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 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 carrot, peel and diced
- 1 celery stalk, diced
- 1/2 large yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 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
- 3/4 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 1/2 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 3/4 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 1/2 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