A boneless beef short ribs recipe is one of those dishes that instantly makes me think of comfort. The first time I made it, it was a chilly evening, and by the time the ribs were slowly braising in the oven, my whole apartment smelled so good that my neighbors even commented in the hallway. That’s when I knew this recipe was special.
What I love most is how something so simple can taste like you’ve been cooking all day for a celebration. With a Dutch oven, a few basic ingredients, and a bit of patience, you get fork-tender beef in a rich, savory sauce. It’s the kind of meal that feels just as right for a laid-back Sunday as it does when you want to impress your guests.
Table of contents
- How to Make it
- What Makes These Short Ribs So Good
- A Little Prep Goes a Long Way
- My Best Tips for Perfect Short Ribs Every Time
- Fun Ways to Change Things Up
- How to Serve These Short Ribs
- Storing and Reheating Leftovers
- Common Mistakes to Avoid While Making This Recipe
- Frequently Asked Questions
- Ready to Make These Short Ribs Yourself?
How to Make it
Boneless Beef Short Ribs Recipe
4
servings15
minutes3
hours450
kcalThese 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.
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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 your oven to 325°F. Pat the boneless beef short ribs dry with paper towels and season them generously with salt and pepper.
- 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.
- 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.
- Pour in the grape juice (or cider) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
- Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a gentle simmer.
- 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.
- Remove the ribs and vegetables from the pot. If desired, mix the cornstarch slurry into the remaining liquid and simmer on the stovetop for 5 minutes to thicken the sauce.
- Serve the ribs with the carrots and pearl onions, then drizzle with the sauce. Garnish with fresh thyme if desired.
Notes
- If you can, let the dish rest for 15 minutes before serving, this allows the flavors to settle beautifully.
- Don’t skip the searing step, it’s what builds the base flavor for the sauce.
- Helpful Hack: Freeze peeled pearl onions ahead of time to save prep work.
- If you don’t have a Dutch oven, use a heavy oven-safe pot with a tight lid.
- SThis dish tastes even better the next day, so it’s perfect for make-ahead dinners.
Nutrition Facts
- Total number of serves: 4
- Calories: 450kcal
- Fat: 28g
- Sodium: 640mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 8g
- Protein: 38g
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What Makes These Short Ribs So Good
You know those recipes that just seem to have it all? This is one of them. Boneless short ribs are already packed with flavor, but when you give them time to slowly braise, they turn into something truly special, tender, rich, and downright comforting. It’s the kind of meal that feels fancy without actually being difficult.
Here’s why this recipe works every single time:
- That first sear matters: Browning the ribs gives you those deep, savory flavors that make the sauce taste incredible.
- The sauce is perfectly balanced: A mix of broth, tomato paste, and just a touch of grape juice or cider adds richness without being heavy.
- Veggies that do more than “tag along”: Carrots and pearl onions soak up all that goodness and turn soft, sweet, and delicious.
- Low and slow = magic: A few hours in the oven is all it takes for the meat to become melt-in-your-mouth tender.
- Easy to tweak: Want to use red wine instead of juice? Go for it. Prefer rosemary over thyme? Swap it in.
A Little Prep Goes a Long Way
The beauty of this dish is that you don’t have to do everything at once. A bit of prep ahead of time makes the whole process so much smoother (and means less rushing around when you just want to get dinner in the oven).
Here are a few things you can do ahead:
- Season the ribs early: Pat them dry, season with salt and pepper, and keep them in the fridge until you’re ready to cook.
- Chop and peel your veggies: Get those carrots and pearl onions prepped so they’re waiting for you.
- Mix up the liquid: Stir together the broth, juice or wine, tomato paste, and Worcestershire so it’s ready to pour in.
- Cook it ahead if you want: This dish reheats beautifully, and honestly, it might taste even better the next day.
My Best Tips for Perfect Short Ribs Every Time
Here’s the thing with short ribs, they’re pretty forgiving, but a few little tricks can take them from good to unforgettable. Think of these as the insider tips I wish someone had given me the first time I made them.
