Braised Boneless Beef Short Ribs Recipe

There’s “good,” there’s “great,” and then there’s that magical bite of your boneless beef short ribs recipe when the meat melts like butter and the sauce has you licking the spoon.

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If you’re from my neck of the woods, slow‑cooked beef is what we call company food.

This boneless beef short ribs recipe is rich enough for special occasions, easy enough for Sunday dinner, and cozy enough for a rainy Tuesday.

Short ribs come from the chuck section of the cow where plenty of connective tissue hides.

Give that tissue time, low medium heat, and a flavorful braising liquid, and it turns into silky gelatin that makes the sauce shine!

We start by patting the ribs dry with paper towels (moisture is the enemy of a hard sear) and browning them in a heavy Dutch oven.

That caramelized crust is gold!

Next, we sauté onions, garlic, and a little carrot to build sweetness.

A squeeze of tomato paste deepens color while a splash of dry red wine (I like pinot noir or cabernet sauvignon) loosens the tasty brown bits from the bottom of the pot.

A quick pour of beef broth, fresh thyme, and Worcestershire sauce joins the party, then everything simmers until the ribs turn fall‑apart tender.

The reward? A pot of tender beef swimming in dark, glossy gravy.

Perfect over creamy mashed potatoes, cheesy polenta, or even cauliflower rice if you’re feeling virtuous. HA!

This Boneless Beef Short Ribs Recipe is a little piece of heaven as far as I’m concerned.

One little bite and you’ll instantly agree.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE BONELESS BEEF SHORT RIBS RECIPE:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• CAN I USE BONE-IN SHORT RIBS?
• ARE THERE OTHER COOKING METHODS?
• CAN THIS BE MADE AHEAD?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Braised Boneless Beef Short Ribs Recipe

1. Good sear = big flavor
   Browning the ribs in hot olive oil builds a layer of beefy fond on the pan. Your sauce’s flavor jackpot.
2. Low, slow braise melts connective tissue
   Two hours of gentle simmer turns tough boneless ribs into juicy shreds and thickens the braising liquid naturally.
3. Balanced liquid blend
   Beef broth, red wine, and tomato paste create a sauce that’s rich, slightly tangy, and spoon‑licking good.

• Boneless beef short ribs
• Kosher salt
• Black pepper
• Olive oil
• Small onion
• Garlic cloves
• Carrot
• Tomato paste
• Red wine
• Beef broth
• Worcestershire sauce
• Fresh thyme
• Fresh rosemary
• Fresh parsley

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1. Prep the Ribs:

    ◦ Pat the short ribs dry and season generously with salt and pepper.

2. Sear the Meat:

    ◦ Heat olive oil in a heavy pot or Dutch oven over medium-high heat.

    ◦ Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.

3. Build the Flavor:

    ◦ Lower the heat to medium and add the onions, garlic and carrots. Cook for about 5 minutes until softened and fragrant.  Stir in tomato paste and cook for another 2 minutes to deepen the flavor.

4. Deglaze and Simmer:

    ◦ Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for 3 minutes.

    ◦ Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Stir to combine.

5. Cook Low and Slow:

    ◦ Return the short ribs to the pot, ensuring they’re partially submerged in the liquid. Cover, and simmer for 2 hours, stirring occasionally.

Discard thyme and rosemary and serve over pasta, mashed potatoes or polenta. 

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CAN I USE BONE-IN SHORT RIBS?

Yes! I know that people do like that extra beefy flavor that the bone-in ribs can give you.

Just plan on an extra 30–45 minutes of cooking time so the meat becomes fork‑tender.

ARE THERE OTHER COOKING METHODS?

Absolutely. Toss everything into a slow cooker after searing (6–8 hours on low), or use an Instant Pot: 45 minutes on high pressure, then a natural release for 10 minutes.

We’ve got so many kitchen gadgets these days. I love having options!

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CAN THIS BE MADE AHEAD?

For sure. Short ribs taste even better the next time around.

I’m pretty sure Jeremy’s favorite food is meat right out of the fridge, haha!

Cool completely, store in an airtight container, and reheat over low heat.

Skim any excess fat that solidifies on top for a cleaner sauce.

ANY ADDITIONS?

I’m a big fan of mushrooms when it comes to beef. How about you?

• 1 cup mushrooms for earthiness
• 1 tsp garlic powder or onion powder for extra punch
• A diced parsnip with the carrot
• 1 Tbsp hot sauce for subtle heat
• ½ tsp smoked paprika for BBQ depth
• 1 bay leaf during the braise
• ½ cup pearl onions in the last 30 minutes
• 1 Tbsp balsamic vinegar to brighten the gravy
• Fresh lemon zest at serving for pop
• Grated horseradish stirred into the sauce for zip

ANY SUBSTITUTIONS?

You can make all kinds of swaps here. Let me know in the comments how it turns out!

• Chicken broth for beef broth (flavor will be lighter)
• Soy sauce + splash vinegar instead of Worcestershire
• Chuck roast or country‑style beef ribs if you can’t find short ribs
• Pork ribs for a different spin (reduce simmer time)
• Grocery store cooking wine if pinot isn’t handy
• Cornstarch slurry to thicken sauce quickly if you’re in a rush

ROOM TEMPERATURE: Keep finished ribs out no longer than 2 hours.

REFRIGERATOR: Store in a lidded container up to 4 days. Reheat slowly over medium‑low heat with a splash of broth.

FREEZER: Cool, portion into freezer bags, and store flat up to 2 months.

Reheat from thawed on stovetop or in microwave, adding a little bit of stock if needed.

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Boneless beef short ribs recipe is proof that a comforting meal doesn’t have to be complicated.

A quick sear, a gentle simmer, and time does the heavy lifting.

Whether you’re feeding guests or just treating yourself, this amazing recipe delivers fall‑apart tender beef in a rich red wine sauce every single time.

Grab a fork (or better yet, a spoon for all that gravy) and dig in!

Learn more about the author, Dana DeVolk, on our ABOUT ME page!