boneless beef short ribs

Braised Boneless Beef Short Ribs

Boneless beef short ribs are rich, flavorful, and perfect for slow cooking. When braised properly, the meat becomes tender and succulent, melting in your mouth with every bite. This recipe combines a savory broth, aromatic vegetables, and a hint of herbs to create a dish that is perfect for family dinners or special occasions.

Ingredients:

2–3 lbs boneless beef short ribs
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup red wine
2 cups beef broth
1 teaspoon dried thyme or 2 sprigs fresh thyme
1 teaspoon dried rosemary or 1 sprig fresh rosemary
2 bay leaves
1 tablespoon Worcestershire sauce (optional)
Fresh parsley, chopped, for garnish

Equipment:

Large oven-safe pot or Dutch oven
Tongs or slotted spoon
Wooden spoon

Step 1: Prep the ribs

Start by patting the boneless short ribs dry with paper towels. Season generously with salt and freshly ground black pepper on all sides. This ensures the meat develops a rich, caramelized crust during searing.

Step 2: Sear the ribs

Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, add the short ribs in batches, making sure not to overcrowd the pot. Sear each side for 3–4 minutes until a deep brown crust forms. Remove the ribs and set them aside on a plate. This step locks in the meat’s flavor and adds depth to the braising liquid.

Step 3: Sauté the vegetables

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the minced garlic and cook for another 1 minute to release its aroma. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen the flavor.

Step 4: Deglaze and build flavor

Pour in 1 cup of red wine to deglaze the pot, scraping up all the browned bits from the bottom. Allow the wine to simmer for 3–4 minutes, reducing slightly. Then, pour in 2 cups of beef broth, add Worcestershire sauce if using, and stir in the thyme, rosemary, and bay leaves.

Step 5: Braise the ribs

Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid. Bring the mixture to a gentle simmer. Cover the pot with a lid and transfer it to a preheated oven at 325°F (163°C). Braise for 2.5–3 hours, or until the meat is fork-tender and easily pulls apart. Check occasionally to ensure the liquid does not evaporate completely, adding a splash of broth if needed.

Step 6: Finish the sauce

Once the ribs are tender, remove them from the pot and set aside. Strain the braising liquid if desired or leave the vegetables in for a rustic feel. Simmer the liquid on the stove for 5–10 minutes to thicken slightly. Adjust seasoning with salt and pepper.

Step 7: Serve

Place the boneless short ribs on a serving platter, spoon the braising sauce and vegetables over the top, and garnish with freshly chopped parsley. Serve with creamy mashed potatoes, buttered noodles, or roasted vegetables to soak up the rich sauce.

Tips and Variations:

Make Ahead: Boneless short ribs taste even better the next day. Store in the refrigerator overnight, then reheat gently.
Flavor Variations: Add a splash of balsamic vinegar, soy sauce, or a few dried mushrooms for extra depth.
Slow Cooker Option: After searing, transfer the ribs and vegetables to a slow cooker. Add wine, broth, and herbs. Cook on low for 6–8 hours or high for 3–4 hours.
Garnish Ideas: A sprinkle of fresh thyme leaves, chopped chives, or microgreens can add a touch of freshness.

Tender, juicy, and deeply flavorful, these boneless beef short ribs are a comforting dish that transforms any meal into a special occasion. The slow braise ensures every bite is succulent, while the rich sauce ties everything together beautifully. Perfect for pairing with hearty sides or enjoying on its own.