Easy Recipe for Boneless Beef Short Ribs Delicious!

Recipe for boneless beef short ribs results in tender, flavorful meat perfect for a comforting meal. This dish is surprisingly simple to prepare and deeply satisfying.

Slow-cooked until meltingly tender, braised beef offers a rich, savory experience that transcends the ordinary. This version features boneless short ribs, making it exceptionally easy to serve and enjoy every last morsel of the deeply flavored meat.

Imagine the aroma of browned beef mingling with aromatic vegetables and herbs, simmering gently in a flavorful broth. The result is incredibly succulent and tender, with a depth of flavor that intensifies with each slow-cooking minute. The meat practically falls apart, offering a luxurious texture that is both comforting and indulgent.

Braised short ribs have a long and storied history in many cultures, often associated with family gatherings and special occasions. The method of slow-cooking tougher cuts of meat transforms them into something truly special, showcasing the resourcefulness and culinary wisdom of generations past. This adaptation, using boneless short ribs, streamlines the process without sacrificing any of the characteristic richness and comforting appeal.

This recipe is celebrated for its straightforward approach. While the slow cooking requires patience, the hands-on time is minimal, making it a manageable project even for novice cooks. The ingredients are generally accessible, and the dish can be easily adapted to suit individual preferences or dietary needs.

Variations abound, with some recipes incorporating red wine, balsamic vinegar, or even a touch of sweetness like maple syrup for added complexity. Popular pairings include creamy mashed potatoes, polenta, or crusty bread to soak up the delectable sauce. Regional twists might incorporate local herbs and spices, reflecting the unique culinary traditions of different areas.

Ready to experience the unparalleled comfort of perfectly braised beef? Explore the recipe details below and embark on a culinary journey that promises rich flavors and unforgettable textures.

Tender, succulent meat

Achieving tender, succulent meat stands as the ultimate goal when preparing a recipe for boneless beef short ribs. This outcome hinges on a careful selection of ingredients and the application of specific cooking techniques, transforming a potentially tough cut into a culinary delight.

• The Cut MattersWhile the recipe calls for boneless short ribs, the quality and marbling of the meat directly influence the final tenderness. Well-marbled meat contains intramuscular fat that renders during cooking, basting the meat from within and contributing to both moisture and flavor. Selecting high-quality, well-marbled boneless short ribs is the first step towards achieving a melt-in-your-mouth result.
• Low and Slow BraisingThe magic of transforming beef short ribs lies in the low and slow braising process. This method involves gently simmering the meat in liquid over an extended period, typically in a Dutch oven or slow cooker. The consistent, low heat breaks down the tough connective tissues within the meat, converting them into gelatin and creating an incredibly tender texture. Rushing the process with higher heat compromises this transformation, resulting in tougher, less desirable results.
• The Role of LiquidThe braising liquid is not merely a cooking medium; it actively contributes to the tenderness and flavor of the meat. Acidic liquids like red wine or tomatoes further aid in breaking down muscle fibers, while flavorful broths and stocks infuse the meat with rich savory notes. The liquid should surround the meat without completely submerging it, allowing for both braising and some degree of steaming, ensuring even cooking and maximum tenderness.
• Resting the MeatOnce the boneless beef short ribs are deemed tender, allowing them to rest in the braising liquid off heat before serving is crucial. This resting period allows the meat fibers to relax and reabsorb some of the moisture, further enhancing the tenderness and preventing the meat from drying out when sliced or shredded. The result is a significantly more succulent and flavorful eating experience.

In conclusion, the pursuit of tender, succulent meat in a recipe for boneless beef short ribs is a multifaceted endeavor. It involves selecting high-quality ingredients, employing the appropriate cooking techniques, and paying close attention to details like the braising liquid and resting period. The result is a richly flavored, deeply satisfying dish that showcases the transformative power of slow cooking.

Rich, savory sauce

A luscious, savory sauce is integral to any exemplary recipe for boneless beef short ribs. It elevates the dish from simple braised meat to a deeply satisfying culinary experience, binding all the components together in harmonious flavor.

