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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Course: Main Course

Cuisine: American

Keyword: Boneless Beef Short Ribs

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: serving

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.