Boneless Short Ribs Recipe (in the Oven)
Our Boneless Beef Short Ribs Recipe is nothing short of exceptional. We start by oven-braising the ribs to lock in flavor and tenderness, then simmer them in a savory blend of red wine, broth, vegetables, and fresh thyme. The result? They turn out to be melt-in-your-mouth perfection every time. It’s an impressive dish, and perfect for holidays, romantic dinners, or any elegant soirée.
Boneless Beef Short Ribs for special occasions…
A delicious meal, this boneless beef 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, they freeze well, too.
We slow-cooked these boneless short ribs with a Cabernet red wine, and placed the Dutch oven directly in the oven. Only this time, we decided to add a mixture of vegetables and fresh thyme to this recipe.
We can’t say enough about this boneless short ribs recipe. Tender chunks of beef are draped in a luxurious and even intoxicating red-wine sauce enriched by fresh vegetables. It is exquisite!
Plus, the meat easily falls apart with every forkful, and everyone will go bonkers after their first bite.
They turned out so incredibly, 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 beef bourguignon. The reason they did it this way was to tenderize tougher cuts of meat and create a rich, savory sauce. And Julia Child described it as one of the most delicious beef dishes ever created.
What You’ll Need…
Staple ingredients are what you need to make these boneless short ribs so darn easy! 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 need a baking sheet and a 6-quart Dutch oven or a stainless steel pot with an oven-safe cover. The rest is pretty easy to follow.
Ingredients For Boneless Beef Short Ribs Recipe
Here’s what you will need for our boneless short ribs recipe:
- Boneless Beef Short Ribs: You can buy them from your local butcher or at Costco, as we did here. They usually come 5 or 6 long strips, as in our photo below (see our notes below).
- 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?
*Quick Note: What’s ideal about this recipe is that we braised the short ribs first, on a baking sheet and in the oven for 20 minutes at a high temperature, rather than on stove-top. This hands-free method allowed us to prepare the vegetables simultaneously, rather than having to monitor the ribs on stovetop. Then we finished cooking them low-and-slow in the oven for 2 hours.
Easy-To-Follow Steps on How to Make Short Ribs in the Oven:
Our full printable recipe card is located at the bottom. But first, let’s go through the steps so you will have an understanding of what’s involved before you start.
1. Prepare the Short Ribs. First, preheat the oven to 425°F (218C). If the boneless short ribs are not already cut into 2×2 or 2×3 inches, then you will need to cut each strip 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/bake the ribs for only 20 minutes.
**NOTE: Set a timer to remind you when 20 minutes are up.
2. Now, Sauté the Vegetables on Stove Top. 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 about 5 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 your oven temperature to 350°F. And, bring the short ribs mixture in the pot to a “full boil” on the stove top. Then Cover, and turn off the heat. Carefully, using oven mitts, transfer the Dutch oven pot to the middle rack of your oven, and bake for 1 hour.
6. Remove the Pot from the 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.
*At this point, the delicious aromatic scents of wine-roasted beef with onions and veggies fills your kitchen! Mmm…
7. Cover again, and lower the oven temperature to 325°F, and continue in the oven for an additional 1 hour. These short ribs are slow-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.
8. For Serving: Before serving, remove the sprigs of thyme and discard. Skim some of the oil at the top. Then taste the sauce and adjust for salt, if needed. Serve in dinner bowls or plates, 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 cooked rice. … and Enjoy!
FAQ’s
- Can we make these boneless short ribs ahead? Yes, you can. Make them early in the day, and keep them in the Dutch oven, covered and on the stove top. When your guests arrive, or when your ready to serve, reheat the pot on low heat until the liquid comes to a boil for a few minutes. Then serve.
- If we cannot find “boneless beef ribs” can we use bone-in ribs? Yes, you can.
- How many Boneless Beef Short Ribs should we order? If they are pre-cut at your local butcher, then we like to order at least 3 ribs per person, and a few extra for the hungry men.
- 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 beef 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 to 3.2 pounds of Boneless Beef 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 or 2x3 inches, then you can cut the strips into thirds or fourths (as I did in photos in post). 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 on Stove Top. Meanwhile, let's start with the vegetables. On stove top, and on moderate heat, add 3 tablespoons of olive oil to the 6-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, 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 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). See our photos in the post.
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 the stove top. Then cover and turn off the heat. Carefully, use oven mitts to transfer the Dutch oven pot to the middle rack of your oven, and bake 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 °C), and return the pot to 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 taste the sauce and adjust for salt, if needed. Serve in dinner bowls or plates alone with crusty bread, or serve it over a serving of mashed potatoes, creamy polenta, or steamed rice.
Notes
- Cook's Notes: First, rearrange your "oven racks" to make sure your Dutch oven with the lid will fit easily.
- If you don't have any potatoes, no worries, you can leave them out.
- But after one hour baking in the oven, check the ribs to make sure there is enough liquid in the pot to keep them moist. 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. If you need to, you can pour in additional 3/4 cup of vegetable broth. Then continue to bake for the second hour.
- Choose a good drinking wine, such as a Cabernet or Sauvignon; either one will work very nicely.
- Finally, after 2 hours, and 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.
FAQ's: How many Boneless Beef Short Ribs should we order? If they are pre-cut at your local butcher, then we like to order at least 3 boneless short ribs per person, and a few extra for the hungry men.
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
Tips & recipes for delicious meals . . . no matter your skill level!
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This was superb! Deserves 5stars, Bravo ladies!
Thank you so much! Enjoy and have a great weekend! 🙂
This dish came out INCREDIBLE!!! So juicy and melt in your mouth good! Will be making again thank you Anna!!!!
Thank you so much Annie! We appreciate your comment and so happy you enjoyed our boneless short ribs recipe! Thank you again … ❤️