Best Boneless Beef Short Ribs Recipe: A Must-Try

Introduction: Why Boneless Beef Short Ribs are the Perfect Comfort Food

Imagine the enticing scent of beef, seasoned to perfection and slowly braised in a rich, savory sauce. This isn’t just any meal—it’s a dish that brings family and friends together. Boneless beef short ribs are a culinary delight, offering melt-in-your-mouth tenderness and a deep, satisfying flavor. If you’ve ever had these delectable short ribs, you’ll know why they have earned a reputation as one of the best cuts of beef.

This boneless beef short ribs recipe is ideal for any occasion—whether it’s a cozy dinner for two or a large family gathering. Even better, this recipe is approachable, making it perfect for cooks of all skill levels. You’ll find that it’s not just the result that’s satisfying but the process itself. The slow braising ensures a rich, flavorful dish that is well worth the time and effort. Here’s why you should give this recipe a try.

Why You’ll Love This Boneless Beef Short Ribs Recipe

• Unparalleled Tenderness: When cooked right, boneless beef short ribs melt in your mouth. The long braising time breaks down the collagen, turning what could be a tough cut into something luxuriously tender.
• Rich Flavor Profile: The combination of beef broth, garlic, and herbs gives the short ribs a savory depth that will make each bite feel like a warm hug. Plus, the red wine and tomato paste create a robust sauce that you’ll want to soak up with every side dish.
• Versatility in the Kitchen: Whether you’re cooking for a crowd or just a few people, boneless beef short ribs fit the bill. They’re excellent for a formal dinner, but they also work as a comforting weeknight meal. The ingredients are also easy to find, meaning you can prepare this dish at home anytime the craving strikes.

Ingredients You’ll Need for This Delicious Boneless Beef Short Ribs Recipe

Creating a flavorful boneless beef short ribs dish begins with quality ingredients. Here’s a detailed list of everything you’ll need:

Step-by-Step Cooking Instructions for Boneless Beef Short Ribs

Now that you have all your ingredients, it’s time to get cooking. The key to making perfect boneless beef short ribs lies in the method. Patience is your ally as you braise these ribs slowly, allowing all the flavors to meld together perfectly. Here’s how to do it:

Preparation: Setting the Stage

1. Preheat the Oven: Start by preheating your oven to 325°F (163°C). This moderate temperature ensures that the short ribs cook slowly and evenly.
2. Season the Ribs: Generously season your boneless beef short ribs with salt and pepper on all sides. This not only adds flavor but also helps to form a delicious crust during searing.
3. Prepare Your Equipment: Grab a large, heavy-bottomed pot or Dutch oven. It’s essential to have a vessel that distributes heat evenly. If you don’t have one, a large skillet and a separate baking dish can also work.

Searing the Ribs: The Crucial First Step

Searing is the secret to locking in the flavor and creating that delicious, caramelized crust on your beef ribs.

• Heat the Olive Oil: In your pot, heat the olive oil over medium-high heat until shimmering.
• Sear the Ribs: Place the short ribs in the hot oil, making sure not to overcrowd them. Sear them on all sides until golden brown, about 3-4 minutes per side.
• Remove the Ribs: Once seared, remove the ribs from the pot and set them aside. The beautiful brown bits stuck to the bottom of the pot are where the magic happens, so don’t skip this step!

Building the Flavorful Sauce

The sauce is what brings everything together. It’s rich, tangy, and aromatic—all the things you want in a braised beef dish.

1. Sauté the Onions: In the same pot, add the chopped onions. Sauté them until they soften and begin to caramelize, about 4 minutes.
2. Add the Garlic: Once the onions are ready, add the minced garlic and sauté for an additional 30 seconds, or until fragrant. This step enhances the aroma and flavor of the base sauce.
3. Incorporate Tomato Paste: Stir in the tomato paste. Allow it to cook for 1 minute, which deepens its flavor and helps it blend with the other ingredients.
4. Deglaze the Pot: Pour in the red wine (if using). Use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pot. These caramelized pieces contribute immensely to the richness of the dish.
5. Add the Beef Broth: Pour in the beef broth, followed by your herbs. Stir everything together, making sure all ingredients are combined well.

