When it comes to hearty, comforting meals, nothing quite compares to the melt-in-your-mouth tenderness of slow-cooked boneless beef short ribs. This dish holds a special place in my heart, evoking memories of family gatherings and cozy evenings spent around the dinner table. The slow-cooking method ensures that the beef is infused with rich, savory flavors while achieving an unparalleled, fall-apart texture. Whether you’re cooking for a special occasion or simply indulging in some self-care with a delicious home-cooked meal, this recipe is bound to become a favorite in your household.
Why You Will Love This Recipe
This recipe is all about delivering maximum flavor with minimal effort. What makes it stand out is how simple it is to prepare. With just a few basic ingredients and a trusty slow cooker, you can create a restaurant-quality dish that’s sure to impress. The slow-cooking process does all the heavy lifting, transforming the beef into tender, juicy perfection. Plus, the versatility of this recipe means you can easily adapt it to suit your family’s preferences, making it a go-to for weeknight dinners or special celebrations. Trust me, once you try it, you’ll wonder how you ever lived without it!
Equipment Needed
Before diving into the recipe, make sure you have the following tools on hand:
- Slow cooker (any size, but a 6-quart model is ideal for this recipe)
- Large skillet or frying pan for browning the meat
- Tongs for flipping the beef
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowl (optional, for blending any sauces or marinades)
- Serving platter for presenting the finished dish
Ingredients
Here’s what you’ll need to make these incredible slow-cooked boneless beef short ribs:
- 2.5 to 3 pounds boneless beef short ribs
- 1 tablespoon olive oil (for searing)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1 cup unsweetened apple juice
- 3 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 tablespoon cornstarch (optional, for thickening sauce)
- 2 tablespoons water (to mix with cornstarch)
Ingredient Tips:
- Beef short ribs: Look for boneless cuts with good marbling. Marbling ensures a juicy and flavorful result.
- Apple juice: Adds a subtle sweetness to balance the savory elements. If unavailable, substitute with chicken broth.
- Smoked paprika: Enhances the smoky, rich flavor of the dish. Regular paprika works as a substitute if needed.
Instructions
1. Prepare the Beef
Pat the beef short ribs dry with a paper towel and season them with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until they develop a golden-brown crust (about 2-3 minutes per side). This step locks in the juices and adds depth of flavor. Transfer the seared ribs to the slow cooker.
2. Build the Flavor Base
In the same skillet, sauté the sliced onion until softened and slightly caramelized. Add the minced garlic and cook for another minute until fragrant. Transfer the onion and garlic mixture to the slow cooker, layering it over the beef.
3. Create the Sauce
In a mixing bowl, whisk together the beef broth, apple juice, soy sauce, tomato paste, honey, smoked paprika, and dried thyme. Pour the mixture over the beef and onions in the slow cooker, ensuring the ribs are mostly submerged in the liquid.
4. Slow Cook
Cover the slow cooker with its lid and set it to low heat. Cook for 7-8 hours, or until the beef is tender and easily pulls apart with a fork. For a quicker option, you can cook on high heat for 4-5 hours, but low heat yields the best results.
5. Thicken the Sauce (Optional)
If you prefer a thicker sauce, transfer the cooking liquid to a saucepan and bring it to a gentle simmer. In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the sauce, stirring until it thickens to your liking. Pour the sauce back over the beef before serving.
Tips
- Searing the meat: Don’t skip this step! It adds a layer of caramelized flavor that takes the dish to the next level.
- Layering: Place the onions and garlic on top of the beef to prevent them from burning during cooking.
- Make-ahead: This recipe tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked short ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations
- Keto-Friendly: Swap the honey for a keto-friendly sweetener like erythritol and replace apple juice with additional beef broth.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Vegetarian Substitute: Replace beef short ribs with hearty vegetables like portobello mushrooms or jackfruit for a plant-based twist.
