This recipe for Braised Boneless Short Ribs makes the most fall-apart tender beef you will ever have. It’s comfort food at it’s best!
Serve over mashed potatoes for a warming meal the whole family will love.
I’m so excited to share this fantastic shorts ribs recipe with you! When craving comfort food, you can’t beat super tender short ribs. This dish is braised low and slow until they get that fall-apart deliciousness everyone loves in a stew.
Why This Recipe Works
- Using boneless short ribs, which are less fatty than ribs with bones helps to produce a non-fatty sauce.
- Using bacon adds an extra depth of flavor to the dish.
- Thoroughly browning the ribs helps the sauce develop a deep meaty richness.
- Reducing the wine before braising helps to ramp up the richness of the dish.
What are Short Ribs
Short ribs are the meaty ends of beef ribs from the chest and shoulders of the cow. They are best cooked using slow, moist-heat methods like stewing or braising. The connective tissue, which softens as it cooks to helps create a deeply flavored sauce.
Short Ribs Buying Guide
Choose the meatiest, well-marbled, bright-colored short ribs without too much surface fat. Try to find ribs that are 4 inches long and 1 inch thick.
If you can’t find boneless ribs, substitute 7 lbs of bone-in beef short ribs that are at least 4 inches long with at least 1 ” of meat above the bone.
How To Make Braised Boneless Short Ribs
- Brown the beef in batches and set aside.
- Soften the vegetables and coat with flour.
- Add the wine and reduce.
- Add stock, herbs, and seasoning and stir to combine.
- Cook low and slow the oven until fall-apart tender.
Step by Step Instructions
Pat the beef dry with paper towels and season with 2 teaspoons salt.
If you have the time, this is best done the day before. then re-wrapped and stored in the fridge until ready to use. Then be sure to pat dry before cooking.
Heat 1 tablespoon oil in a large heavy-bottomed oven-safe pot. Add the chopped bacon and cook until crisp.
Using a slotted spoon, remove the bacon from the pan and set aside. Drain all, but 2 tablespoons of fat from the pot.
Add half of the beef to the pot with the bacon fat and cook, without moving, until well browned (about 4 to 6 minutes). Turn the beef and repeat on the other side. Set aside.
Reduce the heat to medium, add the onions, celery, and carrots, and cook, stirring occasionally, until the onions are softened.
Add the mushrooms and cook until they release their liquid and the liquid cooks off. Add the garlic and cook another minute.
Add the flour and coat the mixture well. Cook, stirring constantly until it browns on the sides and bottom of the pan then increase heat, add wine, and simmer, scraping the bottom of the pan with a wooden spoon to loosen browned bits, until reduced by half.
Add the stock, parsley, pepper, and bay leaf. Add cooked bacon, browned beef, and any accumulated juices to pot; cover and bring to simmer.
Transfer pot to oven and cook, until a fork slips easily in and out of meat, 2 to 2½ hours.
Using tongs, transfer meat to a cutting board and shred or cut into bite-sized pieces and return to the pot.
Taste for seasoning and add salt as needed before serving.
Erren’s Top Tips
- When browning the meat, work in batches so you don’t overcrowd the pan which will result in steaming the meat instead of searing.
- To get a good sear, don’t move the ribs after adding to the pan for at least 3 minutes.
- White or red wine are both good choices, but vermouth and dry sherry work too.
- For a nonalcoholic option, use extra stock with two tablespoons of balsamic vinegar.
- For extra richness replace the flour with tomato paste.
- If the sauce doesn’t thicken enough, store in a roux of butter and flour to thicken on the stovetop before serving.
Other Cooking Methods
- Slow cooker: cook 8 hours on low or 5 hours on high.
- Stovetop: Simmer on low for 2.5 hours
- Pressure Cooker: Omit the flour and cook 1 hour on high. Use a roux to thicken once cooked.
Make ahead and Freezing Instructions
- Make ahead, cool completely, and store in the fridge for up to three days in advance. Reheat on the stove until warmed through.
- To freeze, cool completely before transferring to an airtight, freezer-safe container. Freeze for up to three months.
- Thaw overnight in the fridge and reheat on the stove until warmed through.
