recipe for boneless short ribs

The Best recipe for boneless short ribs

Caramelized Boneless Short Ribs with Red Wine Reduction

4.7 from 1113 votes

Tender boneless short ribs slow-cooked to perfection with a rich, velvety red wine reduction. Perfect for a hearty weeknight dinner.

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Prep Time30 mins

Cook Time2 hours 30 mins

Resting Time0 mins

Total Time2 hours 60 mins

Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Ribs

• 2 lbs boneless short ribs
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

For the Red Wine Reduction

• ½ cup dry red wine
• 2 tbsp tomato paste
• 2 tbsp butter
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 tsp fresh parsley, chopped

👨‍🍳Directions

1. 1
   Preheat oven to 300°F (150°C). In a large bowl, combine olive oil, balsamic vinegar, garlic, rosemary, thyme, smoked paprika, salt, and black pepper. Toss the short ribs in the mixture until evenly coated.
2. 2
   Place the ribs in a Dutch oven or oven-safe skillet, fat-side up. Cover with foil and transfer to the preheated oven. Bake for 1 hour 15 minutes, then remove the foil and bake for another 45 minutes, basting occasionally with the rendered fat.
3. 3
   While the ribs cook, prepare the red wine reduction: In a saucepan, heat butter over medium heat. Add tomato paste and cook for 1 minute. Pour in the red wine and simmer until reduced by half (about 5-7 minutes). Stir in honey, Dijon mustard, and parsley. Set aside.
4. 4
   After 2 hours 15 minutes of cooking, remove the ribs from the oven and let them rest for 10 minutes. Pour the red wine reduction over the ribs, spooning the sauce over the top. Return to the oven for 15 more minutes to let the sauce caramelize slightly.
5. 5
   Remove the ribs from the oven and let them cool for a few minutes before serving. Slice the ribs and serve with the caramelized sauce.

🔧Equipment

• Large oven-safe skillet or Dutch oven
• Mixing bowls
• Knife and cutting board
• Measuring spoons
• Wooden spoon
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 32g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 12g🥩Protein: 35g

📝Notes

Tips

• For extra tenderness, marinate the ribs in the herb and garlic mixture for at least 30 minutes before cooking.
• Use a good quality red wine for the reduction—it makes a big difference in flavor!
• If you prefer a thicker sauce, simmer the reduction longer to reduce it further.
• Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Adjustments: {“vegetarian”:false,”gluten-free”:false,”dairy-free”:false}

❓ Frequently Asked Questions About Caramelized Boneless Short Ribs with Red Wine Reduction

1. What is the best way to prepare boneless short ribs for a tender and flavorful dish?
The best method involves a combination of dry brining, slow cooking, and a touch of acidity to break down the connective tissue. Start by rubbing the ribs with olive oil, salt, pepper, and seasonings like garlic powder, onion powder, smoked paprika, and a little brown sugar. Let them sit uncovered in the fridge for at least 12 hours (or overnight) for the salt to penetrate. Then, sear the ribs in a hot skillet or on the grill until deeply browned. Place them in a slow cooker with beef broth, a splash of apple cider vinegar or red wine, and aromatics like carrots, celery, and garlic. Cook on low for 6–8 hours or until fork-tender. For extra richness, deglaze the pan with a splash of liquid and reduce it down before adding the ribs back in.

2. Why do some recipes call for bone-in short ribs instead of boneless ones?
Bone-in short ribs are often preferred because the connective tissue and marrow add more depth of flavor and moisture, making the meat more tender when slow-cooked. While boneless short ribs are easier to handle and serve, they lack the same level of richness and melt-in-your-mouth texture. If you’re using boneless ribs, ensure they’re trimmed cleanly but retain some fat for flavor—just avoid excessive trimming to preserve tenderness.

3. How can I ensure the short ribs stay moist throughout the cooking process?
Moisture retention is key! First, avoid overcrowding the slow cooker or pot, as this can steam the ribs instead of cooking them gently. Use a liquid that’s slightly acidic (like beef broth, apple cider vinegar, or red wine) to help tenderize the meat. If the liquid evaporates too quickly, add a splash of water or broth halfway through cooking. Additionally, avoid opening the lid too often, as this releases steam and can dry out the ribs. For extra moisture, you can also wrap the ribs loosely in foil toward the end of cooking if they’re browning too fast.

4. What are some great toppings or sides to serve with slow-cooked boneless short ribs?
Boneless short ribs pair beautifully with rich, complementary sides. A classic combination includes creamy mashed potatoes, roasted garlic green beans, or a fresh salad with a tangy vinaigrette. For extra decadence, serve with a slice of crusty bread to soak up the juices, or a dollop of garlic aioli. If you want something heartier, consider a simple roasted root vegetable medley (carrots, parsnips, and potatoes) or a buttery cornbread. A red wine reduction or a drizzle of balsamic glaze can also elevate the dish.

5. Can I make boneless short ribs ahead of time and reheat them later?
Yes! Boneless short ribs taste even better the next day, as the flavors meld and the meat becomes more tender. Store them in an airtight container in the fridge for up to 3–4 days or freeze them for up to 3 months. To reheat, transfer them to a skillet or slow cooker with a little broth or water, cover, and warm on low for 15–20 minutes until heated through. Avoid reheating in the microwave, as this can dry out the meat. If reheating from frozen, add 10–15 minutes to the cooking time.