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Gluten Free Braised Short Ribs
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So it all started in Washington D.C. While there with our family, we had dinner at Matchbox on Capitol Hill. We knew that they catered to our gluten free needs, and I ended up having one of the best meals I've had in a long time. What did I have? You guessed it... Braised Short Ribs. I followed that up recently by having a gluten free braised short rib shepherd's pie at The Grain House in Basking Ridge, NJ. So, I finally broke down and decided that I had to take a crack at it.

Here are the ingredients I used:

1 Cup Chopped Carrots
1 Cup Chopped Celery
4 Small to Medium Shallots, Sliced
1 Medium Onion, Sliced
1/4 Cup Fresh Parsley, chopped (a little less)
1.5 Teaspoons Dried Thyme (McCormick)
Sea Salt (Morton)
Freshly Ground Pepper (McCormick)
Land 'O Lakes Butter or Carapelli Olive Oil
1 Cup Bob's Redmill Gluten Free All Purpose Flour
1 Cup Herb Ox Beef bouillon
1/2 Cup Red Wine (Cote du Rhone)
1/2 Cup Water
1.5-2 Tablespoons Argo Cornstarch
3 Tablespoons Polaner Strawberry Jelly
3.5 Pounds Beef Short Ribs (Bone In)

Here's what I did:

I chopped the carrots and celery and then sliced the shallots and the onion. Lastly, I chopped the parsley.

Mix and layer all vegetables into a crock pot, leaving enough on the side to place on top of the short ribs once they are added. Add the bouillon and the wine into the pot. Don't put too much liquid in!

Blend together salt and pepper with the gluten free all purpose flour and place in a pie pan. Use paper towel to pat dry short ribs. Coat dried ribs with the flour mixture and put aside. Add oil or butter to frying pan over medium high heat. Brown the ribs, about 2 minutes per side. Don't forget the ends! Discard leftover oil/butter in the frying pan.

Place browned ribs atop the vegetables in the crock pot. Add the vegetables you had set aside on top of the ribs. Add the thyme and some sea salt and freshly ground pepper.

I cooked them with the crock pot on high for 5.5 hours. This translates to about 8-9 hours on low if you have the time. You know they are done when the meat will literally fall off the bone when you pick them up with a fork.

Add water to small bowl or pyrex dish and add cornstarch and stir. (enough cornstarch so that the water thickens just a bit). Ladle broth from crock pot into a frying pan. Bring to a boil and reduce by half or a bit less. Add jelly and stir.

Slowly stir in water/cornstarch mixture - just a few tablespoons. The broth/jelly mixture must still be boiling to get the reaction you need. Reduce heat to medium. Add the short ribs and cook a few minutes on each side.

Served it with blanched green beans and garlic mashed potatoes.

We will be making these again. Sooo good.

Submitted on Nov 27, 2012 - Category: Recipes


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