Short Ribs in a Wine Sauce (Gluten Free)
These short ribs will warm you on that wintery night! The thick saucy gravy adds a new depth to this dish. Serve it over creamy mashed potatoes or soft polenta.
Equipment
- 1 Dutch Oven with lid or oven safe casserole with lid, plus skillet or saucepan for searing meat and sauteing vegetables
Ingredients
- 4 short ribs, boneless or bone-in or chuck roast cut into 1 ½" thick pieces.
- 2 tbsp olive oil
- 1 teaspoon fine salt, more to taste
- ½-¾ teaspoon crushed black pepper
- 1½ teaspoon ground espresso or finely ground coffee
- 1 tbsp oil
- 2 stalks celery, diced
- 1 lg carrot, diced
- 2 medium onions, 1 diced and 1 sliced
- 6 lg cloves garlic, minced
- 2-3 bay leaves, gf
- 1 sprig fresh thyme
- 2 cups red wine
- 1¼ cups broth, chicken or beef, gf
- 1 tbsp Tamari or gluten free soy sauce
- 1½ teaspoons maple syrup
- 1½ teaspoons cocoa powder, gf
- 2 tbsp ketchup, gf
- ½ teaspoon Dijon mustard, gf
- 2 tbsp Cognac
- 2 tbsp water
- 1 tbsp cornstarch, gf
Instructions
- Dry the pieces of meat with paper towels. Salt and pepper the meat and sprinkle with the ground espresso or coffee.
- Heat the 2 tablespoons of olive oil over high heat. Sear the meat in a few batches. Sear until browned and each piece releases from the pan. Remove to a large plate.
- Add the remaining oil to the pan. Saute the sliced and diced onion, celery, and carrot pieces until they are starting to soften. Remove to a bowl. Add the wine to Dutch oven. Simmer for 5-7 minutes. Add the broth, gluten free soy sauce, maple syrup, and cocoa powder. Return the meat to the pan. Add the sauteed vegetables back in, along with the herbs (tied with kitchen twine).
- Cover and bake at 300 degrees for 2 1/2-3 hours or until tender. Remove to a plate and keep warm.
- Simmer sauce. Add ketchup, Dijon, and cognac. Simmer for 5 minutes. Make a slurry in a small ramekin of the cornstarch and water. Gradually add to the sauce and simmer for a few minutes more. Add the meat pieces back in or serve immediately
- Serve pieces of meat in shallow bowls over mashed potatoes or polenta or grits. Spoon sauce over the top of each bowl.