Braised Boneless Beef Short Ribs
For a hearty and comforting meal, make my braised boneless beef short ribs recipe. The mouthwatering shredded beef is smothered in the best beef gravy ever! Watch the video below to see how I make it in my kitchen!
Servings 8 servings
Calories 306kcal
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.
Video
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: 1serving | Calories: 306kcal | Carbohydrates: 22g | Protein: 23g | Fat: 14g | Sodium: 750mg | Potassium: 656mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3129IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 3mg | NET CARBS: 20g