Boneless Short Ribs Recipe

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Introduction
Imagine tender, melt-in-your-mouth beef with a rich, aromatic sauce that fills your kitchen with irresistible scents. This Boneless Short Ribs Recipe transforms simple ingredients into a gourmet experience, perfect for weeknight dinners or special occasions. The meat is succulent, juicy, and infused with layers of flavor that linger on the palate. Whether you’re a seasoned home cook or a beginner, this recipe makes braising effortless. You’ll learn how to achieve perfectly tender ribs with a deep, savory sauce that’s bound to impress.

Why You’ll Love This Recipe

This Boneless Short Ribs Recipe stands out for its unbeatable combination of flavor, texture, and simplicity. The slow braising process creates a caramelized exterior while keeping the interior juicy and tender, giving each bite a satisfying richness. The sauce, infused with aromatic herbs, garlic, and a touch of red wine, complements the beef perfectly. You’ll notice a delightful contrast between the melt-in-your-mouth meat and the slightly thickened, savory sauce. Ideal for gatherings, this recipe is both elegant and comforting, making it easy to elevate a weeknight meal into a memorable dining experience. Minimal hands-on time, maximum flavor, and guaranteed “wow” factor make this dish a must-try.

Ingredients

3 lbs. boneless short ribs, trimmed of excess fat
2 tbsp. olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, chopped
1 cup red wine (optional, for deglazing)
2 cups beef broth
2 tbsp. tomato paste
1 tsp. fresh thyme leaves (or ½ tsp. dried)
2 bay leaves
Salt and freshly ground black pepper, to taste
1 tbsp. all-purpose flour (optional, for thickening)
Fresh parsley, chopped, for garnish

Pro Tips

Sear the meat properly: Browning your boneless short ribs in hot oil before braising locks in flavor and creates a rich, deep color that enhances the sauce.
Deglaze with wine or broth: After sautéing vegetables, deglaze the pan to capture every flavorful bit stuck to the bottom — this step intensifies the sauce.
Low and slow braise: Cook the ribs at a low oven temperature for 2.5–3 hours. This ensures the meat becomes tender without drying out, allowing connective tissues to melt perfectly.

Instructions

Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C). Pat the boneless short ribs dry with paper towels and season generously with salt and pepper. Drying the meat ensures a better sear.

Step 2: Sear the Short Ribs
Heat olive oil in a heavy oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until deep brown, about 3–4 minutes per side. Remove the ribs and set aside.

Step 3: Sauté Vegetables
In the same pot, add onions, carrots, and celery. Cook for 5–6 minutes until softened and slightly caramelized. Add garlic and cook 30 seconds until fragrant.

Step 4: Deglaze the Pan
Pour in the red wine to deglaze, scraping up browned bits from the bottom. Let it reduce slightly for 2–3 minutes. Stir in tomato paste and cook for 1 minute.

Step 5: Build the Braising Liquid
Return the short ribs to the pot. Pour in beef broth until the meat is mostly submerged. Add thyme, bay leaves, and adjust seasoning with salt and pepper.

Step 6: Oven Braising
Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2.5–3 hours, or until the meat is tender and easily pulls apart with a fork. Check occasionally to ensure the liquid hasn’t evaporated; add more broth if needed.

Step 7: Optional Sauce Thickening
Remove the ribs and strain the sauce into a small saucepan. To thicken, mix 1 tbsp. flour with cold water and whisk into the simmering sauce for 3–5 minutes until glossy.

Step 8: Serve and Garnish
Plate the ribs, pour sauce over the top, and sprinkle with fresh parsley. Serve alongside mashed potatoes, roasted vegetables, or garlic pasta with bacon for a complete meal.

Variations

Spicy Korean-style: Add gochujang, soy sauce, and ginger to the braising liquid for a sweet-heat twist.
Red wine and mushroom: Substitute beef broth with red wine and include sautéed mushrooms for a deep, earthy flavor.
Slow cooker adaptation: Brown meat on the stovetop, then transfer to a slow cooker with all ingredients; cook on low for 6–8 hours.

Storage and Serving

Store leftover boneless short ribs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop or oven to preserve tenderness. Serve over creamy mashed potatoes, buttery polenta, or even garlic-infused pasta for a hearty meal. Garnish with fresh herbs to add color and brightness to the rich sauce.

FAQs

1. Can I use bone-in short ribs instead?
Yes, but bone-in ribs require slightly longer cooking to reach tenderness and add extra flavor to the sauce.

2. Is it necessary to use red wine?
No, you can substitute with additional beef broth or a splash of balsamic vinegar for depth.

3. Can I prepare this ahead of time?
Absolutely! The flavor improves if made a day ahead. Reheat gently before serving.

4. How do I know when the meat is done?
The ribs are done when the meat is tender and easily pulls apart with a fork.

5. Can I thicken the sauce without flour?
Yes, reduce the sauce on the stovetop or use a cornstarch slurry for a gluten-free option.

Conclusion

This Boneless Short Ribs Recipe is comfort food at its finest — rich, tender, and full of deep, savory flavors that feel gourmet yet homey. It’s the kind of dish that transforms any dinner into a special occasion, impressing family and friends alike with minimal effort and maximum flavor.