Gluten-Free Beef Short Ribs Braised

Tender, fall-off-the-bone beef short ribs, slow-braised in a rich, savory sauce. The deep umami flavors from tamari and aromatic garlic create a truly comforting and satisfying meal.

Prep: 20 min Cook: 210 min Total: 230 min Serves: 2

At a glance: This medium dinner recipe yields 2 servings in about 3h 50m (20 min prep, 210 min cook). It uses 8 ingredients — including bone-in beef short ribs, olive oil, garlic — and walks through 5 steps. Updated October 23, 2026. Browse more dinner recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Beef Short Ribs Braised: When preparing this dinner recipe, to ensure this recipe remains gluten-free, always use gluten-free ingredients. Be mindful of shared kitchen equipment and surfaces that may have come into contact with gluten-containing products. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Gluten-Free Notes for Gluten-Free Beef Short Ribs Braised: This recipe is naturally gluten-free, utilizing gluten-free tamari and stock. Ensure all other packaged ingredients are also gluten-free to avoid any cross-contamination with gluten-containing grains.

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servings

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Ingredients

Shop links on this page are for gluten-free chicken or vegetable stock, gluten-free tamari or coconut aminos, cornstarch or arrowroot starch. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1.5 lbs bone-in beef short ribs
2 tbsp olive oil
3 cloves garlic, minced
2 cups gluten-free chicken or vegetable stock Shop
2 tbsp gluten-free tamari or coconut aminos Shop
1 tbsp cornstarch or arrowroot starch Shop
1 tsp salt
0.5 tsp black pepper

Instructions

1 Pat the beef short ribs completely dry with paper towels, then season them generously on all sides with salt and black pepper. Dry meat sears instead of steaming, and the browned crust flavors the whole sauce.
2 If you plan to braise in the oven, heat it to 325°F (165°C) now. Heat the olive oil over medium-high heat in a heavy pot or Dutch oven just large enough to hold the ribs in one layer. Sear the ribs in batches so they don't crowd the pot, about 3-4 minutes per side, until a deep brown crust forms on all sides, about 12-15 minutes in total. Move the ribs to a plate.
3 Pour off all but about 1 tablespoon of the fat. Reduce the heat to medium, add the garlic, and stir for 30-60 seconds, until fragrant. Pour in the stock and tamari and scrape up the browned bits from the bottom of the pot with a flat-edged silicone or metal spatula.
4 Return the ribs and any juices from the plate to the pot. The liquid should come about a third of the way up the meat. Bring it to a simmer, cover tightly, and turn the heat to low so the liquid barely bubbles, or move the covered pot to a 325°F (165°C) oven. Braise for about 2 1/2 to 3 hours, turning the ribs once halfway through. Check the pot every hour and add a splash of water or stock if the liquid drops below a third of the way up the ribs. The ribs are done when the meat has shrunk back from the bone and a fork slides in and twists with no resistance.
5 Move the ribs to a platter and tent them with foil. Tilt the pot and spoon off the fat from the surface. If there is more than about 1 1/2 cups of liquid, simmer it uncovered for about 5 minutes to reduce. Whisk the cornstarch or arrowroot with 2 tablespoons of cold water, stir the slurry into the simmering liquid, and cook for 1-2 minutes, stirring, until the sauce is glossy and lightly thickened. Taste, add salt and pepper if needed, and spoon the sauce over the ribs. Serve hot with rice or another gluten-free grain.

Tips & Notes

Coconut aminos is sweeter and far less salty than tamari, so a sauce made with it may need an extra pinch of salt at the end. Tamari is saltier, so taste the reduced sauce before adding any salt, and choose a tamari labeled gluten-free.
After the braise, tilt the pot and spoon off the fat that has risen to the surface before you whisk in the starch slurry. The sauce thickens glossy instead of greasy.
Short ribs reheat well, so they are easy to make a day ahead. Move the ribs and their liquid to a shallow container, refrigerate within 2 hours, and use within 3-4 days. Lift off the hardened fat, then rewarm the ribs gently, covered, until they are hot all the way through (165°F), before you thicken the sauce.

Common questions

How long does Gluten-Free Beef Short Ribs Braised take?

Gluten-Free Beef Short Ribs Braised takes about 3 hours 50 minutes: 20 minutes to prep and 210 minutes to cook, for 2 servings.

What should I check before making Gluten-Free Beef Short Ribs Braised with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Beef Short Ribs Braised?

Check bone-in beef short ribs, olive oil, garlic, minced before they go into Gluten-Free Beef Short Ribs Braised. To ensure this recipe remains gluten-free, always use gluten-free ingredients. Be mindful of shared kitchen equipment and surfaces that may have come into contact with gluten-containing products. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Which gluten-free swaps does Gluten-Free Beef Short Ribs Braised use?

Gluten-Free Beef Short Ribs Braised relies on gluten-free tamari or coconut aminos, cornstarch or arrowroot. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

How should leftover Gluten-Free Beef Short Ribs Braised be stored?

Short ribs reheat well, so they are easy to make a day ahead. Move the ribs and their liquid to a shallow container, refrigerate within 2 hours, and use within 3-4 days. Lift off the hardened fat, then rewarm the ribs gently, covered, until they are hot all the way through (165°F), before you thicken the sauce.

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