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.

Course Main Course

Cuisine American

Keyword boneless beef short ribs recipe

Prep Time 10

Cook Time 2 30

Servings servings

Calories 169kcal

Author Dana DeVolk

Ingredients

Salt and freshly ground black pepper to taste
1 tbsp olive oil
1 small onion diced
2 garlic cloves minced
1 small carrot diced (optional)
½ cup 120 ml beef broth
½ cup 120 ml red wine (optional, for depth)
1 tbsp Worcestershire sauce
1 tbsp tomato paste
Fresh thyme and fresh rosemary or ½ tsp dried each
Fresh parsley for garnish

Instructions

1 Prep the Ribs:
◦ Pat the short ribs dry and season generously with salt and pepper.
Salt and freshly ground black pepper
Sear the Meat:
◦ Heat olive oil in a heavy pot or Dutch oven over medium-high heat.
1 tbsp olive oil
◦ Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove and set aside.
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.
1 small onion, 2 garlic cloves, 1 small carrot, 1 tbsp tomato paste
Deglaze and Simmer:
◦ Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for 3 minutes.
½ cup 120 ml red wine (optional, for depth)
◦ Add the beef broth, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
½ cup 120 ml beef broth, Fresh thyme and fresh rosemary, 1 tbsp Worcestershire sauce
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.
Fresh parsley

Notes

Room temperature meat sears better. Pull ribs from fridge 20 minutes early.
Scrape the bottom of the pan after wine goes in; those brown bits equal flavor.
If sauce seems thin at the end, remove ribs and simmer liquid uncovered 10 minutes.
Taste, then salt. Beef stock brands vary in sodium.
Skim fat with a spoon or chill and lift the solidified layer. Your waistline will thank you.
Serve over starches that soak up gravy: mashed potatoes, polenta, buttered noodles, or crusty bread.

Nutrition