Gluten-Free Braised Beef Ribs
Tender, flavorful, and effortlessly gluten-free, these Braised Beef Ribs are the ultimate comfort food for any occasion. Slow-cooked in a rich, savory broth of gluten-free beef stock and aromatic fresh herbs, these ribs are fall-off-the-bone perfection. Enhanced by the depth of red wine and the sweetness of sautéed onions, carrots, and celery, this dish combines hearty and wholesome ingredients to create a meal that's as satisfying as it is elegant. Perfect for a dinner party or a cozy family gathering, this recipe takes minimal prep time and offers maximum reward after a low-and-slow bake in the oven. Serve these gluten-free beef ribs with creamy mashed potatoes or roasted vegetables for a soul-warming meal that everyone can enjoy.
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Recipe Information
Ingredients
- 3 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 medium carrot, chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups gluten-free beef broth
- 1 bay leaf
- 6 sprigs fresh thyme, tied in a bundle
- 2 tablespoons parsley, chopped for garnish
Instructions
Preheat your oven to 325°F (163°C).
Season the beef short ribs all over with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat.
Brown the ribs in batches until well seared on all sides, about 10 minutes per batch. Transfer ribs to a plate.
In the same pot, add the chopped onion and cook until softened, about 5 minutes.
Stir in the garlic, carrots, and celery; cook until the vegetables are tender, about 5 more minutes.
Add the tomato paste and cook for another 1 to 2 minutes, stirring well to coat the vegetables.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 3 minutes.
Return the ribs to the pot, and add the gluten-free beef broth along with the bay leaf and the thyme bundle. The liquid should almost cover the ribs.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Bake in the oven for 2.5 to 3 hours, or until the meat is extremely tender and falling off the bone.
Remove the pot from the oven and let it sit for 10 minutes before serving.
Discard the thyme bundle and bay leaf.
Transfer the ribs and vegetables to a serving platter, and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
4154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 17289 mg | 752% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 156.0 g | ||
| Protein | 262.5 g | 525% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 585 mg | 45% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 6653 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