• Maillard Reaction FoundationThe development of a rich, savory sauce begins with the Maillard reaction. Searing the boneless beef short ribs and aromatic vegetables creates complex flavors and a deep brown fond on the bottom of the cooking vessel. This fond becomes the base of the sauce, contributing nutty, roasted notes that underpin the final flavor profile.
• Layering Flavors with AromaticsAromatic vegetables such as onions, carrots, and celery form the backbone of the sauce, imparting sweetness, depth, and umami. Sauting these vegetables until softened and caramelized releases their natural sugars and intensifies their flavors, building a foundation upon which the sauce can further develop. Garlic and herbs, added later, contribute further layers of complexity.
• Liquid Infusion and ReductionThe choice of braising liquid significantly impacts the final sauce. Red wine adds richness and body, while beef broth contributes savory depth. As the liquid simmers, it reduces, concentrating the flavors and creating a velvety texture. The reduction process allows the liquid to meld with the rendered fat and caramelized vegetables, creating a harmonious and intensely flavorful sauce.
• Finishing Touches and EmulsificationFinishing touches can elevate a good sauce to a great one. A touch of balsamic vinegar or Worcestershire sauce adds brightness and complexity, while a knob of butter provides richness and shine. Emulsifying the sauce with the rendered fat creates a luxurious texture and ensures that the flavors are evenly distributed throughout the dish.

The interplay between the Maillard reaction, aromatic vegetables, liquid infusion, and finishing touches is crucial for crafting a truly memorable sauce for boneless beef short ribs. This sauce not only complements the tender meat but also serves as a flavorful foundation for accompanying sides, creating a complete and satisfying meal.

Slow braising process

The slow braising process is the cornerstone of an exceptional recipe for boneless beef short ribs, transforming a potentially tough cut into a deeply flavorful and incredibly tender dish. It’s a technique that unlocks the meat’s hidden potential.

• Collagen TransformationThe hallmark of slow braising lies in its ability to break down collagen, the tough connective tissue in beef. Extended cooking at a low temperature allows collagen to gradually convert into gelatin, creating a luscious, melt-in-your-mouth texture that defines perfectly braised short ribs. This transformation is impossible to achieve with faster cooking methods.
• Enhanced Flavor DevelopmentSlow braising provides ample time for flavors to meld and deepen. As the beef simmers in liquid, it absorbs the surrounding aromas and tastes of the vegetables, herbs, and spices. Simultaneously, the meat releases its own rich flavors into the braising liquid, creating a complex and harmonious sauce that perfectly complements the tender beef.
• Moisture RetentionUnlike high-heat cooking methods that can dry out meat, slow braising ensures moisture retention. The gentle simmering in liquid helps to keep the beef incredibly moist and succulent. As the collagen breaks down, it also contributes to the overall juiciness of the dish, creating a truly satisfying eating experience.
• Even Cooking and TendernessThe consistent, low heat of slow braising promotes even cooking throughout the beef short ribs. This gentle approach prevents the exterior from becoming tough or overcooked while ensuring that the interior reaches the desired level of tenderness. The result is uniformly cooked, incredibly tender meat from edge to edge.

In essence, the slow braising process is the key to unlocking the full potential of boneless beef short ribs. It’s a technique that elevates the dish to new heights of flavor, tenderness, and overall satisfaction, transforming a humble cut of meat into a culinary masterpiece.

Aromatic vegetables base

The aromatic vegetables base is a pivotal element in any compelling recipe for boneless beef short ribs. It sets the stage for a flavorful braising process. Without this foundation, the final dish would lack depth, complexity, and the characteristic savory notes that define the dish.

Onions, carrots, and celery, often referred to as mirepoix in French cuisine, form this essential base. Sauting these vegetables in the initial stages of the recipe releases their natural sugars and volatile compounds, creating a symphony of aromas that permeate the kitchen. This process not only enhances the flavor of the vegetables themselves but also creates a delicious fond, or browned residue, on the bottom of the pot. The fond is then deglazed with liquid, such as wine or broth, adding even more richness and depth to the braising liquid.

