Slow Cooked Boneless Short Ribs
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These Boneless Short Ribs taste like you've been slaving all day, but it's almost entirely hands-off.
It's time to take a step out of the kitchen and let the slow cooker do the work for dinner tonight. These Boneless Short Ribs taste like you've been slaving all day, but it's almost entirely hands-off. Don't worry, I won't tell your family how easy these are to make, and I'll let them continue to think (and know) how amazing of a cook you are!
These tender, braised short ribs are one of my favorite go-to comfort foods when it's cold outside. They make me want to cuddle up underneath a blanket and cuddle. Which, of course, is perfect timing since next week is Valentine's Day! I mean, who doesn't want to enjoy a relaxing night with their loved ones?
Ingredients in Short Ribs
-
- Boneless Short Ribs
- Olive Oil
- Onion
- Portobello Mushrooms
- Tomato Paste
- Red Wine
- Beef Broth
- Rosemary
- Thyme
- Parsley
- Bay Leaf
- Salt
- Pepper
How to Cook Short Ribs
These short ribs are braised, which might sound fancy, but it's not. Essentially you are slow-cooking them, and using one pot for everything helps intensify the flavors so much more and helps to leave these melt in your mouth delicious!
I LOVE to use my dutch oven for these short ribs. They are honestly probably my favorite pots and pants to use in my kitchen. I love how evenly they cook things, and I feel like the flavor comes out so much better than using a traditional slow cooker. You could certainly use a slow cooker if that's what you have on hand. I've attached instructions for both below.
Directions:
- Sear the meat
- Cook the vegetables
- Add the meat back
- Let it go low and slow until the short ribs are tender.
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Tips and Tricks
- Can you use bone-in short ribs? - Yes, you can account for the bones' weight and let them go till the meat falls off the bones.
- Always sear your meat - This step might seem unnecessary since we are cooking the meat so long, low and slow, but trust me, this is not a step to be skipped if you want the fantastic flavor.
- Season, season, season - I like to season each step of the process to ensure everything is seasoned well.
- Fresh herbs - I know not many people keep fresh herbs on hand, but this is one of those recipes where I think it makes a difference. You can sub dried herbs, though, if that's what you have on hand.
- Making without the wine - Yes! There are lots of reasons why someone would want to make this without the red wine. These short ribs work great, still subbing the wine amounts listed with additional beef broth. Just make sure you're using a good quality beef broth to help with the depth of flavor.
- Using a Slow Cooker - Yes, you can use a slow cooker. Follow the steps until you get to put them into the oven, and then transfer them to your slow cooker to finish cooking for 7-8 hours on low.
- No Dutch Oven - These can be cooked in an oven-safe baking dish. Follow the instructions until placing them into the oven and instead place them in your baking dish and tightly cover with foil before adding them to the oven. Just make sure the foil is tight, and DO NOT open the foil until the minimum time has been reached.
How to Serve Boneless Short Ribs
Let the meat shine here. Some of my favorite pairings are simple mashed potatoes and some easy vegetables.
More Sides
Skillet Balsamic Bacon Brussels Sprouts
Slow Cooked Boneless Short Ribs
Ingredients
- 2 lbs Boneless Shot Ribs use 3lbs if using bone in ribs
- 2 TBS Olive Oil or ghee
- 1 Small Yellow Onion diced
- 2 C Mushrooms sliced
- 2 TBS Tomato Paste
- 1 C Red Wine Cabernet or Merlot, or beef stock if you don't want to use alcohol.
- 2 C Beef Stock
- 2 Sprigs Fresh Thyme
- 1 Sprig Fresh Parsley
- 1 Bay Leaf
- 1 TSP Salt
- 1 TSP Pepper
Instructions
- Preheat the oven to 250 degrees.
- In a dutch oven, over medium heat add the olive oil or ghee.
- Add the short ribs and season with salt and pepper. Allow the short ribs to sear on all sides, without moving them for about 3-4 minutes per side.
- The short ribs will not be fully cooked, and that is okay.
- Once the ribs have seared, remove them from the pot, and set aside.
- Add the onions and mushrooms to the dutch oven that the meat was in and allow them to cook. If the pan starts to look dry, add another splash of olive oil or ghee. Saute for about 5 minutes, until the onions have started to caramelize.
- Add the tomato paste and garlic to the pot.
- Add the red wine slowly to the mixture to deglaze. Make sure you are using a wooden spoon to help scrape the browned bits off the bottom of the pan. That's all flavor, and you don't want to lose it.
- Add the short ribs and the beef broth to the dutch oven.
- Cover and bake in a 250-degree oven for about 4-6 hours until the short ribs are fork-tender.
- If you want to thicken your sauce, simply remove the short ribs and return the pot to the stovetop to let it simmer until it's the consistency that you like.
- Garnish with additional fresh parsley if desired, and enjoy!
Notes
- Can you use bone-in short ribs? – Yes, you can account for the weight of the bones and let them go till the meat falls off the bones.
- Always sear your meat – This step might seem not necessary since we are cooking the meat so long, low and slow, but trust me, this is not a step to be skipped if you want the fantastic flavor.
- Season, season, season – I like to season each step of the process to ensure everything is seasoned well.
- Fresh herbs – I know not a lot of people keep fresh herbs on hand, but this is one of those recipes where I think it makes a difference. You can sub dried herbs though if that’s what you have on hand.
- Making without the wine – Yes! There are lots of reasons why someone would want to make this without the red wine. These short ribs work great, still subbing the wine amounts listed with additional beef broth. Just make sure you’re using a good quality beef broth to help with the depth of flavor.
- Using a Slow Cooker – Yes, you can use a slow cooker. Follow the steps until you get to put them into the oven and then transfer them to your slow cooker to finish cooking for 7-8 hours on low.
- No Dutch Oven – These can be cooked in an oven-safe baking dish. Follow the instructions until placing them into the oven and instead place them in your baking dish and tightly cover with foil before adding them to the oven. Just make sure the foil is tight and DO NOT open the foil until the minimum time has been reached.
Let me know what you think or if you have any questions.