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Gluten Free Short Ribs Recipe
Prep time
Cook time
Total time
Gluten Free Short Ribs Recipe
Author: J.W.
Recipe type: Main
Serves: 4
Ingredients
- 6 to 8 beef short ribs
- ¼ cup olive oil
- 1 large onion, cut into big chunks
- 2 large carrots or baby carrots, peeled and cut diagonally into 1 inch chunks
- 1 medium fennel, stem, fronds and core removed, cut into big chunks
- 3 garlic cloves, chopped
- salt and pepper
- 1½ to 2 packages (32 oz) Swanson Beef Broth - gluten free
- 2 fresh rosemary sprigs
- few fresh thyme sprigs
- few fingerling potatoes, cut into halves
- 1 tablespoon Clabber girl cornstarch - gluten free (optional)
Instructions
- Preheat oven to 350 degrees F.
- Season short ribs with salt and pepper. Heat olive oil into a dutch oven over medium heat. Brown the ribs on all sides then set aside. Add the onions,carrots, fennel and potatoes. Stir and saute for about minutes. Add the garlic and cook for another 2 minutes the pour the beef broth. Season with salt and pepper. Tie the thyme and rosemary together and add into the dutch oven. Add the ribs and stir gently. Let simmer then cover and transfer in the oven. Bake for about 2 hours or until beef are tender. Discard the herbs. You can skim the excess fat if you want. Mix cornstarch with cold water and add to the beef. Stir to incorporate. Season as needed. Serve
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