• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
G-Free Foodie logo
  • Recipes
    • Appetizers & Snacks
    • Baked Goods
    • Beverages
    • Dairy Free
    • Desserts
    • Kid Zone
    • Main Dishes
    • Paleo Friendly
    • Quick & Easy
    • Recipes & Techniques by Cooks We Love
    • Salads & Dressings
    • Side Dishes
    • Soups
    • Tips & Tricks
    • Vegan
  • Articles
    • Dining Tips
    • G-Free Foodie Guides
    • G-Free Foodie Mommies
    • G-Free Foodie Product Reviews
    • Gluten Free Advice + Experts
    • KC's Blog
  • About
  • Shop
  • Help!
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Browse Recipes
  • Articles
  • About
  • Shop
  • Help!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home / Recipes / Recipes / Main Dishes

    Tomato Braised Short Ribs

    Sep 24, 2013 · Leave a Comment

    Tomato Braised Short Ribs
    Main Dishes

    Share

    •  

    Ingredients

    • 6 bone-in short ribs
    • Kosher salt
    • Extra-virgin olive oil
    • 1 large Spanish onion, diced
    • 2 ribs celery, diced
    • 2 carrots, peeled and diced
    • 2-3 Roma tomatoes, peeled and diced
    • 2 cloves garlic, smashed
    • 1 ½ cups tomato paste
    • 2 to 3 cups hearty red wine
    • 2 cups water or Gluten Free vegetable stock
    • 1 bunch fresh thyme, tied with kitchen string
    • 2 bay leaves

    Directions

    Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

    Preheat the oven to 375 degrees F.

    When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the diced vegetables. Season the vegetables generously with salt and brown until they are very dark, approximately 5 to 7 minutes. Scrape the pan and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan again. Lower the heat if things start to burn. Reduce the mixture by half. Use a stick or emulsion blender (motorboat) to puree the vegetable mixture in the pan.

    Return the short ribs to the pan and add 2 cups water or vegetable stock, adding more if needed until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce.

    When done, the meat should be very tender but not falling apart. Serve with the braising liquid.

    adapted from a recipe by Anne Burrell

    « Gluten-Free Pretzel Bun
    Pistachio-Pomegranate Buttermilk Waffles with Pomegranate Syrup »

    Share

    Reader Interactions

    Let Us Know What You Think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sign up for our Newsletter & live deliciously G-Free

    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

    Featured Recipes

    how to cook duck breast: perfectly cooked duck breast on salad

    How To Cook Duck Breast: Tea Brined Duck Breast

    Gluten-Free Colomba Pasquale

    Gluten-Free Colomba Pasquale | Easter Dove Bread

    White Chocolate Rocky Road colorful

    White Chocolate Rocky Road | Gorgeous + Easy Treat!

    Lamb Chops with Spicy Apricot Sauce recipe

    How to Cook Lamb Chops in The Oven: Lamb Chops with Spicy Apricot Sauce

    SHOP GLUTEN FREE FAVES

    Popular Categories

    • Appetizers + Snacks
    • Beverages
    • Desserts
    • Dining Tips
    • Main Dishes
    • Quick + Easy
    • Salads + Dressings
    • Soups
    • Tips + Tricks

    Footer

    People

    • About Us
    • K.C. Cornwell
    • G-Free Foodie Gluten Free Advocates + Experts

    Business

    • Partnerships
    • Contact
    • Gluten Free Consulting Services
    • Privacy Policy & Disclaimer
    • Links & Cool Stuff

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    • TikTok

    G-Free Foodie © 2023 · All Rights Reserved