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Let’s Make Braised Boneless Short Ribs
Ingredients
- 3 ½ pounds boneless short ribs trimmed of excess fat
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 12 oz bacon chopped
- 2 large onions peeled and sliced
- 4 large carrots peeled and cut into 2-inch pieces
- 2 celery ribs chopped
- 1 lb brown mushrooms Cremini, baby Bella or chestnut mushrooms
- 4 medium garlic cloves minced
- 2 tablespoons flour
- 2 cups wine red or white both work
- 1 cup beef stock
- 1 bay leaf
- Fresh parsley chopped
- fresh ground pepper.
Instructions
- Preheat oven to 300°F and adjust oven rack to lower-middle position and heat oven.
- Pat the beef dry with paper towels and season with 2 teaspoons salt.
- Heat 1 tablespoon oil in a large heavy-bottomed oven-safe pot over medium-high heat until hot. Add the chopped bacon and cook until crisp. Using a slotted spoon, remove from the pan, and set aside. Drain all, but 2 tablespoons of fat from the pot.
- Add half of beef and cook, without moving, until well browned (about 4 to 6 minutes). Turn the beef and continue to cook on the second side until well browned, reducing heat if fat begins to smoke.
- Transfer beef to a plate and repeat with remaining tablespoon oil and short ribs. Set the browned ribs aside on a dish.
- Reduce the heat to medium, add the onions, celery, and carrots, and cook, stirring occasionally, until the onions are softened and beginning to brown, 10-12 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to the pan.)
- Add the mushrooms and cook until they release their liquid and the liquid cooks off. Add the garlic and cook another minute.
- Add the flour and coat the mixture well. Cook, stirring constantly, until it browns on the sides and bottom of the pan, about 2 minutes.
- Increase heat to medium-high, add wine, and simmer, scraping the bottom of the pan with a wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes.
- Add the stock, parsley, pepper, and bay leaf. Add cooked bacon, browned beef, and any accumulated juices to pot; cover and bring to simmer.
- Transfer pot to oven and cook, until a fork slips easily in and out of meat, 3 to 3½ hours.
- Using tongs, transfer meat to a cutting board and shred or cut into bite-sized pieces and return to the pot.
- Taste for seasoning and add salt as needed before serving.
Slow Cooker
- Follow the stovetop instructions through step 10. Then transfer to a slow cooker, cover, and cook on low for 8 hours or on high for 3 to 4 hours, stirring occasionally.
- Using tongs, transfer meat to a cutting board and shred or cut into bite-sized pieces and return to the pot.
- Taste for seasoning and add salt as needed before serving.
Tips + Notes
- When browning the meat, work in batches so you don’t overcrowd the pan which will result in steaming the meat instead of searing.
- To get a good sear, don’t move the ribs after adding to the pan for at least 3 minutes.
- White or red wine are both good choices, but vermouth and dry sherry work too.
- For a nonalcoholic option, use extra stock with two tablespoons of balsamic vinegar.
- For extra richness replace the flour with tomato paste.
- If the sauce doesn’t thicken enough, add a roux of butter and flour to thicken on the stovetop before serving.
Tracey Swift says
Wow. This is an unbelievable recipe! My husband can’t get enough of this! Thank you so much for sharing this no other recipes have come close to this one!!
Erren's Kitchen says
Thank you so much for your wonderful comment! I’m thrilled to hear that you and your husband enjoyed this recipe so much. It’s always a joy when a recipe becomes a household favorite. Thanks for sharing your experience and for the positive feedback!
Pati says
Now this is a labor of love, anyone you serve this to will sing your praises ❣️I follow the recipe to a T making sure to sear the meat on all sides as well as tops and bottoms … creating a crust makes all the difference and you will be glad you were patient enough to make it happen. First time I made this I served it with creamy grits, tonight though will be parsnip mashed potatoes with cream cheese and heavy cream, yeah, we are indulging for sure!
Erren Hart says
Thank you so much for your kind words! I completely agree, braised short ribs are a labor of love, but the end result is truly worth it. Searing the meat to create that beautiful crust adds a depth of flavor that takes this dish to the next level. Your choice of sides sounds absolutely delicious too! Creamy grits and parsnip mashed potatoes with cream cheese and heavy cream are perfect accompaniments to complement the rich and tender short ribs. It’s clear that you put a lot of care and thought into your meal, and I’m sure it will be a delightful indulgence. Enjoy every bite and savor the praises from those lucky enough to taste your creation!
