These babies right here have no grains at all, and they are pretty much the best ribs I’ve ever had. The secret? A good gluten free red wine or BEER! Yes, BEER! This is the perfect excuse to go pick up a six-pick of gluten-free beer, and enjoy a nice cold one with these paleo beef ribs while you’re at it! On that note, try some brussels sprouts alongside your ribs or some healthy mashed turnips to even out the meal.
When I was first diagnosed with celiac disease (you can find out more about this disease and about all sorts of things, including really helpful paleo pointers and baking tips in my paleo tips), I was disappointed and shocked to find out how many sauces contained gluten as an ingredient! I was like, “Come on! Does the gluten really make that much of a difference in the sauce?” Well, no! For this reason I was very motivated to create this low carb, grain-free and of course gluten free Paleo Beef Ribs dish!
And if you’re wondering whether or not you can have alcohol on the paleo diet, make sure to check out my Which Paleo Diet page on my website to find out more about the different paleo diets that are out there! Enjoy!Print
These babies right here have no grains at all, and they are pretty much the best ribs I’ve ever had. The secret? A good gluten-free red wine or BEER! Yes, BEER! This is the perfect excuse to go pick up a six-pick of gluten-free beer, and enjoy a nice cold one with these ribs while you’re at it!
- 1 – 2 lbs. beef ribs (6–8 pieces)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup coconut flour
- 2 tablespoons coconut oil
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, chopped
- 2 cups mushrooms
- 1 cup good red wine or gluten-free beer
- 1 cup beef stock
- 2 strips cooked bacon
- Season the beef ribs with salt and pepper.
- Dredge in coconut flour until coated.
- Heat your coconut oil on high heat.
- Reduce the heat and add ribs, browning them on all sides.
- Heat the olive oil in a large skillet on medium-high heat.
- Add the onion and garlic to the skillet.
- Cook and stir until onion is tender, about 5 minutes.
- Add the mushrooms.
- Return the ribs to the skillet and pour in the wine or beer.
- Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, add the bacon and cover and simmer over low heat until very tender, about 2 hours.
- Remove bacon before serving.