Apple Cider Braised Short Ribs
GLUTEN + DAIRY FREE
Ingredients |
2 - 3 lbs boneless short ribs
3 medium yellow onion, thinly sliced
2-3 tablespoons gluten free flour
2 tablespoons Miyoko Dairy Free Butter
1.5 cups apple cider
1 cup white wine (or chicken broth)
5 whole carrots, peeled & chopped in large pieces
5 cloves garlic, quartered
1 bundle fresh thyme
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon paprika
1/2 teaspoon poultry
2 teaspoons salt
2 teaspoons pepper
1 apple, quartered
3 bay leaves
3 russet potatoes
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Instructions |
Preheat the oven ahead of time to 325 degrees.
Take the boneless short ribs and cut them in half or into very large chunks. Lay them all out and sprinkle with salt, pepper, garlic powder and onion powder.
In a Dutch oven pot, add some olive oil to the pot and turn it to medium high heat and sear the ribs on each side evenly. Only let them sear for a few minutes until they are a little bit brown then remove.
Remove the pot from the heat and wipe the excess olive oil out.
Add in 2 tablespoons of dairy free butter and let it melt. Add in the sliced onions and cook on medium high heat for about 5-7 minutes. Season with salt and pepper.
Add in the 1 cup of apple cider to the onions and continue to cook for another 7-8 minutes.
Turn off the heat.
Add a few sprigs of fresh thyme on top of the onions. Add the short ribs on top of the onions.
Add in 1 cup of white wine and another 1/2 cup of apple cider. Then top it with the carrots, garlic, lay leaves and then add the apple quarters in too.
Sprinkle poultry seasoning and paprika on the top (optional). Then add another 4-5 sprigs of thyme on top.
Add the lid to the pot and put it in the oven for 3 hours at 325 degrees.
Once the roast is in the oven, peel and boil the three potatoes and mash. Add dairy free butter, almond milk and salt & pepper to taste.
Once the short ribs are cooked, serve over mashed potatoes and enjoy!
