Boneless Short Ribs Recipe (in the Oven)
Our Boneless Short Ribs Recipe is nothing short of exceptional. We start by oven-braising the ribs to lock in flavor and tenderness, then simmer them slowly in a savory blend of red wine, broth, vegetables, and fresh thyme. The result? They turn out melt-in-your-mouth perfection every time. It’s an impressive dish, and perfect for holidays, romantic dinners, or any elegant soriee.
Boneless Short Ribs for special occasions…
A delicious meal, this boneless short ribs recipe is the perfect dish to make for special occasions, or a small dinner party of six. It’s also an ideal dinner, if you’re in the mood for some comfort food. And, if you have any leftovers, it freezes well too.
We can’t say enough about this boneless short ribs recipe. The sauce is so good and flavorful. Plus, the meat falls apart, everyone will enjoy every bite immensely.
We cooked theses boneless short ribs with a Cabernet red wine, only this time, we decided to simmer them with a mixture of vegetables and fresh thyme.
They turned out so incredible, you can enjoy them all alone with some crusty bread for dipping. However, these ribs are even better when served with a side of creamy mashed potatoes, creamy polenta, sweet mashed potatoes, or cooked rice. Trust me, it’s amazing!
This recipe is a popular classic French preparation for braising short ribs in red wine, vegetables, and herbs, similar to boeuf bourguignon. The reason they did it this way was to tenderize tougher cuts of meat and create a rich, savory sauce. Only this time, we cooked them in the oven. And, they turned out even better!
What do we need to make them?
For this recipe, instead of braising the boneless short ribs on the stovetop, we decided to braise them easily and hands-free, in the oven. You will also need cookie baking sheet, and at least a 5.5-quart Dutch oven, or a stainless steel pot with cover that is oven-safe. The rest is pretty easy to follow.
Ingredients For Boneless Short Ribs Recipe
Here’s what you will need for our boneless short ribs recipe:
- Boneless Short Ribs: You can buy them from your local butcher or at Costco, as we did here.
- Extra Virgin Olive Oil: Some olive oil is needed to brush each boneless rib before they are braised in the oven. And, to sauté the veggies in the Dutch oven.
- Fresh Vegetables: For this recipe, you will need some garlic, onion, carrots, celery, and petite golden potatoes.
- Tomato Paste: To add some additional flavor, color, and acidity to the sauce.
- Red Wine: Choose a good drinking wine, such as a Cabernet or Sauvignon; either one will work very nicely.
- Vegetable Broth: We used vegetable broth instead of beef or chicken. We find that vegetable broth, along with red wine, helps give the meats their rich flavor without being overpowering.
- Fresh Herbs: We prefer fresh thyme and some parsley. These are the only two herbs you will need.
- Salt & Pepper: Salt and black pepper are needed to season the boneless short ribs and the sauce.
How To Make Boneless Short Ribs in the Oven?
What’s ideal about this recipe is that there are a few steps to prepare them before we braise these short ribs in the oven, and it is straightforward. Don’t forget our full recipe card is located below.
1. Prepare the Short Ribs. First, preheat the oven to 425F (218C). If the boneless short ribs are not already cut into 2×2 or 2×3 inches, then you can cut the strips into thirds or fourths ( as I did in the photo below). Place them on a baking sheet.
Next, use a pastry brush to brush olive oil over the tops, and scatter with salt and black pepper over each one. Transfer them to your preheated oven (at 425°F) and braise the ribs for only 20 minutes. NOTE: Set a timer to remind you when 20 minutes are up.
2. Sauté the Vegetables. Meanwhile, let’s start with the vegetables. Add 3 tablespoons of olive oil to your Dutch oven pot, or a stainless steel pot with a lid that is oven-safe. Add the garlic, onions, celery, and carrots, but hold the potatoes for later. Simmer on moderate heat for a few minutes in a Dutch oven, until the vegetables soften, about 5 minutes. Next, add the tomato paste and stir until it blends with the vegetable mixture, about 1 minute.
3. Add the Liquids. First, pour in 2 cups of red wine, and simmer the wine for 5 to 10 minutes, allowing it to reduce a little. Next, pour in the 2 cups of vegetable broth, and add the sprigs of fresh thyme, some parsley, 1/2 teaspoon of salt, and some black pepper. Bring the liquid to a low simmer. NOTE: When your timer goes off, remove the short ribs from the oven and place them on the stove top to rest.
4. Add the Boneless Short Ribs. Next, remove the boneless short ribs from the baking sheet (use kitchen tongs) and transfer, one by one, into the pot with the wine and broth mixture, simmering. And, be sure to pour all the juices left on the baking sheet into the pot as well.
5. Reduce the Oven Temperature: Next, reduce the Oven Temperature to 350°F. Bring the short ribs mixture in the pot to a “full boil” on the stove top. Then Cover. And turn off the heat. Transfer the pot to the middle rack of your oven, and for 1 hour.
6. Remove from Oven and Add the Potatoes. After 1 hour, carefully pull out the Dutch oven and place it on the stove top. Remove the lid, add the petite potatoes, and an additional 3/4 cup of vegetable broth. Stir to combine.
Cook’s Note: Be sure to have enough liquid in the pot. Add in additional vegetable broth or wine. You want the meat to be covered with the broth while cooking in the oven to keep it moist and juicy.
