Mastering Boneless Beef Short Ribs: Ultra-Tender, Melt-in-Your-Mouth Perfection in Your Oven
Prepare to elevate your home cooking with a dish that promises unparalleled flavor and an incredibly tender texture: oven-baked boneless beef short ribs. This recipe delivers ultra-tender, melt-in-your-mouth beef short ribs that are surprisingly simple to prepare, yet so rich and deeply satisfying. Just imagine sinking your teeth into succulent, fork-tender meat that has been slow-cooked to perfection, filling your kitchen with an irresistible aroma. These aren’t just any short ribs; they are a culinary experience designed for maximum comfort and minimal fuss, making them an ideal choice for a special family dinner or a comforting meal on a cool evening.
Why This Boneless Beef Short Ribs Recipe Works So Well
This boneless beef short ribs recipe is truly a game-changer when it comes to achieving classic fork-tender results with minimal effort. What makes it so effective? It all comes down to a few simple yet powerful techniques:
- Simplicity of Ingredients: You only need a handful of common ingredients to create a deeply flavorful dish. This recipe focuses on enhancing the natural taste of the beef rather than masking it with complex sauces.
- The Power of Slow Cooking: Beef short ribs, whether bone-in or boneless, are a cut that truly shines when cooked slowly. This method, often referred to as braising, breaks down the tough connective tissues and collagen in the meat, transforming it into an incredibly tender, almost gelatinous texture that literally melts in your mouth. The low and slow heat of the oven ensures even cooking and maximum tenderness, allowing the flavors to meld beautifully over time.
- Searing for Flavor and Texture: Before the slow braise, we sear the short ribs in a hot skillet. This crucial step creates a beautiful, caramelized crust on the outside of the meat, locking in juices and developing rich, complex flavors through the Maillard reaction. This golden-brown exterior adds a delightful contrast to the tender interior.
- Boneless Convenience: While bone-in short ribs are fantastic, boneless varieties offer ultimate convenience. They are easier to portion, quicker to eat, and simplify the cooking process without sacrificing any of that signature short rib succulence. There’s no need to fuss with bones, making them perfect for family meals or even shredding for sandwiches.
- Incredible Aroma: As these short ribs slowly cook in your oven, they will fill your home with an aroma that is nothing short of intoxicating. It’s a sensory experience that builds anticipation and is almost as satisfying as the meal itself!
If you’re looking for a quicker alternative that still delivers amazing results, you can also explore our Instant Pot beef short ribs recipe, which drastically cuts down on cooking time to about an hour and a half while still achieving remarkable tenderness. For those who prefer the traditional bone-in experience, our classic beef short ribs recipe is also a fantastic option.
Essential Ingredients for Tender Boneless Beef Short Ribs
Crafting these succulent boneless beef short ribs requires just a few key ingredients. For precise measurements and step-by-step instructions, be sure to check out the printable recipe card available at the conclusion of this post. Here’s a quick overview of what you’ll need to gather:
Ingredient Spotlight & Smart Substitutions
Let’s dive deeper into the ingredients, offering tips for selection and potential substitutions to ensure your boneless beef short ribs turn out perfectly every time:
- Boneless Beef Short Ribs: For this recipe, you’ll need 2 pounds of boneless beef short ribs. These cuts come from the chuck primal of the cow, specifically from the plate or rib area, but with the bone removed. They are prized for their rich marbling and deep beefy flavor. When selecting them, look for pieces with good marbling (streaks of fat) which will render down during slow cooking, contributing to the meat’s incredible tenderness and moisture. The meat should be a vibrant red color. If you prefer cooking with bone-in ribs, our dedicated bone-in beef short ribs recipe is an excellent guide.
- Garlic Salt: This seasoning provides a fundamental layer of garlic and salt flavor. You can substitute with a blend of garlic powder and regular salt (approximately 2 parts salt to 1 part garlic powder) if you prefer to control the saltiness more precisely.
- Black Pepper: Freshly ground black pepper will always offer the best flavor. Use to taste, adding a pungent counterpoint to the rich beef.
- Onion Powder: Onion powder adds a subtle, savory depth without the texture of fresh onions. Granulated onion works just as well. If you don’t have it, a small amount of finely minced fresh onion (about 1/4 of a small onion) can be added during the searing stage, but be mindful it might burn if not watched closely.
- Olive Oil: Used for searing, olive oil helps create that beautiful brown crust. Any high-smoke-point oil like canola, vegetable, or grapeseed oil can be used as a substitute.
- Chicken Broth: The braising liquid is crucial for tenderizing the meat and creating a flavorful sauce. Chicken broth adds a light, savory base. You can easily substitute this with beef broth, red wine, or even a mix of water and a bouillon cube for a richer, deeper flavor profile. The goal is to provide enough liquid to partially submerge the ribs and create a steamy environment for slow cooking.
Step-by-Step Guide: How to Make Boneless Beef Short Ribs
These step-by-step photos and instructions are here to help you visualize how to make this recipe for tender boneless beef short ribs. You can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and instructions at the bottom of this page.
- Preheat Oven: Begin by preheating your oven to 300°F (150°C). This low temperature is key for the slow, gentle cooking process that yields incredibly tender results.
- Season the Meat: Pat the boneless beef short ribs dry with paper towels to ensure a good sear. Then, generously season all sides of the meat with garlic salt, black pepper, and onion powder. Make sure to rub the seasoning in evenly for maximum flavor penetration.
