Imagine a dish so tender that each bite melts in your mouth, releasing a symphony of rich, savory flavors. That's the magic of boneless short ribs—a comfort food classic that never fails to impress. Whether you're preparing a special dinner or simply craving a hearty meal, this boneless short rib recipe is your ticket to culinary bliss.
Quick Recipe Overview
Feature Details
- Dish Name: Boneless Short Ribs
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Servings: 4
- Calories per Serving: Approximately 525 kcal
Main Ingredients: Boneless beef short ribs, red wine, beef broth, aromatics
Ingredients You'll Need
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- 2.5 lbs boneless beef short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (e.g., Cabernet Sauvignon)
- 2 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
Step-by-Step Cooking Instructions
Prep the Short Ribs
Season the boneless short ribs generously with salt and pepper. Let them sit at room temperature for about 15 minutes to absorb the seasoning.
Sear the Meat
In a large Dutch oven, heat olive oil and butter over medium-high heat. Sear the short ribs on all sides until they develop a deep brown crust, about 3–4 minutes per side. Remove and set aside.
Sauté Aromatics
In the same pot, add diced onions, carrots, and celery. Sauté until softened, about 5 minutes. Add minced garlic and tomato paste, cooking for an additional 2 minutes until fragrant.
Deglaze the Pot
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
Add Broth and Herbs
Return the short ribs to the pot. Add beef broth, thyme, and bay leaves. Bring to a gentle boil.
Braise
Cover the Dutch oven and transfer it to a preheated oven at 325°F (163°C). Braise for 2.5 hours, or until the meat is fork-tender.
Finish and Serve
Remove the ribs and strain the sauce, discarding solids. Skim excess fat and reduce the sauce over medium heat until slightly thickened. Serve the ribs with the sauce drizzled over the top.
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Serving Suggestions
Boneless short ribs pair wonderfully with:
- Creamy mashed potatoes
- Buttered egg noodles
- Roasted root vegetables
- Crusty artisan bread
For a touch of freshness, add a side salad with a tangy vinaigrette.
Nutritional Information (Per Serving)
Nutrient Amount
- Calories ~525 kcal
- Protein 17 g
- Total Fat 19 g
- Saturated Fat 8 g
- Carbohydrates 5 g
- Fiber 1 g
- Sugar 2 g
- Sodium 300 mg
Note: Nutritional values are approximate and may vary based on specific ingredients.
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FAQ
Q: Can I use bone-in short ribs instead?
A: Absolutely! Bone-in short ribs can be used; adjust the cooking time as they may take slightly longer to become tender.
Q: What's the best wine for braising?
A: A dry red wine like Cabernet Sauvignon or Merlot works well. The wine adds depth to the sauce.
Q: Can I make this dish ahead of time?
A: Yes! In fact, the flavors deepen when made a day in advance. Reheat gently on the stove or in the oven before serving.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. You can also freeze the ribs and sauce for up to 2 months.
