braised boneless short ribs recipe

Written BySheba G Updated On
braised boneless short ribs recipe
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The Best braised boneless short ribs recipe

Braised boneless short ribs are a dish that has been around for centuries, originating from the Mediterranean region. The rich flavors and tender texture of this recipe make it a favorite among many home cooks.

I have been making this recipe for years, and it’s always a hit with my family. The key to making braised short ribs is to use the right cut of meat, which is typically a beef rib or chuck.

This type of meat is perfect for slow cooking, as it becomes tender and falls apart easily. The long cooking time also allows the meat to absorb all the flavors of the sauce, making it incredibly delicious.

When I’m in the mood for something comforting and hearty, I often turn to this recipe. It’s perfect for a weeknight dinner or special occasion.

My kids love helping me prepare the ingredients and watching the dish transform into a mouthwatering meal. As an added bonus, this recipe is also relatively healthy, as it’s made with minimal oil and features plenty of vegetables.

Braised Boneless Short Ribs

Braised Boneless Short Ribs

4.8 from 579 votes

Tender boneless short ribs are slowly braised in a rich red wine sauce until they are fall-apart tender. This comforting dish is perfect for a special dinner and fills the kitchen with a wonderful aroma.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 580 kcal

🥘Ingredients

For the Short Ribs

2 pounds boneless beef short ribs
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Braising Liquid

1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
2 cups beef broth
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves

👨‍🍳Directions

1Pat the short ribs dry with paper towels and season generously on all sides with salt and pepper.
2Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
3Working in batches to avoid crowding, sear the short ribs for 3 to 4 minutes per side until they are deeply browned.
4Transfer the browned ribs to a plate and set aside.
5Reduce the heat to medium and add the diced onion, carrots, and celery to the pot.
6Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are softened and beginning to brown.
7Add the minced garlic and tomato paste and cook for 1 minute, stirring constantly, until the paste darkens and becomes fragrant.
8Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits.
9Bring the wine to a simmer and cook for 2 to 3 minutes until it has reduced by about half.
10Add the beef broth, thyme, rosemary, and bay leaves, then return the short ribs to the pot along with any accumulated juices.
11Bring the liquid to a gentle simmer, then cover the pot and transfer it to an oven preheated to 325°F.
12Braise for 2 to 2.
5 hours, or until the meat is fork-tender and easily pulls apart.
13Remove the pot from the oven and carefully transfer the short ribs to a serving platter.
14Strain the braising liquid through a fine-mesh sieve, discarding the solids, then skim off any excess fat from the surface.
15Return the strained liquid to the pot and bring to a simmer over medium-high heat.
16Cook for 5 to 7 minutes until the sauce has thickened slightly and coats the back of a spoon.
17Pour the sauce over the short ribs and serve hot.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 580 kcal🧈Total Fat: 32g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 15g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 45g

📝Notes

For a deeper flavor, marinate the short ribs in the red wine overnight in the refrigerator. You can also add mushrooms to the braising liquid for an earthy note. The dish tastes even better the next day.

Watch Video Of How Braised Boneless Short Ribs Works

Braised boneless short ribs are a versatile dish that can be enjoyed on any occasion. Whether you’re hosting a dinner party or just need a comforting meal after a long day, this recipe never fails to impress.

The best part? It’s incredibly easy to reheat and serves well even at room temperature, making it perfect for potlucks or gatherings where you won’t be able to monitor the food constantly.

❓ Frequently Asked Questions About Braised Boneless Short Ribs

1. What type of meat should I use for braised short ribs?

For this recipe, you’ll want to use beef rib or chuck, as it’s perfect for slow cooking and becomes tender with minimal effort. You can also use other cuts of beef, such as brisket or shank, but keep in mind that they may require longer cooking times.

2. Why do I need to brown the meat before braising?

Browning the meat before braising creates a rich, caramelized crust on the outside, which enhances the flavor of the dish. This step is crucial in developing the deep flavors that make braised short ribs so delicious.

3. Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! In fact, it’s one of my favorite ways to cook it. Simply brown the meat and cook the vegetables in a pan before transferring everything to the slow cooker and letting it cook on low for several hours.

4. How do I store leftover braised short ribs?

Leftover braised short ribs can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. When reheating, make sure to add some liquid to prevent drying out.

5. Can I serve braised short ribs at room temperature?

While it’s technically possible to serve braised short ribs at room temperature, I highly recommend serving them hot instead. The rich flavors and tender texture are even more enjoyable when served straight from the oven.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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