Braised Short Ribs with Einkorn Flour
What is einkorn flour?
Watch our video and find out.
Let the Dutch oven do all the heavy lifting with our braised short ribs recipe. We dunked the beef in einkorn flour rather than all-purpose, making this dish perfect for people who are wheat-sensitive and love a hearty meal! Don’t have einkorn flour? No worries! You can also make braised short ribs using traditional all-purpose flour.
Our ribs are fall-off-the-bone good. This recipe will be such a hit, you can pretty much bet that everyone at the table will want seconds. If you’re lucky enough to have leftovers (we weren’t), they’ll probably taste even better on day two.
For the best results, just follow the simple instructions. You barely need to babysit the pot while the ribs cook, so you have the time and energy to do the things you love rather than sweating it out in the kitchen.
The gravy is an added bonus. Let the sauce sit for 2 minutes so the fat can rise to the top—skim it with a spoon and ladle the juice over the meat before serving. Nom, nom, nom.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Braised Short Ribs Recipe
- 1/3 cup all-purpose einkorn flour, 1.5 oz
- 3 1/2 lbs short ribs, boneless, or 4 bone-in short ribs
- salt and pepper
- 3 Tbsp olive oil
- 4 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 14 oz can beef broth
- 1/2 cup red wine
- 2 Tbsp apple cider vinegar
- 3 Tbsp brown sugar
- 3 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 Tbsp beef bouillon
- Preheat the oven to 250 degrees.
- Season all sides of the short ribs with salt and pepper and set aside. Place flour in a gallon-sized re-sealable bag then add the ribs and shake to lightly coat them in einkorn flour. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Next, heat olive oil in a large Dutch oven over medium-high heat until the oil is shimmering. Add as many short ribs as possible without overcrowding the pan. Brown the ribs on all sides then transfer to a plate and keep warm. Repeat with remaining short ribs.
- Once the last of the short ribs has been transferred, immediately add butter then reduce the heat to medium. Add onions and allow them to cook for approximately 3 minutes before adding the garlic. Allow garlic to cook approximately 2 minutes then add beef broth and red wine. Make sure to scrape the sides and bottom of the skillet to remove any bits that may be sticking.
- Simmer the broth and wine for 5 minutes before adding the remaining ingredients. Stir until combined then add short ribs to the Dutch oven. Put the Dutch oven in the oven and roast for 2½ hours.
- When the ribs are fall-apart tender, carefully remove them to a serving platter then strain cooking liquid through a sieve. Allow 2 minutes for the fat to rise to the surface then skim it off with a ladle. Pour the liquid over the short ribs and serve. Enjoy!