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There’s something incredibly satisfying about cooking a dish that feels luxurious yet requires minimal effort. Braised boneless beef short ribs are the perfect example of this kind of meal. The slow braising process turns these tender ribs into a melt-in-your-mouth experience that’ll make everyone at the table sigh in delight. Whether you’re preparing for a family dinner or a special occasion, this recipe will give you a rich, flavorful dish that’s bound to impress.
In this guide, you’ll find everything you need to create the perfect braised boneless beef short ribs, from selecting the right cut of meat to crafting a flavorful braising liquid. You’ll also discover tips and serving suggestions to elevate the meal to new heights. So, let’s dive in and learn how to create this truly comforting dish!
Why You’ll Love This Braised Boneless Beef Short Ribs Recipe
1. Melt-in-Your-Mouth Tenderness
When you braise beef short ribs, you’re treating yourself to an experience in tenderness. The long, slow cooking process allows the fat and connective tissue to break down, resulting in meat that is so soft, it practically falls apart with a fork. This texture is what makes braised beef short ribs so irresistible.
2. Minimal Effort, Maximum Flavor
This recipe is perfect for those days when you don’t have hours to spend in the kitchen but still want a rich, flavorful meal. The prep time is relatively short, and the slow cooker (or oven) does most of the work. Just season the ribs, sear them, and let them braise in the oven while you go about your day.
3. Perfect for Any Occasion
Braised boneless beef short ribs are versatile enough for weeknight dinners, dinner parties, or holiday feasts. The comforting flavors appeal to a wide range of tastes, making it an excellent choice for any gathering. Plus, they pair beautifully with a variety of sides, making it easy to customize the meal.
Ingredients for Perfect Braised Boneless Beef Short Ribs
Before you start cooking, gather your ingredients. The beauty of braising lies in its simplicity few ingredients are needed, but together they create a dish that’s bursting with flavor.
Main Ingredients:
- Boneless Beef Short Ribs: Look for well-marbled cuts, as the fat will add flavor and tenderness. You’ll need about 2 lbs for this recipe.
- Beef Broth or Stock: This forms the base of your braising liquid, giving the ribs a rich, savory flavor. You can use low-sodium broth if preferred.
- Red Wine: A cup of red wine will add depth to the sauce, but you can also substitute it with more beef broth or stock if you prefer not to use wine.
- Aromatics: Onions, garlic, carrots, and celery are essential for building a flavorful base. These will infuse the braising liquid with rich, aromatic flavors.
Seasonings and Flavor Enhancers:
- Thyme and Rosemary: Fresh herbs are key to infusing the meat and braising liquid with earthy flavors.
- Tomato Paste: Adds richness and a subtle acidity to balance out the flavors.
- Worcestershire Sauce: A few dashes bring a savory, umami boost that complements the beef.
- Soy Sauce: Adds a bit of umami and enhances the depth of flavor in the sauce.
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless beef short ribs | 2 lbs | Well-marbled for tenderness |
| Beef broth | 3 cups | Low-sodium preferred |
| Red wine | 1 cup | Optional, adds depth |
| Onion | 1 large | Sliced |
| Carrots | 2 medium | Chopped |
| Garlic | 4 cloves | Minced |
| Tomato paste | 2 tablespoons | Adds richness |
| Fresh thyme | 2 sprigs | For braising liquid |
| Fresh rosemary | 1 sprig | Optional for extra flavor |
Step-by-Step Instructions for Braised Boneless Beef Short Ribs
Now that you’ve gathered your ingredients, it’s time to get cooking! This braised short ribs recipe comes together in a few easy steps. Don’t rush the process slow cooking is the key to achieving that melt-in-your-mouth tenderness.
1. Prepare the Ribs
Begin by patting the beef short ribs dry with paper towels. This helps to get a good sear on the meat. Next, season them generously with salt, pepper, and a sprinkle of smoked paprika if you like a little smoky flavor.
