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Braised Boneless Short Ribs

Delight in the rich, meaty flavor of these tender braised boneless short ribs, paired perfectly with buttery mashed potatoes for a comforting meal.

  • Total Time: 2 hours 50 minutes to 3 hours 20 minutes
  • Yield: 6 servings 1x


Units Scale

3 1/2 lbs boneless beef short ribs, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
4 cups thinly sliced onions (2 large onions)
1 tablespoon tomato paste
6 medium garlic cloves, peeled
2 cups red wine (Cabernet Sauvignon preferred)
1 cup beef broth
4 large carrots, peeled and cut into large chunks
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon gelatin powder


Preheat the oven to 300°F, placing the rack in the upper-middle position.
Pat the beef dry with paper towels and sprinkle evenly with salt and pepper.
Heat 1 tablespoon of oil in a Dutch oven over medium-high heat until smoking.
Brown half of the beef for 4-6 minutes per side without moving, until well browned.
If fat begins to smoke, reduce heat.
Transfer browned beef to a bowl and repeat with remaining oil and beef.
Reduce heat to medium and add onions to the Dutch oven, cooking for 12-15 minutes until softened. Add water if they brown too quickly.
Stir in tomato paste and cook for 2 minutes until it browns slightly.
Add garlic and cook until fragrant, about 30-60 seconds.
Increase heat to medium-high and pour in the red wine, simmering to reduce by half, about 8-10 minutes.
Stir in the beef broth, carrots, thyme, and bay leaf.
Return the beef and accumulated juices to the pot, cover, and bring to a simmer.
Transfer the pot to the preheated oven and braise for 2 to 2½ hours, turning the meat twice during cooking.
For the sauce, sprinkle gelatin over 1/4 cup water and let stand for 5 minutes.
Transfer cooked meat and carrots to a platter and tent with foil.
Strain the cooking liquid through a fine strainer into a fat separator, pressing the solids to extract liquid, then discard solids.
Allow the liquid to settle, then pour off the separated fat.
Reduce the liquid to 1 cup over medium heat for 5-10 minutes.
Remove from heat and whisk in the bloomed gelatin.Season with additional salt and pepper to taste.


For a crockpot version, follow the initial browning steps, then transfer ribs and ingredients to a crockpot and cook on low for 6-8 hours or on high for 4-6 hours.
Browning the meat before braising is crucial to developing depth of flavor.
Be patient when reducing the wine and cooking liquid to ensure a rich sauce.

  • Author: 9
  • Prep Time: 20 minutes
  • Cook Time: 2 1/2 to 3 hours
  • Category: Main Course
  • Method: Braising
  • Cuisine: American
  • Diet: Halal


  • Serving Size: 1/6 recipe
  • Calories: Unknown
  • Sugar: Unknown
  • Sodium: Unknown
  • Fat: Unknown
  • Saturated Fat: Unknown
  • Trans Fat: Unknown
  • Carbohydrates: Unknown
  • Fiber: Unknown
  • Protein: Unknown
  • Cholesterol: Unknown

Keywords: Braised Short Ribs, Boneless Short Ribs, Comfort Food, Red Wine Sauce, , ,