27 Delicious Boneless Short Ribs Recipes for Savory Meals

Wondering how to turn boneless short ribs into mouthwatering meals? You’ve come to the right place! These versatile cuts are perfect for creating rich, savory dishes that’ll satisfy any comfort food craving. From slow-cooked classics to quick weeknight dinners, we’ve gathered 27 delicious recipes to inspire your next kitchen adventure. Let’s dive in and discover your new favorite way to enjoy this flavorful ingredient!

Slow-Cooked Boneless Short Ribs with Red Wine Sauce

Overslept? No problem. These short ribs practically cook themselves while you nap. Transform tough cuts into fork-tender magic with a hands-off oven braise and a glossy red wine sauce.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours

Ingredients

– 3 lbs boneless beef short ribs, cut into 2-inch chunks
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 garlic cloves, minced
– 2 tbsp tomato paste
– 2 cups dry red wine, like Cabernet Sauvignon
– 2 cups beef broth
– 3 sprigs fresh thyme (or 1 tsp dried thyme)
– 2 tbsp unsalted butter, cold
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 325°F.
2. Pat the short rib chunks completely dry with paper towels.
3. Season all sides of the ribs generously with salt and pepper.
4. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the short ribs in a single layer, without crowding, for 3-4 minutes per side until deeply browned. Work in batches if needed.
6. Transfer the seared ribs to a plate.
7. Add the diced onion to the pot and cook for 5 minutes, stirring, until softened.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in the tomato paste and cook for 2 minutes to deepen its color.
10. Pour in the red wine, scraping the bottom of the pot to release any browned bits.
11. Let the wine simmer for 5 minutes to reduce by half.
12. Add the beef broth and thyme sprigs, then bring the liquid to a simmer.
13. Return the seared short ribs and any accumulated juices to the pot, ensuring they are mostly submerged.
14. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
15. Braise for 2.5 to 3 hours until the meat is extremely tender and easily shreds with a fork.
16. Carefully remove the pot from the oven and transfer the short ribs to a clean plate.
17. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids.
18. Bring the strained liquid to a simmer over medium heat and reduce by half, about 15-20 minutes, until it coats the back of a spoon.
19. Remove the saucepan from the heat and whisk in the cold butter until the sauce is glossy and slightly thickened.
20. Season the sauce with additional salt and pepper if needed.
21. Return the short ribs to the sauce, turning to coat them evenly.
22. Serve immediately.
Ridiculously tender, the meat falls apart at the slightest touch. The glossy sauce delivers deep, savory notes from the wine and a subtle richness from the butter. For a next-level meal, serve over creamy polenta or mashed potatoes to soak up every last drop.

Korean-Style Boneless Short Ribs with Sesame and Soy Glaze

Make your weeknight dinner unforgettable with these Korean-style boneless short ribs. Marinated in a savory-sweet glaze, they caramelize beautifully in minutes—perfect for busy schedules and bold flavors.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 2 lbs boneless beef short ribs, cut into ½-inch slices (or use flank steak as a quicker-cooking alternative)
– ½ cup soy sauce (use low-sodium if preferred)
– ¼ cup brown sugar, packed
– 2 tbsp sesame oil
– 4 cloves garlic, minced
– 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
– 2 tbsp rice vinegar
– 1 tbsp gochujang (Korean chili paste, or substitute sriracha for milder heat)
– 2 tbsp vegetable oil (or any neutral oil)
– 2 tbsp toasted sesame seeds
– 2 green onions, thinly sliced

Instructions

1. In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang until smooth to create the marinade.
2. Place the sliced short ribs in a large resealable bag or shallow dish, and pour the marinade over them, ensuring all pieces are coated evenly. Tip: For deeper flavor, marinate in the refrigerator for at least 30 minutes or up to 4 hours.
3. Heat vegetable oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
4. Remove the short ribs from the marinade, letting excess drip off, and reserve the leftover marinade in a small saucepan.
5. Add the short ribs to the hot skillet in a single layer, working in batches if needed to avoid overcrowding.
6. Cook for 3–4 minutes per side, or until the meat is browned and caramelized with visible char marks. Tip: Avoid moving the ribs too much to develop a good sear.
7. While the ribs cook, bring the reserved marinade to a boil in the saucepan over medium heat, then reduce to a simmer for 5 minutes to thicken slightly and ensure it’s safe to use as a glaze.
8. Transfer the cooked short ribs to a serving platter and brush generously with the reduced glaze.
9. Sprinkle toasted sesame seeds and sliced green onions over the ribs immediately before serving. Tip: Serve hot off the skillet for the best texture and warmth.

