Boneless Beef Short Ribs: 6 Reasons They’re Better in the Oven

Discover why boneless beef short ribs transform into melt-in-your-mouth perfection when slow-cooked in the oven rather than any other method. This foolproof technique delivers restaurant-quality results that will have your family asking for seconds every time.

Ingredients

• 3 lbs boneless beef short ribs, cut into 2-inch pieces
• 2 large carrots, chopped
• 1 large onion, diced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 2 bay leaves
• 2 tsp fresh thyme
• 2 tbsp olive oil
• Salt and black pepper to taste

Timing

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes

Step-by-Step Instructions

Step 1: Preheat and Prepare
Preheat oven to 325°F. Season boneless beef short ribs generously with salt and pepper.

Step 2: Sear for Flavor
Heat olive oil in Dutch oven over medium-high heat. Sear ribs on all sides until golden brown, about 8 minutes total.

Step 3: Build the Base
Remove ribs, add vegetables to same pot. Cook 5 minutes until softened. Stir in tomato paste and garlic.

Step 4: Deglaze and Combine
Pour in wine, scraping up browned bits. Add broth, herbs, and return boneless beef short ribs to pot.

Step 5: Slow Cook to Perfection
Cover tightly and braise in oven for 2.5 hours until fork-tender and falling apart.

Step 6: Finish and Serve
Remove bay leaves, taste and adjust seasoning. Serve immediately with cooking juices.

Nutritional Information

Per serving (6 servings):

• Calories: 420
• Protein: 35g
• Fat: 24g
• Carbs: 8g

Healthier Alternatives

• Trim excess fat before cooking to reduce calories
• Use low-sodium broth to control salt intake
• Replace red wine with additional broth for alcohol-free version
• Add extra vegetables like mushrooms or parsnips for more nutrients

Serving Suggestions

boneless beef short ribs pair wonderfully with creamy mashed potatoes, buttered egg noodles, or polenta. Roasted root vegetables and crusty bread complete this comforting meal perfectly.

Common Mistakes to Avoid

• Skipping the searing step – reduces flavor development significantly
• Using too high temperature – results in tough, chewy meat
• Not covering tightly – causes moisture loss and uneven cooking
• Rushing the cooking time – need slow braising for tenderness

Storing Tips

Store leftovers in refrigerator for up to 4 days in airtight containers. Freezes beautifully for up to 3 months. Reheat gently on stovetop with a splash of broth to prevent drying out.

Conclusion

Master this oven-braised technique and discover why boneless beef short ribs become the ultimate comfort food when cooked low and slow. Try this recipe this weekend for an unforgettable family dinner!

FAQs

Q: Why are boneless beef short ribs better than bone-in versions?
A: Boneless beef short ribs cook more evenly, are easier to serve, and provide more meat per pound without waste.

Q: Can I cook boneless beef at higher temperature?
A: Higher heat makes boneless beef short ribs tough. Low, slow cooking breaks down collagen for tender results.

Q: How do I know when boneless beef short ribs are done?
A: Boneless beef short ribs are ready when they easily shred with a fork and internal temperature reaches 190-200°F.

Q: Can I prepare boneless beef short ribs ahead of time?
A: Yes! Boneless beef short ribs actually taste better the next day as flavors continue developing overnight.

Q: What’s the best cut to ask for at the butcher?
A: Request boneless beef short ribs cut from the chuck or plate section, ideally 2-3 inches thick for best results.