Slow Cooked Boneless Short Ribs
These Boneless Short Ribs taste like you've been slaving all day but really it's almost completely hands off.
Ingredients
- 2 Pounds Boneless Shot Ribs Use 3lbs if using bone in ribs.
- 2 Tablespoons Olive Oil or ghee
- 2 Tablespoons Butter
- ¼ Cup Corn Starch or Arrowroot Starch
- 1 Small Yellow Onion Sliced
- 3-4 Cloves Garlic
- 2 Cups Carrots Sliced
- 2 Tablespoons Tomato Paste
- 1 Cup White or Red Wine Sub stock if you prefer non-alcoholic.
- 2 Cup Beef Stock
- 2 Sprigs Fresh Thyme
- 1 Sprig Fresh Rosemary
- 1 Bay Leaf
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Preheat the oven to 250 degrees.
- In a dutch oven, over medium heat add the olive oil or ghee.2 Tablespoons Olive Oil
- Season the short ribs with salt and pepper and then dust them into the corn starch to coat.2 Pounds Boneless Shot Ribs, ¼ Cup Corn Starch, 1 teaspoon Salt, 1 teaspoon Pepper
- Place the short ribs, working in batches into the dutch oven. Allow the short ribs to sear on all sides, without moving them for about 3-4 minutes per side.2 Pounds Boneless Shot Ribs
- Remove the short ribs from the dutch oven, they will not be fully cooked, and that is okay.
- Add the butter and onions to the dutch oven that the meat was in and allow them to saute for about 5 minutes, until the onions have started to soften.2 Tablespoons Butter, 1 Small Yellow Onion
- Add the tomato taste and garlic to the pot.2 Tablespoons Tomato Paste, 3-4 Cloves Garlic
- Add the 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.1 Cup White or Red Wine
- Add the short ribs and the beef broth to the dutch oven.2 Pounds Boneless Shot Ribs
- Add the stock and remaining spices to the pot. If you like softer carrots add them now. I prefer to have crunchier carrots so I wait to add them until the last 45 minutes of cooking time.2 Pounds Boneless Shot Ribs, 2 Cup Beef Stock, 2 Sprigs Fresh Thyme, 1 Sprig Fresh Rosemary, 1 Bay Leaf, 2 Cups Carrots
- 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.
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.