This Valentine’s Day dinner, my friends, will get you laid by a celiac. Who am I kidding? A gluten-free doughnut will get you laid by a celiac, but it’s Valentine’s Day and you should totally make the extra effort. Also, never take a celiac out to dinner on Valentine’s Day to a place s/he’s never been before. You know, in case of the gluten’ing.
But if you have a special person in your life who is tired of seeing delicious short ribs on every farm-to-table/gastro-pub/pretend “diner” that’s actually fancy-pants, in the neighborhood, and never being able to order them. Because most people put soy sauce in the delicious glaze, or coat the ribs in flour before cooking. Let me tell you right now, I’m not going to do that craziness.
So head out to your butcher, pick up some ‘taters, and don’t forget like maybe some kale because it’s wicked good for you. Here’s your gluten-free Valentine’s Day menu for luv-ahs.
Gluten-Free Braised Short Ribs
adapted from The Food Network
Prep time: 20 minutes Cook time: 3 1/2 hours
6 bone-in short ribs (about 5 3/4 pounds)
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side.
2. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
3. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves.
4. Cover the pan and place in the oven at 375 for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
Makes: 4 servings
Prep time: 7 minutes Cook time: 1 hour plus 15 minutes
2 Large Russet Potatoes
2–3 Tablespoons butter
1/3 cup grated cheddar cheese
1. Preheat oven to 450 degrees. Wash potatoes, poke holes in them with a fork, cover in aluminum foil and pop in the oven. Let bake for 1 hour or until almost done.
2. Remove potatoes from oven and allow to cool for about 5 minutes. Once cool, use a sharp knife to cut the top off each potato. Carefully remove inside of potatoes and place in a bowl.
3. Quickly add milk and butter and mash potatoes until creamy. Add more liquid if necessary to obtain desired consistency.
4. Refill potato skins with mashed potatoes, and cover with cheese. Put back into the oven and bake for 15 minutes or until warmed through.
Makes: Two yummy potatoes
Happy Valentine’s Day, celiacs!