Slowly Braised Beef Short Ribs with Red Wine (Gluten Free)

This dish takes about 30 minutes of active work and then you forget about it in the oven for a couple of hours. The flavors improve if you let this rest overnight in the refrigerator, making it perfect for parties or make this over the weekend and serve it during the week on busy days.

📝 Ingredients

• 4 to 5 lb beef short ribs, cut into 3-inch lengths
• 2 tbsp organic olive oil
• 1 tbsp bacon fat (or more olive oil)
• Kosher salt and freshly ground black pepper
• 3 carrots, finely chopped or shredded
• 3 stalks celery, finely chopped
• 1 bell pepper, finely chopped
• 1 large onion, finely chopped
• 3 cloves garlic, peeled, chopped
• 2 tsp dried oregano
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp ancho chili powder, optional
• 2 tbsp flour (or gluten-free flour blend)
• 3 tbsp tomato paste
• 1 tbsp gluten-free soy sauce
• A pinch of sugar
• 2 cups dry red wine
• 2 cups beef broth or stock
• 1 cup water
• Mashed potatoes, soft polenta, cooked noodles, or rice, for serving

👨‍🍳 Instructions

1. 1Set your oven rack in the lower third...: Set your oven rack in the lower third of the oven and preheat to 350°F.
2. 2Pat the beef ribs dry on paper towel...: Pat the beef ribs dry on paper towel and set on a plate next to the stove. Heat the olive oil and bacon fat over medium-high heat in an ovenproof Dutch oven with a lid. When the oil is shimmering, add half the rib to the pan using long tongs to keep your hands away from the splattering oil. Lightly sprinkle ribs with salt and pepper. Reduce the heat to medium and cover the pan with a wire splatter guard. This not only protects you from the popping oil but also reduces your clean up afterwards.
3. 3Leave the meat undisturbed for about 4 minutes...: Leave the meat undisturbed for about 4 minutes or until the first side is nicely browned and it releases automatically from the bottom of the pan. If it is sticking, leave it alone for another minute or two, giving it time to develop a nice crust on the outside. Use the tongs to turn the ribs to the other side and leave alone for another 4 minutes or so. When browned, stand the ribs on their edges to brown, flipping one more time until all four sides are evenly browned. Use the tongs to transfer the browned ribs to a baking sheet.
4. 4Repeat with remaining ribs, seasoning lightly and browning...: Repeat with remaining ribs, seasoning lightly and browning on all sides. Transfer to the baking sheet with the first batch of ribs. Set aside while cooking the vegetables and making the braising sauce.
5. 5Add the carrots, celery, bell peppers and onions...: Add the carrots, celery, bell peppers and onions to the pan and cook, stirring often for about 2 minutes or until slightly softened. Add the garlic and herbs, stirring. Lightly sprinkle with salt and pepper. Sprinkle the flour over the top of the vegetables and stir until completely incorporated. Add the tomato paste and soy sauce and mash into the vegetables, cooking for another 3 minutes until slightly dissolved and everything is evenly coating the vegetables. Stirring the mixture well at this point to be sure everything is smooth will guarantee no lumps later on!
6. 6Add the wine, stock and water, stirring until...: Add the wine, stock and water, stirring until everything is evenly blended. Tuck the ribs into the pot, snuggling them down into the liquid, meaty-side down. Cover with the lid and transfer to the hot oven. Cook in the oven about 2 to 2-1/2 hours or until the meat is fork tender and falling off the bone.
7. 7Remove the pan from the oven and set...: Remove the pan from the oven and set on the stove to cool slightly. Spoon as much of the fat off the top as you can. Discard the fat. If you are making this ahead, cool and place in the refrigerator. The fat will rise to the top and solidify in the cold making it really easy to remove later on.
8. 8Place the potatoes, polenta, GF noodles, or cooked...: Place the potatoes, polenta, GF noodles, or cooked rice in the bottom of warmed wide, shallow serving bowls. Place a couple of ribs in each bowl and spoon some of the braising liquid over the top. Serve immediately with a glass of the same wine you cooked with and enjoy!