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boneless beef short ribs recipe

Boneless Beef Short Ribs Recipe

Prep 15 minutes
Cook 3 hours 45 minutes
Total 4 hours
With fall-apart tender beef in rich, savory sauce! So juicy, so comforting. A slow-cooked favorite that's worth every bite!
5 stars (1 ratings)
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Ingredients
  

  • 3 pounds boneless beef short ribs , trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 large onion , diced (approximately 1 cup)
  • 3 large carrots , chopped
  • 4 garlic cloves , minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (substitute with beef broth for alcohol-free version)
  • 2 cups beef stock
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons cornstarch (optional, for thickening)

Instructions

  • Step 1: Prepare the Meat
    Pat the short ribs dry with paper towels and season generously with salt and pepper. This crucial step ensures proper browning and flavor development. Pro tip: Let the seasoned meat sit at room temperature for 30 minutes to promote even cooking.
    Step 2: Sear the Ribs
    Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches (never overcrowd!), sear the ribs on all sides until deeply browned, approximately 3-4 minutes per side. This caramelization creates the foundation for the rich flavor profile that makes this boneless beef short ribs recipe stand out.
    Step 3: Build the Flavor Base
    Reduce heat to medium and add onions and carrots to the same pot, cooking until softened (about 5 minutes). Add garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 2 minutes, allowing it to darken slightly for deeper flavor.
    Step 4: Deglaze and Braise
    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half (approximately 3-4 minutes) before adding beef stock and herbs. Return the ribs to the pot, ensuring they're mostly submerged. Bring to a simmer, then cover and transfer to a preheated 325°F oven.
    Step 5: Slow Cook to Perfection
    Allow the ribs to cook undisturbed for 3 hours, or until fork-tender. The collagen in the meat will break down during this time, resulting in that melt-in-your-mouth texture that's the hallmark of perfect short ribs.
    Step 6: Finish the Sauce
    Remove the ribs and strain the cooking liquid if desired. For a thicker sauce, whisk cornstarch with 2 tablespoons of cold water and stir into the simmering liquid until it reaches your preferred consistency.
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