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Boneless Beef Short Ribs

Savory Boneless Beef Short Ribs for Comforting Dinners

This Tender Oven Baked Boneless Beef Short Ribs recipe features melt-in-your-mouth texture and a rich sauce, perfect for a comforting dinner.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 ribs
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds Boneless Beef Short Ribs You can use bone-in short ribs, adjusting the cooking time.
  • 2 tablespoons Olive Oil Or canola oil if preferred.
  • 1 tablespoon Salt Sprinkle generously on both sides.
For the Mirepoix
  • 1 medium Onion Yellow or sweet onions work best.
  • 2 stalks Celery Can substitute fennel.
  • 2 medium Carrot Any variety is suitable.
For the Sauce
  • 4 cloves Garlic Fresh gives the best flavor.
  • 1 cup Red Wine (Cabernet Sauvignon) Substitute with beef stock or dark lager if needed.
  • 2 cups Beef Stock Avoid broth for richness.
  • 2 tablespoons Tomato Paste Crushed tomatoes can be a substitute.
  • 5 sprigs Fresh Thyme Dried thyme makes a great stand-in.
For the Gravy
  • 2 tablespoons Butter Margarine can also be used.
  • 1 tablespoon Flour Cornstarch can be used for a gluten-free version.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C).
  2. Generously season the boneless beef short ribs with salt on all sides and let sit for about 30 minutes.
  3. In a large Dutch oven, heat olive oil over medium heat and sear the ribs on each side for 3-4 minutes.
  4. Lower the heat and add butter, then sauté diced onion, celery, and carrot with salt and pepper for 2 minutes. Add garlic and tomato paste for another minute.
  5. Pour in red wine, deglazing the pot by scraping up any browned bits, and simmer for 4-5 minutes.
  6. Add beef stock and thyme, return the seared ribs to the pot, ensuring they are covered.
  7. Cover and bake for 2.5 to 3 hours, flipping halfway through, until tender.
  8. Remove the ribs and blend drippings for the gravy. In a skillet, melt butter and whisk in flour, adding the blended drippings until thickened.
  9. Serve over mashed potatoes or risotto, drizzled with gravy and garnished with thyme.

Nutrition

Serving: 1ribsCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 3gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Allow the cooked ribs to rest for a few minutes before serving to enhance tenderness.

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