Recipe

Braised Boneless Short Ribs

Fork-tender beef, a glossy red wine gravy, and cozy carrots and onions. This is the low-drama, high-reward short rib dinner you will make on repeat.

By Matt Campbell

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4.8

A Dutch oven filled with braised boneless short ribs in a rich brown gravy with carrots and onions, sitting on a light stone countertop in a warm home kitchen

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Boneless short ribs are one of my favorite kitchen cheats because they cook like a special-occasion cut but shop like a weeknight one. You get that deep, beefy flavor and a texture that basically melts when you look at it, without fussing with bones or a complicated carve.

This version is my cozy, confident baseline: sear hard, build a fast flavor base with tomato paste and aromatics, then let the oven do the slow work. The payoff is a bright, savory braising liquid that turns into a gravy you will absolutely want to spoon over something starchy. Taste as you go. Imperfect is allowed. Delicious is required.

Boneless beef short ribs, carrots, onion, garlic, tomato paste, red wine, beef broth, and fresh herbs arranged on a wooden cutting board on a kitchen counter

Why It Works

Fall-apart tenderness from a steady oven braise that melts collagen and keeps the meat juicy.
Big flavor without a long ingredient list by layering a proper sear, tomato paste, and a wine-broth braising liquid.
A sauce that tastes finished because we reduce and optionally thicken it at the end for that glossy, spoon-coating finish.
Flexible serving options, from mashed potatoes to noodles to polenta, with leftovers that reheat like a dream.

Pairs Well With

Storage Tips

Refrigerate: Cool short ribs in their sauce, then store in an airtight container for up to 4 days. Keeping the meat covered with sauce helps it stay tender.

Freeze: Freeze meat with sauce (best way) for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or water if the sauce is thick. You can also reheat covered in a 325°F oven until hot.

Bonus move: If you have time, chill overnight and skim off the hardened fat the next day. Your sauce will taste even cleaner and richer.

Quick fixes: If the sauce is too thin, simmer it a bit longer uncovered. If it is too thick, loosen with a splash of broth. If it tastes too salty, add a little extra broth and a small squeeze of balsamic at the end to rebalance.

Common Questions

What are boneless short ribs, exactly?

Boneless short ribs are short rib-style beef with the bone removed, but here is the helpful truth: labeling varies. Some packages are true short rib meat from the plate/rib area, and some are chuck cuts (like chuck flap or “Denver” style) marketed as boneless short ribs. Either way, you are looking for well-marbled, collagen-rich beef that loves low-and-slow braising.

Do I have to use red wine?

No. The wine adds depth and a little brightness, but you can swap it with more beef broth plus 1 to 2 tablespoons balsamic vinegar (added toward the end) or 1 tablespoon Worcestershire for that savory edge.

Why did my short ribs turn tough?

They usually need more time, not less. Short ribs get tender when collagen fully breaks down. Keep braising until a fork slides in easily and twists with almost no resistance. Also make sure the pot is covered tightly so the braise stays moist.

Should the ribs be fully submerged?

Not fully. Aim for the liquid to come about halfway to two-thirds up the sides of the meat. If your pieces are very thick or stacked, rearrange them so they sit in a snug, even layer, and add a splash more broth if needed for even cooking.

How do I thicken the sauce?

You have two easy options. Pick one. For a naturally glossy sauce, reduce it uncovered on the stove. For a faster, thicker gravy, use a slurry: mix 1 tablespoon cornstarch with 1 tablespoon cold water, then whisk into simmering sauce and cook 1 to 2 minutes.

How do I skim the fat?

The quick way is to spoon it off the surface once the sauce settles. The even easier way is to chill the pot or sauce (30 minutes, or overnight), then lift off the solidified fat.

Boneless short ribs seared and nestled into a Dutch oven with carrots and onions, with braising liquid partially covering the meat on a stovetop

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

Dutch oven (5 to 7 quart) with a tight-fitting lid
Tongs for turning and searing
Chef’s knife and cutting board
Measuring cups and spoons
Fine-mesh strainer (optional, for a smoother sauce)

I love restaurant food, but I also love the moment when a home kitchen smells like you have a whole crew working the line. Boneless short ribs do that for you. The first time I made them, I was trying to prove to myself that “comfort food” could still taste sharp and intentional, not just heavy. Now it is my go-to when I want something cozy that still has those bright, savory edges. Also, I will admit it. I make this partly for the sauce. The sauce is the point.