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When it comes to pure comfort, few dishes rival a pot of Braised Boneless Short Ribs. These boneless beef short ribs are slowly cooked in red wine and beef broth until they’re fork-tender, juicy, and packed with rich, savory flavor. The result is a restaurant-worthy dinner with a silky pan sauce that’s perfect spooned over mashed potatoes, buttered noodles, or rice.
This braised short ribs recipe keeps things beautifully simple: just well-marbled beef, classic aromatics, and plenty of time in the oven to work their magic. You’ll end up with melt-in-your-mouth short ribs and a deeply flavorful sauce that tastes like it simmered all day.
If you love comforting beefy dishes as much as we do, be sure to try my Beef Stew, Beef Pot Pie, Guinness Beef Stew, or Alton Brown’s Shepherd’s Pie next — each one brings that same cozy, slow-simmered flavor we can’t get enough of.
Why This Recipe Works
Fork-tender every time: Braising transforms boneless beef short ribs into incredibly tender bites that practically melt in your mouth. The low-and-slow cooking method gives the connective tissue plenty of time to break down for perfect texture.
Rich, restaurant-quality flavor: Red wine, beef broth, tomato paste, fresh herbs, and garlic create a deeply savory braising liquid that develops incredible flavor as it cooks.
Easy Dutch oven recipe: Once the short ribs are browned and the sauce is assembled, the oven does the rest of the work. It’s an impressive meal that requires very little hands-on effort.
Perfect for entertaining: Braised short ribs actually taste even better the next day, making them an ideal make-ahead dinner for holidays, dinner parties, or cozy Sunday suppers.
Versatile and comforting: Serve these braised boneless short ribs over mashed potatoes, buttered noodles, rice, or creamy polenta to soak up every drop of the rich pan sauce.
Before You Begin
✨ Pat the short ribs dry: Removing excess moisture helps the meat develop a deep brown crust, which is the foundation of great braised flavor.
✨ Brown in batches: Avoid overcrowding the Dutch oven. Giving the short ribs space allows them to caramelize properly instead of steaming.
✨ Use a wine you’d drink: The wine reduces and concentrates as it cooks, so choose a dry red wine with a flavor you enjoy, such as Cabernet Sauvignon, Merlot, or Pinot Noir.
✨ Keep the ribs mostly submerged: The braising liquid should come about halfway to two-thirds up the sides of the meat for the best texture and flavor.
✨ Cook until fork tender, not by the clock: Every cut is a little different. If the short ribs aren’t easily pierced with a fork, give them another 20–30 minutes in the oven.
✨ Let the sauce rest before serving: Skimming excess fat from the surface leaves you with a silky, concentrated sauce that tastes even richer.
Ingredients for Braised Boneless Short Ribs
This is just a quick glance at what you’ll need to make these braised boneless short ribs. For exact measurements and the full ingredient list, scroll down to the recipe card.
Boneless beef short ribs: Look for well-marbled short ribs with good fat distribution throughout the meat. The marbling melts during braising, creating incredibly tender, flavorful beef.
Onion, carrot, and celery: This classic mirepoix forms the aromatic foundation of the braising liquid and adds depth to the finished sauce.
Tomato paste: Adds richness, color, and savory depth while helping balance the wine and beef broth.
Dry red wine: Cabernet Sauvignon, Merlot, or Pinot Noir all work beautifully. The wine reduces as the short ribs braise, creating incredible depth of flavor.
Low-sodium beef broth: Forms the base of the braising liquid while allowing you to control the final seasoning.
Fresh thyme, oregano, rosemary, and bay leaf: These herbs slowly infuse the sauce as the short ribs cook, creating classic braised beef flavor.
Garlic: A whole head of garlic becomes mellow, sweet, and buttery during the long braise.
⭐ Pro Tips
⭐ Build layers of flavor: Every step counts — from the browning to deglazing, each one adds another layer of richness.
⭐ Use Better Than Bouillon: A teaspoon stirred into the braising liquid adds that deep “slow-cooked all day” taste, even if you didn’t start at dawn.
⭐ Don’t skip the roux step: When you cook the flour for a minute before adding liquid, it thickens the sauce and gives it a subtle, nutty flavor.
⭐ Let the sauce rest: After you remove the ribs, skim off the fat from the surface. You’ll be left with a velvety, glossy sauce that clings to every bite.
⭐ Optional chef’s trick: Add 2–3 tablespoons of white wine along with the red wine for brightness. The alcohol burns off during roasting, leaving a beautifully balanced finish.
🥣 How to Make Braised Boneless Short Ribs
Here’s a quick look at how to make these braised boneless short ribs. The full step-by-step instructions are in the recipe card below.
The secret to exceptional braised short ribs is building flavor in layers. First, the beef is deeply browned to create a rich foundation. Then the vegetables, tomato paste, red wine, and beef broth come together to form a flavorful braising liquid. Once everything is tucked into the Dutch oven, the oven does the rest of the work, slowly transforming the short ribs into fork-tender perfection with a rich, savory sauce that’s perfect for spooning over mashed potatoes, noodles, rice, or creamy polenta.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Let the short ribs cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
Reheating: Warm gently on the stove over medium-low heat, adding a splash of broth or water if needed. For larger portions, reheat covered in a 350°F oven for 15–20 minutes until hot and bubbly.
Freezing: Freeze cooled short ribs (with sauce) in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead: This dish tastes even better the next day. Simply reheat before serving — the flavors deepen as it rests, making it a great make-ahead dinner for entertaining.
✦ Frequently Asked Questions
✦ What Does It Mean to Braise Short Ribs?
Braising is a cooking method that combines searing and slow cooking in liquid. The short ribs are first browned to develop flavor, then gently cooked in red wine and beef broth until they become fork tender and incredibly rich.
✦ Are Boneless Short Ribs the Same as Boneless Beef Short Ribs?
Yes. Boneless short ribs and boneless beef short ribs are the same cut of meat. They typically come from the chuck portion of the cow and offer the same rich marbling and flavor as traditional short ribs without the bone.
✦ What Cut of Meat Are Boneless Short Ribs?
Boneless short ribs are usually cut from the chuck section of the cow rather than the rib section. Their generous marbling makes them ideal for braising, resulting in tender, flavorful beef.
✦ Can I Use Bone-In Short Ribs Instead?
Absolutely! Bone-in short ribs work beautifully in this recipe. Plan on adding about 30 minutes to the cooking time, or until the meat is fork tender. The bones add extra richness to the braising liquid.
✦ What’s the Best Wine for Braising Short Ribs?
A dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir works best. You don’t need an expensive bottle, but choose one you enjoy drinking since the flavor concentrates as it cooks.
✦ Can I Make This in a Slow Cooker?
Yes. Brown the short ribs first, then transfer everything to a slow cooker and cook on LOW for 8–9 hours or until tender.
✦ What Kind of Pot Is Best for Braising?
A heavy Dutch oven with a tight-fitting lid is ideal. It distributes heat evenly and helps maintain the steady temperature needed for tender braised short ribs.
✦ Can I Skip the Wine?
Yes. Replace the wine with additional beef broth and add 1 tablespoon of balsamic vinegar for acidity and depth of flavor.
✦ Why Are My Boneless Short Ribs Tough?
They simply need more time. Tough short ribs are almost always undercooked rather than overcooked. Return them to the oven, covered, and continue braising until they are easily pierced with a fork.
What to Serve With Boneless Beef Short Ribs
Round out this cozy, comforting meal with something fresh, something starchy, and something sweet to finish the night.
What to Serve with Braised Boneless Short Ribs
These braised boneless short ribs are rich, savory, and loaded with flavor, so they pair best with sides that can soak up all that incredible sauce.
Fresh + Crisp Sides
Brighten up the richness of the short ribs with a fresh salad. My harvest salad, house salad, or arugula salad with manchego and apples all bring a crisp, refreshing balance to the deep, savory flavors.
Cozy Vegetables
Round out the plate with creamed spinach, southern collard greens, Southern green beans, or roasted carrots and parsnips are perfect warm pairings that feel right at home on the table.
Comforting Starches
Spoon these short ribs over mashed potatoes, buttered noodles, or alongside melting potatoes to soak up every bit of that savory gravy.
Sweet Finishes
End on a warm, nostalgic note with a slice of peach cobbler, chocolate cobbler, sugar cream pie, or chess pie.
More Cozy Dinner Recipes
Braised Chuck Roast – Fork-tender beef slow cooked in a rich homemade gravy that’s perfect for Sunday supper.
Instant Pot Mississippi Pot Roast – A family favorite featuring ultra-tender beef, savory gravy, and plenty of flavor.
Crockpot Italian Beef Sandwiches – Slow-cooked shredded beef piled onto toasted rolls for an easy comfort-food dinner.
Crockpot Goulash– A hearty beef-and-pasta dinner loaded with rich flavor and weeknight appeal.
Crockpot Stuffed Pepper Soup – All the cozy flavors of classic stuffed peppers in a warm, satisfying soup.
Tried This Recipe?
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Braised Boneless Short Ribs
Ingredients
- 4 pounds boneless beef short ribs cut in half
- salt and pepper
- 3 tablespoons vegetable oil
- 2 medium onions, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 2 cups low-sodium beef stock
- 2-4 sprigs thyme
- 2-4 sprigs oregano
- 2 sprigs rosemary
- 1 dried bay leaves
- 1 head of garlic, cut in half crosswise
Instructions
- Adjust the oven shelf to the bottom 1/3 of the oven. Preheat oven to 350ºF (177ºC).
- Lay boneless beef ribs (4 pounds) out on a paper towel and top with paper towels to absorb any moisture. Season ribs with 1 teaspoon salt and 1 teaspoon black pepper.
- Heat oil (3 tablespoons) in a large Dutch oven. When oil is hot, add the ribs in batches, and brown on both sides. Transfer to a plate.
- Add onion (2 medium), carrots (2 medium ), and celery (2 stalks) to pan and saute until onions are translucent. Sprinkle flour (1/4 cup) over veggies and continue to cook, stirring constantly for 1 minute. Stir in the tomato paste (1 tablespoon).
- Add the beef broth (2 cups), red wine (2 cups), thyme (2-4 sprigs), oregano (2-4 sprigs), rosemary (2 sprigs), garlic (1 head), and bay leaf (1) then add short ribs with any accumulated juices. Bring to a boil; cover, and transfer to oven.
- Cook until short ribs are fork tender, about 2–2½ hours. Place ribs on a platter and skim excess fat off the top of the braising liquid. Adjust seasoning. Pour the sauce into a gravy boat and serve with ribs.
Fans Also Made:
Notes
- Build layers of flavor: Every step counts — from the browning to deglazing, each one adds another layer of richness.
- Use Better Than Bouillon: A teaspoon stirred into the braising liquid adds that deep “slow-cooked all day” taste, even if you didn’t start at dawn.
- Don’t skip the roux step: When you cook the flour for a minute before adding liquid, it thickens the sauce and gives it a subtle, nutty flavor.
- Let the sauce rest: After you remove the ribs, skim off the fat from the surface. You’ll be left with a velvety, glossy sauce that clings to every bite.
- Optional chef’s trick: Add 2–3 tablespoons of white wine along with the red wine for brightness. The alcohol burns off during roasting, leaving a beautifully balanced finish.
Nutrition
Great dish, I wonder if beef stew meat would work too? I find ribs to be greasy. I find Black pepper added is a great boost to seasonings. Sandra
Hi Sandra. I haven’t tried this with stew meat but I bet it would be delicious!