There's nothing like the smell of boneless beef short ribs slowly cooking away in the oven. The meat turns buttery soft, and the sauce soaks up all that rich flavor. It's the kind of recipe that feels special but doesn't actually take a ton of effort.
I love making this on weekends when the whole family is home. Everyone hovers around the kitchen, waiting for the moment the pot comes out of the oven. Honestly, the hardest part is letting it rest before digging in.
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If you're in the mood for another hearty dish, you'll also love Slow Cooker Beef Tips with gravy - another cozy dinner recipe that never disappoints.
Why boneless short ribs work so well
Boneless short ribs are one of those cuts that reward you for being patient. They're naturally full of marbling, so when you cook them low and slow, the fat melts into the meat, making it unbelievably tender.
Another plus? No bones to fuss with. Every bite is just pure, melt-in-your-mouth beef.
Ingredients you'll need
Here's everything you'll need for this recipe. (Scroll down for the printable recipe card with exact measurements.)
- Boneless short ribs - usually easy to find at Trader Joe's, Whole Foods, Costco, or any big grocery store.
- Seasonings - a simple mix of salt, black pepper, and garlic powder.
- Flour - lightly coats the meat so the juices stay locked in.
- Oil - any high smoke point oil works (I use olive oil).
- Vegetables - onions, tomatoes, carrots, and celery for a base of flavor.
- Beef stock - keeps the ribs juicy in the oven.
- BBQ sauce - choose your favorite brand (I like Stubb's or Whole Foods store brand).
- Brown sugar - balances the savory sauce with just the right sweetness.
Step-by-step guide
Step 1 - Season the beef
Pat the ribs dry and sprinkle salt, pepper, and garlic powder on all sides. Toss them lightly in flour until coated.
Step 2 - Sear
Heat oil in a heavy pot over medium-high heat. Sear the ribs until golden brown on all sides, about 2-3 minutes per side. This step adds so much flavor.
Step 3 - Cook the veggies
Remove the ribs and set aside. In the same pot, add onions, carrots, and celery. Cook until they soften and start to caramelize.
Step 4 - Simmer
Stir in the tomatoes, beef stock, BBQ sauce, and brown sugar. Bring everything to a gentle simmer.
Step 5 - Combine and bake
Nestle the seared ribs back into the pot. Cover with a lid and bake at 325°F for about 2 hours, or until the beef is fork-tender.
Step 6 - Shred and serve
Once done, shred the meat with two forks and serve over mashed potatoes, rice, or noodles. Spoon plenty of sauce on top.
Tips for tender short ribs
- Don't skip the sear - it makes the final dish richer.
- Low and slow is key - the longer they cook, the softer they get.
- Taste as you go - adjust salt and sweetness depending on your BBQ sauce brand.
- Make ahead - the flavors deepen overnight, so this is a great recipe to prep the day before.
Best sides to serve with boneless short ribs
- Creamy mashed potatoes
- Buttered egg noodles
- Roasted carrots or green beans
- A simple side salad to balance the richness
Storage and reheating
- Fridge - store leftovers in an airtight container for up to 4 days.
- Freezer - wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight.
- Reheat - warm gently on the stovetop or in a 300°F oven until heated through.
FAQ
Yes! Follow steps 1-4, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
Not at all. The long cooking time does all the tenderizing for you.
Yes. Use tomato paste, extra stock, and a splash of Worcestershire sauce for a more classic braised beef flavor.
Mashed potatoes are my go-to, but polenta or buttered noodles are amazing too.
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Conclusion
These boneless beef short ribs are proof that comfort food doesn't need to be complicated. With a few simple ingredients and some patience, you'll end up with the kind of meal that makes everyone quiet at the table because they're too busy eating.
📖 Recipe
Boneless Beef Short Ribs
There’s nothing like the smell of boneless beef short ribs slowly cooking away in the oven. The meat turns buttery soft, and the sauce soaks up all that rich flavor. It’s the kind of recipe that feels special but doesn’t actually take a ton of effort.
Ingredients
- Boneless short ribs
- Salt
- Black pepper
- Garlic powder
- Flour
- Olive oil (or any high smoke point oil)
- Onions
- Tomatoes
- Carrots
- Celery
- Beef stock
- BBQ sauce (Stubb’s or Whole Foods store brand preferred)
- Brown sugar
Instructions
- Pat the ribs dry and sprinkle salt, pepper, and garlic powder on all sides. Toss them lightly in flour until coated.
- Heat oil in a heavy pot over medium-high heat. Sear the ribs until golden brown on all sides, about 2–3 minutes per side.
- Remove the ribs and set aside. In the same pot, add onions, carrots, and celery. Cook until they soften and start to caramelize.
- Stir in the tomatoes, beef stock, BBQ sauce, and brown sugar. Bring everything to a gentle simmer.
- Nestle the seared ribs back into the pot. Cover with a lid and bake at 325°F for about 2 hours, or until the beef is fork-tender.
- Once done, shred the meat with two forks and serve over mashed potatoes, rice, or noodles. Spoon plenty of sauce on top.
Notes
- Don’t skip the sear – it makes the final dish richer.
- Low and slow is key – the longer they cook, the softer they get.
- Taste as you go – adjust salt and sweetness depending on your BBQ sauce brand.
- Make ahead – the flavors deepen overnight, so this is a great recipe to prep the day before.
Nutrition Information:
Serving Size:
1 portionAmount Per Serving: Calories: 480Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 95mgSodium: 530mgCarbohydrates: 18gFiber: 2gSugar: 14gProtein: 38g
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