Boneless Beef Short Ribs Recipe: The Best Way to Get Tender Ribs

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 kenza

0.0 from 0 votes

Difficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

3

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.

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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 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.

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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

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

Frequently Asked Questions

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!