Oven Baked Boneless Beef Short Ribs

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Boneless beef short ribs in the oven are super tender and packed full of flavor. What seems difficult I turned to a simple recipe for anyone!

Boneless beef short ribs

Sink your teeth into tender, succulent bites of fall-off-the-bone goodness with oven-baked boneless beef short ribs. This dish is a true crowd-pleaser, perfect for cozy family dinners. With just a few simple steps, you can enjoy melt-in-your-mouth ribs.

To keep things simple, only the needed ingredients are here to maximize flavor. By opting for boneless short ribs, you can skip the hassle of dealing with bones, while still indulging in that rich, beefy taste. The secret to achieving the perfect texture lies in the slow baking process. Low and slow is the name of the game, allowing the ribs to tenderize and develop deep, savory flavors.

Prepare to be amazed as your kitchen fills with delightful aromas and you savor the satisfaction of creating a truly memorable meal. Get ready to indulge in fall-off-the-bone goodness with an easy and delicious recipe.

How To Make Oven Baked Boneless Beef Short Ribs

Ingredients needed

  • Boneless beef short ribs
  • Red wine (I like cabernet sauvignon and it’s normally on sale)
  • Thyme
  • Tomato paste
  • Beef broth
  • Galric
  • Onion
  • Salt & pepper
Boneless beef short ribs

Quick tips before starting

  • If you do not have a dutch oven or oven safe pot with a lid you can make this recipe in a baking dish. Simple prep on the stove top then transfer everything to a baking dish then continue as follows.
  • When searing the ribs you do not have the heat maxed out, especially if using a dutch oven. Give the ribs a gentle sear then remove them from the pan.

Making the boneless beef shorts ribs in the oven

  1. First, prep all the ingredients. Slice up the onion and mince the garlic. Then, you want to remove the boneless beef ribs from the package and season them with salt and pepper.
  2. Preheat oven to 350F.
  3. In a dutch oven or pan sear the beef ribs on 2-3 sides. No need to go all the way around the cut of meat. Now, remove them from the pan.
  4. Next, add in the diced onion and minced garlic. Cook them until soft and fragrant then add in the tomato paste. Cook the paste a bit by mixing it around with the onions and garlic before adding in the wine.
  5. Allow the wine to cook a bit and you’ll notice it’s thicker. Allow the alcohol to cook off, this takes about 30-45 seconds.
  6. Next, add back in the boneless beef short ribs. Then, pour in the beef broth just to the tops of the ribs, do not submerge them. I added an amount for the broth but adjust according to the height of your ribs. Toss in the stems of thyme.
  7. Bring the pot up to a simmer. Once simmering, add the lid then place in a preheated oven for 2 hours. If using a baking dish, transfer everything to the baking dish then cover with foil or a lid.
  8. Once the ribs are done and tender remove from the oven. Allow them to cool a bit then serve the ribs and the juices with your favorite side dish, a few options are listed below.
Boneless beef short ribs

Great side dishes for boneless beef short ribs

Oven-baked boneless beef short ribs pair well with a variety of side dishes. Here are some ideas to enhance your dining experience:

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Boneless beef short ribs

Oven Baked Boneless Beef Short Ribs

Boneless beef short ribs in the oven are super tender and packed full of flavor. What seems difficult I turned to a simple recipe for anyone!
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 5 serving

Equipment

  • Dutch oven or baking dish

Ingredients
 

  • 2 pounds boneless beef short ribs
  • 1/2 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 6 ounces tomato paste
  • 1.5 cup red wine
  • 2 cup beef broth
  • 3-4 stems fresh thyme
  • salt & pepper to taste (use coarse)

Instructions
 

  • First, prep all the ingredients. Slice up the onion and mince the garlic. Then, you want to remove the boneless beef ribs from the package and season them with salt and pepper.
  • Preheat oven to 350℉
  • In a dutch oven or pan sear the beef ribs on 2-3 sides. No need to go all the way around the cut of meat. Now, remove them from the pan.
  • Next, add in the diced onion and minced garlic. Cook them until soft and fragrant then add in the tomato paste. Cook the paste a bit by mixing it around with the onions and garlic before adding in the wine.
  • Allow the wine to cook a bit and you'll notice it's thicker. Allow the alcohol to cook off, this takes about 30-45 seconds.
  • Next, add back in the boneless beef short ribs. Then, pour in the beef broth just to the tops of the ribs, do not submerge them. I added an amount for the broth but adjust according to the height of your ribs. Toss in the stems of thyme.
  • Bring the pot up to a simmer. Once simmering, add the lid then place in a preheated oven for 2 hours. If using a baking dish, transfer everything to the baking dish then cover with foil or a lid.
  • Once the ribs are done and tender remove from the oven. Allow them to cool a bit then serve the ribs and the juices with your favorite side dish, mashed potatoes are a classic.
Keyword Boneless Beef Short Ribs
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