Serving Ideas
Pair these slow-cooked boneless beef short ribs with:
- Creamy mashed potatoes or cauliflower mash
- Steamed green beans or roasted asparagus
- A warm loaf of crusty bread to soak up the sauce
- Simple mixed greens with a tangy vinaigrette
This dish also shines as a centerpiece for special occasions or holiday dinners, served alongside classic sides like glazed carrots or buttery dinner rolls.
FAQs
Q: Can I use bone-in short ribs instead of boneless? A: Absolutely! Bone-in short ribs work just as well. They may take slightly longer to cook, but the bones add an extra layer of flavor to the dish.
Q: Can I cook this recipe in the oven instead of a slow cooker?
A: Yes! Place the ingredients in a Dutch oven, cover tightly, and cook at 300°F (150°C) for 3-4 hours, or until the beef is tender.
Q: How can I make this recipe spicier?
A: Add a pinch of cayenne pepper or red chili flakes to the sauce for a subtle heat.
Q: What can I do if the sauce is too salty?
A: Add a splash of apple juice, beef broth, or a teaspoon of sugar to balance the flavors.
Q: How do I reheat leftovers?
A: Reheat in a covered skillet over low heat, adding a splash of broth to keep the beef moist.
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 30g
- Fat: 25g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 6g
- Sodium: 550mg
Concluding Thoughts
There you have it – a Slow-Cooked Boneless Beef Short Ribs Recipe that delivers tender, juicy perfection every time! This dish is not only incredibly satisfying but also versatile enough to suit a variety of tastes and occasions. I hope you enjoy making and sharing this recipe as much as I do. If you try it, please leave a comment below and let me know how it turned out. And don’t forget to share your creations on social media – I love seeing your delicious dishes!
Slow-Cooked Boneless Beef Short Ribs Recipe – Tender & Juicy Every Time!
Description
This Slow-Cooked Boneless Beef Short Ribs Recipe combines simplicity and deep flavor. With just a few ingredients and a slow cooker, you can create fall-apart tender short ribs infused with smoky, savory, and slightly sweet notes. Perfect for cozy evenings, meal prepping, or impressing guests at your next dinner gathering.
Ingredients
Instructions
-
Prepare the Beef
Pat the beef short ribs dry with a paper towel and season them with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until they develop a golden-brown crust (about 2-3 minutes per side). This step locks in the juices and adds depth of flavor. Transfer the seared ribs to the slow cooker.
-
Build the Flavor Base
In the same skillet, sauté the sliced onion until softened and slightly caramelized. Add the minced garlic and cook for another minute until fragrant. Transfer the onion and garlic mixture to the slow cooker, layering it over the beef.
-
Create the Sauce
In a mixing bowl, whisk together the beef broth, apple juice, soy sauce, tomato paste, honey, smoked paprika, and dried thyme. Pour the mixture over the beef and onions in the slow cooker, ensuring the ribs are mostly submerged in the liquid.
-
Slow Cook
Cover the slow cooker with its lid and set it to low heat. Cook for 7-8 hours, or until the beef is tender and easily pulls apart with a fork. For a quicker option, you can cook on high heat for 4-5 hours, but low heat yields the best results.
-
Thicken the Sauce (Optional)
If you prefer a thicker sauce, transfer the cooking liquid to a saucepan and bring it to a gentle simmer. In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the sauce, stirring until it thickens to your liking. Pour the sauce back over the beef before serving.
Nutrition Facts
Servings: 4 ServingCalories:420kcalTotal Fat:25gSaturated Fat: 10gCholesterol:100mgSodium:550mgPotassium:500mgTotal Carbohydrate:12gDietary Fiber: 1gSugars: 6gProtein:30g
Note
- Searing the meat: Don’t skip this step! It adds a layer of caramelized flavor that takes the dish to the next level.
- Layering: Place the onions and garlic on top of the beef to prevent them from burning during cooking.
- Make-ahead: This recipe tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze cooked short ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