The aromatic vegetables base acts as a flavor amplifier, enhancing the inherent richness of the beef short ribs. Their inherent sweetness balances the savory nature of the meat, while their earthy notes contribute to the overall complexity of the dish. In essence, the aromatic vegetables base provides a crucial building block, ensuring that the recipe for boneless beef short ribs achieves its full potential, offering a deeply satisfying and memorable culinary experience.

Simple preparation method

The beauty of a recipe for boneless beef short ribs often lies in its surprisingly simple preparation method. Despite the complex flavors and tender results, the process is remarkably approachable, making it an ideal dish for both novice and experienced cooks. The straightforward steps belie the depth of flavor that unfolds through the slow braising process.

A key reason for this simplicity is the inherent nature of braising. Once the initial searing and vegetable sauting are complete, the dish largely takes care of itself. The low and slow cooking environment minimizes the risk of overcooking or burning, allowing the flavors to meld and deepen without constant monitoring. This hands-off approach frees up time for other tasks, making it a practical option for busy weeknights or relaxed weekend gatherings.

Ultimately, the simple preparation method associated with a recipe for boneless beef short ribs significantly contributes to its widespread appeal. It removes barriers to entry, making it accessible to home cooks of all skill levels, while still delivering impressive and satisfying results. The gentle braising transforms modest ingredients into a culinary gem.

Recipe Metadata

• Categories: Cooking Techniques, Main Dishes, Fall Recipes, Winter Recipes, One Pot Recipes
• Courses: Dinner, Main Dishes
• Cuisines: American
• Keywords: Beef, Braised, Comfort Food, Slow Cooker, Dutch Oven

Estimated Cost: $28.00 total

Preparation Time & Yield

• Prep Time: 20 minutes
• Cook Time: 3-4 hours
• Total Time: 3 hours 20 minutes to 4 hours 20 minutes
• Recipe Yield: Serves 4-6 people

Ingredients

• 2.5 pounds boneless beef short ribs, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
• 4 cups beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Optional: 1 tablespoon balsamic vinegar

Instructions

• Step 1: Sear the Beef:
  Pat the boneless beef short ribs dry with paper towels and season generously with salt and freshly ground black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove the seared short ribs from the pot and set aside.
• Step 2: Saut the Vegetables:
  Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and tomato paste and cook for another minute until fragrant.
• Step 3: Deglaze the Pot:
  Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes.
• Step 4: Braise the Short Ribs:
  Return the seared short ribs to the pot. Pour in the beef broth until the short ribs are mostly submerged. Add the fresh rosemary, thyme, and bay leaf. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325F (160C).
• Step 5: Cook Until Tender:
  Braise the short ribs in the oven for 3-4 hours, or until they are fork-tender and easily shreddable. Check the short ribs periodically and add more beef broth if the liquid level gets too low.
• Step 6: Finish the Sauce:
  Once the short ribs are tender, remove the pot from the oven. Take out the short ribs and set aside. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Return the strained sauce to the pot and bring to a simmer over medium heat. If desired, stir in a tablespoon of balsamic vinegar for added brightness. Let the sauce reduce slightly, about 5-10 minutes, until it thickens to your desired consistency.
• Step 7: Serve:
  Return the short ribs to the pot with the reduced sauce and heat through. Serve the boneless beef short ribs over mashed potatoes, polenta, or your favorite side dish. Garnish with fresh herbs, if desired.

Optional Tips:

• For extra richness, add a few strips of bacon or pancetta to the pot before searing the beef.
• If you don’t have red wine, you can substitute with additional beef broth.
• The braised short ribs can be made ahead of time and reheated. The flavors will actually improve overnight.

Nutritional Information

Approximate nutritional values per serving (based on 6 servings):

Essential Cooking Equipment

• Dutch oven or heavy-bottomed pot with lid
• Large skillet or frying pan
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Tongs
• Slotted spoon
• Fine-mesh sieve or strainer
• Optional: Slow cooker

Variations

The recipe for boneless beef short ribs lends itself well to various adaptations to suit different tastes and dietary needs.

