Braised Boneless Beef Short Ribs

These oven-braised boneless beef short ribs are cooked low and slow until they’re melt-in-your-mouth tender. With minimal prep, they’re an elegant yet effortless dinner. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2 10

Total Time 2 15

Servings servings

Calories 306kcal

Author Arman Liew

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.

Video

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.

Nutrition