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When it comes to pure comfort, few dishes rival a pot of braised boneless short ribs. They’re slow-cooked in a rich red wine and beef broth until fork-tender and melt-in-your-mouth delicious — the kind of meal that makes your whole house smell incredible and feels like a hug on a plate.
This recipe keeps things beautifully simple: just good-quality beef, classic aromatics, and plenty of time to work its magic in the oven. You’ll end up with tender meat and a silky pan sauce that begs to be spooned over mashed potatoes, noodles, or rice.
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.
There’s just something special about a slow braise — it turns an ordinary weekend into something cozy and memorable. ❤️
Why This Recipe Works
- Fall-apart tender: The low-and-slow braise guarantees meat so soft it melts with a fork.
- Classic, cozy flavor: Red wine, beef broth, and fresh herbs create a restaurant-quality sauce right in your own kitchen.
- Flexible pairing: Serve over mashed potatoes, buttered noodles, or rice — it’s comfort food perfection.
- Make-ahead friendly: Tastes even better the next day as the flavors deepen overnight.
Before You Start
✨ Pat the ribs dry: This helps them brown beautifully and develop that irresistible crust that builds flavor.
✨ Don’t rush the sear: Let each batch get deeply caramelized — that’s where the magic begins!
✨ Use a good wine: Choose something you’d happily drink. It reduces into the sauce, adding depth and body.
✨ Low and slow: The oven does the heavy lifting here — resist the urge to peek too often!
Ingredients for Boneless Beef Short Ribs
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Boneless beef short ribs: Look for well-marbled cuts — the fat keeps them juicy during braising.
- Vegetables: Onion, carrot, and celery form the flavor base (the classic mirepoix).
- Tomato paste: Adds body and richness to the sauce.
- Red wine: A dry variety like Cabernet Sauvignon or Merlot works beautifully.
- Beef broth: Use low-sodium so you can control the salt.
- Fresh herbs: Thyme, oregano, rosemary, and bay leaf infuse the dish with cozy depth.
- Garlic: A whole head, halved crosswise, gives gentle, mellow sweetness as it roasts.
⭐ 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 Boneless Short Ribs
Here’s a quick look at how to assemble these easy boneless short ribs — the full step-by-step instructions are in the recipe card below.
It’s all about building flavor in layers: a golden sear, a rich red-wine sauce, and plenty of time in the oven for the most tender, fall-apart results. Once everything’s tucked into the Dutch oven, the magic happens — your kitchen will smell downright heavenly while they braise.
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.
Food Safety
- If you’d like more info on food safety, check out this link.
✦ Frequently Asked Questions
✦ Are Boneless Short Ribs the Same as Short Ribs?
Not exactly. Both come from the same area of the cow — the chuck or plate — but boneless short ribs are simply trimmed away from the bone for easier serving. They’re a touch leaner and cook a bit faster, yet still deliver that same rich, melt-in-your-mouth flavor when braised low and slow.
✦ Can I Use Bone-In Short Ribs Instead?
Absolutely! Bone-in short ribs work beautifully here. They’ll take about 30 minutes longer to become fork-tender (closer to 3 hours total), but the bones add extra depth and richness to the sauce. Just make sure your Dutch oven is large enough to fit them in a single layer.
✦ What’s the Best Wine for Braising Short Ribs?
A dry red wine works best — something like Cabernet Sauvignon, Merlot, or Pinot Noir. You don’t need an expensive bottle, but it should be one you’d enjoy drinking. The wine reduces into the sauce, creating that luscious, restaurant-worthy flavor.
✦ Can I Make This in a Slow Cooker?
Yes! Brown the meat first, then transfer everything to the slow cooker and cook on LOW for 8–9 hours. The result is fall-apart tender beef and the same rich, cozy flavor — with even less hands-on time.
✦ What kind of pot is best for braising?
A heavy Dutch oven with a tight-fitting lid is ideal. It holds heat evenly and keeps moisture locked in for tender results.
✦ Can I skip the wine?
You can replace it with additional beef broth and a splash of balsamic vinegar for acidity, though you’ll miss some of that signature depth.
✦ Why Are My Boneless Short Ribs Tough?
If your short ribs are tough, they likely just haven’t been braised long enough. Keep them covered and return the pot to the oven for another 30 minutes or so — the connective tissue needs time to break down completely for that tender, melt-in-your-mouth texture.
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.
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 Potatoes
Spoon these short ribs over mashed potatoes 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 Meaty Dinner Recipes
- Crockpot Stuffed Pepper Soup
- Crockpot Lasagna
- Crockpot Italian Beef Sandwiches
- Instant Pot Mississippi Pot Roast
- Crockpot Goulash
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
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 350ºC (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!