Braised Boneless Short Ribs in Tomato Sauce

boneless braised short ribs on a plate with carrots and potatoes

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5 from 2 votes

Braised Boneless Short Ribs in Tomato Sauce

Tender, flavorful short rib meat braised low and slow in a tomato-based sauce, there's truly nothing better than this.

Prep Time10

Cook Time3 30

Total Time3 40

Course: dinner, Main Course

Cuisine: American

Servings: servings

Calories: 72kcal

Author: Morgan Peaceman

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.

Notes

Vary the Veggies: Throw in some turnips, parsnips, potatoes, diced zucchini, cauliflower, or even eggplant for a more veggie-foward 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.

Nutrition