Red Wine Braised Short Ribs over Chickpea Fusilli
Roasted Cardamom Carrots, Horseradish Cream, Chives
Braised Short Ribs over Chickpea Fusilli is the second of two very popular dishes we served at “Sip & Savor: A Gluten-Free Experience” to support the Celiac Disease Foundation on behalf of Explore Cuisine.
Often, gluten-free dishes are vegetarian, as many health conscious consumers fall into both categories. However, there are several people with Celiac disease that are neither vegetarian nor vegan and simply crave dishes that are traditionally made with wheat, such as short ribs with buttered egg noodles.
Our dish is a gluten-free version of that crave-worthy meal. We substitute Explore Cuisine chickpea fusilli for the noodles and use gluten-free flour in the preparation.
Additionally, we searched for an organic red wine that doesn’t use any hint of gluten in the processing of the wine, such wheat gluten as a clarifying agent or wheat paste to seal wooden casks. We were happy to discover Frey Vineyards.
Frey is America’s first organic and biodynamic winery. This Mendocino County winery produces vegan, gluten-free wines with no added sulfites. Unfortunately, during our prep for the Sip & Savor event, we found out that Frey was impacted by the California wildfires and that their office buildings, tasting room, and bottling line had burned. Our hearts go out to all who have been affected by those fires. Read the Frey Vineyards wildfire update here.
Braised Short Ribs over Chickpea Fusilli Recipe
Red Wine Braised Short Ribs
- 5 lb. bone-in beef short ribs, cut cross-wise
- salt and pepper
- canola oil for browning
- 3 celery stalks, sliced
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 2 T. gluten-free flour
- 1 T. tomato paste
- 1 bottle Frey Vineyards organic red wine
- 6 ea. sprigs parsley and thyme
- 2 sprigs rosemary
- 4 fresh bay leaves
- 1/2 head garlic, cloves smashed and peeled
- 4 c. low-sodium beef broth
*Ingredient list for short ribs adapted from Bon Appétit.
Season short ribs with salt and pepper. In a Dutch oven or deep oven-proof pot, brown ribs on all sides over medium-high heat in canola oil.
Remove beef from pan. Remove excess fat, leaving about 3 tablespoons. Add vegetables and cook until starting to brown. Sprinkle with flour and stir with a wooden spoon to cook the flour. Add tomato paste, continue to stir.
Deglaze with red wine. Add stock, herbs, and garlic. Bring back to a boil. Add ribs plus accumulated juices.
Cover pot and cook at 350°F for 2 to 2 1/2 hours until ribs are very tender.
Let the pot cool slightly then remove ribs to a platter. Let ribs come to room temperature, then cover and refrigerate overnight.
Strain the sauce. Discard solids. Let cool to room temperature then cover and refrigerate overnight.
The next day, remove most of the congealed fat from the top of the sauce. Bring sauce to a boil and reduce to thicken. Add a corn starch slurry to get a thicker sauce if desired. Season to taste with salt and pepper. Gently reheat ribs in the sauce.
Note: If serving small tasting portions, slice cold meat from the bones into bite-sized pieces then reheat in the sauce.
Chickpea Fusilli by Explore Cuisine
Cook fusilli according to package instructions. Rinse and drain well.
Roasted Cardamom Carrots
- olive oil
- salt and pepper
- ground cardamom
Slice peeled medium-sized carrots on the bias. Toss with olive oil, salt, pepper, and a sprinkling of ground cardamom. Roast in a single layer on a rimmed baking sheet at 400°F until starting to caramelize (about 20 minutes).
- 8 oz. creme fraiche
- 4 oz. cream
- 4 oz. prepared horseradish (hot, gluten-free)
- 2 T. lemon juice
- salt and pepper to taste
Whisk all ingredients together. Transfer to a squeeze bottle. Refrigerate until ready to use.
- chives, chopped
Melt butter in a sauté pan. Toss fusilli and carrots in butter to heat through. Season with salt and pepper.
Serve ribs and sauce over buttered chickpea fusilli with roasted carrots. Top with horseradish cream and chives.
Pumpkin Ricotta Lasagne with Fried Sage #glutenfree
Try the other recipe from the Celiac Disease Foundation event, recipe here. A pumpkin ricotta mixture seasoned with warm complex pumpkin pie spices is layered with gluten-free green lentil lasagne noodles, plenty of gooey mozzarella, and nutmeg-scented béchamel. Fresh sage leaves fried in butter enhance the seasonal flavors.