Boneless Beef Short Ribs - Decked Out And Ready To Eat!

Gluten-Free Boneless Beef Short Ribs in Agave-Mustard Gravy


Boneless Beef Short Ribs - Decked Out And Ready To Eat!

Boneless Beef Short Ribs – Decked Out And Ready To Eat!

If you’re like me and are looking for ways to develop and balance your menu plan, you now have a new resource to help you do that.

On January 1, 2012, The Balanced Platter, a new gluten-free website, launched a one-stop shop for balanced, healthy gluten-free living. Be sure to stop by there to find recipes, tips, how-tos and product reviews.

To celebrate the launch, they’re doing a month-long blogging event called Balanced, Healthy, & Gluten-Free in 2012.  Don’t miss it!  I’ll be doing one of the guest posts.  I’m excited about everything this new site has to offer!

For a satisfying gluten-free recipe to balance your menu, these beef short ribs are easy and filling.  The recipe calls for boneless ribs, which are trimmed by the butcher and also economical.  I and my family love them… I can rarely make enough for their appetites…

… Enjoy!


Gluten-Free Boneless Beef Short Ribs in Agave-Mustard Gravy

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Makes 3 – 4 servings


Short Ribs:

1/2 Pounds Boneless Beef Short Ribs, trimmed by the butcher (or three times as much if Bone-In)

1/4 Cup Sweet Rice Flour (I used Koda Farm’s Mochiko), more or less

1 Tablespoon Oil (like Grape Seed or Olive Oil)

1-1/2 Teaspoons Seasoned Salt, or your favorite gluten-free mix

2 Teaspoons Dry Mustard

2 Cups Water

1/2 Medium Onion, sliced

1 Tablespoon Worcestershire Sauce, Lea & Perrins

1 Tablespoon Agave Nectar (or Honey)


1/4 Cup Sweet Rice Flour (I used Koda Farm’s Mochiko)

Rolls (Optional):

Medium Gluten-Free Rolls, like Sub Buns, Sausage Rolls or Ciabatta, like Schar’s Parbaked Ciabatta Rolls, split


Short Ribs:

Trim any excess fat from ribs. Roll ribs in flour, or put flour and ribs in a plastic bag and shake until well-covered.

In a large skillet or Dutch oven, brown the meat in hot oil.

Add the seasoned salt, dry mustard, onion, Worcestershire sauce, agave nectar and water.

Cover and simmer till tender, 2 to 2-1/2 hours; or, move to crockpot and cook on low for 6-8 hours.

To Thicken the Gravy:

Twenty minutes before serving, stir in 1/4 cup rice flour to thicken gravy.


If you plan to use rolls for sandwiches, split and toast them. For an alternative, serve with mashed potatoes and cole slaw.

Adjust seasoning.




Beef Short Ribs Browning in the Skillet

These Boneless Beef Short Ribs Are Browned and Ready to Begin Simmering




Beef Short Ribs Simmering in the Crockpot

These Beef Short Ribs Have Finished Simmering in the Crockpot and the Gravy Is Thickened.



Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday

Frugal Follies’ Frugal Food Thursday

The Nourishing Gourmet’s Pennywise Platter Thursday




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  • Miz Helen

    January 8, 2012

    Hi Pat,
    Oh my I am just loving that Mustard and Agave Gravy for your wonderful Beef Short Ribs, they are going to have a perfect balance between the sweetness of the agave and the sharpness of the Mustard, this is a great recipe! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • erin

    January 6, 2012

    This looks delicious, and simple too! yeah! Can’t wait to try it…

  • Pat

    January 5, 2012

    Ah, those were some great days, weren’t they?

  • Susan Little

    January 5, 2012

    This is a great posting for the first week of the New Year! Love the references to your childhood food memories, which, coincidentally, are the same as mine! :-)

  • Linda

    January 4, 2012

    Childhood foods sure are comfort foods. I’ve never had chocolate potato cake, but it sounds good! So does this recipe. I never cook short ribs, but after this post I am going to give them a try. Happy New Year, Pat.

    • Pat

      January 4, 2012

      Thanks, Linda — I just updated the links for the chocolate potato cake (and the chili with beans). I missed those earlier!

      About short ribs, I used to think they tasted good but were more effort than I liked. Once I found the boneless ones, I discovered they’re about as much work as a pot roast or a beef stew. Nothing too complicated! And the gravy can be modified lots of ways. I hope you like them.

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