When I took a bite of this dinner, I was completely blown away! The short ribs were fall-off-the-bone tender, and super flavorful! It does take some preparation, and takes about 2 hours and 30 minutes to cook, but the end result is absolutely worth it!
|Searing the short ribs...|
|Sauteing the veggies..|
|After adding stock and red wine!|
|After adding short ribs to broth...DELICIOUS!|
Red Wine Braised Short Ribs
- 8 short ribs with the bone
- 1 cup all purpose gluten-free flour blend
- bacon fat, to grease pan (olive oil works too)
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup sliced mushrooms
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 quart vegetable stock
- 3 cups red wine
- salt and pepper, to taste
Preheat oven to 325 degrees.
Season short ribs with salt and pepper. Dredge in flour. Heat bacon fat in a large dutch oven. Once hot, add short ribs and brown for about 5 minutes per side. Remove short ribs from dutch oven.
Now add onions and garlic to the dutch oven and saute until translucent. Add in celery, carrots, and mushrooms. Saute until vegetables are somewhat tender. Add short ribs back to dutch oven, then pour in vegetable stock, and red wine. Season with salt, pepper, and cayenne pepper. Let come to a slow boil, then add cover to dutch oven and let braise in oven for about 2 1/2 hours, or until meat is tender. Serve over gluten free pasta, and enjoy!!