Name: Boneless Short Ribs Recipe: Melt-in-Your-Mouth
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Ingredients: 3 –4 lbs boneless beef short ribs; Kosher salt & freshly ground black pepper; 3 tbsp olive oil; 1 large onion (chopped); 2 carrots (chopped); 2 ribs of celery (chopped); 6 cloves garlic (smashed); 3 tbsp tomato paste; 2 cups dry red wine; 2 cups beef broth; 2 sprigs fresh thyme; 2 bay leaves; Optional: 8 oz cremini mushrooms (halved)

Introduction

Table of Contents

Boneless Short Ribs are the luxurious, fall-apart-tender beef that tastes like you spent all day babysitting the stove (you didn’t). Deeply browned, then slowly braised in red wine and aromatics until they surrender completely—this is steakhouse-level comfort food made easy. Presented on a white ceramic platter over creamy polenta or mashed potatoes, optionally garnished with fresh parsley and a drizzle of reduced braising liquid, these Boneless Short Ribs offer a glossy, mahogany exterior and an elegant, appetizing aesthetic that makes any dinner feel like a special occasion.

Ingredients

For the Boneless Short Ribs (serves 4–6): • 3–4 lbs boneless beef short ribs
• Kosher salt & freshly ground black pepper
• 3 tbsp olive oil
• 1 large onion, roughly chopped
• 2 medium carrots, roughly chopped
• 2 ribs of celery, roughly chopped
• 6 cloves garlic, smashed
• 3 tbsp tomato paste
• 2 cups dry red wine (Cabernet, Merlot, or Pinot Noir)
• 2 cups low-sodium beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• Optional: 8 oz cremini mushrooms, halved

For Serving: creamy polenta, mashed potatoes, or buttered egg noodles + fresh parsley or gremolata

Step-by-Step Process

Season & rest the meat
Pat the ribs completely dry with paper towels. Season aggressively with kosher salt and pepper. For the best crust, do this 12–24 hours ahead and refrigerate uncovered.
Sear for maximum flavor
Preheat oven to 325°F. Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear ribs in batches 3–4 minutes per side until deep mahogany. Transfer to a plate.
Build the flavor base
Add onion, carrot, celery, and a big pinch of salt to the pot. Cook 8–10 minutes until golden. Add garlic and tomato paste; cook 2 minutes, letting the paste darken.
Deglaze and layer liquids
Pour in red wine, scraping up browned bits. Simmer 4–5 minutes until reduced by half. Add broth, thyme, bay leaves, mushrooms (if using), and return ribs + juices. Liquid should come halfway up the meat.
Braise low and slow
Bring to a gentle simmer, cover tightly, and place in the lower third of the oven. Braise 2½–3½ hours, turning once, until fork-tender.
Finish the sauce
Remove ribs to a platter and tent with foil. Skim fat, discard herbs, and simmer sauce 10–15 minutes until glossy and thickened. Taste and adjust seasoning.
Serve
Spoon sauce and vegetables over ribs. Garnish with parsley or gremolata and serve over polenta or mashed potatoes.

Tips for Better Boneless Short Ribs

• Dry meat thoroughly + salt 12–24 hrs ahead = restaurant-level crust
• Sear in batches—never crowd the pot
• Use a wine you’d actually drink; cheap wine = cheap flavor
• Let the sauce reduce until it coats a spoon like velvet
• Make 1–2 days ahead—the flavor gets exponentially better
• Freeze in the sauce for ready-made luxury meals

Variations and Customization

• Korean Galbi-jjim: swap liquids for soy, pear juice, gochujang, sesame oil
• Beer-Braised: replace wine with stout or porter
• Mushroom Lover: double mushrooms + splash of sherry
• Herby French: add rosemary + orange zest
• Spicy Chipotle: stir in chipotle in adobo + honey
• Luxe Finish: swirl in truffle butter or shave fresh truffle

Storage and Serving Tips

• Tastes better on day 2, 3, and 4
• Fridge up to 5 days submerged in sauce
• Freezer up to 4 months (portion into zip bags with sauce)
• Reheat gently at 325°F covered until warmed through
• Quick refresh: sear 1 minute per side in a hot pan for a fresh crust
• Perfect over polenta, mashed potatoes, risotto, or cheesy grits

Nutritional Information

Based on 6 servings:

Calories: 680 kcal
Protein: 58g
Total Fat: 42g (Saturated 16g)
Carbohydrates: 10g

Conclusion

These boneless short ribs are pure dinner magic—crisp browned exterior giving way to buttery, shred-with-a-fork tenderness and a sauce you’ll want to drink straight from the pot. One bite and eyes close, forks slow down, and someone inevitably whispers, “How did you do this?” Make them once, and they become your go-to cold-night, date-night, or just-because-you-deserve-it dish.