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

For many people, New Year resolutions don’t seem to be worth the trouble. But, the concept of changing a habit certainly is effective.

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

Much of my eating is done by habit.  My stomach grumbles when the clock says it’s almost lunchtime because my body is used to a schedule.  I have a habit.

Frequently, I notice that I NEED to have chili with beans or chocolate potato cake… Family favorites that I had regularly at home while I grew up.

They became satisfying to me not just for my growling stomach, but for the mental satisfaction, too — “comfort” food — an emotional habit… A link to my family and the long gone days of my childhood.

Those yummy dishes were top priorities for me to convert to gluten-free recipes after I found out that I was forever banned from eating gluten-containing foods. Given how much I ate over the holidays, I think right now is a good time to “fine tune” my eating habits.

I’m not planning to give up my chili with beans or my chocolate potato cake, but I will fit them into a balanced overall menu plan.  I refuse to break my habit of eating those delicious memories from my childhood whenever I want.   I’m bred, born and raised in and around San Antonio, Texas.  So it’s Chili w/Beans, Chocolate Potato Cake and Texas forever for me…

… But, there is no reason that I can’t plan when I want them.  And that brings me to today’s topic.

Almost any meal plan is better than none at all!

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-to’s 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 well-trimmed and also economical.  I and my family love them… I rarely make enough for their and my appetites…

… Enjoy!

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

Ingredients:

1 1/2 Pounds Boneless Beef Short Ribs (or three times as much if bone-in)

1/4 Cup Rice Flour, more or less

1 Tablespoon Oil (grape seed 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)

Gravy:

1/4 Cup Rice Flour (I used Mochiko)

Rolls (Optional):

4 Medium Gluten-Free Rolls, like sub buns, sausage rolls or ciabatta, split

Directions:

Trim any excess fat from ribs.  Roll ribs in flour.  In Dutch oven, brown the meat in hot oil.  Add the seasoned salt, onion, Worcestershire sauce, agave nectar and water.

Browning

Cover and simmer till tender, 2 to 2-1/2 hours; or, move to crockpot and cook on low for 6-8 hours. 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. Adjust seasoning of the gravy, if needed.

Serve.

While this frugal recipe for those with gluten intolerance or gluten sensitivity is also well-liked by people who have no food allergies, it is gluten-free (contains no wheat, barley or rye flour), dairy-free, egg-free, lactose-free and nut-free.

Linked to:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

The King’s Court IV’s What’s Cooking Wednesday

Miz Helen’s Country Cottage Full Plate Thursday

Frugal Follies’ Frugal Food Thursday

The Nourishing Gourmet’s Pennywise Platter Thursday

It’s a Keeper Thursday: Recipe and Project Linky