Boneless Beef Short Ribs

Boneless Beef Short Ribs (Oven Baked) 8

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These Boneless Beef Short Ribs are oven baked low and slow, which results in the most tender, pull apart beef. First, the boneless short ribs are braised in the dutch oven, then they cook low and slow in the oven with no more work required! These are so easy to make and they’re such an elegant meal.

beef short ribs over mashed potatoes and gravy in white bowl with fork

Why You’ll Love This Recipe:

  • Got a meat and potatoes kind of man like me? You will be on his good side for days after this meal.
  • It’s loaded with flavor!
  • The recipe is actually quite simple to make and we let the oven do most of the work.
  • These are a great source of protein and will fill those bellies up.

The Ingredients:

beef short rib ingredients on countertop with text

Gravy Ingredients (not pictured): You just need butter and flour mixed with the drippings from the boneless short ribs.

Short Ribs-These boneless short ribs are salted and braised in wine and stock. They turn out so tender and delish! Boneless short ribs are a great choice for feeding the family because they are a less expensive cut of meat versus other cuts of beef.

Onion, Celery and Carrot– A classic mirepoix used in French cooking with garlic and fresh thyme added for flavor.

Olive Oil & Butter– Used to sear the short ribs and to cook the vegetables.

Red Wine– I prefer Cabernet Sauvignon for this recipe, but you can use any of your favorite dry red wines to braise the short ribs-Merlot, Pinot Noir, etc.

Beef Stock– This allows the short ribs to cook in liquid throughout the entire low and slow cooking process. I love the Kitchen Basics brand for its salty and deep flavor. You do not want to use beef broth in this recipe. It will not have the bold flavor we demand from the beef stock.

Tomato Paste– Adds a bit of acidity and thickens the sauce.

fork holding tender short rib meat

Substitutions & Variations:

Have bone-in short ribs? This recipe will work, but additional cook time could be required because boneless short ribs generally cook faster.

Don’t want to use wine? Substitute the wine with a dark lager. If you want to avoid alcohol entirely, substitute it with beef stock.

Love fresh herbs? Add in a few sprigs of Rosemary too.

How to Make Boneless Short Ribs:

Step 1: Preheat the oven to 300 degrees.

Season the Short Ribs with salt (about 1 teaspoon) on front and back sides and allow them to sit for a few minutes at room temperature.

Boneless beef short ribs on cutting board.

Step 2: Into a dutch oven on medium heat, add in the olive oil and allow to heat for 2 to 3 minutes. Slowly add in the first short rib, and listen for a loud sizzle. Once you get the sizzle, add in the rest of the short ribs into the pot. Sear the top and bottom side for about 3 to 4 minutes each. Remove ribs to a plate.

Tongs holding beef rib to show sear.

Step 3: Into the dutch oven, melt the butter. Add in onion, celery, carrot and remaining salt and pepper. Cook for 2 minutes. Add garlic and tomato paste. Cook for 60 seconds while stirring to combine the paste.

Vegetables with tomato paste and garlic in dutch oven.

Step 4: Pour in the wine and use a wooden spoon to scrape up the browned bits at the bottom of the pan. Cook for about 4-5 minutes, stirring throughout.

Vegetables, wine and broth in dutch oven.

Step 5: Pour the beef broth into the dutch oven and nestle in the short ribs and thyme.

Short ribs in dutch oven ready to bake.

Step 6: Cover with lid and move into the oven to bake. Cook for 1 and ½ hours. Then, uncover and flip the short ribs over to the other side. Cover again and cook for another 1 to 1.5 hours, with a total baking time of 2.5 to 3 hours.

Forks pulling apart short ribs in dutch oven.

Step 7: (Step 7-9 are for making gravy, which is Optional) To make gravy for the short ribs, remove the thyme stems. Add ¾ cup of the drippings, with vegetables included, into an immersion blender cup (or blender or food processor). Immersion blend the ingredients until fully combined. Set aside.

Immersion blender blending the short rib drippings to make short rib gravy.

Step 8: Create a roux to thicken the drippings by melting 1 tablespoon of butter in a large skillet over medium heat. Add in 1 tablespoon of flour and stir together with a wooden spoon until combined to create a roux. Allow it to get light brown, while continuing to stir.

Roux for short rib gravy in enameled skillet.

Step 9: Pour in the immersion blended drippings and bring heat down to medium low. Allow it to cook until it thickens. It should only take a few minutes. Season with a bit of black pepper.

Short rib gravy in skillet.

Step 10: Serve the short ribs and enjoy! These boneless short ribs go incredibly well over a scoop of my red skinned mashed potatoes.

beef short ribs over mashed potatoes and gravy in white bowl

Ingredients

  • 4 to 5 boneless beef short ribs (2 to 2.5 pounds)
  • 2 teaspoons salt and ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon salted butter
  • 1 carrot, peel and diced 
  • 1 celery stalk, diced
  • ½ large yellow onion, diced (about 1 cup)
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • ½ cup dry red wine, like Cabernet Sauvignon
  • 2 cups beef stock 
  • 4 sprigs of fresh thyme

Brown Gravy:

  • 1 tablespoon salted butter
  • 1 tablespoon all purpose flour
  • ¾ cup of short rib drippings

Instructions

  1. Preheat the oven to 300 degrees.
  2. Season the Short Ribs with a teaspoon of salt on front and back sides and allow to sit for a few minutes at room temperature.
  3. Peel and chop the carrot, celery, onion, and mince garlic. 
  4. Into a dutch oven on medium heat, add in the olive oil and allow to heat for 2 to 3 minutes. Slowly add in the first short rib, and listen for a loud sizzle. Once you get the sizzle, add in the rest of the short ribs into the pot. Sear the top and bottom side for about 3 to 4 minutes each. Remove ribs to a plate. 
  5. Into the dutch oven, melt the butter. Add in onion, celery, carrot and remaining salt and pepper. Cook for 2 minutes. 
  6. Add garlic and tomato paste. Cook for 60 seconds while stirring to combine the paste.
  7. Pour in the wine and use a wooden spoon to scrape up the browned bits at the bottom of the pan. Cook for about 4-5 minutes.
  8. Pour in the broth and nestle in the short ribs and thyme.
  9. Cover and move into the oven to bake. Cook for 1 and ½ hours. Then, uncover and flip the short ribs over to the other side. Cover again and cook for another 1 to 1.5 hours, with a total baking time of 2.5 to 3 hours. Note: The internal temperature of my short ribs was about 210 degrees when I pulled them out. You want the meat to shred apart effortlessly. Serve just like this or make gravy recipe below.
  10. Make Gravy with the Drippings (Optional): Remove the thyme stems and add ¾ cup of the drippings, with vegetables included into an immersion blender cup (or blender or food processor). Immersion blend the ingredients until fully combined. Set aside. 
  11. Into a large skillet on medium heat, melt 1 tablespoon of butter. Add in 1 tablespoon of flour and stir together with a wooden spoon until combined to create a roux. Allow it to get light brown, while continuing to stir.
  12. Pour in the immersion blended drippings and bring heat down to medium low. Allow it to cook until it thickens. It should only take a few minutes. Season with a bit of black pepper & Enjoy!

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