- Don’t rush the sear: Take your time browning the ribs until they’re deeply golden on all sides. That caramelization builds the base of your sauce.
- Use the right pot: A heavy Dutch oven is your best friend here, it holds heat evenly and keeps the moisture in.
- Keep the lid snug: If your pot’s lid doesn’t seal well, cover the top with foil first, then place the lid on. This helps trap the steam.
- Check the liquid level: If the braising liquid reduces too much during cooking, just splash in a little extra broth to keep things cozy.
- Make it a day ahead: Like many braises, these short ribs taste even better the next day. The flavors have more time to mingle.
Fun Ways to Change Things Up
One of the best things about this recipe is how flexible it is. Once you’ve made the classic version, you can have fun experimenting with different flavors and ingredients to make it your own.
- Sweet & Sticky Style: Add a touch of honey or brown sugar to the braising liquid for a slightly sweeter, caramelized flavor, similar to the richness you’d find in these sweet sticky braised short ribs.
- Mexican-Inspired: Try stirring in cumin, chili powder, and a squeeze of lime juice for a smoky, zesty spin.
- Veggie-Packed: Toss in extra vegetables like mushrooms, celery, or parsnips. They soak up the sauce and add more variety to every bite.
- Spicy Twist: Add chili flakes or a bit of chipotle powder for subtle heat without overpowering the dish.
- Herb Lover’s Version: Swap thyme for rosemary or sage if those are your favorites, it’s a small change that gives the dish a totally different aroma.
How to Serve These Short Ribs
These short ribs are a showstopper all on their own, but let’s be honest, the sides and presentation make the whole meal. I love serving them over a bed of creamy mashed potatoes, buttery egg noodles, or even polenta so that every drop of that rich sauce has something to cling to. A simple green salad or roasted veggies on the side balances the richness perfectly.
If you want to give the meal a classic roast dinner feel, you could take inspiration from this boneless rib roast recipe and serve your short ribs with roasted root vegetables and a drizzle of pan juices for an extra “Sunday supper” vibe.
Storing and Reheating Leftovers
One of my favorite things about this recipe is how well it holds up the next day (and some say it tastes even better after a night in the fridge). Here’s how to make the most of your leftovers:
- In the fridge: Store cooled ribs and sauce in an airtight container for up to 4 days.
- In the freezer: Freeze in portions with plenty of sauce for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in a covered pot on the stovetop over low heat until heated through. If the sauce thickens too much, add a splash of broth.
Braised dishes often taste better the next day, just follow these safe storage tips.
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
Boneless short ribs are cut from the same part of the cow but without the bone attached. They cook a little faster and are easier to serve since you don’t have to work around bones, but they’re just as flavorful when braised low and slow.
Yes, absolutely. After searing the ribs and sautéing the vegetables, transfer everything to your slow cooker. Cook on low for about 7–8 hours or on high for 4–5 hours until the ribs are tender.
Yes, and here’s why: searing locks in flavor and builds a rich base for the sauce. Skipping this step means you’ll miss out on that deep, savory taste that makes the dish special.
If you want a twist, try pairing them with something unexpected like rice or even spooning them over a hearty side like this chicken cutlet recipe. It’s a cozy combination that makes for an extra comforting meal.
Yes, just remove the lid during the last 20–30 minutes of braising so the liquid reduces naturally. You’ll end up with a slightly thicker, more concentrated sauce.
Ready to Make These Short Ribs Yourself?
At the end of the day, this boneless beef short ribs recipe is everything I love about cooking: simple ingredients, a little patience, and a result that feels like a hug in a bowl. It’s the kind of dish that makes people gather around the table a little longer, just enjoying good food and good company.
If you’re craving more cozy meals after trying this, you might love something like this tomato gravy recipe, another simple dish that brings big comfort to the table.
So grab your Dutch oven, set aside a little time, and let these short ribs work their magic. I promise once you’ve tasted how tender and flavorful they are, this will become one of those recipes you’ll come back to again and again.
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