This is the recipe you need if you’re searching for fall-apart tender, juicy, and incredibly flavorful beef short ribs! These rich, melt-in-your-mouth Boneless Beef Short Ribs Recipe slow-braise in a garlic herb sauce with balsamic vinegar.
This meal is pure comfort food magic perfect served over creamy mashed potatoes, buttery polenta, or roasted vegetables!
Table of Contents
Why You Will Love This Recipe
✔ Perfectly Tender & Juicy : Slow cooking guarantees fork-tender meat.
✔ Deep, Rich Flavor : Worcestershire sauce, beef broth, and balsamic vinegar create an irresistible sauce.
✔ Restaurant-Quality at Home : An elegant meal that’s surprisingly easy to make!
✔ Perfect for Special Occasions : Great for Sunday supper, date night, or a small family gathering.
✔ Make-Ahead Friendly : Even better the next day!
Ingredients
For the Short Ribs:
- Boneless Beef Short Ribs : Rich, meaty, and incredibly tender when slow-cooked.
- Salt & Black Pepper : Enhances the natural beef flavor.
- Smoked Paprika : Adds a subtle smoky depth.
- Garlic Powder : Boosts the savory, garlicky goodness.
- Olive Oil : Locks in flavor and makes searing easy.
For the Sauce:
- Small Onion (Diced) : Adds depth and sweetness.
- Garlic (Minced) : Because everything is better with garlic!
- Tomato Paste : Deepens the umami flavor.
- Beef Broth : Forms the flavorful, meaty base of the sauce.
- Red Wine or Balsamic Vinegar : Adds a tangy, slightly sweet depth.
- Worcestershire Sauce : Enhances the umami goodness.
- Dried Thyme (or Fresh) : Adds natural warmth.
- Bay Leaves : Brings earthy, aromatic undertones.
For Serving (Optional):
- Mashed Potatoes or Creamy Polenta : Perfect for soaking up the rich sauce.
- Chopped Fresh Parsley : A bright, fresh finishing touch.
👉 The complete ingredient list with measurements is in the recipe card below!
How to Make Boneless Beef Short Ribs
Step 1: Sear the Short Ribs
1️⃣ Pat dry the short ribs and season all sides with smoked paprika, salt, black pepper, and garlic powder.
2️⃣ Sear for Flavor : Heat olive oil in a large skillet or Dutch oven over medium-high heat.
3️⃣ Sear the ribs 3-4 minutes per side until deeply browned. Remove and set aside.
Step 2: Make the Sauce
4️⃣ Sauté the Aromatics : Reduce heat to medium and add diced onion and minced garlic to the same pot.
5️⃣ Cook for 2 minutes until soft and fragrant.
6️⃣ Stir in Tomato Paste : Cook for 1 minute to deepen the flavor.
Step 3: Slow-Cook the Short Ribs
7️⃣ Deglaze the Pan – Pour in:
✅ Beef Broth
✅ Balsamic Vinegar (or Red Wine)
✅ Worcestershire Sauce
8️⃣ Scrape the Bottom : Stir to lift all the browned bits (flavor gold!).
9️⃣ Return Short Ribs to the Pot : Nestle them into the sauce.
🔟 Add Thyme & Bay Leaves for aromatic depth.
Step 4: Simmer & Braise
1️⃣1️⃣ Cover & Cook : Simmer over low heat for 2.5 to 3 hours, stirring occasionally.
1️⃣2️⃣ Check for Tenderness : The ribs should fall apart easily when done. If not, continue cooking and check every 15 minutes.
Step 5: Final Touches & Serving
1️⃣3️⃣ Discard Bay Leaves and taste the sauce. Adjust seasoning with salt, pepper, or Worcestershire sauce if needed.
1️⃣4️⃣ Serve & Enjoy! Spoon the rich sauce over the ribs and serve over mashed potatoes, polenta, or roasted veggies. Garnish with fresh parsley.
For more ingredient inspiration, check out our Old-Fashioned Vegetable Beef Soup Recipe.
Pro Tips for the Best Short Ribs
✔ Sear the Meat Well : A deep golden-brown crust adds incredible flavor.
✔ Low & Slow is Key : Don’t rush it! The longer the simmer, the more tender the ribs.
✔ Deglaze Correctly : Scrape up all those browned bits for extra depth.
✔ Use a Dutch Oven : Ensures even cooking.
How to Serve
While these ribs are delicious on their own, they truly shine when served over something hearty to soak up the sauce:
🥔 Mashed Potatoes : Classic and ultra-comforting!
🌽 Creamy Polenta : Rich, buttery, and perfect for this dish.
🥖 Crusty Bread : Helps mop up every last drop of sauce!
🥕 Roasted Veggies : Carrots, Brussels sprouts, or asparagus pair beautifully.
Make-Ahead & Storage
Storing Leftovers
- Refrigeration: Store in an airtight container for up to 4 days.
Reheating
- Stovetop: Reheat over low heat, adding a splash of beef broth if needed.
Freezing
- Freeze cooled short ribs in sauce for up to 3 months.
- Thaw overnight in the fridge before reheating.
For more tips on slow cooking, explore our Classic Meatloaf Recipe with Onion Soup Mix.
FAQs
1. Can I make this in a slow cooker?
Yes! Sear the ribs first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
2. Can I use bone-in short ribs?
Absolutely! They require slightly more cooking time but will be just as tender.
3. What can I use instead of balsamic vinegar?
Try red wine, apple cider vinegar, or a mix of half vinegar + half brown sugar.
4. Can I make this ahead of time?
Yes! Short ribs taste even better the next day as the flavors develop further.
Conclusion
This Boneless Beef Short Ribs recipe is pure comfort food bliss. Slow-cooked to perfection, incredibly tender, and packed with deep, rich flavors, it’s guaranteed to impress every time!
Grab a fork and savor every melt-in-your-mouth bite!
Boneless Beef Short Ribs
Equipment
- Dutch Oven or Large Skillet
- Tongs
- Mixing Bowls
Ingredients
Short Ribs
- 2 lbs boneless beef short ribs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 2 tbsp olive oil
Sauce
- 1 small onion diced
- 4 cloves garlic minced
- 1 tbsp tomato paste
- 1 cup beef broth
- ½ cup balsamic vinegar or red wine for a deeper flavor
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme or 1 tablespoon fresh
- 2 bay leaves
For Serving (Optional)
- mashed potatoes or creamy polenta
- chopped fresh parsley for garnish
Instructions
- Pat dry the short ribs and season all sides with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the ribs for 3-4 minutes per side until browned. Remove and set aside.
- In the same pot, reduce heat to medium and add onions and garlic. Cook for 2 minutes until softened.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Pour in beef broth, balsamic vinegar, and Worcestershire sauce, scraping up any browned bits from the bottom.
- Return the seared short ribs to the pot. Add thyme and bay leaves, cover, and reduce heat to low.
- Simmer for 2 ½ to 3 hours until fork-tender. Stir occasionally and add more broth if needed.
- Discard bay leaves. Taste and adjust seasoning if needed.
- Serve short ribs over mashed potatoes or creamy polenta. Spoon the rich sauce over the top and garnish with fresh parsley.