Recipe

Braised Boneless Beef Short Ribs

Boneless short ribs slow-braised in red wine until fork-tender, then finished in a rich, glossy gravy.

By Matt Campbell

•

4.8

A shallow bowl of braised boneless beef short ribs covered in glossy red wine gravy, served with mashed potatoes on a rustic table with a linen napkin

Boneless beef short ribs are the dinner-party vibe that secretly works on a random Tuesday. You get all the cozy, rich, fall-apart goodness of classic short ribs without dealing with the bone situation. The move is simple: hard sear for a deep browned crust, then a low-and-slow braise in a red wine and beef broth bath that turns into a sauce you will absolutely drag a piece of bread through. No shame. This is a safe space.

Below is my go-to method with accessible ingredients, clear timing, and a couple of “save the day” tricks in case your sauce needs help. Taste as you go. It’s not only allowed, it’s basically the whole point.

Boneless beef short ribs, onions, carrots, celery, garlic, tomato paste, red wine, beef broth, and fresh herbs arranged on a kitchen counter

Why It Works

Deep flavor fast: Searing builds a browned crust that makes the braising liquid taste like it worked overtime.
Fork-tender texture: Boneless short ribs have enough marbling to stay juicy through a long cook.
A real sauce, not just liquid: Tomato paste plus a flour-dusted sear and a final simmer gives you a glossy gravy that clings.
Flexible finish: Serve over mashed potatoes, polenta, buttered noodles, or even toasted bread. The sauce does not discriminate.

Pairs Well With

Storage Tips

Refrigerator: Cool ribs and sauce, then store together in an airtight container for up to 4 days. Keeping the meat in the sauce prevents dry leftovers.

Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm gently in a covered saucepan over low heat with a splash of broth or water, stirring occasionally. Microwave works too, but use medium power and stir the sauce halfway through so it stays silky.

Bonus tip: The fat will rise and solidify on top after chilling. You can leave it for flavor while reheating, or lift off a spoonful for a slightly lighter sauce.

Common Questions

What are boneless beef short ribs, exactly?

Depending on the butcher and where you live, “boneless short ribs” are often cut from the chuck (shoulder), but they can also come from the plate/short plate area or be trimmed from bone-in short ribs. Either way, you want thick pieces with good marbling. If they look lean and tidy, they will eat like pot roast that forgot to bring the fun.

Do I have to use wine?

No. Swap the wine with more beef broth plus 1 tablespoon balsamic vinegar for that little tang. You will still get a great braise, just slightly less “red wine” depth.

Why are my short ribs tough?

They just are not done yet. Short ribs go from tough to tender when the connective tissue fully breaks down. Keep braising and check every 20 to 30 minutes until a fork slides in easily and the meat is starting to pull apart.

How do I thicken the sauce?

After the ribs are tender, remove them and simmer the sauce uncovered for 10 to 20 minutes. If you want it thicker faster, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in while simmering.

Can I make this in a slow cooker?

Yes. Sear the ribs and sauté the aromatics on the stove first, then transfer everything to the slow cooker and cook on Low for 7 to 8 hours or High for 4 to 5 hours. Reduce the sauce on the stove at the end if you want it thicker.

Can I make this in an Instant Pot?

Yes. Sear on Sauté, build the braise, then pressure cook on High for 45 to 55 minutes with a 15 minute natural release. Simmer on Sauté to thicken.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven with lid (5 to 7 quarts), oven-safe (double-check the lid knob is oven-safe too)
Tongs
Chef’s knife and cutting board
Measuring cups and spoons
Wooden spoon
Fine-mesh strainer (optional for a smoother sauce)

The first time I cooked boneless short ribs, I was chasing that restaurant-style “how is this meat so tender?” moment at home, but I also wanted something forgiving enough to make while chatting in the kitchen. This recipe became my go-to because it lets you be a little chaotic. Sear hard, deglaze boldly, then let time do the heavy lifting. By the end, the whole house smells like you absolutely have your life together, even if you just used a cereal bowl to taste the sauce.

Braised Boneless Beef Short Ribs

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 40 minutes

Total Time 3 hours

Servings 6

Ingredients

3 pounds boneless beef short ribs, cut into 3 to 4 inch pieces (trim any tough silverskin and big caps of hard fat)
2 teaspoons kosher salt (use 2 teaspoons if using Diamond Crystal, about 1 1/2 teaspoons if using Morton), plus more to taste
1 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons neutral oil (avocado, canola, or grapeseed)
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
6 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 cups dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
2 cups beef broth, plus more as needed
2 teaspoons Worcestershire sauce
2 sprigs fresh rosemary (or 1/2 teaspoon dried)
4 sprigs fresh thyme (or 1 teaspoon dried)
2 bay leaves
1 tablespoon balsamic vinegar (optional, for finishing)
Chopped parsley, for serving (optional)

Boneless beef short ribs on a cutting board being seasoned with salt and pepper and lightly dusted with flour

Instructions

Heat the oven. Preheat to 325°F. Make sure your Dutch oven and lid are oven-safe (some knobs are not).
Trim, season, and dust. Pat the short ribs dry. Trim any tough silverskin and large pieces of hard fat. Season with salt and pepper, then sprinkle with flour and toss to lightly coat.
Sear for a deep crust. Heat oil in a Dutch oven over medium-high heat. Sear ribs in batches until deeply browned on most sides, about 8 to 10 minutes total per batch. Transfer to a plate.
Build the base. Reduce heat to medium. Add onion, carrots, and celery. Cook until softened, 6 to 8 minutes, stirring and loosening a little of the fond as you go. Add garlic and cook 30 seconds.
Tomato paste moment. Stir in tomato paste and cook for 1 to 2 minutes until it darkens slightly and smells roasted.
Deglaze. Pour in the red wine and scrape the bottom of the pot thoroughly. Simmer 3 to 4 minutes, until reduced slightly and the alcohol smell mellows.
Braise. Add beef broth and Worcestershire. Return ribs and any juices to the pot. Tuck in rosemary, thyme, and bay leaves. Liquid should come about halfway up the meat. Add a splash more broth if needed. Cover with a lid and transfer to the oven for 2 hours 15 minutes to 2 hours 45 minutes, until fork-tender and starting to pull apart when nudged. If they are still tight and chewy, keep going and check every 20 to 30 minutes.
Skim and thicken. Remove pot from oven. Transfer ribs to a plate and tent loosely with foil. Discard herb stems and bay leaves. Simmer sauce on the stove uncovered for 10 to 20 minutes until glossy and slightly thick. Skim excess fat if you want. Taste and adjust salt and pepper. Add balsamic vinegar if the sauce needs a little brightness.
Serve. Return ribs to the sauce to warm through. Serve over mashed potatoes, polenta, or egg noodles. Finish with parsley if you are feeling fancy in a realistic way.