Boneless Beef Short Ribs

0 comments

5 from 9 votes
Jump to Recipe

For a hearty and comforting meal, make my tender boneless beef short ribs recipe. The mouthwatering shredded beef is smothered in the best beef gravy and then served over creamy mashed potatoes.

boneless beef ribs on mashed potatoes.

All too often I find myself craving a restaurant-quality dinner, but let’s be honest – that’s unreasonable both for my wallet and my waistline. Instead of giving in to the temptation, I’ll make a restaurant-worthy meal at home, like these boneless beef short ribs.

Just like my round steak and classic beef short ribs, this is a simple beef recipe that’s a perfect fit for family dinners. It only gets better when the meat is paired with starchy potatoes, whether they’re mashed or smashed.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make boneless beef ribs
  4. Alternative cooking methods
  5. Recipe tips and variations
  6. Storage instructions
  7. Frequently asked questions
  8. More beef recipes you’ll love
  9. Boneless Beef Short Ribs (Recipe Card)

Why this recipe works

  • Easy to prepare! A high-quality beef dinner doesn’t have to be difficult to be delicious. You only need a few ingredients and simple cooking techniques to put this impressive, mouthwatering dinner together.
  • Almost no babysitting. I’ll turn to this recipe when I have some time to kill. Once the ribs are in the oven, I get 2 hours to prepare the rest of the meal or run some errands!
  • Less mess! This refined meal doesn’t call for a ton of napkins, unlike a traditional rack of bone-in beef or pork ribs (but hey, they are delicious!).
  • Versatile. Cook these beef boneless ribs in the oven, on the grill, or in the slow cooker. They’re the perfect versatile main course for any occasion! 

Ingredients needed

Aside from the short ribs, you’ll need an assortment of simple ingredients to deliver incredible flavors in every bite. Here’s an overview of what you need:

  • 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.
  • 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.
  • 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. A great way to instantly add savory flavor and a little bit of tang. Use your favorite store-bought brand or make the BBQ sauce from scratch.
  • Brown sugar. Its complex sweetness balances the pan juices.

Find the printable recipe with measurements below.

How to make 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.

seasoned beef short ribs.

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.

browned beef and vegetables in dutch oven.

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.

simmered beef and vegetables in broth.

Step 4 – Bake. Cover the pot and roast until the meat is falling off of the bones.

Step 5 – Shred the beef, then serve. Shred the beef ribs, then garnish the gravy-slathered meat with fresh herbs and serve with your favorite sides. Enjoy!

boneless short ribs with mashed potatoes.

Alternative cooking methods

This classic recipe has been a family favorite for years, and while I prefer the sear and roast method, I’ve also tested this exact recipe using an instant pot, slow cooker, and the grill because, let’s face it- we all have a preference. Here is how you’d do it:

Instant Pot: 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 normal, but instead of baking, pressure cook for about 45 minutes and natural release for another 15 minutes. Finish by shredding the beef, then serving with your favorite sides.

Slow cooker: 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.

Grill: Place the seasoned beef ribs on a hot grill, bone-side down. Grill for about 1.5 hours before shredding them and stirring the meat into the simmered gravy.

Recipe tips and variations

  • 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.
  • Make it gluten-free. Swap the all-purpose flour for 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.

boneless beef short ribs.

Frequently asked questions

How can you tell the beef ribs are done cooking?

The meat should start to fall off the bones by the time they’re cooked through. If you’re still unsure if they’re done, stick a meat thermometer into the ribs. They’re done when the internal temperature is around 203ºF.

How many people does this recipe serve?

This recipe makes enough boneless beef short ribs for 6 to 8 people. Pair them with filling sides to complete the meal, like roasted potatoes and carrots, mashed potatoes, green beans, or roasted root vegetables.

More beef recipes you’ll love

  • Beef Kabobs – Street-style beef kabobs that are easy to make at home.
  • Beef tips and gravy– My family BEGS me to make this during the cooler months.
  • Beef Wellington – This impressive meal wraps filet mignon in pastry dough.
  • Beef Shank – A dinner that’s deceptively easy to make with simple ingredients.
boneless beef short ribs recipe.

Boneless Beef Short Ribs

5 from 9 votes
For a hearty and comforting meal, make my tender boneless beef short ribs recipe. The mouthwatering shredded beef is smothered in the best beef gravy and then served over creamy mashed potatoes.
Servings: 8 servings
Prep: 5 minutes
Cook: 1 hour 40 minutes
Total: 1 hour 45 minutes

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.
    seasoned beef short ribs.
  • 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.
    browned beef and vegetables in dutch oven.
  • 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.
    simmered beef and vegetables in broth.
  • Shred the meat and serve immediately.

Notes

* If you use bone-in short ribs, cook for two hours and remove the bones before shredding the meat. 
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.

Nutrition

Serving: 1servingCalories: 306kcalCarbohydrates: 22gProtein: 23gFat: 14gSodium: 750mgPotassium: 656mgFiber: 2gSugar: 15gVitamin A: 3129IUVitamin C: 7mgCalcium: 50mgIron: 3mgNET CARBS: 20g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating