Seared Smoked Paprika Short Ribs with Root Vegetable Braise

These short ribs start their journey in a screaming-hot skillet, where every side gets a deep mahogany crust that locks in flavor and builds the foundation for a rich braise. Smoked paprika, cumin, and garlic are bloomed briefly in the rendered fat, filling the kitchen with a warm, smoky aroma before everything is transferred to the slow cooker. Carrots and parsnips soak up the beefy, spiced braising liquid over several hours, turning silky and sweet as the short ribs become meltingly tender and practically fall off the bone. This dinner is a naturally gluten-free comfort food built from whole ingredients: beef, root vegetables, aromatics, and a carefully chosen gluten-free beef stock. There are no flour-based thickeners or hidden gluten culprits here, just honest braising technique and bold spice. It's an ideal low-effort, high-reward meal for anyone following a gluten-free diet, whether for celiac disease, gluten sensitivity, or simply because it tastes incredible. Serve it spooned over gluten-free mashed potatoes, polenta, or rice to soak up every drop of the smoky, savory braising liquid. The long slow-cooker time means most of the work is hands-off, making this a great weekend prep dish or a cozy weeknight dinner when started in the morning.</long_description> <parameter name="meta_description">Gluten-free seared short ribs slow-braised with smoked paprika, cumin, carrots, and parsnips until fork-tender and deeply flavorful.

Ingredients

• 4 lbBone-in beef short ribs, trimmed of excess fat
• 2 tspkosher salt
• 1 tspblack pepper, freshly ground
• 2 tbspAvocado oil, or other high-heat neutral oil
• 2 tbspsmoked paprika
• 1 tbspground cumin
• 6 clovesgarlic, minced
• 1 largeyellow onion, sliced
• 4 largecarrots, peeled and cut into 2-inch chunks
• 4 largeparsnips, peeled and cut into 2-inch chunks
• 3 cupsGluten-free beef stock, certified gluten-free
• 2 tbsptomato paste, check label for gluten-free certification
• 2bay leaves
• 4fresh thyme sprigs
• 2 tbspfresh parsley, chopped, for garnish

Method

1. Pat the short ribs dry with paper towels, then season all over with kosher salt and black pepper.
2. Heat the avocado oil in a large cast-iron skillet over high heat until shimmering.
3. Sear the short ribs in batches, turning with tongs, until deeply browned on all sides, about 2-3 minutes per side.
4. Transfer the seared short ribs to the slow cooker.
5. Lower the heat under the skillet and add the smoked paprika, cumin, and minced garlic to the rendered fat, stirring constantly until fragrant, about 30 seconds. 0:30
6. Add the sliced onion to the skillet and stir to coat in the toasted spices, cooking for 2 minutes until softened slightly. 2:00
7. Stir in the tomato paste and cook for 1 minute, then pour in the gluten-free beef stock, scraping up any browned bits from the bottom of the skillet. 1:00
8. Pour the spiced stock and onion mixture over the short ribs in the slow cooker.
9. Add the carrots, parsnips, bay leaves, and thyme sprigs to the slow cooker, nestling the vegetables around the short ribs.
10. Cover and cook on low until the short ribs are fork-tender and the vegetables are soft, about 8 hours (or 5 hours on high). 480:00
11. Remove the bay leaves and thyme stems. Skim excess fat from the surface of the braising liquid if desired.
12. Plate the short ribs with the carrots and parsnips, spoon over the braising liquid, and garnish with chopped fresh parsley before serving.