These Boneless Beef Short Ribs are oven baked low and slow, which results in the most tender, pull apart beef. First, the boneless short ribs are braised in the dutch oven, then they cook low and slow in the oven with no more work required! These are so easy to make and they're such an elegant meal.
I am an absolute sucker for comfort food and these boneless beef short ribs with red skinned mashed potatoes smothered in gravy are just that! If you're not big on potatoes, pair these short ribs with my Garlic Risotto recipe.
These short ribs are seared, then added into a classic mirepoix with garlic, braised in wine and beef stock, then cooked down into the most tender meat. They are absolutely to die for, and always husband approved!
Jump to:
Why You'll Love This Recipe:
- Got a meat and potatoes kind of man like me? You will be on his good side for days after this meal.
- It's loaded with flavor!
- The recipe is actually quite simple to make and we let the oven do most of the work.
- These are a great source of protein and will fill those bellies up.
If you love comfort food, be sure to check out my Creamy Chicken and Chorizo Pasta, Slow Cooker Sirloin Tip Roast and Chicken Dumpling Soup.
The Ingredients:
Gravy Ingredients (not pictured): You just need butter and flour mixed with the drippings from the boneless short ribs.
Short Ribs-These boneless short ribs are salted and braised in wine and stock. They turn out so tender and delish! Boneless short ribs are a great choice for feeding the family because they are a less expensive cut of meat versus other cuts of beef.
Onion, Celery and Carrot- A classic mirepoix used in French cooking with garlic and fresh thyme added for flavor.
Olive Oil & Butter- Used to sear the short ribs and to cook the vegetables.
Red Wine- I prefer Cabernet Sauvignon for this recipe, but you can use any of your favorite dry red wines to braise the short ribs-Merlot, Pinot Noir, etc.
Beef Stock- This allows the short ribs to cook in liquid throughout the entire low and slow cooking process. I love the Kitchen Basics brand for its salty and deep flavor. You do not want to use beef broth in this recipe. It will not have the bold flavor we demand from the beef stock.
Tomato Paste- Adds a bit of acidity and thickens the sauce.
Substitutions & Variations:
Have bone-in short ribs? This recipe will work, but additional cook time could be required because boneless short ribs generally cook faster.
Don't want to use wine? Substitute the wine with a dark lager. If you want to avoid alcohol entirely, substitute it with beef stock.
Love fresh herbs? Add in a few sprigs of Rosemary too.
Big on beef? Try my Blackstone Philly Cheesesteaks and Roast Beef Sliders!
How to Make Boneless Short Ribs:
Here are the Step by Step Instructions for these Short Ribs.
Step 1: Preheat the oven to 300 degrees.
Season the Short Ribs with salt (about 1 teaspoon) on front and back sides and allow them to sit for a few minutes at room temperature.
Step 2: Into a dutch oven on medium heat, add in the olive oil and allow to heat for 2 to 3 minutes. Slowly add in the first short rib, and listen for a loud sizzle. Once you get the sizzle, add in the rest of the short ribs into the pot. Sear the top and bottom side for about 3 to 4 minutes each. Remove ribs to a plate.
Step 3: Into the dutch oven, melt the butter. Add in onion, celery, carrot and remaining salt and pepper. Cook for 2 minutes. Add garlic and tomato paste. Cook for 60 seconds while stirring to combine the paste.
Step 4: Pour in the wine and use a wooden spoon to scrape up the browned bits at the bottom of the pan. Cook for about 4-5 minutes, stirring throughout.
Step 5: Pour the beef broth into the dutch oven and nestle in the short ribs and thyme.
Step 6: Cover with lid and move into the oven to bake. Cook for 1 and ½ hours. Then, uncover and flip the short ribs over to the other side. Cover again and cook for another 1 to 1.5 hours, with a total baking time of 2.5 to 3 hours.
Note: The internal temperature of my short ribs was about 210 degrees when I pulled them out of the oven. You want the meat to shred apart effortlessly.
Step 7: (Step 7-9 are for making gravy, which is Optional) To make gravy for the short ribs, remove the thyme stems. Add ¾ cup of the drippings, with vegetables included, into an immersion blender cup (or blender or food processor). Immersion blend the ingredients until fully combined. Set aside.
Step 8: Create a roux to thicken the drippings by melting 1 tablespoon of butter in a large skillet over medium heat. Add in 1 tablespoon of flour and stir together with a wooden spoon until combined to create a roux. Allow it to get light brown, while continuing to stir.
Step 9: Pour in the immersion blended drippings and bring heat down to medium low. Allow it to cook until it thickens. It should only take a few minutes. Season with a bit of black pepper.
Step 10: Serve the short ribs and enjoy! These boneless short ribs go incredibly well over a scoop of my red skinned mashed potatoes.
Expert Tips:
- Be sure not to skimp on cooking time. These short ribs really need 2 ½ to 3 hours to become nice and tender.
- Make sure the oil is hot when searing the short ribs. Searing is an important part of the process as you want the exterior layer to have that caramelized effect with a buttery inside.
- Don't overcook the mirepoix of carrot, celery, and onion. We're just cooking for a few minutes to release flavor, and it will cook in the braising sauce in the oven.
