Boneless beef short ribs in the oven are super tender, melt in your mouth and packed full of flavor. What seems difficult I turned to a simple recipe for anyone!
Recipe Highlights
- How it taste: A big beefy flavor in these boneless beef short ribs. The sauce they are cooked in comes from a mix of their own juices, red wine, roasted garlic and a touch of tomato paste. This oven baked recipe is extremely savor and the sauce pairs perfectly with any side dish you desire.
- Skill level: This is a restaurant quality dish that most people think is difficult. It’s very beginner friendly. What makes this recipe amazing is the technique to prepare them.
- Storage: Boneless beef short ribs store very easily. They will keep in the fridge when stored in a container or even frozen if desired.
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.
Ingredient tips
- Boneless beef short ribs: They be labeled as this in the packaging and with beef you can have a few different options depending where you shop. Choice cuts are marbled decenlty but the marbling increases as you enter premium cuts like prime. All this means is more fat means more flavor. They will all get tender, so purpose at your doable price point.
- Red wine: I like cabernet sauvignon and it’s normally on sale where I am. You’ll be safe with almost any red wine for this recipe.
- Herb: Thyme is the main herb but rosemary is a great substitute. If you can’t find any fresh then dried herbs will be fine. The flavor profile will be a bit more muted but it’ll work.
- Beef broth: This is what you want to help with that beef flavor. Chicken broth or even water will be fine but I highly recommend beef if you can.
Chef’s tips
- 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.
How To Make Oven Baked Boneless Beef Short Ribs
- 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 350F.
- 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, a few options are listed below.
Serving suggestions
Oven-baked boneless beef short ribs pair well with a variety of side dishes. Here are some ideas to enhance your dining experience:
- Creamy mashed potatoes (cauliflower, baked mash)
- Roasted vegetables, such as potatoes, carrots and Brussels sprouts
- Garlic butter green beans, smothered cabbage
- Creamy coleslaw (keto)
- Crusty bread or dinner rolls for soaking up the delicious sauce
Ribs recipes to try next
- Baked Riblets
- Oven Baked Baby Back Ribs
- Short Rib Bolognese
- Oven Baked Dr Pepper Ribs
- Crockpot Short Ribs Tacos
- Crockpot Dr Pepper Ribs
- Oven Back Beef Back Ribs
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Oven Baked Boneless Beef Short Ribs
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.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Can I use beef broth instead of wine, don’t like the taste of wine in anything cooked!
Sure!
can I use chicken broth?
Absolutely!