Go Back
–+ servings
boneless braised short ribs on a plate with carrots and potatoes

Slow Braised Boneless Short Ribs in Tomato Sauce

Morgan Peaceman
Tender, flavorful short rib meat braised low and slow in a tomato-based sauce, there's truly nothing better than this.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Course dinner, Main Course
Cuisine American
Servings 6 servings

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.
Keyword boneless short ribs, braised short ribs, dutch oven, short ribs
Tried this recipe?Let us know how it was!