Boneless short ribs are an absolute game-changer for weeknight dinners and elegant entertaining alike. This cut of beef is incredibly forgiving, becoming impossibly tender when braised low and slow, and it’s so much easier to serve than bone-in varieties. I’m obsessed with how quickly this dish comes together in the Dutch oven, developing a rich, deeply savory sauce that’s absolutely restaurant-worthy.
What I love most about boneless short ribs is their impressive marbling and flavor. Unlike leaner cuts, these beauties have enough fat and connective tissue to transform into silky, melt-in-your-mouth perfection. The key is a proper sear to build that gorgeous crust, then a patient braise in a flavorful liquid that becomes an incredible pan sauce. Serve these over creamy mashed potatoes, buttered egg noodles, or alongside roasted vegetables for an unforgettable meal.
This recipe has been refined through countless dinner parties and family gatherings. The technique is foolproof, the results are consistently spectacular, and honestly, it’s easier than you might think. Whether you’re cooking for two or feeding a crowd, boneless short ribs deliver that special, made-from-scratch elegance that makes everyone at the table feel celebrated.
For the perfect wine pairing, reach for a full-bodied red like Cabernet Sauvignon or Burgundy. And if you’re looking to complete your table, consider serving this alongside a creamy Alfredo sauce for pasta on the side, or even a fresh pickled red onion for brightness. These boneless short ribs also pair beautifully with a vibrant chickpea salad as a starter course, or even with creamy pasta for a surf-and-turf inspired menu. For even more inspiration on special occasion cooking, don’t miss our elegant chicken Alfredo or this stunning garlic shrimp scampi.
I’ve tested this with various braising liquids and aromatics, and this combination truly shines. The beef broth combined with red wine creates depth, while the Worcestershire and tomato paste add umami complexity. Fresh thyme and bay leaves provide that classic French bistro flavor without being fussy. This is the kind of dish that makes you look like you’ve been cooking all day, when really, most of the work is just waiting for the oven to do its magic.
Ingredients
- 3-4 pounds boneless beef short ribs (about 4-6 pieces)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil, divided
- 1 large yellow onion, cut into 1-inch pieces
- 4 medium carrots, cut into 1-inch pieces
- 4 celery stalks, cut into 1-inch pieces
- 6 cloves garlic, minced
- 2 cups full-bodied red wine (such as Cabernet Sauvignon)
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon balsamic vinegar
- 2 tablespoons butter, for finishing
- Fresh parsley, for garnish
- Fleur de sel, optional for finishing
Instructions
- Preheat your oven to 325°F. Pat the boneless short ribs completely dry with paper towels—this is crucial for achieving a proper sear. Combine the kosher salt, pepper, and flour in a small bowl.
- Season the short ribs generously on all sides with the salt and pepper mixture. The flour will help create a beautiful crust during searing.
- Heat 2 tablespoons of olive oil in a large, heavy Dutch oven over medium-high heat until it shimmers and just begins to smoke. Working in batches to avoid overcrowding, sear the short ribs for 3-4 minutes per side until deeply browned. Transfer the seared ribs to a clean plate.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the onion, carrots, and celery, stirring occasionally, for about 6-8 minutes until the vegetables begin to soften and the onion becomes translucent.
- Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
- Stir in the tomato paste, coating all the vegetables, and cook for 2 minutes to caramelize slightly and deepen the flavor.
- Pour in the red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. These flavorful bits are liquid gold for your sauce.
- Add the beef broth, Worcestershire sauce, fresh thyme sprigs, and bay leaves. Stir well to combine all ingredients.
- Return the seared short ribs to the Dutch oven, nestling them into the braising liquid. They should be mostly submerged, with just the tops peeking out slightly.
- Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven with its lid and transfer to the preheated 325°F oven.
- Braise for 2 to 2.5 hours, checking at the 1.5-hour mark. The short ribs are done when they’re fork-tender and the meat is practically falling apart when pierced.
- Remove the Dutch oven from the oven and carefully transfer the short ribs to a serving platter using a slotted spoon. Tent loosely with foil to keep warm.
- Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing gently on the vegetables to extract all the flavorful juices. Discard the solids.
- Place the saucepan over medium heat and bring the liquid to a simmer. Continue simmering for 8-10 minutes to reduce and concentrate the flavors, which will also help thicken the sauce slightly.
- Stir in the balsamic vinegar and taste for seasoning. Add more salt and pepper as needed to achieve perfect balance.
- Remove from heat and whisk in the butter until fully incorporated, which will add a silky, luxurious finish to the sauce.
- Return the short ribs to the Dutch oven and pour the finished sauce over them. Alternatively, serve the short ribs on individual plates and spoon the sauce over top.
- Garnish generously with fresh parsley and a pinch of fleur de sel if desired. Serve immediately while hot, with mashed potatoes or egg noodles on the side.
Pro Tips
- Boneless short ribs are sometimes labeled as “chuck short ribs” at the butcher counter. Ask your butcher to trim them evenly so they cook at the same rate. Avoid any pieces that are significantly larger than others, as they’ll cook unevenly.
- The key to tender boneless short ribs is patience and low, slow heat. Resist the urge to increase the oven temperature to speed things up—the connective tissue needs time to break down gradually into gelatin, which creates that silky texture.
- Don’t skip the searing step. While it takes an extra 15 minutes, the Maillard reaction that occurs during searing creates complex, savory flavors that simply cannot be achieved by braising alone.
- This dish is actually better made a day ahead. Refrigerate the short ribs in the sauce overnight, and the flavors will deepen and meld beautifully. The fat will also solidify on top, making it easy to remove for a lighter sauce if desired. Simply reheat gently in a 300°F oven for about 45 minutes.
- Red wine is essential here, but don’t use anything you wouldn’t drink. A mid-range Cabernet or Pinot Noir works perfectly. The alcohol cooks off, leaving behind the wine’s depth and tannins, which complement beef beautifully.
- The braising liquid is liquid gold and shouldn’t be wasted. Any leftover sauce freezes beautifully for up to three months. Use it as a base for beef stew, to braise other cuts of beef, or to enrich soups and gravies.
- If your sauce seems too thin after reducing, you can make a beurre manié by mashing equal parts butter and flour together, then whisking it into the simmering sauce a little at a time until you achieve the desired consistency.
- For a vegetable-forward version, add pearl onions, mushrooms, and potatoes directly to the braising liquid for the last 45 minutes of cooking. This transforms it into more of a complete one-pot meal.
- Boneless short ribs freeze beautifully before cooking. Season and sear them as directed, then freeze in an airtight container for up to three months. Cook directly from frozen, adding about 30 minutes to the braising time.