Gluten-Free Beef Short Ribs Braised
By the Gluten Free Recipes team ·
Tender, fall-off-the-bone beef short ribs, slow-braised in a rich, savory sauce. The deep umami flavors from tamari and aromatic garlic create a truly comforting and satisfying meal.
At a glance: This medium dinner recipe yields 4 servings in about 3h 30m (20 min prep, 190 min cook). It uses 8 ingredients — including beef short ribs, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Beef Short Ribs Braised: When preparing this dinner recipe, to ensure this recipe remains gluten-free, always use certified gluten-free ingredients. Be mindful of shared kitchen equipment and surfaces that may have come into contact with gluten-containing products In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Beef Short Ribs Braised: This recipe is naturally gluten-free, utilizing certified gluten-free tamari and stock. Ensure all other packaged ingredients are also certified gluten-free to avoid any cross-contamination with gluten-containing grains.
Ingredients
- 1.5 lbs beef short ribs
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Pat the beef short ribs completely dry with paper towels, then season them generously on all sides with salt and black pepper. This step is crucial for achieving a beautiful sear and enhancing the meat's flavor.
- 2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Carefully add the seasoned beef short ribs to the hot oil, ensuring not to overcrowd the pot; sear them in batches if necessary. Cook for about 3-4 minutes per side, until a deep golden-brown crust forms, indicating a rich flavor base.
- 3
Remove the seared short ribs from the pot and set them aside on a plate. Reduce the heat to medium and add the minced garlic to the pot, sautéing for about 1 minute until fragrant, being careful not to burn it. Deglaze the pot by pouring in the GF chicken or vegetable stock and GF tamari, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- 4
In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until a smooth slurry forms. Pour this slurry into the simmering liquid in the pot, stirring constantly until the sauce thickens to a glossy consistency, which should take about 1-2 minutes. Taste and adjust seasoning with more salt and pepper if needed.
- 5
Return the seared beef short ribs to the pot, nestling them into the thickened sauce. Cover the pot tightly and reduce the heat to low, allowing the short ribs to braise gently for at least 25-30 minutes, or until they are incredibly tender and easily pull apart with a fork. Serve the braised short ribs hot, spooning the rich sauce generously over them, perhaps alongside fluffy rice or your favorite gluten-free grain.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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