Searing the Ribs: Heat a heavy pot or Dutch oven over medium-high heat and add a bit of oil. Sear the ribs in batches to avoid overcrowding the pan. Sear each side for about 3-4 minutes, or until a nice brown crust forms. This step is crucial for building flavor.
2. Build the Braising Liquid
Once the ribs are seared, remove them from the pot and set them aside. In the same pot, add sliced onions, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
Deglaze the Pan: Pour in the red wine to deglaze the pan, scraping up any browned bits that have stuck to the bottom. These bits, called fond, are packed with flavor and will add richness to your braising liquid.
Add in the beef broth, tomato paste, soy sauce, Worcestershire sauce, and herbs. Stir to combine, ensuring the tomato paste dissolves into the liquid.
3. Braise the Ribs
Return the seared ribs to the pot, nestling them into the braising liquid. Bring everything to a simmer, then cover the pot with a lid and transfer it to a preheated oven set at 325°F (163°C). Braise the ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling apart.
If you don’t have an oven-safe pot, you can also braise the ribs on the stovetop by lowering the heat to low and letting them cook gently for 2.5 to 3 hours, checking occasionally to ensure the liquid doesn’t reduce too much.
4. Finishing Touches
Once the ribs are done, remove them from the pot and set them aside. To make the sauce thicker, place the braising liquid on the stove and let it simmer for 10-15 minutes until it reduces. The result will be a rich, flavorful sauce to drizzle over your ribs.
Serve the ribs with the sauce poured over them, along with your favorite side dishes.
Tips for the Best Braised Boneless Beef Short Ribs
- Choose High-Quality Meat: Opt for boneless beef short ribs that are well-marbled. The fat will melt during the braising process, making the meat tender and flavorful.
- Don’t Skip the Searing: Searing the ribs adds a rich, caramelized crust that enhances the flavor. While it may take a bit more time, it’s worth it.
- Let the Ribs Rest: After braising, let the short ribs rest for a few minutes before serving. This allows the juices to redistribute, ensuring a juicy bite every time.
- Reduce the Sauce: If you prefer a thicker sauce, reduce the braising liquid on the stove after removing the ribs. This will concentrate the flavors and give the sauce a more velvety texture.
Serving Suggestions for Braised Boneless Beef Short Ribs
Braised short ribs are a hearty and luxurious dish, so pairing them with the right sides can elevate your meal. Here are a few suggestions:
- Mashed Potatoes: Creamy mashed potatoes are the perfect base for soaking up the braising sauce.
- Roasted Vegetables: Roasted carrots, parsnips, or Brussels sprouts add a savory sweetness that balances the richness of the beef.
- Polenta or Rice: Soft polenta or steamed rice can absorb the flavorful sauce, making them an excellent accompaniment.
- Wine Pairing: A bold red wine like Cabernet Sauvignon or Merlot will complement the deep flavors of the braised beef short ribs.
Frequently Asked Questions (FAQ)
Can I Use Bone-In Short Ribs Instead of Boneless?
Yes! Bone-in short ribs are a great substitute. You may need to adjust the cooking time slightly, but the flavor and tenderness will be just as delicious. You’ll want to braise them for about 3-3.5 hours for perfect results.
How Long Should I Braise Boneless Beef Short Ribs?
Braised boneless beef short ribs should cook for 2.5 to 3 hours at 325°F (163°C) in the oven, or about 2.5 to 3 hours on the stovetop. The key is cooking them low and slow until they are fork-tender.
Can I Braise Boneless Short Ribs on the Stovetop?
Absolutely! If you don’t have an oven-safe pot, simply lower the heat to low after bringing the braising liquid to a simmer. Cover the pot and let it cook gently on the stovetop for 2.5 to 3 hours.
How Can I Make the Braising Sauce Thicker?
If the braising sauce is too thin, simply simmer it on the stove for