boneless short ribs recipe
The Best boneless short ribs recipe
I’ve been making boneless short ribs for years, and it’s a recipe that never fails to impress my family. The dish originated from the Southern United States, where slow-cooked meats were a staple of many households.
The tender, fall-apart texture of the short ribs is achieved by slow-cooking them in liquid, which breaks down the connective tissue and makes the meat incredibly tender. I love serving this dish with a side of creamy mashed potatoes or roasted vegetables to soak up all the rich flavors.
My kids adore it when I serve it with a side of garlic bread or over egg noodles, and it’s a great way to get them to eat more vegetables. This recipe is perfect for special occasions or everyday meals, and it’s also incredibly easy to make ahead of time and reheat when needed.
Plus, it’s a great way to use up any leftover vegetables or herbs you might have on hand. I’ve found that this recipe is also surprisingly healthy, considering how rich and indulgent it tastes – the slow-cooking process helps break down the collagen in the meat, making it easier to digest and reducing the overall fat content of the dish.
Overall, boneless short ribs are a staple in my household that never gets old.
Braised Boneless Short Ribs
Tender boneless short ribs slow-braised in a rich red wine sauce until fall-apart tender. This comforting dish is perfect for a hearty family dinner or special occasion.
🥘Ingredients
For the Short Ribs
For Serving
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Braised Boneless Short Ribs Works
This boneless short ribs recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just want something comforting on a weeknight, these tender, flavorful pieces of beef never fail.
To store leftovers, simply scoop them into an airtight container and refrigerate for up to three days or freeze for up to two months – they reheat beautifully in the oven or on the stovetop with some added liquid.
One of my favorite ways to serve these leftovers is by reheating them with some fresh vegetables and serving them over egg noodles – it’s an easy meal that’s ready in no time.
❓ Frequently Asked Questions About Braised Boneless Short Ribs
Q: What is the difference between boneless short ribs and regular short ribs?
Boneless short ribs are essentially just meaty pieces of beef cut into strips, whereas regular short ribs typically include the bone as well as some fat and connective tissue. This makes boneless short ribs more convenient to cook with and easier to eat.
Q: Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker! Simply brown the short ribs in a skillet before adding them to the slow cooker with your chosen sauce ingredients. Cook on low for 8-10 hours or high for 4-6 hours.
Q: How do I know if my short ribs are cooked through?
The best way to check if your short ribs are cooked through is by using a meat thermometer. The internal temperature should reach at least 160°F (71°C) for beef. You can also check by inserting a fork into one of the pieces – if it slides in easily, they’re done!
Q: Can I use any type of wine or broth in this recipe?
You can use any type of wine or broth you like in this recipe – red wine works particularly well because it adds such deep, rich flavors to the dish. Just be sure to adjust the amount according to your taste preferences.
Q: How do I store leftovers?
Scoop any leftover short ribs into an airtight container and refrigerate for up to three days or freeze for up to two months.