.
Beef Short Ribs Alternative
Bone-In Beef Short Ribs currently cost $5.64 per pound at Walmart and $6.99 at my local grocer, Raley’s. A less expensive alternative is Bone-In Beef Shanks, which the Cross Cut currently goes for $3.98 per pound at my local store and ranges from $0.49 to $1.49 at Walmart. Beef shank is a cut of beef that is best known for making Osso Buco, though it traditionally comes from veal in that dish. When I make traditional Osso Buco, I have to special order veal shanks from my butcher at Raley’s.
Pot-au-feu is a French method of cooking short ribs, similar to this dish but with vegetables included.
This recipe is available to everyone.
Gluten Free Beef Short Ribs with Savory Sauce
- 1 tablespoon neutral-flavored oil
- 4 pounds bone-in beef short ribs boneless if that’s all you have
- 3 cups beef broth
- 1/4 cup gluten-free Worcestershire sauce Lea & Perrins only in the U.S.
- 1/2 yellow onion thinly sliced (or 1 teaspoon onion powder)
- 8 cloves garlic minced (or 1 teaspoon powdered)
- 1 sprig fresh rosemary or 1 teaspoon dried
- 2 tablespoons cornstarch* or potato starch* if corn intolerant
- 1-1/2 tablespoons cold water*
- 3/4 teaspoon salt or to taste
- 3/4 teaspoon black pepper or to taste
To Make in Slow Cooker:
Preheat a large, heavy skillet, preferably cast iron, over high heat. Add the oil and swirl around the pan. Brown the short ribs on all sides; transfer to the slow cooker.
Add the onion, garlic, and rosemary. Pour in the broth and Worcestershire sauce. Sprinkle the ribs with salt and pepper. Cook on low for 6 – 8 hours (the larger the slow cooker, the longer it takes to cook) or until meat is tender.
When the meat is tender enough to your liking, transfer the meat to a large bowl. Pour the remaining liquid into a saucepan.
To Make in a Saucepan:
Preheat a large, heavy skillet, preferably cast iron, over high heat. Add the oil and swirl around the pan. Brown the short ribs on all sides.
Add the onion, garlic, and rosemary. Pour in the broth and Worcestershire sauce. Sprinkle the ribs with salt and pepper. Cook on low/simmer until tender, about 2 hours.
Once the meat is tender, transfer the meat to a large bowl.
To Thicken the Sauce*:
Bring the liquid to a boil over medium-high heat. In a small bowl or cup, whisk together the cornstarch and water. Once the liquid boils, remove the saucepan from the heat and whisk in about half of the cornstarch mixture. Place back on the burner and adjust heat to a simmer. Stir the gravy until it thickens and stops becoming thicker. Add additional cornstarch mixture as desired until the sauce reaches your desired consistency. Season with salt and pepper to your liking.
Serve the short ribs with mashed potatoes topped with gravy in shallow bowls.
*If you are corn and potato intolerant, thicken the sauce by sprinkling in about 1 tablespoon of brown rice flour a little at a time and bring to a boil, stirring constantly until thick. No water is needed to mix with the brown rice flour. However, flour creates a milky appearance instead of a shiny gloss.
*You don’t have to thicken the sauce. You can serve the ribs au jus (French for “with its own juices from cooking”).
**If you wish to add red wine to the sauce, do so early on so that majority of the alcohol cooks out. Otherwise, add at the end and you can rename the dish, “Drunken Short Ribs”. Add however much you’d like up to say about 1 cup.
Did you know?
Cooking meat or poultry with a bone creates a more flavorful broth?