Whenever I hear short ribs, I always think of a decadent dish with melt in your mouth meat. These tender braised boneless short ribs differ slightly from my red wine short ribs, as these are braised in tomato sauce. I mean, hello, this is elevated comfort food. If you're looking for an easy recipe with restaurant-quality results, this one fits that vibe time and time again.
Not only will your entire house smell amazing while these short ribs cook, but your tastebuds will be salivating as you take the short ribs out of the pot. These braised short ribs are fall apart tender and taste even better the next day. Another fun tip, if you aren't into a whole traditional holiday dinner, THIS recipe as a main entree is totally worth it.
TL; DR Summary - Boneless Short Ribs
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: 3 hours, 40 minutes
- 🗝️ Key Ingredients: Boneless short ribs, tomato sauce, fresh herbs, olive oil, carrots, coconut aminos, dry red wine
- 📖 Dietary Info: Alcohol, nightshades (tomato sauce), beef, coconut
- 😋 Taste: Savory, salty, umami, acidic (tomato sauce)
- 💖 Why You'll Love: Fork tender short ribs are great with a variety of different sides, for many occasions, and always test better the next day.
- 🍽️ Best Served With: Make my creamy red mashed potatoes, my crispy and crunchy herby garlic bread, or a side of garlic butter roasted rainbow carrots for a low carb option.
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Braised Boneless Short Ribs Tips and Key Reminders
- Vary the Veggies: Throw in some turnips, parsnips, potatoes, diced zucchini, cauliflower, or even eggplant for a more veggie-forward version.
- Don't Drown the Short Ribs: In a few of my first tests, I used way too much braising liquid, which actually is counterproductive as it can dry out the meat and make it chewy. You want to use just enough liquid to leave a little of the meat sticking out from the top of the liquid so that it steams, renders down, and braises nicely.
- Season Well: Use enough salt and pepper to season the meat, which will in turn season the sauce and give the entire dish loads of flavor.
- Sear Before You Braise: It is so important to not skip the searing step. Yes, it's extra, but the searing gives a crust on the short ribs and also gives more flavor.
The Key Ingredients
- Boneless Short Ribs: Boneless beef short ribs are ideal for this recipe because they cook evenly and soak up all the rich flavors of the sauce.
- Fresh herbs: Herbs like thyme and oregano infuse the sauce with their aromatic oils, making the whole house smell like a dream.
- Dry red wine: Use dry red wine for braising; the acidity cuts through the richness of the beef while enhancing the sauce's depth.
- Diced carrot and celery: These veggies add sweetness and body to the tomato sauce, balancing out the savory flavors.
- Crushed Tomatoes: I love using crushed tomatoes in braises like this as it adds a little extra texture. Another tomato sauce I'd suggest is passata (tomatoes and salt) and build the flavors from there.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
How to make boneless braised short ribs in tomato sauce
Step 1: Heat a large Dutch oven over medium-high heat. Add a little olive oil, then sear the short ribs until they're golden brown on all sides. This locks in the beef juices and creates those brown bits.
Step 2: Pour in the red wine and coconut aminos. Scrape up any remaining browned bits. This is where the wine reduces and takes on a rich flavor.
Step 3: To the pot, add the tomato sauce. Gently mix to incorporate and coat the meat. When pouring the tomato sauce, the liquid should partially cover the meat. Place the fresh herbs on top, add in carrots and celery, then cover the dutch oven. Simmer on the stovetop on low for 1 ½ hours, occasionally stirring.
Step 4: After the 90 minutes on the stove, transfer the Dutch oven to a preheated oven at 375º. Let the ribs cook for an additional 2 hours, turning occasionally to ensure even cooking.
Boneless Short Ribs FAQs
Absolutely! If you cannot find boneless short ribs, bone-in works just as well. I would also recommend my red wine braised short ribs which is created around using bone-in short ribs.
Yes! Braised short ribs taste even better the next day as the flavors have time to meld. Store leftovers in an airtight container in the fridge. When it's time to reheat (or heat before a holiday like Christmas or Easter), you can even add the short ribs to a crockpot or slow cooker and heat on low for a few hours (2-3 hours).
They should be fork-tender and easily fall apart. If they're still tough, let them braise a little longer.
If you do not have a dutch oven, you can still make this recipe in a standard slow cooker. You will need an additional frying pan to sear the meat on all sides then add the meat to the slow cooker. Add in the other ingredients and set on a low setting for 4-5 hours. The meat should be fork tender. If needed, add an additional 30 minutes of cook time.
Check out these beef-forward recipes for your next dinner menu:
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Braised Boneless Short Ribs in Tomato Sauce
Equipment
- 1 large dutch oven either 4, 5, or 7 qt.
- tongs
- measuring cups and spoons
Ingredients
- 2 tablespoon Olive Oil
- 6-8 boneless short ribs
- 28oz crushed tomatoes 3 ½ cups
- ¼ cup red wine
- 2 tablespoon coconut aminos
- 3 large carrots diced
- 2 large celery stalks diced
- 2 sprigs fresh thyme and oregano
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Pat dry the short ribs then season with salt and pepper. In a dutch oven over medium-high heat, sear the short ribs on all sides until browned.
- To the meat, deglaze the dutch oven with the coconut aminos and red wine.
- To the pot, add the tomato sauce. Gently mix to incorporate and coat the meat. When pouring the tomato sauce, the liquid should partially cover the meat.
- Place the fresh herbs on top, add in carrots and celery, then cover the dutch oven. Simmer on the stovetop on low for 1 ½ hours, occasionally stirring.
- After the 90 minutes on the stove, transfer the Dutch oven to a preheated oven at 375º. Let the ribs cook for an additional 2 hours, turning occasionally to ensure even cooking.
Carly P. says
No one in my family really likes Turkey, so we made short ribs instead, and WOW this was absolutely perfect. We doubled the recipe for a larger family, and it turned out fantastic. Paired with mashed potatoes and other sides, sooooo good!!!
Anna Marie says
Saw this come up on Instagram for me, and found the recipe to make it this past weekend. Not only were they flavorful, but very tender and great with some mashed potatoes on the side. But a question I have is, can I do this in a slow cooker?
nomastehungry says
Hi Anna Marie, happy you loved this recipe as it's a favorite of mine. Yes, you can make this entire dish in the slow cooker. Sear the short ribs beforehand, then add them to the slow cooker, and pour everything else in. Cover and set on low for 4-6 hours.