boneless beef short ribs recipe
The Best boneless beef short ribs recipe
What really makes this recipe special is how adaptable it is. You can make it a daily staple or a showstopper for holidays—just adjust the cooking time and seasoning based on what you’re serving. The health benefits are also something I love talking about. Lean beef short ribs still deliver protein and iron without the extra fat you might find in thicker cuts, and the slow cooking process keeps the meat moist and nutrient-rich. Plus, the carrots, onions, and garlic in the braising liquid add natural sweetness and vitamins without needing much extra sugar. My husband always says it’s the only time he eats ribs that aren’t greasy, and honestly, I agree—it’s a balanced way to enjoy a hearty dish. And let’s be honest, there’s nothing quite like the smell of simmering short ribs wafting through the house, making everyone feel like they’re about to enjoy something truly delicious.
Slow-Cooked Garlic Butter Beef Short Ribs
Tender beef short ribs braised in a rich garlic butter sauce for a restaurant-quality dish with deep flavors and fall-apart meat. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 lbs boneless beef short ribs
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp smoked paprika
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 cup heavy cream
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 cup fresh parsley, chopped
👨🍳Directions
-
1
Preheat oven to 325°F (165°C). Pat the beef short ribs dry with paper towels and season generously with salt, pepper, garlic powder, onion powder, and smoked paprika. -
2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned (about 3-4 minutes per side). Transfer to a baking dish. -
3
In the same Dutch oven, melt butter over medium heat. Sauté garlic until fragrant (about 1 minute). Stir in flour to make a roux, cooking for 1-2 minutes until slightly golden. -
4
Pour in beef broth and red wine (if using), scraping up any browned bits from the bottom. Simmer for 5 minutes. Stir in heavy cream, Worcestershire sauce, thyme, and rosemary. -
5
Return the short ribs to the Dutch oven, spooning sauce over them. Cover and transfer to the preheated oven. Braise for 2 hours. -
6
After 2 hours, increase oven temperature to 375°F (190°C) and continue braising for another 45-60 minutes until ribs are fork-tender. -
7
Remove ribs from the oven and let them rest for 10 minutes. Discard any excess fat from the sauce. Stir in chopped parsley and adjust seasoning if needed.
🔧Equipment
- Large Dutch oven or heavy pot
- Knife and cutting board
- Meat mallet (optional)
- Wooden spoon
- Oven
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, consider pounding the ribs slightly before searing.
- Use high-quality beef broth for the best flavor.
- Leftovers can be reheated in the oven at 350°F (175°C) for 20-30 minutes with a splash of broth to keep them moist.
- Optional: Add a splash of balsamic vinegar or a pinch of cayenne for a smoky or spicy twist.
Watch Video Of How Slow-Cooked Garlic Butter Beef Short Ribs Works
❓ Frequently Asked Questions About Slow-Cooked Garlic Butter Beef Short Ribs
What is the best way to prepare boneless beef short ribs for maximum tenderness?
To achieve maximum tenderness, start by trimming excess fat and cutting the ribs into individual bones (if not already boneless). Use a high-heat sear in a cast-iron skillet to caramelize the exterior before slow-cooking in a liquid-rich braising method (like red wine, beef broth, or a beef consommé). For extra moisture, consider adding a splash of apple cider vinegar or a pinch of sugar to the braising liquid. Cooking at a low temperature (around 275–300°F/135–150°C) for 3–4 hours ensures the collagen breaks down into gelatin, resulting in fall-apart tenderness.
How long should boneless beef short ribs be cooked, and what are the signs of doneness?
Boneless beef short ribs typically take 2.5 to 4 hours of slow cooking, depending on the cut’s thickness and your desired tenderness. The key signs of doneness are:
– The meat should pull apart easily with minimal resistance.
– The internal temperature should reach 195–203°F (90–95°C) for fall-apart tenderness (using a meat thermometer).
– The liquid should reduce slightly, and the ribs should be deeply browned and caramelized.
– The bones should be slightly flexible when pressed gently.
Can I use frozen beef short ribs in this recipe, and if so, how do you adjust the cooking time?
Yes, you can use frozen boneless beef short ribs, but you’ll need to thaw them first (overnight in the fridge) to ensure even cooking. If thawed partially, adjust the cooking time by adding 1–2 hours to the total time (since frozen meat cooks slower). Alternatively, you can sear the frozen ribs first (after thawing) to lock in flavor before slow-cooking, but this may slightly alter texture. Always check doneness with a thermometer to avoid overcooking.
What are the best marinades or seasonings to pair with boneless beef short ribs for extra flavor?
A well-seasoned marinade or dry rub can elevate the dish. Here are some top-tier options:
– Classic Dry Rub: Coarse salt, black pepper, garlic powder, onion powder, smoked paprika, and a pinch of brown sugar (or honey).
– Wine & Herb Marinade: Mix ½ cup red wine (like Cabernet Sauvignon), 2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp balsamic vinegar, 2 cloves minced garlic, 1 tsp dried rosemary, and 1 tsp dried thyme. Marinate for at least 4 hours (or overnight).
– Spicy Garlic Glaze: Blend 3 minced garlic cloves, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp sriracha, 1 tbsp apple cider vinegar, and 1 tsp grated ginger. Brush onto ribs after searing.
– Balsamic & Mustard: Combine ¼ cup balsamic reduction, 2 tbsp Dijon mustard, 1 tbsp brown sugar, and 1 tsp black pepper. Toss with ribs before cooking.
For dry rubs, let them sit for at least 30 minutes before cooking, and for marinades, use them for at least 2 hours (or overnight for deeper flavor).
How do I make the braising liquid extra flavorful and reduce it properly?
To create a rich, flavorful braising liquid, follow these steps:
1. Deglaze the Pan: After searing the ribs, pour in a splash of liquid (red wine, beef broth, or a mix) and scrape up the browned bits (fond) for maximum flavor.
2. Add Aromatics: Stir in 2–3 minced garlic cloves, 1 diced shallot or onion, 1 carrot (optional), and 1 celery stalk (for a classic “mirepoix”). Cook for 2–3 minutes until softened.
3. Season Generously: Add 1 tbsp soy sauce, 1 tbsp tomato paste, 1 tsp black pepper, 1 tsp smoked paprika, and a splash of vinegar (like apple cider or balsamic) to brighten flavors.
4. Simmer & Reduce: Bring to a gentle simmer, cover partially, and cook for 1–2 hours until the liquid reduces by half. For extra depth, add 1–2 cups of beef broth or stock at the end to loosen the ribs.
5. Strain & Adjust: Strain the liquid if you prefer a smooth sauce, then taste and adjust with salt, pepper, or a touch of sugar to balance acidity. Reduce again slightly before serving. For a glossy finish, deglaze the pan with a splash of hot water or broth after removing the ribs.
