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!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 40

Total Time 1 45

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 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.

Instant Pot method: 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 method: 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 method: 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.

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.

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