Introduction
Tired of tough, dry meat? Get ready to experience short ribs like never before! This recipe for boneless short ribs is a game-changer, transforming humble cuts into fork-tender, deeply savory morsels of pure deliciousness. Forget long braising times and complicated techniques; we’re diving into a simple, yet profoundly satisfying way to create a truly memorable meal that will have everyone asking for seconds.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Dutch Oven
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Tongs
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Whisk
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Why You’ll Love This Recipe
This recipe is a weeknight hero and a weekend showstopper rolled into one. It requires minimal hands-on time, letting the oven do most of the work. The result? Incredibly tender, fall-apart short ribs with a rich, complex sauce that’s perfect for sopping up. It’s the ultimate comfort food that feels luxurious but is surprisingly easy to achieve.
Ingredients
- 2-3 lbs boneless beef short ribs, trimmed of excess fat
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons cornstarch (optional, for thickening sauce)
- 2 tablespoons cold water (optional, for thickening sauce)
Instructions
- Preheat your oven to 325°F (160°C). Pat the boneless short ribs completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
- Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Remove the ribs from the pot and set aside.
- Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another minute until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, about 3-5 minutes.
- Return the seared short ribs to the pot. Add the beef broth, Worcestershire sauce, rosemary sprigs, thyme sprigs, and bay leaves. The liquid should come about two-thirds of the way up the ribs; add more broth or water if needed.
- Bring the liquid to a simmer on the stovetop, then cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven.
- Braise for 3 to 4 hours, or until the short ribs are incredibly tender and easily shred with a fork. Check periodically and add more liquid if necessary.
- Once tender, carefully remove the short ribs from the pot and set them aside. Discard the herb sprigs and bay leaves.
- If you prefer a thicker sauce, you can strain the braising liquid into a saucepan. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the liquid in the saucepan to a simmer, then whisk in the cornstarch slurry. Cook, stirring, until the sauce has thickened. Season with additional salt and pepper to taste.
- Return the short ribs to the thickened sauce to warm through, or serve them nestled in mashed potatoes or polenta with the sauce spooned generously over the top.
Tips
- Don’t skip the searing step! Browning the short ribs is crucial for developing deep flavor.
- Ensure your oven is at the correct temperature. Too high, and the ribs might dry out; too low, and they won’t become tender.
- For even more flavor, you can add a splash of balsamic vinegar along with the red wine.
- If you don’t have a Dutch oven, a heavy-bottomed oven-safe pot with a tight-fitting lid will work.
- Taste and adjust seasoning throughout the cooking process, especially at the end when thickening the sauce.
Serving Suggestions
- Serve over creamy mashed potatoes, garlic mashed potatoes, or fluffy polenta.
- Pair with roasted root vegetables like parsnips and sweet potatoes.
- A side of crusty bread is perfect for soaking up the delicious sauce.
- Enjoy with a simple green salad for a balanced meal.
Storage Tips
Leftover short ribs and sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the oven, adding a splash of broth or water if the sauce seems too thick.
FAQ
Can I make this recipe in a slow cooker?
Yes! Sear the ribs and sauté the vegetables as directed. Then, add everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until tender.
Nutrition Information
- Calories: Approx. 550-650 per serving (depending on cut and sauce thickness)
- Protein: Approx. 40-50g
- Fat: Approx. 30-40g
- Carbohydrates: Approx. 15-25g (excluding sides)
Melt-In-Your-Mouth Boneless Short Ribs: The Ultimate Comfort Food Recipe
Discover the easiest recipe for incredibly tender and flavorful boneless short ribs. Perfect for a cozy dinner, this dish is pure comfort food.
Ingredients
Method
- Preheat your oven to 325°F (160°C). Pat the boneless short ribs completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
- Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Remove the ribs from the pot and set aside.
- Add the chopped onion, carrots, and celery to the same pot. Cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another minute until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, about 3-5 minutes.
- Return the seared short ribs to the pot. Add the beef broth, Worcestershire sauce, rosemary sprigs, thyme sprigs, and bay leaves. The liquid should come about two-thirds of the way up the ribs; add more broth or water if needed.
- Bring the liquid to a simmer on the stovetop, then cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven.
- Braise for 3 to 4 hours, or until the short ribs are incredibly tender and easily shred with a fork. Check periodically and add more liquid if necessary.
- Once tender, carefully remove the short ribs from the pot and set them aside. Discard the herb sprigs and bay leaves.
- If you prefer a thicker sauce, you can strain the braising liquid into a saucepan. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Bring the liquid in the saucepan to a simmer, then whisk in the cornstarch slurry. Cook, stirring, until the sauce has thickened. Season with additional salt and pepper to taste.
- Return the short ribs to the thickened sauce to warm through, or serve them nestled in mashed potatoes or polenta with the sauce spooned generously over the top.