- Sear the Ribs: Heat 3 tablespoons of olive oil in a large heavy-bottomed skillet (like a Dutch oven or cast iron pan) over medium-high heat until it shimmers. This indicates it’s hot enough for a good sear. Add the seasoned short ribs to the hot skillet, being careful not to overcrowd the pan. Work in batches if necessary. Brown the ribs on all sides until a rich, dark crust forms. This step is essential for developing deep flavor.
- Prepare for Braising: Pour 1/2 cup of chicken broth into a 13×9 inch baking dish. Carefully transfer the browned short ribs from the skillet into the baking dish. The broth will provide the necessary moisture for braising.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. This creates a sealed environment, trapping steam and moisture, which is crucial for tenderizing the short ribs. Place the covered dish into your preheated oven.
- Slow Cook to Perfection: Bake in the preheated oven for 2 1/2 hours. Resist the urge to peek during this time, as opening the foil releases crucial steam and heat. After 2 1/2 hours, the boneless beef short ribs should be incredibly tender and fall-apart delicious.
Frequently Asked Questions & Expert Tips for Perfect Short Ribs
For truly fall-apart tender short ribs, you’re aiming for an internal temperature in the range of 190 – 205°F (88 – 96°C). This temperature is well above the safe consumption temperature for beef (145°F) because the goal isn’t just safety, but the breakdown of collagen into gelatin. Use an instant-read thermometer inserted into the thickest part of the rib to check for doneness. At this temperature, the meat will be incredibly soft and easily shredded or cut with a fork.
To store leftover boneless beef short ribs, first allow them to cool completely. Once cooled, transfer them, along with any remaining braising liquid or sauce, into an airtight container. Store the container in the refrigerator for up to 4 days. The liquid helps keep the ribs moist and flavorful.
Expert Tips for Success:
- Don’t Rush the Sear: The initial browning step is crucial for flavor development. Give each side enough time to develop a deep, rich crust. This might mean searing in batches to avoid overcrowding the pan, which can steam the meat instead of browning it.
- Rest the Meat: After baking, let the ribs rest in the covered baking dish for 10-15 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in an even more tender and flavorful experience.
- Make a Simple Gravy: Don’t let those delicious pan drippings go to waste! After removing the ribs, you can easily turn the liquid into a rich gravy. Simply skim off any excess fat, bring the liquid to a simmer, and thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) until it reaches your desired consistency. Season to taste.
- Uniform Cuts: If possible, try to buy short ribs that are roughly the same size and thickness. This ensures they cook evenly. If you have some pieces that are significantly smaller, you might want to remove them earlier.
- Adjust Seasoning: Always taste your braising liquid before covering and baking. You can adjust the salt and pepper to your preference. Remember that flavors will intensify during the slow cooking process.
Delicious Serving Suggestions for Your Short Ribs
These boneless beef short ribs are incredibly versatile and pair beautifully with a variety of sides, making them perfect for a cozy weeknight meal or an impressive dinner party. Here are some delightful serving suggestions:
- Classic Comfort: Serve your tender short ribs over a generous bed of creamy mashed potatoes. The rich, savory juices from the ribs will meld with the potatoes, creating an ultimate comfort food experience. Cauliflower mash or polenta also make excellent alternatives for a similar creamy texture.
- Roasted Vegetables: Complement the richness of the beef with vibrant roasted vegetables. Think tender green beans, asparagus spears, honey-glazed carrots, or crisp broccoli florets. Roasting brings out their natural sweetness and adds a wonderful texture contrast.
- Hearty Grains: For a more substantial meal, serve the short ribs alongside fluffy rice, quinoa, or couscous. These grains are excellent for soaking up all the delicious pan juices.
- Fresh Greens: A simple side salad with a tangy vinaigrette can cut through the richness of the beef, offering a refreshing counterpoint.
- Short Rib Sandwiches: Don’t limit these to just a plate! Once shredded, the tender beef is absolutely perfect for piling into toasted buns. Add a dollop of your favorite barbecue sauce, some crisp coleslaw, or pickled red onions for an irresistible sandwich.
- Pasta or Noodles: Shred the beef and toss it with wide egg noodles or pappardelle pasta, along with some of the braising liquid for a hearty and flavorful pasta dish.
Discover More Delectable Beef Recipes
If you’ve enjoyed these boneless beef short ribs, you’ll love exploring other beef-centric dishes that deliver on flavor and comfort. Here are some of our other cherished recipes:
- Braised Beef: Another fantastic slow-cooked beef recipe perfect for family dinners.
- Oven Beef Ribs: For those who love the bone-in experience, these ribs are fall-off-the-bone tender.
- Beef Tenderloin: An elegant choice for special occasions, offering a luxurious and tender cut.
- Instant Pot Beef Stew: A quick and hearty stew packed with flavor and tender beef.
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Boneless Beef Short Ribs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dinner
Cuisine: American
Ingredients
- 2 pounds boneless beef short ribs
- 1 Tablespoon garlic salt
- ½ Tablespoon black pepper
- ½ Tablespoon onion powder
- 3 Tablespoons olive oil
- ½ cup chicken broth
Things You’ll Need
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Large heavy bottomed skillet
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13×9 baking dish
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Vinyl gloves
Before You Begin
- For fall-apart tender short ribs, aim for an internal temperature of around 190 – 205F read on an instant read thermometer inserted into the thickest part of the rib.
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Instructions
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Preheat oven to 300 F.
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Season the meat with garlic salt, pepper, and onion powder.
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Heat olive oil in a large heavy bottomed skillet over medium-high heat until shimmering.
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Add seasoned short ribs to the skillet and brown on all sides.
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Add chicken broth to a 13×9 baking dish. Place browned ribs into the baking dish and cover tightly with foil.
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Bake in preheated oven for 2 1/2 hours.
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.