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.
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.