Boneless Beef Short Ribs
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My braised boneless beef short ribs are the ultimate comfort food- simmered low and slow, finished in the oven, and smothered in a rich beef gravy. They’re melt-in-your-mouth tender, easy to make, and include Instant Pot and slow cooker options.
Boneless beef short ribs are the epitome of comfort food
When my family craves a cozy, stick-to-your-ribs (no pun intended) meal, nothing beats boneless short ribs over creamy mashed potatoes.
In culinary school, I learned that fatty cuts like these benefit from low and slow cooking. Slow braising breaks down the tough connective tissue, yielding fall-apart meat that melts in your mouth. They’re easy to prepare, require almost no babysitting, and make less mess without the bones (though beef chuck short ribs are equally delicious).
Key Ingredients
Find the printable recipe with measurements below.
- Boneless short ribs. I typically find these at Trader Joe’s or Whole Foods, but Costco and mainstream grocery stores stock them too.
- Seasonings. I like to season the ribs with a combination of salt, black pepper, and garlic powder.
- Flour. Tossing the ribs in some flour first traps in all the juices.
- Oil. Any cooking oil with a high smoke point works, like vegetable oil, olive oil, or sunflower oil. I typically use olive oil.
- Vegetables. I use a mixture of onions, tomatoes, carrots, and celery.
- 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 select a reputable 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
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- Sear. Heat the oil in a medium pot. Once hot, sear the ribs until they’re golden brown on all sides.
Step 3- Cook veggies until tender.
Step 4- Simmer. Pour in the tomatoes, beef stock, BBQ sauce, and brown sugar. Bring the mixture to a simmer.
Step 5- Combine. Add the ribs back into the pot. Cover and bake for 2 hours.
Step 6- Shred the meat and serve immediately.
★★★★★ 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
Arman’s recipe tips
- Don’t skip the sear. I know it’s tempting to add the ribs with the vegetables, but searing them is a crucial step that builds a deeper flavor and locks in the sauces.
- Sear at a high heat. This triggers the Maillard reaction- the browning process that builds rich, savory flavor, something slow cooking alone can’t achieve.
- 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.
Frequently asked questions
No, there is no need to marinate the ribs first. As they simmer, the meat holds onto the juices, thanks to being seasoned before cooking.
Yes, and I do this when I make this on busy weeknights. To make Instant Pot beef short ribs, sear the ribs and cook your veggies in a pressure cooker using the Saute function. Follow the instructions as usual, but instead of baking, pressure cook for about 45 minutes and natural release for another 15 minutes. Finish by shredding the beef.
Yes! After searing the beef and cooking the vegetables, place them in a slow cooker. Whisk the gravy ingredients together in a bowl before pouring them into the crockpot. Cook on Low for 6 to 8 hours.
Yes, you can. However, you’ll need to thaw them overnight in the fridge first. Please do not cook from frozen, or else it will become rubbery and the gravy will be thin.
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.
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, please leave a star rating and comment. It helps others thinking of making this.
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 hours, until the meat falls off the bone.
- Remove the pot from the oven and shred the meat with two forks. Serve immediately.
Notes
- If you use bone-in short ribs, cook for two hours and remove the bones before shredding the meat.
- Leftovers: Keep in the fridge for up to 5 days or in the freezer for two months. Thaw completely before reheating.
- Reheating: 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.
- 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.
This is a simple, delicious recipe. I used fire-roasted diced tomatoes to add additional flavor. Will try it with bone-in short ribs next time to see if the meat is more tender.
Thanks for the feedback, Catherine!