Introduction
When it comes to comfort food that feels like a warm hug on a plate, boneless beef short ribs hold a special place in my heart. There’s something magical about how these tender, juicy cuts of beef melt in your mouth with every bite. I first discovered the joy of cooking beef short ribs on a chilly evening when I wanted something hearty yet simple to prepare. Little did I know, this dish would quickly become a family favorite. If you’re looking for an easy and flavorful recipe that’s perfect for weeknight dinners or special occasions, you’ve come to the right place. Let’s dive into the secrets of making boneless beef short ribs that are guaranteed to impress!
Why You Will Love This Recipe
There are countless reasons to fall in love with this boneless beef short ribs recipe. First and foremost, it’s incredibly simple to make, requiring minimal effort while delivering maximum flavor. Whether you’re an experienced home cook or a beginner, you’ll appreciate how foolproof this recipe is. The rich, savory flavors infused into the beef as it cooks low and slow make it irresistible. Plus, it’s a versatile dish that pairs beautifully with a variety of sides, making it ideal for everything from casual family dinners to celebratory meals. Personally, I love how this recipe brings everyone to the table—there’s nothing quite like seeing loved ones savor every bite!
Equipment Needed
Before we get started, make sure you have the following tools on hand to make your cooking experience seamless:
- A large, heavy-bottomed skillet or Dutch oven for searing the beef and slow cooking.
- Tongs for turning and handling the meat.
- A sharp knife and cutting board for prepping ingredients.
- A slow cooker (optional) for an effortless cooking method.
- A wooden spoon for stirring the sauce.
- Measuring cups and spoons to ensure accurate ingredient portions.
Ingredients
To make this melt-in-your-mouth boneless beef short ribs recipe, you’ll need the following:
- 2 lbs boneless beef short ribs – Look for well-marbled cuts for the best flavor and tenderness.
- 2 tablespoons olive oil – For searing the beef to lock in flavor.
- 1 large onion, sliced – Adds a natural sweetness and depth to the dish.
- 3 garlic cloves, minced – Enhances the savory flavor profile.
- 1 cup beef broth – Provides a rich, flavorful base for the sauce.
- 2 tablespoons tomato paste – Adds a hint of tanginess and richness.
- 1 tablespoon soy sauce – For a savory umami boost.
- 1 teaspoon smoked paprika – Gives the dish a subtle smoky undertone.
- 1 teaspoon dried thyme – Adds an earthy, aromatic touch.
- Salt and pepper, to taste – Essential for seasoning the dish perfectly.
Instructions
- Prepare the Beef: Pat the boneless beef short ribs dry with paper towels, then season generously with salt and pepper on all sides.
- Sear the Meat: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the short ribs and sear for 2-3 minutes per side until browned. Remove from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the sliced onions and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Build the Sauce: Reduce the heat to medium. Add the tomato paste, smoked paprika, dried thyme, and soy sauce to the skillet, stirring to combine. Slowly pour in the beef broth, scraping up any browned bits from the bottom of the pan.
- Combine and Cook: Return the seared short ribs to the skillet, ensuring they’re nestled in the sauce. Cover with a lid and reduce the heat to low. Simmer for 2.5 to 3 hours, turning the ribs occasionally, until they’re fork-tender.
- Serve: Transfer the short ribs to a serving platter and spoon the sauce over the top. Garnish with freshly chopped parsley if desired.
Tips
- For the Best Sear: Make sure your skillet is hot before adding the beef, and avoid overcrowding the pan to achieve a golden-brown crust.
- Storage: Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This dish freezes well! Allow the ribs to cool completely, then transfer them to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Consistency Tip: If the sauce is too thin after cooking, remove the ribs and simmer the sauce uncovered until it thickens to your liking.
Variations
- Gluten-Free: Substitute soy sauce with tamari or coconut aminos.
- Low-Sodium: Use low-sodium beef broth and soy sauce to reduce the salt content.
- Spicy: Add a pinch of red pepper flakes for a spicy kick.
- Vegetable Add-Ins: Include carrots, celery, or mushrooms for extra texture and flavor.
Serving Ideas
Boneless beef short ribs pair beautifully with a variety of sides. Here are some serving suggestions to complete your meal:
- Creamy Mashed Potatoes: The ultimate comfort food pairing.
- Steamed Rice: Soaks up the flavorful sauce perfectly.
- Roasted Vegetables: Try roasted carrots, Brussels sprouts, or asparagus for a healthy balance.
- Crusty Bread: Ideal for mopping up every last drop of sauce.
FAQs
Q: Can I make this recipe in a slow cooker?
A: Absolutely. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Q: How do I know when the short ribs are done?
A: The ribs are ready when they’re fork-tender and easily pull apart with minimal effort.
Q: Can I double the recipe?
A: Yes, just ensure your cooking vessel is large enough to accommodate the additional ingredients without overcrowding.
Q: Can I make this recipe ahead of time? A: Yes! The flavors actually deepen when reheated, making this a great make-ahead dish.
Nutritional Information
- Calories: 350 per serving
- Protein: 25g
- Fat: 20g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
- Sodium: 600mg
Concluding Thoughts
There you have it—an easy and flavorful recipe for melt-in-your-mouth boneless beef short ribs. Whether you’re looking for a comforting family dinner or a crowd-pleasing dish for a special occasion, this recipe delivers every time. I’d love to hear about your experience making this dish, so please leave a comment or review below. Don’t forget to share your delicious creations on social media and tag me—I can’t wait to see how it turns out for you!
Melt-in-Your-Mouth Boneless Beef Short Ribs Recipe – Easy & Flavorful!
Description
This boneless beef short ribs recipe delivers melt-in-your-mouth tenderness and a robust, savory flavor that feels like a warm hug on a plate. It’s a versatile dish that’s simple to prepare, ideal for weeknight dinners, or impressive enough for special occasions
Ingredients
Instructions
-
Prepare the Beef
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the short ribs and sear for 2-3 minutes per side until browned. Remove from the skillet and set aside.
-
Sear the Meat
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the short ribs and sear for 2-3 minutes per side until browned. Remove from the skillet and set aside.
-
Sauté the Aromatics:
In the same skillet, add the sliced onions and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
-
Build the Sauce
: Reduce the heat to medium. Add the tomato paste, smoked paprika, dried thyme, and soy sauce to the skillet, stirring to combine. Slowly pour in the beef broth, scraping up any browned bits from the bottom of the pan.
-
Combine and Cook
Return the seared short ribs to the skillet, ensuring they’re nestled in the sauce. Cover with a lid and reduce the heat to low. Simmer for 2.5 to 3 hours, turning the ribs occasionally, until they’re fork-tender.
-
Serve
Transfer the short ribs to a serving platter and spoon the sauce over the top. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Servings: 4 ServingCalories:350kcalTotal Fat:20gSaturated Fat: 8gCholesterol:85mgSodium:600mgPotassium:500mgTotal Carbohydrate:10gDietary Fiber: 2gSugars: 3gProtein:25g
Note
- or the Best Sear: Make sure your skillet is hot before adding the beef, and avoid overcrowding the pan to achieve a golden-brown crust.
- Storage: Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: This dish freezes well! Allow the ribs to cool completely, then transfer them to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Consistency Tip: If the sauce is too thin after cooking, remove the ribs and simmer the sauce uncovered until it thickens to your liking.
