Few meats match the rich taste and tenderness of beef short ribs when it comes to warm, filling dishes.
This recipe is great for a dinner party or a cozy family meal. It makes a cheap cut of meat into something special. Unlike traditional ribs, boneless beef short ribs are ideal for quick prep and slow cooking.
Sear them in a Dutch oven to keep the flavor. Then, let your oven do the work. Simmer them low and slow in a smooth mix of beef broth, garlic, and herbs.
The result? Tender meat falls apart in a rich gravy made with wine. This dish pairs well with creamy mashed potatoes, garlic risotto, or fragrant rosemary butter.
This food packs a lot of protein and offers great satisfaction. This recipe shows how versatile beef short ribs can be. Plus, it is easy to make. You don’t need to watch it closely!
For the best flavor, use quality beef stock. You can also use beef broth for a lighter base. Either way, the umami-rich sauce and tender meat will have everyone asking for seconds.
Make your weeknight dinner or weekend feast special with this easy, husband-approved classic. It will become a favorite in your comfort food lineup.
INGREDIENTS
Crafted Ingredients for Braised Boneless Beef Short Ribs
(Serves 4-5 | Total Time: 3.5 hours)
For the Short Ribs:
- 2–2.5 lbs boneless beef short ribs(preferably chuck roll-cut for maximum marbling)
- 2 tsp coarse sea salt(or flaky salt for enhanced texture)
- ¼ tsp freshly cracked black pepper(plus extra for finishing)
- 1 tbsp extra-virgin olive oil(or avocado oil for high-heat searing)
- 1 tbsp salted butter(or ghee for a nutty depth)
- 1 heirloom carrot, peeled and finely diced (about ½ cup)
- 1 crisp celery stalk, diced (¼ cup)
- ½ large yellow sweet onion, finely chopped (1 cup)
- 3 fresh garlic cloves, finely grated (or 1 tsp roasted garlic paste for smokiness)
- 1 tbsp double-concentrated tomato paste(or sun-dried tomato paste for richness)
- ½ cup full-bodied dry red wine(Cabernet Sauvignon or Malbec recommended)
- 2 cups homemade or premium beef stock(low-sodium, or substitute beef broth with a splash of Worcestershire sauce)
- 4–5 fresh thyme sprigs(plus extra leaves for garnish)
For the Velvet Brown Gravy:
- 1 tbsp cold salted butter(or browned butter for a toasty aroma)
- 1 tbsp all-purpose flour(or a 1:1 gluten-free blend for thickening)
- ¾ cup strained short rib drippings(skimmed of excess fat; reserve 1-2 tbsp for added richness)
How to Make Boneless Short Ribs
- Prep & Preheat
Preheat oven to 300°F (150°C).
Season the ribs: Pat the ribs dry with paper towels. Sprinkle 1 tsp salt evenly over all sides. Let rest at room temperature for 15–20 minutes to enhance tenderness.
- Chop Aromatics
Prep vegetables: Finely dice 1 heirloom carrot, 1 celery stalk, and ½ yellow onion. Mince 3 garlic cloves or use a microplane for a finer texture.
- Sear the Short Ribs
Heat 1 tbsp olive oil in a Dutch oven over medium heat for 2–3 minutes until shimmering.
Sear the ribs: Working in batches if needed, place ribs in the pot. Listen for a loud sizzle—this ensures proper caramelization. Sear each side for 3–4 minutes until deep golden-brown. Transfer ribs to a plate.
- Build the Braising Base
Sauté veggies: Melt 1 tbsp butter in the same pot. Add onions, carrots, celery, remaining 1 tsp salt, and ¼ tsp pepper. Cook for 2 minutes until slightly softened.
Deepen flavors: Stir in minced garlic and 1 tbsp tomato paste. Cook for 60 seconds until fragrant and the paste darkens slightly.
- Deglaze & Reduce
Deglaze: Pour in ½ cup red wine, scraping the pot’s bottom with a wooden spoon to lift the caramelized fond (browned bits). Simmer for 4–5 minutes to reduce the wine by half.