• Ingredient Swaps: The choice of braising liquid offers opportunities for variation. Stout beer can be substituted for red wine, imparting a deeper, maltier flavor. Root vegetables, such as parsnips or turnips, can be added alongside carrots and celery for enhanced earthiness.
• Regional Twists: For a Mexican-inspired variation, consider adding chipotle peppers in adobo sauce and substituting beef broth with chicken broth. Serve with warm tortillas, cilantro, and lime wedges. An Asian-inspired twist might include soy sauce, ginger, and star anise in the braising liquid.
• Dietary Adjustments: For a gluten-free adaptation, ensure that the beef broth and any Worcestershire sauce used are certified gluten-free. Serve with mashed cauliflower instead of mashed potatoes for a lower-carbohydrate option.

Serving Suggestions

Boneless beef short ribs are a versatile dish suitable for various occasions.

• Formal Dinner: Serve as a main course for a sophisticated dinner party, accompanied by creamy polenta, roasted asparagus, and a full-bodied red wine.
• Casual Gathering: Offer as a hearty centerpiece for a casual gathering, served alongside crusty bread for soaking up the flavorful sauce and a simple green salad.
• Weeknight Meal: Enjoy as a comforting weeknight meal, served over mashed potatoes or rice with steamed green beans.

Storage Tips

Proper storage ensures the preservation of flavor and quality.

• Refrigeration: Leftover boneless beef short ribs can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, the short ribs can be frozen in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the short ribs gently in a saucepan over low heat, adding a splash of beef broth or water if needed to prevent drying. Alternatively, reheat in a microwave-safe dish until heated through.

Frequently Asked Questions

• Question 1: Can I use bone-in short ribs for this recipe?
  Yes, bone-in short ribs can be used, but the cooking time may need to be adjusted. It is recommended to monitor the meat’s tenderness, as bone-in short ribs may require slightly longer braising.
• Question 2: Can I make this recipe in a slow cooker?
  Yes, this recipe adapts well to a slow cooker. Sear the beef and saut the vegetables as instructed, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the meat is tender.
• Question 3: What if I don’t have red wine?
  If red wine is unavailable, it can be omitted or substituted with additional beef broth. A tablespoon of balsamic vinegar or red wine vinegar can be added for a similar depth of flavor.
• Question 4: Can I make this recipe ahead of time?
  Yes, this recipe is ideal for making ahead. The flavors intensify as the dish sits, making it even more delicious the next day. Simply store in the refrigerator and reheat gently before serving.

Summary & Final Thoughts

This recipe for boneless beef short ribs offers a wonderful balance of rich flavor, comforting tenderness, and surprising simplicity. It’s a dish that feels special enough for a celebratory dinner, yet approachable enough for a satisfying weeknight meal.

Its versatility shines through the endless possibilities for customization. From the choice of braising liquid to the selection of accompanying sides, you have the freedom to tailor the recipe to your specific preferences and dietary needs. Don’t be afraid to experiment with different herbs, spices, or vegetables to create your own unique twist.

We hope you’re inspired to try this recipe and experience the magic of slow-braised beef for yourself. Share your culinary adventures with uswe’d love to hear how your version turns out! Feel free to leave a comment, ask questions, or share photos of your delicious creation.

Happy cooking!

Easy Recipe for Boneless Beef Short Ribs Delicious!

Recipe for boneless beef short ribs results in tender, flavorful meat perfect for a comforting meal. This dish is surprisingly simple to prepare and deeply satisfying.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dinner, Main Dishes

Cuisine American

Servings 4 people

Calories 450 kcal

Equipment

• Dutch oven or heavy-bottomed pot with lid
• Large skillet or frying pan
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Tongs
• Slotted spoon
• Fine-mesh sieve or strainer
• Optional: Slow cooker

Ingredients

  

• 2.5 pounds boneless beef short ribs, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
• 4 cups beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Optional: 1 tablespoon balsamic vinegar

Instructions

 

