Boneless Beef Short Ribs Recipe

This boneless beef short ribs  recipe yields the most tender, pull-apart ribs. Preparing this elegant meal only takes about 30 minutes, and it cooks low and slow in the oven, also requiring no additional work. Additionally, the mouthwatering shredded beef is smothered by the best beef gravy ever!

Equipment for Making Boneless Beef Short Ribs at Home

• Oven
• Pot
• Plate
• Blender
• Skillet

Ingredients:

For Boneless Beef Short Ribs

• 2.5 pounds Boneless beef short ribs
• 2 tbsp Salt
• 1⁄4 tbsp Black pepper
• 1 tbsp Olive oil
• 1 tbsp Salted butter
• 1 Carrot (peel and diced )
• 1 Celery stalks (diced)
• 1⁄2 large Yellow onion (diced (about 1 cup))
• 3 Cloves Garlic (minced)
• 1 tbsp Tomato paste
• 1⁄2 cup Dry red wine (like Cabernet Sauvignon)
• 2 cups Beef stock
• 4 sprigs Fresh thyme

For Brown Gravy

• 1 tbsp Salted butter
• 1 tbsp All purpose flour
• 3⁄4 cup Short rib drippings

Instructions:

Make boneless beef short ribs.

• Preheat the oven to 300 degrees.
• Season the short ribs with a teaspoon of salt on the front and back sides and allow them to sit for a few minutes at room temperature.
• Peel and chop the carrot, celery, onion, and mince garlic. 
• Place the olive oil in a Dutch oven over medium heat and let it heat for 2 to 3 minutes. Slowly add in the first short rib, and listen for a loud sizzle. After sizzling, add the remaining short ribs to the pot. Sear the top and bottom sides for about 3 to 4 minutes each. Remove ribs to a plate. 
• Into the Dutch oven, melt the butter. Add the onion, celery, carrot, and remaining salt and pepper. Cook for 2 minutes. 
• Add garlic and tomato paste. Cook for 60 seconds while stirring to combine the paste.
• Pour in the wine and use a wooden spoon to scrape up the browned bits at the bottom of the pan. Cook for about 4–5 minutes.
• Pour in the broth and nestle in the short ribs and thyme.
• Cover and move into the oven to bake. Cook for 1 and ½ hours. Then, uncover and flip the short ribs over to the other side. Cover again and cook for another 1 to 1.5 hours, with a total baking time of 2.5 to 3 hours. Note: The internal temperature of my short ribs was about 210 degrees when I pulled them out. You want the meat to shred effortlessly. Serve just like this or make the gravy recipe below.

Make Brown Gravy

• Remove the thyme stems and add approximately one cup of the drippings, including the vegetables, into an immersion blender cup (or a blender or food processor). Blend the ingredients thoroughly using an immersion blender. Set aside. 
• Into a large skillet on medium heat, melt 1 tablespoon of butter. Add 1 tablespoon of flour and stir with a wooden spoon to create a roux. Allow it to get light brown while continuing to stir.
• Pour in the blended immersion drippings and bring the heat down to medium-low. Allow it to cook until it thickens. It should only take a few minutes. Season with a bit of black pepper and enjoy!

Note:

• Be sure not to skimp on cooking time. These short ribs really need 2 and ½ to 3 hours to become succulent and tender. 
• Make sure the oil is nice and hot when searing the shortribs. Searing is an important part of the process, as you want the exterior layer to have that caramelized effect with a buttery inside. 
• Don't overcook the mirepoix of carrot, celery, and onion. We're just cooking for a few minutes to release flavor, and it will cook in the braising sauce in the oven.
• Do not burn the roux with the gravy. If the butter starts to burn, you need to start over, or it will not taste good. 
• If you're making the gravy, it can get thick on you quickly. Use beef stock to thin out the gravy if needed. Just do it a little bit at a time (2 tablespoons) because it's an easier process to thin out gravy rather than having to thicken it. However, if you overthick it, mix a teaspoon of cornstarch with 2 tablespoons of water to create a slurry and slowly add that in to thicken the gravy.