- Braise Low & Slow
Add liquid: Pour in 2 cups beef stock and nestle the seared ribs into the pot. Toss in 4 thyme sprigs.
Oven braise: Cover and transfer to the oven. Bake for 1.5 hours, then uncover, flip the ribs, and cook 1–1.5 hours longer (total 2.5–3 hours). The meat is done when it shreds easily with a fork or reaches 208–210°F internally.
- Craft the Velvet Gravy (Optional)
Strain drippings: Remove the thyme stems. Use a slotted spoon to transfer ¾ cup drippings and veggies to a blender. Purée until smooth.
Make roux: Melt 1 tbsp butter in a skillet over medium heat. Whisk in 1 tbsp flour and cook for 1–2 minutes until nutty and golden.
Thicken gravy: Gradually whisk in the puréed drippings. Simmer for 3–4 minutes until thickened. Season with cracked black pepper.
- Serve & Savor
Plate the ribs over mashed potatoes, risotto, or polenta. Drizzle with gravy and garnish with fresh thyme.
Pro Tips for Success
Room-temperature ribs ensure even cooking.
Don’t rush the sear: A proper crust locks in juices.
Wine substitute: Replace red wine with ½ cup unsweetened cranberry juice + 1 tsp balsamic vinegar for acidity.
Gravy shortcut: Skip blending and strain the drippings for a rustic texture.
Storage Instructions:
To preserve the rich flavors and tender texture of your braised boneless beef short ribs, store leftovers in an airtight container within 1–2 hours of cooking.
Refrigerate the ribs and gravy separately to maintain optimal moisture and prevent the meat from becoming soggy. The dish will stay fresh in the fridge for 3–4 days.
For reheating, gently warm the ribs in a covered skillet over low heat with a splash of beef broth or stock to revive their juiciness, and simmer the gravy separately until velvety smooth.
For optimal freshness and safety, enjoy this dish shortly after cooking—avoid letting it sit out for more than two hours, as the bright, aromatic herbs and rich wine-braised sauce shine brightest when served immediately. Refrigeration preserves its flavors best; freezing can mute the recipe’s carefully layered depth.
Tips for Achieving Maximum Flavor:
Unlock the full potential of your boneless beef short ribs by layering bold, aromatic elements at every stage.
Start with a high-heat sear to caramelize the meat’s surface, creating savory food that becomes the backbone of your sauce. Amplify depth by sautéing the mirepoix (carrots, celery, onion) until golden and toasting tomato paste with garlic until it deepens in color—a chef’s trick for building umami.
Deglaze the pan with dry red wine, scraping up every browned bit, and reduce it by half to concentrate its fruity acidity. Opt for homemade or premium beef stock over water for braising, as its richness infuses the meat with complexity. Fresh thyme sprigs add herbal brightness, while finishing the gravy with a cold butter swirl that lends silky richness.
Finally, taste and adjust seasoning just before serving—salt enhances layers, and a pinch of sugar can balance acidity if needed.
The secret? Patience: Low-and-slow braising transforms tough fibers into buttery tenderness while melding every flavor into harmony.
FAQ
Q: Can I substitute the red wine in this recipe?
A: Absolutely! For a non-alcoholic alternative, replace the wine with ½ cup unsweetened cranberry or pomegranate juice + 1 tsp balsamic vinegar to mimic the acidity and depth. Beef broth or mushroom stock also work well, but add a splash of lemon juice to brighten the sauce.
Q: Why is searing the short ribs essential?
A: Searing creates a Maillard reaction—a chemical process that caramelizes the meat’s surface, amplifying savory flavors and building a rich foundation for the braising liquid. Skipping this step risks a bland, steamed texture.
Q: Can I use a slow cooker instead of a Dutch oven?
A: Yes! Sear the ribs in a skillet first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. However, a Dutch oven delivers better browning and flavor concentration.
Q: How do I prevent the meat from drying out?
A: Ensure the braising liquid (wine + stock) covers at least ⅔ of the ribs while cooking. Low-and-slow oven heat breaks down collagen without evaporating moisture. Always keep the pot tightly covered until the final 30 minutes.
Q: Can I make this recipe gluten-free?
