Beef Brasato – GFCFSF

February 23, 2013

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Beef Brasato - GFCFSF

6 boneless beef short ribs (bone-in will work too)
1/4 cup GF Flour mix
1/4 cup oil, divided
2 Tablespoons CF margarine
1 cup onion, finely chopped
3 carrots, finely chopped
3 stalks celery, finely chopped
4 cloves garlic, finely chopped
1 teaspoon fresh lemon zest
1-1/2 cups red wine
2 cups chicken stock
1 tablespoon fresh thyme (leaves only)
2 teaspoons fresh basil (leaves only, finely chopped)
1 tablespoon Italian parsley (leaves only, finely chopped)
1 teaspoon fresh rosemary (leaves only, finely chopped)
2 bay leaves
1 teaspoon dried sweet marjoram
2 teaspoons kosher salt
1 teaspoon ground black pepper
28-ounce can crushed Tomatoes (With juices)

Preheat oven to 325.

Heat 3 tablespoons oil in a dutch oven (or large oven-proof pot with lid) over med high heat. Season both sides of each short rib with salt and pepper. Then dredge in flour, shake off and place in the hot pan. Brown on both sides about 3 to 4 min. Remove meat to plate.

In same pot, place margarine and remaining oil in pan to melt. Sauté onion, carrot and celery until soft. Add the chopped garlic and lemon zest. Sauté a few minutes.

Add the red wine, chicken broth, the chopped tomatoes with their juices, the herbs, salt and pepper. Stir well. Return browned short ribs to pot and put lid on. Place in the oven and bake for 3 hours. Remove bones and bay leaves before serving.

Serve on a bed of risotto, rice, mashed potatoes or GF orzo. Garnish with parsley.

Beef Brasato on Risotto - GFCFSF
Beef Brasato on Risotto - GFCFSF

Beef Brasato  - GFCFSF
Beef Brasato - GFCFSF