Braised Boneless Short Ribs Recipe
Boneless Short Ribs with Red Wine Sauce are incredibly tender every time and so flavorful after being oven-braised to perfection in a delicious red wine sauce. This braised boneless short ribs recipe starts on the stove top and finished in the oven for just a few hours.
Servings: 8 (serves 6-8)
Calories: 560kcal
Ingredients
- 4-4.5 lbs boneless short ribs
- 2-3 tbsp olive oil
- coarse or sea salt
- black pepper
Red Wine Sauce:
- 1-2 tbsp olive oil
- 2-3 shallots
- 6 garlic cloves
- 1/4 cup all purpose flour*
- 3 cups red wine
- 1/4 cup apple cider vinegar
- 1 1/2 cups beef stock
- 1/4 cup tomato paste
- 4 tsp brown sugar
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- coarse or sea salt
- black pepper
Instructions
Before cooking:
- Take short ribs out of the refrigerator and out of the package. Let them rest and warm up on the cutting board, on the counter, for about 30 minutes before cooking.
- Slice shallots and set the aside. Peel, smash, and mince garlic and set it aside as well. Measure remaining ingredients for the sauce and set aside.
- Pat the beef dry with a paper towel and season generously with salt and pepper on all sides.
Sear short ribs:
- Preheat a large pan over medium-high heat and add oil. Sear the meat in batches so they are not overcrowded. Sear them on all 4 sides until golden brown.
- Take the meat out and set it in a large 9x13 casserole baking dish.
- Preheat the oven to 325°F.
Red wine sauce:
- Using the same pan where you seared the meat, add a little more oil if needed and add sliced shallots. Sauté until softened and starts to brown.
- Add minced garlic, stir, and sauté until fragrant.
- Sprinkle flour over onions and garlic and mix until they're coated.
- Pour in the wine slowly while slowly stirring and scraping the bottom of the pot. Stir in apple cider vinegar, beef stock, tomato paste, and seasoning.
- Mix in seasonings and let it come to simmer. Simmer for a few minutes until sauce starts to thicken.
- Pour the sauce over the beef in the casserole dish and make sure it's nestled well.
- Cover the dish with the aluminum foil and cook in the oven for about 2 1/2 hours. Tip: for thinner short ribs, the cook time may be less. If you have thin boneless short ribs, start checking after an hour and a half. If you have thick short ribs (around 2 inches thick, you can cook up to 3 hours).
- Take the aluminum foil off and flip the short ribs. Cook for another hour.
- Take the dish out of the oven and let it rest about 15 minutes before serving.
Notes
- *Gluten Free Notes: This boneless short ribs dinner can easily be made gluten free by using gluten free all-purpose flour in the sauce. Remaining ingredients should already be gluten free but double check the labels on the packaging.
- Doneness: Short ribs are done when the meat pulls apart easily with a fork. If still tough, cover with foil and continue braising in 30-minute increments. Oven temperatures and rib thickness vary, so some batches may need up to 4 to 5 hours total. If you're looking too much liquid, add a splash of beef broth.
Nutrition
Calories: 560kcal | Carbohydrates: 11g | Protein: 45g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 134mg | Sodium: 307mg | Potassium: 1135mg | Fiber: 1g | Sugar: 4g | Vitamin A: 136IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 6mg