Braising the Ribs: The Slow Magic of Cooking

1. Return the Ribs: Carefully place the seared ribs back into the pot. Make sure they’re fully submerged in the liquid. The liquid should come up about halfway to the top of the ribs. Add more beef broth if necessary.
2. Cover and Braise: Cover the pot with a tight-fitting lid and transfer it to the oven. Let the short ribs braise for 2.5 to 3 hours, or until they are fork-tender. The slow cooking process will melt the collagen in the meat, resulting in incredibly tender ribs.
3. Check for Doneness: After 2.5 hours, check the ribs. If the meat is pulling away from the bone (or would be if they were bone-in), it’s time to take them out.

Cooking Tips for Perfect Boneless Beef Short Ribs

Achieving perfect short ribs is all about the technique. Here are some additional tips to ensure your dish is a success:

• Choose Quality Beef: When buying boneless beef short ribs, opt for well-marbled cuts. The fat will render down, making the meat extra juicy and flavorful.
• Don’t Skip Searing: The searing step is crucial to develop flavor. It creates a Maillard reaction, which results in a caramelized exterior that adds depth to the overall dish.
• Use Fresh Herbs for Aroma: Fresh thyme and rosemary bring an added fragrance to the dish. They may seem optional, but they elevate the flavor in ways you can’t skip.
• Patience Pays Off: Cooking these ribs low and slow is the key to tenderness. Don’t be tempted to rush this process.

Serving Suggestions: Pairing the Boneless Beef Short Ribs

The rich flavor of boneless beef short ribs calls for sides that can complement and soak up the savory sauce. Here are a few ideas:

1. Creamy Mashed Potatoes: The perfect canvas for the deep, flavorful sauce from the ribs.
2. Buttery Polenta: Smooth and rich, polenta is a fantastic alternative to potatoes. Its creamy texture pairs beautifully with the beef.
3. Roasted Vegetables: A colorful mix of carrots, parsnips, and Brussels sprouts adds a sweet and savory balance to the meal.
4. Crusty Bread: Ideal for sopping up any leftover sauce. A good baguette or sourdough will do wonders.

FAQ

1. Can I use bone-in short ribs instead of boneless?

Absolutely! Bone-in short ribs work wonderfully in this recipe and often have even more flavor because the bones add richness to the sauce during cooking. However, you might need to adjust the cooking time slightly, as bone-in ribs can take a bit longer to become tender.

2. What type of red wine is best for this recipe?

A dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir, works well for braising beef. The wine should be something you’d enjoy drinking, as its flavor will intensify during cooking. Avoid using sweet wines, as they might alter the balance of flavors in the sauce.

3. Can I make this dish in a slow cooker?

Yes, this recipe can easily be adapted for a slow cooker. After searing the ribs and preparing the sauce, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours, until the ribs are fork-tender.

4. Can I make this recipe ahead of time?

Definitely! Boneless beef short ribs are even better the next day because the flavors have more time to meld. After cooking, let the ribs cool completely, store them in an airtight container, and refrigerate. Reheat gently on the stovetop or in the oven before serving.

5. How can I thicken the sauce?

If you’d like a thicker sauce, remove the ribs after cooking and simmer the sauce on the stovetop over medium heat until it reduces to your desired consistency. You can also whisk in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) and simmer for a few minutes.

6. What’s the best way to reheat leftovers without drying out the meat?

Reheat leftovers slowly to prevent the meat from drying out. Add a splash of beef broth or water to the pot and cover it while reheating on the stovetop over low heat. You can also reheat in the oven at 300°F (150°C) in a covered dish.

7. Can I freeze leftover boneless beef short ribs?

Yes, this dish freezes well. Allow the ribs and sauce to cool completely, then store them in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

8. What can I use instead of tomato paste?

If you don’t have tomato paste, you can substitute it with an equal amount of ketchup or canned tomato sauce, although the flavor may be slightly less concentrated.