A: Easily! Swap the all-purpose flour in the gravy with cornstarch or arrowroot powder (mix 1 tbsp with 2 tbsp cold water before adding to drippings). Verify that your beef stock/broth is certified gluten-free.
Boneless Short Ribs
Ingredients
For the Short Ribs:
- 2 –2.5 lbs boneless beef short ribs preferably chuck roll-cut for maximum marbling
- 2 tsp coarse sea salt or flaky salt for enhanced texture
- ¼ tsp freshly cracked black pepper plus extra for finishing
- 1 tbsp extra-virgin olive oil or avocado oil for high-heat searing
- 1 tbsp salted butter or ghee for a nutty depth
- 1 heirloom carrot peeled and finely diced (about ½ cup)
- 1 crisp celery stalk diced (¼ cup)
- ½ large yellow sweet onion finely chopped (1 cup)
- 3 fresh garlic cloves finely grated (or 1 tsp roasted garlic paste for smokiness)
- 1 tbsp double-concentrated tomato paste or sun-dried tomato paste for richness
- ½ cup full-bodied dry red wine Cabernet Sauvignon or Malbec recommended
- 2 cups homemade or premium beef stock low-sodium, or substitute beef broth with a splash of Worcestershire sauce
- 4 –5 fresh thyme sprigs plus extra leaves for garnish
For the Velvet Brown Gravy:
- 1 tbsp cold salted butter or browned butter for a toasty aroma
- 1 tbsp all-purpose flour or a 1:1 gluten-free blend for thickening
- ¾ cup strained short rib drippings skimmed of excess fat; reserve 1-2 tbsp for added richness
Instructions
Prep & Preheat
- Preheat oven to 300°F (150°C).
- Season the ribs: Pat ribs dry with paper towels. Sprinkle 1 tsp salt evenly over all sides. Let rest at room temperature for 15–20 minutes to enhance tenderness.
Chop Aromatics
- Prep vegetables: Finely dice 1 heirloom carrot, 1 celery stalk, and ½ yellow onion. Mince 3 garlic cloves or use a microplane for a finer texture.
Sear the Short Ribs
- Heat 1 tbsp olive oil in a Dutch oven over medium heat for 2–3 minutes until shimmering.
- Sear the ribs: Working in batches if needed, place ribs in the pot. Listen for a loud sizzle—this ensures proper caramelization. Sear each side for 3–4 minutes until deep golden-brown. Transfer ribs to a plate.
Build the Braising Base
- Sauté veggies: Melt 1 tbsp butter in the same pot. Add onions, carrots, celery, remaining 1 tsp salt, and ¼ tsp pepper. Cook for 2 minutes until slightly softened.
- Deepen flavors: Stir in minced garlic and 1 tbsp tomato paste. Cook for 60 seconds until fragrant and the paste darkens slightly.
Deglaze & Reduce
- Deglaze: Pour in ½ cup red wine, scraping the pot’s bottom with a wooden spoon to lift the caramelized fond (browned bits). Simmer for 4–5 minutes to reduce the wine by half.
Braise Low & Slow
- Add liquid: Pour in 2 cups beef stock and nestle the seared ribs into the pot. Toss in 4 thyme sprigs.
- Oven braise: Cover and transfer to the oven. Bake for 1.5 hours, then uncover, flip the ribs, and cook 1–1.5 hours longer (total 2.5–3 hours). The meat is done when it shreds easily with a fork or reaches 208–210°F internally.
Craft the Velvet Gravy (Optional)
- Strain drippings: Remove thyme stems. Use a slotted spoon to transfer ¾ cup drippings and veggies to a blender. Purée until smooth.
- Make roux: Melt 1 tbsp butter in a skillet over medium heat. Whisk in 1 tbsp flour and cook for 1–2 minutes until nutty and golden.
- Thicken gravy: Gradually whisk in the puréed drippings. Simmer for 3–4 minutes until thickened. Season with cracked black pepper.
Serve & Savor
- Plate the ribs over mashed potatoes, risotto, or polenta. Drizzle with gravy and garnish with fresh thyme.