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Boneless Beef Short Ribs

Red Wine Braised Boneless Beef Short Ribs Recipe

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2½ to 3 lbs boneless beef short ribs
  • 1½ tsp kosher salt, plus more to taste
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 4 cloves garlic, minced
  • 3 tbsp tomato paste
  • 2 cups dry red wine
  • 1 cup beef broth
  • 2 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1 bay leaf
  • 1 tbsp balsamic vinegar (optional)

Method
 

  1. Heat oven to 325°F (160°C). Pat short ribs dry, season with salt and pepper, and sear in oil in batches until deeply browned, about 4 minutes per side. Transfer to a plate.
  2. Sauté onion, carrot, and celery with a pinch of salt until softened, about 5 minutes. Stir in garlic and tomato paste and cook 1 minute.
  3. Pour in wine, scrape up browned bits, and simmer until reduced by half, about 5 minutes. Add broth, thyme, and bay leaf.
  4. Return short ribs to pot, bring to a simmer, cover, and braise in oven until fork-tender, 2½ to 3 hours.
  5. Remove short ribs, strain sauce if desired, and simmer sauce with balsamic vinegar until thickened, about 10 minutes. Shred meat, spoon sauce over top, and serve.

Notes

If you have time, let the cooked short ribs sit in their strained sauce for 15 minutes off the heat before serving. The meat absorbs even more flavor, and the sauce thickens naturally without extra reducing. Leftovers will taste even better the next day.