Boneless Beef Short Ribs Recipe

Boneless Beef Short Ribs Recipe

Discover the best boneless beef short ribs recipe to achieve perfectly tender and flavorful ribs every time. This easy to follow guide is packed with tips and a step by step method that guarantees delicious results. Whether you’re hosting a dinner party or treating yourself to comfort food, this recipe will impress every palate.

Description:

Boneless Beef Short Ribs Recipe are a culinary delight, perfect for anyone who loves rich, hearty flavors. Unlike their bone in counterparts, boneless ribs cook faster and are easier to prepare without sacrificing flavor. This recipe uses a blend of savory spices, a flavorful braising liquid, and slow cooking to achieve melt in your mouth tenderness.

In this guide, we’ll explore everything you need to know about making the best Boneless Beef Short Ribs Recipe, including ingredient choices, preparation techniques, and expert tips. Plus, we’ll answer common questions about this dish to ensure your cooking experience is seamless.

This dish pairs beautifully with mashed potatoes, roasted vegetables, or a crusty piece of bread to soak up the luscious sauce. Let’s dive into the details. Discover the ultimate boneless beef short ribs recipe, packed with flavor, tender meat, and easy to follow cooking steps.

Ingredients:

For the Ribs:

2 lbs boneless beef short ribs
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

For the Braising Liquid:

1 medium onion, diced
3 garlic cloves, minced
1 cup beef broth
1/2 cup red wine (optional; substitute with more beef broth if preferred)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp dried rosemary

Optional Garnish:

Chopped fresh parsley

Instructions:

1.Prepare the Ribs : Pat the boneless beef short ribs dry with paper towels to remove excess moisture. Season the ribs generously with kosher salt and black pepper on all sides.

2.Sear the Ribs: Heat olive oil in a large, oven safe skillet or Dutch oven over medium high heat. Add the short ribs and sear each side until golden brown, about 2-3 minutes per side. Remove the ribs and set aside.

3.Build the Flavor Base: In the same skillet, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Add the tomato paste, stirring to combine, and cook for 2 minutes to enhance its sweetness.

4.Create the Braising Liquid: Pour in the red wine (if using) and scrape the bottom of the pan to deglaze. Let it simmer for 2 minutes. Add the beef broth, Worcestershire sauce, smoked paprika, thyme, and rosemary. Stir well.

5.Braise the Ribs: Return the seared ribs to the skillet, nestling them into the liquid. Ensure they’re mostly submerged. Cover the skillet with a lid or foil and transfer to a preheated oven at 325°F (160°C). Braise for 2-2.5 hours, checking occasionally to ensure the liquid hasn’t evaporated. Add more broth if needed.

6.Serve: Once the ribs are fork tender, remove them from the oven. Optional: Skim off any excess fat from the surface of the liquid. Plate the ribs with your favorite side dishes and drizzle the sauce generously over the top. Garnish with parsley, if desired.

Notes:

Red Wine Substitution: If you prefer not to use wine, replace it with an equal amount of beef broth or grape juice for added depth.
Make Ahead Option: These ribs taste even better the next day. Prepare the recipe, let it cool, and refrigerate overnight. Reheat gently before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.