Boneless Short Ribs Recipe - Under 2 Hours

Boneless short ribs are the unsung hero of comfort cooking: richly beefy, forgiving, and perfect for slow braises that turn collagen into silky, unctuous mouthfeel. This recipe gives a clear, dependable method for oven-braised boneless short ribs, plus alternatives for the slow cooker and pressure cooker. You’ll learn how to season and sear for maximum flavor, build a balanced braising liquid (wine, stock, aromatics), and finish the dish so the sauce is glossy and the meat falls apart at the fork.

Why this method works

Short ribs are tough muscles full of connective tissue. Low-and-slow moist heat (braising) converts collagen into gelatin, creating tenderness and sauce body. Browning first develops Maillard flavors that make the final dish savory and complex. The steps below prioritize technique over gimmicks: sear well, simmer gently, and rest before serving.

Yields & timing

• Serves: 4 (with sides)
• Prep time: 20 minutes
• Cook time (oven): 2½–3 hours
• Cook time (slow cooker): 6–8 hours on low
• Cook time (pressure cooker/Instant Pot): 45–55 minutes (plus release)
• Total time: 3–3.5 hours (oven) or hands-off for slow cooker

Ingredients

• 2.5 lbs boneless beef short ribs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (e.g., Cabernet Sauvignon)
• 2 cups beef broth
• 4 sprigs fresh thyme
• 2 bay leaves

Step-by-step method (oven braise — recommended)

1. Season & dry

Pat short ribs dry with paper towels; season generously with salt and pepper. Dry meat browns better — don’t skip patting.

2. Sear for flavor

Preheat oven to 160°C (325°F). Heat oil in a heavy Dutch oven over medium-high heat until shimmering. Sear ribs in batches without crowding, 2–3 minutes per side until deeply browned. Transfer seared ribs to a plate.

3. Build the flavor base

Lower the heat to medium. Add a splash more oil, sauté onion, carrots, and celery until softened and beginning to brown, 6–8 minutes. Add garlic and tomato paste; cook 1–2 minutes until paste darkens (this gives sweetness and depth).

4. Deglaze & combine

Pour in red wine to deglaze, scraping browned bits from the bottom. Reduce by half (2–3 minutes). Return ribs to the pot and add beef stock until ribs are nearly covered. Add bay leaves, thyme, rosemary, and Worcestershire. Bring to a gentle simmer.

5. Braise low and slow

Cover with a tight-fitting lid and transfer to the oven. Braise 2½–3 hours, until meat is fork-tender and can be pulled apart easily. Check once halfway (if necessary) to ensure the liquid level and adjust.

6. Finish the sauce

Remove ribs to a tray and tent with foil. Strain braising liquid into a saucepan, skim fat if desired, and simmer until reduced to a glossy sauce (3–8 minutes). Swirl in 1–2 tablespoons of cold butter for shine and richness. Taste and adjust salt/pepper.

7. Serve

Nestle ribs into the sauce, or spoon sauce over them. Garnish with parsley and serve with creamy mashed potatoes, polenta, buttered noodles, or roasted root vegetables.

Fast & slow alternatives

Pressure cooker / Instant Pot: After searing and building the base on Sauté, add liquid and seal. Cook on high pressure 45–55 minutes with a 10–15-minute natural release. Reduce liquid afterward if needed.

Slow cooker: After searing and sautéing, transfer everything to a slow cooker, add liquids and aromatics, and cook on low for 6–8 hours until tender.

Pro tips for restaurant-quality results

Buy slightly fatty pieces: Some fat keeps meat succulent during long cooking. Trim only excess.

Don’t crowd the pan: Proper browning requires space — do it in batches.

Toast the tomato paste: Let it darken in the pan; it adds caramel notes that balance beefiness.

Low simmer beats rolling boil: A gentle simmer yields tender meat and clear sauce; boiling breaks down collagen too harshly.

Reduce and enrich: Always reduce the braising liquid into a sauce and finish with butter for gloss and mouthfeel.

Make-ahead advantage: Braised short ribs often taste better the next day as flavors marry. Reheat gently.

Variations & flavor profiles

Red-wine classic: As above — rich, savory, and elegant.

Asian-style: Replace wine with soy sauce, rice wine, ginger, and star anise; finish with scallions and toasted sesame.

Mexican twist: Add chipotle in adobo and cumin; braise with tomatoes and finish with cilantro and lime.

Beer-braised: Use a dark ale for malty notes; it works wonderfully with caramelized onions.

Serving suggestions

Serve on creamy mashed potatoes, buttery polenta, or garlic-parsley noodles. Spoon extra sauce over the starch and add a side of sautéed greens or roasted Brussels sprouts for contrast.

Storage & reheating

Fridge: Store cooled ribs and sauce in airtight containers up to 3–4 days.

Make-ahead: Braise day before serving — flavors deepen.

Freezer: Freeze up to 3 months. Thaw overnight in the fridge and reheat gently.

Reheating: Warm slowly in a saucepan over low heat; add a splash of stock if the sauce has thickened too much.

Troubleshooting — common issues & fixes

Meat still tough: It needs more time — return to oven/slow cooker and braise until probe tender. Toughness means collagen hasn't fully broken down.

Sauce too thin: Simmer to reduce, or whisk in a beurre manié (equal parts butter + flour) off heat to thicken slightly.

Sauce too fatty: Chill and remove hardened fat or skim with a ladle; reduce and adjust seasoning.

Bitter wine flavor: Wine cooked too quickly at very high heat can taste bitter — reduce gently and balance with a touch of sugar or butter.

FAQ

Q: Can I use bone-in short ribs instead?

A: Absolutely! Bone-in short ribs can be used; adjust the cooking time as they may take slightly longer to become tender.

Q: What's the best wine for braising?

A: A dry red wine like Cabernet Sauvignon or Merlot works well. The wine adds depth to the sauce.

Q: Can I make this dish ahead of time?

A: Yes! In fact, the flavors deepen when made a day in advance. Reheat gently on the stove or in the oven before serving.

Q: How do I store leftovers?

A: Store in an airtight container in the refrigerator for up to 3 days. You can also freeze the ribs and sauce for up to 2 months.

Final thoughts

Boneless short ribs are a supremely satisfying cut when treated with patience and respect. With a deep sear, a fragrant braising liquid, and slow, gentle cooking, you’ll get rich meat, tender and saucy enough to mop up with whatever comfort side you love. Make a pot for a weekend dinner or prep ahead for guests — this is the kind of dish that earns second helpings and praise.

You May Also Like

Loading...