• Step 1: Sear the Beef: Pat the boneless beef short ribs dry with paper towels and season generously with salt and freshly ground black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove the seared short ribs from the pot and set aside.
• Step 2: Saut the Vegetables: Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and tomato paste and cook for another minute until fragrant.
• Step 3: Deglaze the Pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes.
• Step 4: Braise the Short Ribs: Return the seared short ribs to the pot. Pour in the beef broth until the short ribs are mostly submerged. Add the fresh rosemary, thyme, and bay leaf. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325F (160C).
• Step 5: Cook Until Tender: Braise the short ribs in the oven for 3-4 hours, or until they are fork-tender and easily shreddable. Check the short ribs periodically and add more beef broth if the liquid level gets too low.
• Step 6: Finish the Sauce: Once the short ribs are tender, remove the pot from the oven. Take out the short ribs and set aside. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Return the strained sauce to the pot and bring to a simmer over medium heat. If desired, stir in a tablespoon of balsamic vinegar for added brightness. Let the sauce reduce slightly, about 5-10 minutes, until it thickens to your desired consistency.
• Step 7: Serve: Return the short ribs to the pot with the reduced sauce and heat through. Serve the boneless beef short ribs over mashed potatoes, polenta, or your favorite side dish. Garnish with fresh herbs, if desired. Optional Tips: For extra richness, add a few strips of bacon or pancetta to the pot before searing the beef. If you don't have red wine, you can substitute with additional beef broth. The braised short ribs can be made ahead of time and reheated. The flavors will actually improve overnight.

Notes

Variations

The recipe for boneless beef short ribs lends itself well to various adaptations to suit different tastes and dietary needs.

• Ingredient Swaps: The choice of braising liquid offers opportunities for variation. Stout beer can be substituted for red wine, imparting a deeper, maltier flavor. Root vegetables, such as parsnips or turnips, can be added alongside carrots and celery for enhanced earthiness.
• Regional Twists: For a Mexican-inspired variation, consider adding chipotle peppers in adobo sauce and substituting beef broth with chicken broth. Serve with warm tortillas, cilantro, and lime wedges. An Asian-inspired twist might include soy sauce, ginger, and star anise in the braising liquid.
• Dietary Adjustments: For a gluten-free adaptation, ensure that the beef broth and any Worcestershire sauce used are certified gluten-free. Serve with mashed cauliflower instead of mashed potatoes for a lower-carbohydrate option.

Serving Suggestions

Boneless beef short ribs are a versatile dish suitable for various occasions.

• Formal Dinner: Serve as a main course for a sophisticated dinner party, accompanied by creamy polenta, roasted asparagus, and a full-bodied red wine.
• Casual Gathering: Offer as a hearty centerpiece for a casual gathering, served alongside crusty bread for soaking up the flavorful sauce and a simple green salad.
• Weeknight Meal: Enjoy as a comforting weeknight meal, served over mashed potatoes or rice with steamed green beans.

Storage Tips

Proper storage ensures the preservation of flavor and quality.

• Refrigeration: Leftover boneless beef short ribs can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, the short ribs can be frozen in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the short ribs gently in a saucepan over low heat, adding a splash of beef broth or water if needed to prevent drying. Alternatively, reheat in a microwave-safe dish until heated through.

Frequently Asked Questions

• Question 1: Can I use bone-in short ribs for this recipe?
  Yes, bone-in short ribs can be used, but the cooking time may need to be adjusted. It is recommended to monitor the meat’s tenderness, as bone-in short ribs may require slightly longer braising.
• Question 2: Can I make this recipe in a slow cooker?
  Yes, this recipe adapts well to a slow cooker. Sear the beef and saut the vegetables as instructed, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the meat is tender.
• Question 3: What if I don’t have red wine?
  If red wine is unavailable, it can be omitted or substituted with additional beef broth. A tablespoon of balsamic vinegar or red wine vinegar can be added for a similar depth of flavor.
• Question 4: Can I make this recipe ahead of time?
  Yes, this recipe is ideal for making ahead. The flavors intensify as the dish sits, making it even more delicious the next day. Simply store in the refrigerator and reheat gently before serving.

Keyword Beef, Slow Cooker