Boneless Short Ribs Recipe That Feels Like a Steakhouse Flex (But Way Easier)

You don’t need a reservation to eat like a king. This boneless short ribs recipe turns a humble cut into a show-stopper with big, glossy, fall-apart energy. We’re talking steak flavor, braise-level tenderness, and an aroma that makes neighbors reconsider their life choices.

If you’ve ever wanted “melts like butter” beef without babysitting a grill, this is your move. It’s bold, it’s rich, and yes—it’s surprisingly unfussy.

What Makes This Recipe Awesome

Flavor that smacks: Boneless short ribs carry deep marbling that transforms into silky, beefy richness after a low-and-slow cook. Think ribeye vibes, but cozier.

Set it and forget it: After a quick sear, your oven does the heavy lifting.

Minimal effort, maximal flex.

Versatile sauce: The braising liquid reduces into a glossy, restaurant-level glaze that’s spoon-licking good. Serve it over mash, polenta, or noodles—no wrong answers.

Forgiving cut: Hard to overcook, hard to mess up, and perfect for meal prep. Your future self will thank you.

What You’ll Need (Ingredients)

3 to 3.5 pounds boneless beef short ribs, cut into 3- to 4-inch pieces
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
2 tablespoons neutral oil (canola, avocado, or grapeseed)
1 large yellow onion, sliced
3 cloves garlic, smashed
2 medium carrots, cut into chunks
2 celery stalks, cut into chunks
2 tablespoons tomato paste
1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
1.5 cups beef stock (low sodium)
2 tablespoons soy sauce (for umami and salt balance)
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme (or 1 teaspoon dried)
1 bay leaf
1 teaspoon brown sugar (optional, helps with balance)
1 tablespoon butter (for finishing the sauce)
Chopped fresh parsley, for garnish
Optional sides: mashed potatoes, polenta, buttered egg noodles, or rice

Instructions

Prep and season: Pat the short ribs dry.
Season all sides with the salt and pepper. Let them sit at room temp for 20–30 minutes while you chop veggies. This helps better browning, FYI.
Heat it up: Preheat the oven to 325°F (163°C).
Place a heavy Dutch oven over medium-high heat and add the oil.
Sear like you mean it: Working in batches, sear the short ribs 2–3 minutes per side until deeply browned. Don’t crowd the pot. Transfer to a plate.
Build flavor: Add onion, carrot, and celery to the pot with a pinch of salt.
Cook 5–6 minutes, scraping up browned bits. Stir in the garlic and tomato paste; cook 1 minute until the paste darkens.
Deglaze: Pour in the red wine. Simmer 2–3 minutes, scraping the bottom, until slightly reduced and no longer boozy-smelling.
Add beef stock, soy sauce, Worcestershire, thyme, bay leaf, and brown sugar (if using). Stir.
Nestle and cover: Return the short ribs (and any juices) to the pot, submerging them halfway in the liquid. Bring to a gentle simmer, cover, and transfer to the oven.
Braise low and slow: Cook 2.5 to 3 hours, until the meat is fork-tender and just starting to shred.
If it resists, it’s not done—give it another 20–30 minutes.
Finish the sauce: Remove the ribs to a warm plate. Discard thyme stems and bay leaf. Skim excess fat from the surface.
Simmer the braising liquid on the stove to reduce by about one-third, 8–10 minutes. Whisk in butter for a silky finish. Taste and adjust salt.
Serve: Spoon sauce over the ribs.
Sprinkle with parsley. Plate with mashed potatoes or polenta, then act casual as everyone loses their minds.

Keeping It Fresh

Fridge: Store in an airtight container with sauce for up to 4 days. The flavor improves overnight—science and patience are besties.
Freezer: Freeze in portions with sauce for up to 3 months.
Thaw in the fridge, then reheat gently on the stove with a splash of stock or water.
Reheat like a pro: Low simmer on the stovetop or 300°F oven, covered, until warmed through. Microwaves work, but stir and heat in short bursts to avoid dry edges.
Make-ahead win: Chill the pot overnight, then lift off the solidified fat before reheating. Cleaner sauce, richer flavor, zero effort.

