Boneless Beef Short Ribs
Tender and juicy boneless beef short ribs slow-cooked in a rich garlic herb sauce. Perfectly served over mashed potatoes or creamy polenta for a comforting meal.
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.
Notes
For deeper flavor, sear the short ribs in bacon fat instead of olive oil. This dish pairs beautifully with roasted vegetables or a side of crusty bread.