Gluten-Free Beef Short Ribs Braised

Ingredients

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• 1.5 lbs bone-in beef short ribs
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 cups gluten-free chicken or vegetable stock Shop
• 2 tbsp gluten-free tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1 Pat the beef short ribs completely dry with paper towels, then season them generously on all sides with salt and black pepper. Dry meat sears instead of steaming, and the browned crust flavors the whole sauce.
2. 2 If you plan to braise in the oven, heat it to 325°F (165°C) now. Heat the olive oil over medium-high heat in a heavy pot or Dutch oven just large enough to hold the ribs in one layer. Sear the ribs in batches so they don't crowd the pot, about 3-4 minutes per side, until a deep brown crust forms on all sides, about 12-15 minutes in total. Move the ribs to a plate.
3. 3 Pour off all but about 1 tablespoon of the fat. Reduce the heat to medium, add the garlic, and stir for 30-60 seconds, until fragrant. Pour in the stock and tamari and scrape up the browned bits from the bottom of the pot with a flat-edged silicone or metal spatula.
4. 4 Return the ribs and any juices from the plate to the pot. The liquid should come about a third of the way up the meat. Bring it to a simmer, cover tightly, and turn the heat to low so the liquid barely bubbles, or move the covered pot to a 325°F (165°C) oven. Braise for about 2 1/2 to 3 hours, turning the ribs once halfway through. Check the pot every hour and add a splash of water or stock if the liquid drops below a third of the way up the ribs. The ribs are done when the meat has shrunk back from the bone and a fork slides in and twists with no resistance.
5. 5 Move the ribs to a platter and tent them with foil. Tilt the pot and spoon off the fat from the surface. If there is more than about 1 1/2 cups of liquid, simmer it uncovered for about 5 minutes to reduce. Whisk the cornstarch or arrowroot with 2 tablespoons of cold water, stir the slurry into the simmering liquid, and cook for 1-2 minutes, stirring, until the sauce is glossy and lightly thickened. Taste, add salt and pepper if needed, and spoon the sauce over the ribs. Serve hot with rice or another gluten-free grain.

Tips & Notes

• Coconut aminos is sweeter and far less salty than tamari, so a sauce made with it may need an extra pinch of salt at the end. Tamari is saltier, so taste the reduced sauce before adding any salt, and choose a tamari labeled gluten-free.
• After the braise, tilt the pot and spoon off the fat that has risen to the surface before you whisk in the starch slurry. The sauce thickens glossy instead of greasy.
• Short ribs reheat well, so they are easy to make a day ahead. Move the ribs and their liquid to a shallow container, refrigerate within 2 hours, and use within 3-4 days. Lift off the hardened fat, then rewarm the ribs gently, covered, until they are hot all the way through (165°F), before you thicken the sauce.

Common questions