boneless short ribs

Truly the best way to make boneless, fork-tender, fall-apart beef short ribs. These will melt in your mouth with a luscious gravy that just begs for creamy mashed potatoes!

Slow Baked Boneless Beef Short Ribs

boneless beef short ribs

tsp kosher salt

tsp black pepper

ketchup

Tbl liquid smoke

brown sugar

onion

garlic powder

Bacon BBQ Sauce

cornstarch

water

Preheat the oven to 300F with a rack in the middle. In a medium sauce pan over medium heat, add the ketchup, liquid smoke, brown sugar, minced onion, garlic powder, bacon bbq sauce and mix until combined. Cook until thick and bubbly; stirring occasionally. ~10 minutes.

Season the short ribs all over with salt and pepper. Place in a 13&#215;9&#8243; glass baking dish. This will be a tight squeeze. Pour about 1/2 cup over the short ribs.

Using tongs, flip the ribs over and spoon another 1/2 cup of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with foil and roast for 2 1/2 hours.

Remove the foil and gently flip the short ribs. Spoon more of the sauce over top. Cook for 30 minutes more (uncovered), until the meat is tender and browned. Check the ribs every 10-15 minutes to ensure that they are coated with sauce and that the pan did not go dry.  Transfer the short ribs to a serving platter. Baste the short ribs with some of the reserved BBQ sauce. At this point you can discard the cooking liquid or you can pour it into a fat strainer to allow it to separate. (This is what I did). Pour the juices into a medium sauce pan leaving the fat greasy part behind. Add in about 1/4 cup bbq sauce and bring to a boil. Make a slurry of the cornstarch and water and whisk into the liquid to thicken. Use this to thicken the sauce as a dipping sauce/gravy.

We had these for dinner tonight. My husband couldn’t stop saying how much he was enjoying the shortribs. This is a keeper ❤️❤️

Loved this. I’m actually making it again tonight. It’s easy and full of flavor. Thank you for sharing this recipe!

I made this last night for six foodies.  It was a huge success. We all loved it.  I didn't have enough ketchup, so I added one cup ketchup and a bottle of Heinz 57.   I love that I didn't have to sear the ribs first. I will add this to my wheelhouse.

Tender, flavorful short rib meat braised low and slow in a tomato-based sauce, there&#39;s truly nothing better than this.

Slow Braised Boneless Short Ribs in Tomato Sauce

6-8 boneless short ribs

tomatoes

red wine

tbsp coconut aminos

carrots (diced)

celery (diced)

thyme and oregano

salt

pepper

Pat dry the short ribs then season with salt and pepper. In a dutch oven over medium-high heat, sear the short ribs on all sides until browned.

To the meat, deglaze the dutch oven with the coconut aminos and red wine.

To the pot, add the tomato sauce. Gently mix to incorporate and coat the meat. When pouring the tomato sauce, the liquid should partially cover the meat.

Place the fresh herbs on top, add in carrots and celery, then cover the dutch oven. Simmer on low for 3 - 3.5 hours, occasionally stirring.

No one in my family really likes Turkey, so we made short ribs instead, and WOW this was absolutely perfect. We doubled the recipe for a larger family, and it turned out fantastic. Paired with mashed potatoes and other sides, sooooo good!!!

Saw this come up on Instagram for me, and found the recipe to make it this past weekend. Not only were they flavorful, but very tender and great with some mashed potatoes on the side. But a question I have is, can I do this in a slow cooker?

This Italian Short Ribs recipe is made with beef that is braised with red wine in a Dutch oven and topped with a lemon rosemary gremolata.

Italian Short Ribs

garlic

onion (any color)

carrots

olive oil (split)

flour

tomato paste

beef broth

kosher salt (split)

thyme

rosemary

lemons (zest only)

Heat oven to 350 degrees Fahrenheit.

Mince 4 cloves garlic and 1 onion (any color).

Wash and peel (if desired) 4-5 large carrots. Cut the carrots into slices.

Lay 2 1/2 lbs. of boneless beef short ribs out onto a plate or platter. Sprinkle the first side with a generous pinch of kosher salt and pepper.

Heat a cast iron Dutch oven to medium-high on the stove top. Add 1 Tbsp. olive oil to the pot. Once heated, add half of the short ribs to the pan, seasoned-side down (they should sizzle as they hit the pan). Sear the first side for 3-4 minutes. Add a generous sprinkling of kosher salt and pepper to the second side.

After the first side is browned, flip the short ribs over and sear for another 3-4 minutes on the second side. Flip and sear for 2 minutes on the third side and then flip again and sear for another 2 minutes on the fourth side.

Remove the seared short ribs and set aside.

Add 1 Tbsp. olive oil to the pan and repeat the process with the second half of the short ribs. Set aside for a few minutes.

Add the minced garlic and onions and sauté on medium-high heat for 3-4 minutes, stirring occasionally. Add the sliced carrots, along with ¼ tsp. each kosher salt and pepper. Sauté for 4-5 minutes, stirring occasionally.

Sprinkle 2 Tbsp. gluten free flour blend (or AP flour if not gluten free) over the vegetables and stir until incorporated. Add 2 Tbsp. tomato paste to the vegetables and stir until incorporated.

Add 1 cup of red wine to the Dutch oven and stir until incorporated. Sauté for 4-5 minutes, or until the wine has reduced and thickened and the raw alcohol smell has dissipated (the mixture will be thick).

Add 2 cups low sodium beef broth to the Dutch oven and stir until incorporated.

Return the seared meat to the pot and submerge it in the liquid, along with 4-6 sprigs of fresh thyme and 1 sprig fresh rosemary (or dried herbs if using).

Cover and place the Dutch oven in the oven for 1 1/2 hours.

After 1 1/2 hours, remove the cover and cook for another 45-60 minutes. Cooking times will vary slightly. The short ribs are done when they can be easily cut into with a knife or fork and the sauce has thickened a bit.If the short ribs are still tough, return the pot to the oven and cook for another 15 minutes. Repeat until the meat is tender.Remove the rosemary and thyme sprigs from the Dutch oven and discard.

For The Short Ribs:

Finely mince 4-5 sprigs of fresh rosemary (discard the stems). Place the minced rosemary into a small bowl.

Grate 1 clove of garlic into the bowl, using a Microplane zester. Using the Microplane zester, zest 2 lemons into the bowl.

Stir all of these ingredients until combined.

To Serve: Serve the cooked short ribs along with carrots on sauce with polenta, potatoes, or some kind of starchy side dish. Top with a spoonful of rosemary gremolata.

For The Gremolata:

This dish was fantastic. I served it with polenta and roasted asparagus. My guests were very complimentary about  the fork tender goodness. I liked the uncomplicated preparation.

I have never cooked short ribs but bought 1/4 of a cow and short ribs were in the order. And now had to find a way to cook them.  I didn't have boneless ribs so used bone in ribs.  Your recipe is AMAZING.  I was so pleased at how delicious the ribs were and the sauce is so so delicious.  I served it with mashed potatoes.  This is a  wonderful keeper recipe and now I want to buy more short ribs so this can be a staple in my house.  I love your recipe.

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Slow Baked Boneless Beef Short Ribs

Slow Braised Boneless Short Ribs in...

Italian Short Ribs

Top 3 boneless short ribs recipes from across the web

The most viewed boneless short ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Baked Boneless Beef Short Ribs

Slow Braised Boneless Short Ribs in...

Italian Short Ribs

The most viewed boneless short ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine