We were given a bit of beef recently, just when I wanted to go back to a heavier chicken diet. How could we say no, right? In the batch of meat, were over seven pounds of beef short ribs. I am so tired of making half the ribs in barbecue sauce in my crockpot for my husband and the other half plain because of my tomato allergies. I usually end up using a gluten-free, tomato free Worcestershire sauce. In my attempt to come up with an alternative we both can enjoy I turned to one of my favorite sauces, a balsamic reduction. Then I considered a wine sauce. Why not combine them and add in some sugar or molasses? I had so many ribs they wouldn’t possibly fit in my small crock pot; therefore, I cooked them on the stove top. They came out so yummy, something I would expect in a fine restaurant. I won’t use any other short ribs recipe in the future.
Tender Gluten Free Gourmet Beef Short Ribs
Beef short ribs recipe that is made sweet and savory with red wine and more. Finger licking good, but use a fork. And their gluten free, of course.
- 5 1/2 lbs. boneless beef short ribs
- 1 Tablespoon extra virgin olive oil
- 1 very large or 2 medium onions, chopped (appx. 12 oz./3/4 lb.)
- 9 garlic cloves, minced or grated
- 1 cup red wine, whichever type you prefer to drink (I used Rodney Strong Cabernet Sauvignon.)
- 3/4 cup gluten free balsamic vinegar
- 2 Tablespoons gluten-free chipotle sauce (I use Buffalo brand.) (or GF hot sauce with a little sugar)
- 1/4 cup dark brown sugar
- 4 cups filtered water, approximately
- 3 dried bay leaves
- Fine sea salt and freshly ground pepper, to taste
- 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.
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