I’m thrilled to share with you my favorite boneless beef short ribs recipe, a dish that has become a staple in our household. As a busy mom, I’m always on the lookout for recipes that are easy to prepare, yet packed with flavor and nutrients.
Boneless beef short ribs are a perfect fit – they’re tender, juicy, and can be cooked in a variety of ways to suit any occasion. In this recipe, I’ll show you how to cook them to perfection using a simple technique that yields incredible results every time.
Whether you’re planning a family gathering or just want a hearty meal for yourself, this recipe is sure to impress. The best part?
It’s incredibly healthy, too – with lean beef and plenty of vegetables, you can feel good about what you’re feeding your loved ones. So go ahead, give this recipe a try and see why it’s become a favorite in our home.
Best Boneless Beef Short Ribs
4.7 from 867 votes
These boneless beef short ribs are seared until deeply browned, then braised low and slow in a rich red wine sauce until fork tender. The result is a deeply savory, melt in your mouth dish that feels like a special occasion meal any night of the week.
2 lbs boneless beef short ribs, cut into 2 inch chunks
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine, such as Cabernet Sauvignon
2 cups beef broth, low sodium
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
For the Gremolata (Optional)
1/4 cup fresh parsley, finely chopped
1 tbsp lemon zest
1 clove garlic, minced
👨🍳Directions
1Pat the short ribs dry with paper towels and season generously with salt and pepper.
2Heat the olive oil in a large Dutch oven over medium high heat until it shimmers, about 2 minutes.
3Working in batches to avoid crowding, sear the short ribs for 3 to 4 minutes per side until they develop a deep brown crust.
4Transfer the seared ribs to a plate and set aside.
5Reduce the heat to medium and add the diced onion to the pot.
6Cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and translucent, then add the minced garlic and cook for 1 minute until fragrant.
7Stir in the tomato paste and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
8Pour in the red wine and bring to a simmer, scraping the bottom to deglaze, and let it reduce by half, about 5 minutes.
9Return the seared short ribs to the pot along with any accumulated juices.
10Add the beef broth, rosemary, thyme, and bay leaf, and bring the liquid to a gentle simmer.
11Cover the pot with a tight fitting lid and transfer to a preheated 325°F oven.
12Braise for 2 to 2. 5 hours, or until the meat is fork tender and easily pulls apart, checking once to ensure the liquid is simmering gently.
13Remove the pot from the oven and let it rest for 10 minutes.
14Discard the herb sprigs and bay leaf, then skim off any excess fat from the surface of the sauce.
15If desired, combine the parsley, lemon zest, and minced garlic in a small bowl to make the gremolata.
16Serve the short ribs hot with the sauce spooned over the top and a sprinkle of gremolata.
For the most tender results, choose short ribs with good marbling. You can make this dish a day ahead and reheat gently, as the flavors deepen overnight. If you prefer a thicker sauce, simmer it on the stovetop for 10 to 15 minutes after removing the meat.
Watch Video Of How Best Boneless Beef Short Ribs Works
This recipe is always a good idea for any occasion – whether you’re planning a family gathering or just want a hearty meal for yourself.
One of the best things about boneless beef short ribs is how easily they can be stored and reheated – simply wrap them tightly in plastic wrap or aluminum foil and refrigerate or freeze until needed.
When reheating, make sure to heat them through until hot and steaming before serving.
❓ Frequently Asked Questions About Boneless Beef Short Ribs
1. What is the origin of boneless beef short ribs?
Boneless beef short ribs have their roots in traditional American cuisine, where they were often served as a comforting, homestyle dish. The dish gained popularity in the mid-20th century as restaurants began serving it as a more upscale option. Today, boneless beef short ribs are enjoyed worldwide for their rich flavor and tender texture.
2. How do I choose the right cut of beef for this recipe?
When selecting boneless beef short ribs, look for cuts that are at least 1 inch thick and have a good balance of marbling (fat distribution). This will ensure that your ribs stay juicy and flavorful during cooking.
3. Can I use any type of seasoning for this recipe?
While traditional seasonings like thyme and rosemary work well with boneless beef short ribs, feel free to experiment with other herbs and spices to find your favorite combination.
4. How do I prevent the ribs from becoming overcooked?
To avoid overcooking your boneless beef short ribs, make sure to check their internal temperature regularly. You want them to reach an internal temperature of 160°F (71°C) for medium-rare or 170°F (77°C) for medium-cooked.
5. Can I serve boneless beef short ribs as part of a larger meal?
Boneless beef short ribs are incredibly versatile – they pair perfectly with mashed potatoes, roasted vegetables, or even as part of a hearty salad.
This slow cooker turkey dressing is moist, flavorful, and easy to prepare. It frees up oven space while delivering a classic side dish perfect for holiday meals…
This Zucchini Spaghetti Pasta is a healthy and delicious alternative to traditional pasta. It features zucchini noodles topped with a flavorful marinara sauce, …
This creamy polenta is a comforting side dish made from coarsely ground cornmeal. Simmered with butter and Parmesan cheese, it offers a smooth and rich texture …
A hearty and flavorful green chili made with tender chunks of pork, roasted green chiles, and a rich broth. This comforting stew is perfect for a chilly day and…