Cover again, and lower the oven temperature to 325°F, and continue in the oven for an additional 1 hour. These short ribs are cooked in the Dutch oven for 2 hours. Remove from the oven and place the pot on your stove top to rest, at least 10 to 15 minutes. (Total Cooking Time for the boneless short ribs: 2 hours and 20 minutes.
Cook’s Tip: As these ribs rest in the pot, the oil will slowly rise to the top. At which, you can skim off some of the oil at the top with a spoon. Then serve.
7. For Serving: Before serving, remove the sprigs of thyme and discard. Skim some of the oil at the top. Then serve at least 3 short ribs with a few vegetables per serving. Also, you can serve them alone with crusty bread. Or serve them on top of creamy mashed potatoes, polenta, or rice. Enjoy!
FAQ’s
- How to store? Allow the short ribs to cool down before storing them in a sealed container. Then store it in the refrigerator. They will stay fresh for up to 3 days.
- Can we freeze this recipe for boneless short ribs? Yes, you can. First, allow them to cool down. Then store them along with any leftover sauce and veggies in a sealed container and freeze. It’s best to freeze for only up to one month to avoid freezer burn.
Don’t forget! Tried our Boneless Short Ribs Recipe? Let us know and leave a comment with a star 5-⭐ rating on the recipe card! Your insights and experiences will not only help our readers but will help us too! Thank you for your support.
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Boneless Short Ribs Recipe (in the Oven)
This is an easy recipe for a classic French preparation for braising short ribs in red wine, vegetables, and herbs, similar to boeuf bourguignon. However, we braised them easily in the oven, then finished cooking them in the Dutch oven with red wine, vegetables, and thyme. It's an ideal meal for holidays, special occasions, and small dinner parties.
Ingredients
- 2.5 pounds of Boneless short ribs
- 3 Tbsp. of extra-virgin olive oil
- 1 large onion - chopped (2 cups)
- 2 large cloves of garlic - chopped
- 3 large carrots - sliced (1.5 cups)
- 3 stalks of celery - chopped (1.5 cups)
- 1 Tbsp. tomato paste
- 2 cups of red wine (Cabernet or Sauvignon)
- 2 + 3/4 cups vegetable broth - divided (and extra if needed)
- 1 to 3 Tbsp. fresh parsley
- 5 sprigs of fresh thyme
- salt and black pepper
- 12 mini golden potatoes - sliced in halves
Instructions
1. Prepare the Short Ribs. First, preheat the oven to 425 F (218C). If the boneless short ribs are not already cut into 2x2 inches, then you can cut the strips into thirds or fourths ( as I did). Place them on a baking sheet, and use a pastry brush to brush olive oil over the tops, and scatter with salt and pepper. Transfer to the oven and braise them for 20 minutes only. Set a timer to remind you when 20 minutes are up.
2. Sauté the Vegetables. Meanwhile, let's start with the vegetables. Add 3 tablespoons of olive oil to the 5-quart Dutch oven pot, or a stainless steel pot with a lid that is oven-safe. Add the garlic, onions, celery, and carrots, but hold the potatoes for later. Simmer on moderate heat for a few minutes in a Dutch oven, until the vegetables soften, about 5 minutes. Next, add the tomato paste and stir until it blends with the vegetable mixture, about 1 minute.
3. Add the Liquids. First, pour in 2 cups of red wine, and simmer the wine for 5 to 10 minutes, allowing it to reduce a little. Next, pour in the 2 cups of vegetable broth, add the herbs, 1/2 teaspoon of salt, and some black pepper. Bring the liquid to a low simmer. *NOTE: When your timer goes off, remove the short ribs from the oven and place them on the stove top to rest.
4. Add the Boneless Short Ribs. Next, remove the boneless short ribs from the baking sheet (use kitchen tongs) and transfer, one by one, into the pot with the wine mixture, simmering. And, be sure to pour all the juices left on the baking sheet into the pot as well.
5. Reduce the Oven Temperature: Next, reduce the Oven Temperature to 350°F (180C). Bring the short ribs mixture in the pot to a "full boil" on stove top. Then Cover, and turn off the heat. Transfer the pot to the middle rack of your oven, and for 1 hour.
6. Add the Potatoes and Return to Oven: After 1 hour, carefully pull out the Dutch oven and place it on the stove top. Open, add the petite potatoes and an additional 3/4 cup of vegetable broth. Stir to combine. Cover again, and lower the oven temperature to 325°F (165C), and return the pot in the oven for an additional 1 hour. Remove from the oven and allow the short ribs to rest. (Total Cooking Time for the boneless short ribs: 2 hours and 20 minutes)
7. For Serving: Before serving, remove the sprigs of thyme and discard. Plus, use a spoon to skim some of the excess oil that floats to the top as it cools. Then serve. Serve alone with crusty bread, or serve it over a serving of mashed potatoes, creamy polenta, or rice.
Notes
Cook's Note: Be sure to have enough liquid in the pot. You want the meat to be covered with the broth while cooking in the oven to keep them moist and juicy.
In addition, as these ribs rest in the pot, the oil will slowly rise to the top. At which, you can skim off some of the oil at the top with a spoon. Then serve.
Nutrition Information:
Yield: 6 servings Serving Size: 1 serving (3 boneless ribs)Amount Per Serving: Calories: 675Total Fat: 22.7gSaturated Fat: 10gCholesterol: 10mgFiber: 10gSugar: 5gProtein: 58g
Happy Cooking! 🙂
Thanks for stopping by…
xo anna and liz
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Weeknight Dinners Made Easy
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