9. Can I add vegetables to the pot while braising?

Yes, adding vegetables like carrots, celery, and mushrooms can enhance the dish. Add them during the last hour of cooking so they don’t become too mushy.

10. What is the best cut of beef for this recipe if I can’t find short ribs?

If boneless beef short ribs aren’t available, you can use chuck roast or brisket cut into chunks. Both cuts have enough marbling to become tender and flavorful during slow cooking.

11. How do I know when the short ribs are done?

The short ribs are done when they are fork-tender. This means you should be able to easily pierce them with a fork and pull the meat apart. The internal temperature should reach at least 190°F (88°C) for optimal tenderness.

12. Can I make this dish gluten-free?

Yes, this recipe can easily be made gluten-free. Ensure that your beef broth and any other seasonings are labeled gluten-free, and skip the flour if you’re using it to thicken the sauce.

13. Is it possible to make this dish spicy?

Of course! To add some heat, you can include crushed red pepper flakes, cayenne pepper, or even a splash of hot sauce in the sauce. Adjust the spice level to your preference.

14. What side dishes pair well with boneless beef short ribs?

In addition to mashed potatoes and roasted vegetables, consider pairing the ribs with creamy risotto, buttered noodles, or a light, crisp salad for balance.

15. Can I use a different cooking liquid instead of red wine or beef broth?

Yes, you can experiment with other liquids, such as chicken broth, vegetable stock, or even beer. Each liquid will slightly alter the flavor profile of the dish, so choose one that complements the beef.

16. Why are my short ribs tough?

If your short ribs are tough, they likely need more cooking time. Toughness usually indicates that the connective tissue hasn’t fully broken down yet. Return them to the oven and continue braising, checking for tenderness every 30 minutes.

17. What type of pot should I use for braising?

A heavy-bottomed Dutch oven is ideal for braising because it distributes heat evenly and retains moisture. If you don’t have one, an oven-safe pot with a lid or a deep skillet covered tightly with foil will work.

18. Can I use an Instant Pot for this recipe?

Yes, an Instant Pot can speed up the cooking process. After searing the ribs and preparing the sauce, pressure-cook on high for 45-50 minutes, followed by a natural pressure release. The ribs should come out just as tender and flavorful.

19. How do I prevent the sauce from being greasy?

To reduce grease, skim off excess fat from the sauce after braising. You can also refrigerate the dish and remove the solidified fat from the surface before reheating.

20. What’s the best way to present this dish for a dinner party?

For a polished presentation, serve the ribs over a bed of creamy mashed potatoes or polenta. Drizzle the sauce generously on top and garnish with freshly chopped parsley or rosemary for a touch of color and flavor.

Conclusion

This boneless beef short ribs recipe is a true game-changer when it comes to creating a flavorful and satisfying meal. By slow-cooking the ribs, you’re able to unlock the full potential of the meat, allowing the rich flavors to develop and the meat to become so tender it practically melts in your mouth. Whether you’re preparing a special dinner for friends and family or simply treating yourself to a comforting meal, this recipe will undoubtedly impress.

The beauty of boneless beef short ribs lies in their versatility. They can be paired with a variety of side dishes, from creamy mashed potatoes and roasted vegetables to a fresh salad or buttery rice. Each bite is a perfect balance of savory goodness and melt-in-your-mouth tenderness. The slow-cooking process also makes them ideal for meal prep, so you can savor this delicious dish on multiple occasions throughout the week.

Don’t be afraid to get creative with the recipe—add your favorite herbs, spices, or even a splash of wine to customize the flavor profile to your liking. And remember, patience is key. The longer you allow the ribs to cook, the more deeply the flavors will penetrate the meat, resulting in a truly memorable dish.

We’d love to hear how your boneless beef short ribs turned out! Whether you followed the recipe to the letter or put your own twist on it, sharing your experience helps us continue to inspire others. Don’t hesitate to let us know your favorite side dishes to pair with these ribs, or any tips you have for making them even better. Cooking is all about creativity and having fun, so we look forward to hearing how you make this recipe your own!