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These braised boneless beef short ribs make the best easy and comforting meal. The shredded beef is smothered in its beef gravy. Multiple cooking methods included.
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When my family craves a restaurant-worthy meal at home, nothing beats these boneless beef short ribs. They are so easy to prepare, and there is almost no babysitting. There is much less mess because there are no bones (although beef chuck short ribs are delicious!).
The beef is cooked low and slow, which yields rich, tender, and flavorful meat that literally melts in your mouth. Okay, my mouth is watering.
Love cozy beef recipes? Try my round steak, beef chuck short ribs, meatballs and gravy, or beef tips and gravy next.
★★★★★ REVIEW
“This recipe is a staple during the cooler months. We always do a double batch because the leftovers taste even better the next day.” – Elyse Arrowsmith
Ingredients needed
- Beef short ribs. You can use either bone-in or boneless short ribs for this recipe. Bone-in short ribs typically cook slower than boneless but yield juicier and more tender results. The bone will be discarded before serving!
- Seasonings. I like to season the ribs with a combination of salt, black pepper, and garlic powder.
- Flour. Nothing fancy! All-purpose flour is a great choice to dredge the meat and help it take on a nice brown crust.
- Oil. Any cooking oil with a high smoke point works, like vegetable oil, olive oil, or sunflower oil. I typically use olive oil.
- Vegetables. Cook your beef boneless ribs with a mixture of onions, tomatoes, carrots, and celery for some added nutrition and heartiness.
- Beef stock. This keeps the short ribs nice and juicy in the oven.
- BBQ sauce. Use your favorite store-bought brand or make the BBQ sauce from scratch. If you choose the former, please choose a good quality brand with minimal ingredients. I like Stubb’s BBQ sauce or the generic Whole Foods brand.
- Brown sugar. You need some sweetness to balance out the rich flavors.
How to cook boneless beef ribs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1 – Season the beef. Cover all sides of the short ribs with salt, pepper, and garlic powder, then dredge them in flour.
Step 2 – Cook the beef and veggies. Heat the oil in a medium pot and sear the ribs until they’re golden brown on all sides. Set the beef aside, then cook the vegetables in the same pot until they’re fork tender.
Step 3 – Simmer. Pour in the tomatoes, beef stock, BBQ sauce, and brown sugar. Bring the mixture to a simmer, then add the ribs back into the pot.
Step 4 – Bake and shred. Cover the pot and roast until the meat is falling off of the bones. Shred with two forks then serve.
Arman’s recipe tips
- Scrape your pot. As you add the liquid, make sure to scrape the bottom of the pot to incorporate the delicious stuck browned bits into the rest of the dish.
- You’ll know your beef is ready to serve when it reaches an internal temperature of at least 200F. Use a meat thermometer to double-check.
- Make it gluten-free. Swap the all-purpose flour for blanched almond flour or another gluten-free flour and check the label on your BBQ sauce and beef broth to ensure they’re also gluten-free.
- Upgrade the pan juices. For upgraded flavors, I’ll add sprigs of rosemary or thyme in the pot with the pan juices.
Storage instructions
To store: Keep the leftover short ribs in an airtight container in the fridge for up to 5 days.
To freeze: You can also freeze the leftover beef and gravy for up to 2 months. Allow them to fully thaw in the fridge overnight before reheating.
To reheat: Reheat the ribs in a saucepan over medium heat on the stovetop. If you find your leftovers are a bit dry, feel free to add a splash of beef stock to rehydrate.
Frequently asked questions
This recipe makes enough boneless beef short ribs for 6 to 8 people. Pair them with filling sides to complete the meal.
No, there is no need to marinate the ribs first. As they simmer, the meat holds onto the juices, thanks to them being seasoned prior to cooking.
What to serve with this
- Air fryer smashed potatoes
- Roasted potatoes and carrots
- Air fryer frozen green beans
- Roasted root vegetables
- Sauteed broccolini
If you tried this Boneless Beef Short Ribs recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Braised Boneless Beef Short Ribs
Video
Ingredients
- 2 pounds boneless beef short ribs * See notes
- 1 teaspoon salt
- 1 teaspoon garlic
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon oil
- 1 small onion sliced
- 2 large carrots chopped
- 1 stalk celery diced
- 14 ounces canned diced tomatoes
- 1 cup beef broth
- 1/2 cup BBQ sauce
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 180C/350F.
- Season the meat with salt, pepper, and garlic on all sides and dredge it in flour.
- Heat the oil in a medium pot and sear the meat from all sides until golden brown. Remove the meat from the pot, add the onion, carrot, and celery to it, and cook until fork tender.
- Pour in the tomatoes, followed by beef broth, BBQ sauce, and sugar. Let the mixture simmer, then return the meat inside the pot, cover, and place in the oven to cook for 1 1/2 hours, or until the meat falls off the bone.
- Shred the meat and serve immediately.
