Boneless Short Ribs

Our boneless short ribs are braised low and slow in the oven until they're fork-tender and they practically melt in your mouth. #shortribs #braisedbeef

Course Main Course

Cuisine American

Keyword beef recipes, braised beef recipes, short ribs recipes

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings -6 servings

Calories 1063kcal

Author Kathleen

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

US Customary - Metric

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.

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