Deliciously G-Free by Elisabeth Hasselbeck

Author:Elisabeth Hasselbeck [Hasselbeck, Elisabeth]
Language: eng
Format: epub
ISBN: 978-0-345-52940-4
Publisher: Random House Publishing Group
Published: 2012-01-02T16:00:00+00:00

Flank steak is the leaner, healthier option for the meat-lover in your family.

Short Ribs with Parmesan Brussels Sprouts

When serving these ribs for a game-day gathering, I prep them in the morning so that they can simmer through the afternoon. One benefit to me is that the kitchen remains tidy while the ribs simmer, but the major benefit is that we all then get to eat them during the game! Be sure to set out extra napkins for sticky fingers; offer forks and serve these with your favorite side, like my Parmesan Brussels Sprouts or perhaps one of the mashed potato recipes.

SERVES 8

4 to 5 pounds beef short ribs, cut into 3-inch pieces

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon olive oil

1 yellow onion, finely chopped

3 garlic cloves, sliced

2 cups gluten-free beef broth

¼ cup packed gluten-free light brown sugar

1 tablespoon gluten-free Dijon mustard

2 tablespoons minced fresh flat-leaf parsley

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