- Do not burn the roux with the gravy. If the butter starts to burn, you need to start over or it will not taste good.
- If you're making the gravy, it can get thick on you quickly. Use beef stock to thin out the gravy if needed. Just do it a little bit at a time (a few tablespoons) because it's an easier process to thin out gravy, rather than having thicken it. However, if you over thin it, mix a teaspoon of cornstarch with 2 tablespoons of water to create a slurry and slowly add that in to thicken the gravy.
For more fancy dinner ideas, check out my Lasagna with Italian Sausage and Prosciutto Wrapped Chicken.
Recipe FAQs for Beef Ribs in the Oven:
After searing the meat in the dutch oven on the stovetop, the beef short ribs will take between 2.5 and 3 hours in a 300 degree oven, until they get nice and tender.
Brown gravy is made from beef drippings in combination with a butter and flour roux. This brown gravy recipe is so simple and is made from the drippings of slow cooked beef short ribs. The actual gravy only takes 10 minutes to make and it's full of flavor with just 3 ingredients! Try my Pork Gravy too, made from pork drippings!
More Recipes You Will Love:
If you tried this Beef Ribs in Oven Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Boneless Beef Short Ribs
- Total Time: 3 hours, 30 minutes
- Yield: 5 boneless short ribs 1x
Description
These Oven Baked Boneless Beef Short Ribs are braised in the dutch oven, which results in the most tender, pull apart ribs. It only takes about 30 minutes to prep this elegant meal, then they cook low and slow in the oven with no more work required!
Ingredients
Boneless Beef Short Ribs
- 4 to 5 boneless beef short ribs (2 to 2.5 pounds)
- 2 teaspoons salt and ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 carrot, peel and diced
- 1 celery stalk, diced
- ½ large yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ cup dry red wine, like Cabernet Sauvignon
- 2 cups beef stock
- 4 sprigs of fresh thyme
Brown Gravy:
- 1 tablespoon salted butter
- 1 tablespoon all purpose flour
- ¾ cup of short rib drippings
Instructions
- Preheat the oven to 300 degrees.
- Season the Short Ribs with a teaspoon of salt on front and back sides and allow to sit for a few minutes at room temperature.
- Peel and chop the carrot, celery, onion, and mince garlic.
- Into a dutch oven on medium heat, add in the olive oil and allow to heat for 2 to 3 minutes. Slowly add in the first short rib, and listen for a loud sizzle. Once you get the sizzle, add in the rest of the short ribs into the pot. Sear the top and bottom side for about 3 to 4 minutes each. Remove ribs to a plate.
- Into the dutch oven, melt the butter. Add in onion, celery, carrot and remaining salt and pepper. Cook for 2 minutes.
- Add garlic and tomato paste. Cook for 60 seconds while stirring to combine the paste.
- Pour in the wine and use a wooden spoon to scrape up the browned bits at the bottom of the pan. Cook for about 4-5 minutes.
- Pour in the broth and nestle in the short ribs and thyme.
- Cover and move into the oven to bake. Cook for 1 and ½ hours. Then, uncover and flip the short ribs over to the other side. Cover again and cook for another 1 to 1.5 hours, with a total baking time of 2.5 to 3 hours. Note: The internal temperature of my short ribs was about 210 degrees when I pulled them out. You want the meat to shred apart effortlessly. Serve just like this or make gravy recipe below.
- Make Gravy with the Drippings (Optional): Remove the thyme stems and add ¾ cup of the drippings, with vegetables included into an immersion blender cup (or blender or food processor). Immersion blend the ingredients until fully combined. Set aside.
- Into a large skillet on medium heat, melt 1 tablespoon of butter. Add in 1 tablespoon of flour and stir together with a wooden spoon until combined to create a roux. Allow it to get light brown, while continuing to stir.
- Pour in the immersion blended drippings and bring heat down to medium low. Allow it to cook until it thickens. It should only take a few minutes. Season with a bit of black pepper & Enjoy!
Notes
Be sure not to skimp on cooking time. These short ribs really need 2 and ½ to 3 hours to become nice and tender.
Make sure the oil is nice and hot when searing the short ribs. Searing is an important part of the process as you want the exterior layer to have that caramelized effect with a buttery inside.
Don't overcook the mirepoix of carrot, celery, and onion. We're just cooking for a few minutes to release flavor, and it will cook in the braising sauce in the oven.
Do not burn the roux with the gravy. If the butter starts to burn, you need to start over or it will not taste good.
If you're making the gravy, it can get thick on you quickly. Use beef stock to thin out the gravy if needed. Just do it a little bit at a time (2 tablespoons) because it's an easier process to thin out gravy, rather than having thicken it. However, if you over thin it, mix a teaspoon of cornstarch with 2 tablespoons of water to create a slurry and slowly add that in to thicken the gravy.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: dinner
- Method: oven baked
- Cuisine: french
Keywords: boneless beef short ribs, oven baked boneless beef short ribs
Payton
Melt in your mouth delicious & the gravy is totally worth making!
★★★★★
Tara Smithson
Thanks Payton! Agreed..I love gravy too! Especially brown gravy.