Boneless Beef Short Ribs Recipe: Tender & Flavorful

Looking for the ultimate recipe for boneless beef short ribs recipe? You’ve come to the right place. This dish is the epitome of comfort food, combining tender, melt-in-your-mouth beef with a rich and savory sauce. Whether you’re hosting a dinner party or simply craving a hearty meal, these boneless beef short ribs are guaranteed to impress.

Growing up, beef short ribs were always a family favorite during special gatherings. Their deep, savory flavor and fall-apart texture made every meal unforgettable. Not only does this recipe bring nostalgia to the table, but it’s also surprisingly easy to make, ensuring even novice cooks can achieve restaurant-quality results. So, let’s dive into the details and discover how to make the best boneless beef short ribs you’ve ever tasted!

Boneless Beef Short Ribs Recipe

Recipe by kenzaDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

Calories per serving

450

kcal

These boneless beef short ribs are slow-braised to perfection, delivering melt-in-your-mouth tenderness and rich, savory flavors. Paired with hearty vegetables and a flavorful sauce, this recipe is the ultimate comfort food for any occasion.

Ingredients

2 lbs boneless beef short ribs
2 tbsp olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
1 cup beef broth
1 cup grape juice or apple cider (or substitute with additional beef broth)
2 tbsp tomato paste
1 cup pearl onions, peeled
3 carrots, cut into 2-inch pieces
3 garlic cloves, minced
2 sprigs fresh thyme
1 bay leaf
1 tbsp Worcestershire sauce
Optional: 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Directions

Preheat and Prepare: Preheat your oven to 325°F (165°C). Pat the boneless beef short ribs dry with paper towels and season them generously with salt and pepper.
Sear the Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.
Saute Aromatics: In the same pot, add the pearl onions and carrots. Sauté for 3-4 minutes until slightly softened. Add garlic and cook for another minute until fragrant.
Deglaze the Pot: Pour in the red wine (or substitute) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
Build the Braising Liquid: Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a gentle simmer.
Combine and Braise: Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours or until the ribs are fork-tender.
Optional Thickening: Remove the ribs and vegetables from the pot. Mix the cornstarch slurry into the remaining liquid and simmer on the stovetop for 5 minutes to thicken the sauce.
Serve: Plate the ribs with the carrots and pearl onions, then drizzle with the sauce. Garnish with fresh thyme if desired.

Notes

Variations: Add potatoes or parsnips to the braising liquid for a complete one-pot meal.
Allergy Considerations: Use gluten-free Worcestershire sauce if needed.
Helpful Hack: Freeze peeled pearl onions ahead of time to save prep work.
Substitutions: Use shallots if pearl onions aren’t available.
Substitutions: Replace grape juice or apple cider with red wine for alcoholic version.

Tips and Tricks For The Best Boneless Beef Short Ribs Recipe

Browning is Key: Searing the short ribs locks in flavor and creates a rich base for the sauce. Don’t skip this step.
Use Fresh Herbs: Fresh thyme and bay leaves add an aromatic depth to the dish. Dried herbs can be substituted in a pinch, but the flavor won’t be as vibrant.
Don’t Rush: The magic happens during the long braise. Resist the temptation to increase the oven temperature.
Make Ahead: This dish tastes even better the next day as the flavors meld. Prepare it a day in advance and reheat gently.

Serving Suggestions With Boneless Beef Short Ribs

Pair these boneless beef short ribs with creamy mashed potatoes or buttery polenta for a classic combination. For a lighter side, serve with roasted Brussels sprouts or a fresh green salad. Don’t forget crusty bread to soak up every drop of the flavorful sauce!

Storage and Reheating

Storage: Store leftover short ribs in an airtight container with the sauce for up to 4 days in the refrigerator.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in a covered pot over low heat, adding a splash of beef broth if the sauce has thickened too much.

Common Mistakes to Avoid While Making This Recipe

Skipping the Sear: Without searing, the ribs lack a depth of flavor.
Using Too Much Liquid: The ribs should be mostly submerged, not drowning.
Rushing the Braise: Higher heat or shorter cooking times can result in tough meat.
Neglecting to Deglaze: Skipping this step wastes flavorful browned bits stuck to the pot.

Frequently Asked Questions

Can I make this recipe in a slow cooker?

Absolutely! Sear the ribs and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours.

Can I use bone-in short ribs?

Yes, but you may need to increase the cooking time slightly to achieve the same tenderness.

What can I substitute for Worcestershire sauce?

Soy sauce or tamari can be used in a pinch.

There’s nothing quite like the comforting allure of boneless beef short ribs. With their tender texture and bold flavors, they’re a surefire way to impress your loved ones. Plus, this recipe’s versatility makes it suitable for both special occasions and cozy weeknight dinners.

Ready to give it a try? I can’t wait to hear about your experience. Don’t forget to to share your experience and leave a comment—we’d love to hear how it turned out!