Robin says
Made these last night and they came out absolutely amazing! The ribs were sooo tender! The time to prep before putting into the oven to include steps 1-10 takes about 45 minutes. I had 10 ribs that had to be pan seared in 3 batches. Plus, the time it took to cook the bacon, and then cook the veggies-all before putting in the oven to do it’s final cooking. Definitely worth it though. And I only cooked mine for about 2.5 hours in the oven–came out perfect! I served it over homemade risotto. Will definitely be adding this to my rotation!
Erren Hart says
Great to hear that your short ribs turned out amazing, Robin! It sounds like the prep work may have been a bit time-consuming, but the end result was definitely worth it. And serving it over homemade risotto sounds like the perfect pairing. I’m glad you were able to adjust the cooking time to fit your needs as well. Thank you for sharing your experience, and we hope this recipe becomes a staple in your rotation!
Mike says
How much fresh parsley are you supposed to use for 6 servings?
Erren Hart says
A good handful, chopped, will be just fine. You can use the stems in slow-cooked dishes, too, so there is no need to throw them away!
Dee Munson says
This looks wonderful… but… I don’t like wine, I never use it in my recipes. What is my solution to this dilemma/substitution??
Erren Hart says
Hi Dee, In place of wine, cranberry juice works well. It’s slightly tart, making it a complementary flavor when paired with beef. Or you can also use extra beef stock with a couple of teaspoons of balsamic vinegar. Balsamic vinegar adds brightness and a unique sweetness that pairs nicely as a replacement in wine recipes.
P2 says
If you make this for company and they don’t rave about about, don’t invite them back! I love braised beef ribs and this by far exceeds even those I have had in a good restaurant. Be patient and enjoy the process because you’re reward is huge flavor.
Erren Hart says
Thank you for trying our Braised Short Ribs. It’s one of my favorite dishes! I’m glad to hear that you enjoyed them and found the flavor to be exceptional. I take great pride in creating meals that not only look great but taste great, too, and it’s wonderful to see that reflected in your review.
Colleen says
This is a great recipe – probably the best short ribs I have ever made! This is going on my list of keepers! Thanks for sharing and for all the great tips!
Erren Hart says
Thank you for trying our Braised Short Ribs Recipe, Colleen. We’re glad to hear that you enjoyed it! We appreciate your kind words, and your feedback. Thank you for choosing to cook with us, and we hope you’ll try more of our recipes in the future.
A says
Hi. I’ve made this recipe a couple of times now and it’s a hit with my family! I have a convection oven hence shortened the braising time to about 2.5 hours; it would have overcooked otherwise. I used chicken broth once and beef broth another time, +/- red wine. It was time-consuming preparing all the ingredients and searing the beef. But, well worth the effort. Thank you.
I have a question. Do you think other cuts of beef would also work well in this recipe?
Erren Hart says
This is a favorite recipe in our house, and I totally agree it’s worth the effort and the wait! The short ribs can easily be swapped with many cuts of meats such as Beef Chuck roast, shank, ribs, or any braising veal, lamb, or pork.
Alice Lee says
This is a fantastic boneless short rib recipe. I searched and found many recipes online and am so happy I tried this one. The meat was tender, the sauce made of mushrooms, carrots, celery and onions was rich and scrumptious. I did make a couple of edits. I marinated the short ribs with salt, pepper and garlic for 48 hours before hand. Since I have a convection oven, I only baked for 2.5 hours. I used 1 c. of red wine instead of 2, and substituted the other cup with chicken broth. I still used 1 cup of beef broth as stated in the recipe. It was really delicious. Thank you, Erren!
Erren Hart says
Hi Alice, I’m so glad you made it work for you and that you enjoyed it so much!
Amy says
This recipe was just fantastic! I made it for a family gathering and it was a big hit with everyone!
Erren Hart says
I’m so glad to hear it, Amy!
Christine says
This recipe was sooooo good! Made it exactly as written. Looking forward to making it again soon!
Erren's Kitchen says
Thank you so much Christine, I hope you do 🙂