Boneless Short Ribs
These boneless beef short ribs are a great mix of rustic comfort and gourmet style. A tasty blend of beef stock, aromatic mirepoix, and red wine braise them, creating a dish that is both easy to make and impressive.
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.