Health Benefits

Protein power: Short ribs deliver complete protein for muscle repair and satiety.
Great post-workout, great post-life.
Iron and B vitamins: You’ll get heme iron, B12, and niacin—nutrients that support energy and cognitive function. Brain and brawn approved.
Collagen-rich: Slow braising releases gelatin, contributing to joint-friendly, gut-pleasing goodness. Plus, that mouthfeel?
Unreal.
Balance-friendly: Pair with a veggie side and moderate your portion (4–6 ounces) to keep calories and saturated fat in check. You’re the boss here.

Common Mistakes to Avoid

Skipping the sear: Browning builds flavor. A pale rib is a sad rib.
Overcrowding the pot: This steams instead of sears.
Work in batches and thank yourself later.
Too much liquid: You want the ribs partially submerged, not swimming. This concentrates flavor rather than watering it down.
Rushing the braise: If it’s not fork-tender, it’s not done. Time is the secret seasoning, IMO.
Forgetting to reduce: The sauce needs a quick simmer to go from “good” to “take my phone away so I stop posting about it.”

Variations You Can Try

Asian-inspired: Swap wine for 1/2 cup rice wine and 1/2 cup water; add ginger slices, star anise, and a tablespoon of hoisin.
Finish with scallions and sesame seeds.
Italian-style: Use Chianti, add crushed tomatoes, rosemary, and a strip of lemon zest. Serve over creamy polenta with Parmesan.
Coffee-cocoa rub: Before searing, rub ribs with 1 teaspoon instant espresso, 1/2 teaspoon cocoa, paprika, and brown sugar. Smoky, rich, slightly mysterious.
Smoky chipotle: Add 1–2 chopped chipotles in adobo and a touch of maple syrup.
Serve with cilantro-lime rice.
Pressure cooker shortcut: Sear in the Instant Pot, then cook on High Pressure for 45–50 minutes with natural release. Reduce sauce on sauté mode. Weeknight hero status unlocked.

FAQ

Can I use bone-in short ribs instead?

Yes.

Use roughly the same weight, but add 20–30 minutes to the braise. Bone-in offers extra flavor and a slightly richer sauce thanks to marrow.

What if I don’t cook with wine?

Sub with more beef stock plus 1 tablespoon balsamic vinegar or red wine vinegar. You’ll keep acidity and depth without the alcohol.

How do I know when they’re done?

The fork test never lies.

If a fork slides in easily and the meat yields with gentle pressure, it’s ready. If not, keep going—dryness is rarely the issue here, toughness is.

Can I make this entirely on the stovetop?

Yes. Keep the pot at a low simmer, covered, and stir occasionally to prevent scorching.

Adjust heat as needed so it never boils aggressively.

Best sides to serve with boneless short ribs?

Mashed potatoes, creamy polenta, buttered egg noodles, roasted garlic cauliflower, or crusty bread to mop up every drop. Greens like sautéed spinach or roasted Brussels also slap.

How do I keep the sauce from being too salty?

Use low-sodium stock, taste as you reduce, and remember soy sauce adds salt. If it gets salty, loosen with unsalted stock or water and balance with a pinch of brown sugar or a splash of vinegar.

Can I grill the short ribs instead?

Boneless short ribs can be cut thin and grilled hot and fast, but this recipe is designed for braising thick pieces.

For grilling, marinate and cook quickly to medium for tenderness.

Final Thoughts

This boneless short ribs recipe is your secret weapon for ridiculous flavor with minimal stress. It’s classy without being fussy, comforting without being basic, and flexible enough to fit your vibe. Make it once and watch it become your go-to for date night, Sunday dinner, or “I deserve something awesome” Tuesday.

Ready to impress yourself? Apron up and win dinner.