*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?
https://glutenfreerecipebox.com/gluten-free-beef-short-ribs-with-savory-sauce-slow-cooker-or-stovetop/