This slow-cooker beef short ribs recipe is originally from Food.com and has been adapted to be gluten free. The beef short ribs fall apart and the gravy adds a wonderful savory flavor that will please your taste buds. I have made this recipe dozens of times and it comes out perfect each and every time. Enjoy with gluten-free dinner rolls, popovers, baked potato or over a bed of rice of quinoa.... or just simply enjoy as a standalone dish. It's the perfect meal for a cold day!
In a large pan, heat butter over medium high heat until melted.
Coat each short rib with flour, then place each rib into hot pan to cook. Sprinkle with salt and pepper. Brown ribs for approximately 1 minute on each side, then place ribs in slow cooker.
In the same pan, add onions and saute until they start to lightly brown, about 4-5 minutes. Add garlic and mix for another 30 seconds until fragrant. Add all other ingredients to the pan and bring to a boil while stirring every 30 seconds.
Pour mixture over short ribs in the slow cooker. The mixture should just about cover the ribs. Cook on low for 8 hours. Once cooked, you can skim the top of the mixture to remove excess fat (optional). Served with potatoes or rice to help soak up the gravy.
Notes
Make sure all ingredients are gluten free, especially the beef broth and worcestershire sauce. Lea & Perrins worcestershire sauce is typically gluten free, check labels.The short ribs should be cooked for at least 8 hours for a tender, fall apart meal.Store leftovers in a sealed container in your fridge. Skim off any fat from the top before reheating.