This is home cooking comfort food at its finest. Any time I can whip out my dutch oven for a recipe, I know it's going to be a big hit. While I already have my stove top red wine braised short ribs recipe on the site, I knew there was room for these slow braised boneless short ribs in tomato sauce on here too. Tender, flavorful short rib meat braised in a tomato-based sauce, there's truly nothing better than this.
Short ribs are one of those types of meats that just tastes incredible in virtually any recipe it calls for, any time of day, any time of year. It's evergreen, meaning you can have short ribs 365!
As I mentioned earlier, we've got my stove top red wine braised short ribs, and of course my pepperoncini pot roast sliders that all call for "low and slow" cooking, so naturally, these boneless short ribs needed a permanent home too.
What are the ingredients for this recipe?
The star of this dish is really the boneless short ribs themselves, but other ingredients like tomato sauce and fresh herbs come together to make this a must save, repeat recipe time and time again.
- Boneless short ribs
- Tomato puree or crushed tomatoes - I actually love using crushed tomatoes in these types of recipes, but the tomato puree works really well here too.
- Dry red wine - think Merlot or Cabernet Sauvignon
- Coconut Aminos
- Carrots
- Celery
- Fresh Herbs - we're opting for fresh thyme and oregano for this recipe.
- Olive Oil
- Salt
- Pepper
See the recipe card below for specific information about quantities.
How do I make this recipe?
Because everything is done in just one dutch oven (hence the reason I love having one so much), it's really about working in layers and steps. If you don't have a dutch oven, keep reading as I offer suggestions for how to make this using a slow cooker!
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 low for 3 - 3.5 hours, occasionally stirring.
HINT: Do your best not to fully cover the meat as it braises, this will cause the meat to not braise or cook down to that tender, juicy bite we're looking for.
Recipe Swaps and Substitutions
There's a few different ways you can adapt and modify fit this recipe to fit your needs, so here are some of those swaps and substitutions:
- Wine: You don't really need the wine, although it gives the meat added flavor. If you're non-alcoholic or even allergic, omit the wine entirely.
- Coconut Aminos: if you're coconut or nut sensitive, you can leave this out too, and replace with some Worcestershire Sauce or even just straight up Soy Sauce.
- Herbs: if you don't have the fresh herbs, you can swap for dried!
Recipe Variations and Serving Suggestions:
This recipe is incredible versatile in how it's paired and what you can add to it! Here are a few of my recommendations:
- Serving Suggestions: Pair these boneless short ribs with potatoes (roasted, smashed, or mashed), rice, or shred and add to a pasta.
- Variations: throw in some turnips, parsnips, potatoes, diced zucchini, cauliflower, or even eggplant for a more veggie-foward version. The zucchini and eggplant should be added toward the end of the cooking time as it will cook down quicker than potatoes or cauliflower and tend to fall apart.
Kitchen Equipment and Tools
There's only one of equipment you will need for this entire recipe start to finish... I don't know about you, but the sound of not having to clean 374234 utensils and pans or pots sells me on this recipe all the time. Anyway, you need a trusty dutch oven for this recipe, and it's a great tool to have on hand in the kitchen.
I LOVE my Staub 4qt Cocotte. I've had mine for five years and I have had the best meals in it. It looks brand new and cleans very well! You can browse for yourself here! *affiliate link.
You can sear the meat right in the dutch oven and then add everything else in. Done and dusted.
Can I use a slow cooker?
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.
How do I store this recipe?
This recipe does well in the fridge in a tightly sealed container for up to 5-6 days. Add all the ingredients to You could also freeze the leftovers too.
Hungry for more?
Check out these latest recipes to round out your menu for the week!
Slow Braised Boneless Short Ribs in Tomato Sauce
Equipment
- 1 large dutch oven either 4, 5, or 7 qt.
- tongs
- measuring cups and spoons
Ingredients
- 6-8 boneless short ribs
- 1 28oz can crushed tomatoes or tomato puree measuring out 3 cups of sauce
- ¼ cup red wine
- 2 tablespoon coconut aminos
- 3 large carrots diced
- 2 large celery stalks diced
- fresh thyme and oregano
- salt
- 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 low for 3 - 3.5 hours, occasionally stirring.
Leave a Reply