These ribs boast a tender, juicy interior with a sticky, glossy exterior that’s packed with umami and a hint of spice. Try them over steamed rice with quick-pickled vegetables for a complete meal, or slice them thinly for tacos with a squeeze of lime to brighten the rich flavors.

Spicy BBQ Boneless Short Ribs with Honey Mustard

Just when you thought BBQ couldn’t get better—these boneless short ribs are about to blow your mind. Smoky, spicy, and kissed with honey mustard, they’re the ultimate weeknight flex. Get ready to make your kitchen smell like a Southern smokehouse.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 2 lbs boneless beef short ribs
– 1/4 cup BBQ sauce (use a spicy variety for extra kick)
– 2 tbsp honey
– 2 tbsp Dijon mustard
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper (adjust to taste)
– Salt and black pepper

Instructions

1. Pat the boneless short ribs completely dry with paper towels—this helps them sear better.
2. Season all sides of the ribs generously with salt, black pepper, smoked paprika, garlic powder, and cayenne pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the short ribs for 3–4 minutes per side until a deep brown crust forms.
5. Reduce heat to medium and cook for another 8–10 minutes, flipping once, until internal temperature reaches 145°F for medium-rare.
6. While ribs cook, whisk together BBQ sauce, honey, and Dijon mustard in a small bowl until smooth.
7. Brush the honey mustard mixture evenly over the ribs during the last 2 minutes of cooking to glaze them.
8. Remove ribs from skillet and let rest on a cutting board for 5 minutes to retain juices.
9. Slice against the grain into 1/2-inch thick pieces for maximum tenderness.

The ribs come out tender with a sticky, caramelized glaze that balances heat and sweetness. Serve them over creamy polenta or tucked into toasted buns with pickles for a messy, delicious sandwich.

Garlic Herb Boneless Short Ribs with Mashed Potatoes

Zesty, savory, and melt-in-your-mouth tender—these garlic herb boneless short ribs are your new winter obsession. Sear them until golden, then let them braise low and slow until they’re fork-tender. Pair with creamy mashed potatoes for the ultimate comfort meal.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 2 lbs boneless beef short ribs
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
– 1 tbsp fresh thyme, chopped (or 1 tsp dried)
– 1 cup beef broth
– 1/2 cup red wine (optional, or use extra broth)
– 2 lbs russet potatoes, peeled and cubed
– 4 tbsp unsalted butter
– 1/2 cup whole milk (warmed)
– Salt and pepper to taste

Instructions

1. Pat the boneless short ribs dry with paper towels to ensure a good sear.
2. Season the short ribs all over with kosher salt and black pepper.
3. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
4. Sear the short ribs for 3–4 minutes per side until deeply browned, working in batches if needed to avoid overcrowding.
5. Remove the short ribs from the pot and set aside on a plate.
6. Reduce the heat to medium and add minced garlic, rosemary, and thyme to the pot; sauté for 1 minute until fragrant.
7. Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
8. Return the short ribs to the pot, ensuring they are submerged in the liquid.
9. Bring the liquid to a simmer, then cover and reduce heat to low.
10. Braise the short ribs for 2 to 2 1/2 hours until fork-tender, checking occasionally to maintain a gentle simmer.
11. While the ribs braise, place peeled and cubed russet potatoes in a large pot and cover with cold water by 1 inch.
12. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until easily pierced with a fork.
13. Drain the potatoes thoroughly in a colander and return them to the pot.
14. Add unsalted butter and warmed whole milk to the potatoes.
15. Mash the potatoes with a potato masher or ricer until smooth and creamy.
16. Season the mashed potatoes with salt and pepper to taste, stirring to combine.
17. Remove the short ribs from the braising liquid and let rest for 5 minutes.
18. Skim excess fat from the braising liquid, then simmer uncovered for 5–10 minutes to reduce slightly into a sauce.
19. Serve the short ribs over mashed potatoes, spooning the reduced sauce over the top.

Lusciously tender short ribs practically fall apart at the touch of a fork, infused with aromatic garlic and herbs. The creamy mashed potatoes soak up every drop of the rich, savory sauce. For a fresh twist, garnish with chopped parsley or serve alongside roasted carrots.

Asian-Inspired Boneless Short Ribs with Ginger and Scallions

Elevate your weeknight dinner game with these Asian-inspired boneless short ribs. Expect tender, fall-apart meat infused with ginger and scallions—it’s the ultimate comfort food with a modern twist.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

• 2 lbs boneless beef short ribs, cut into 2-inch chunks (trim excess fat for leaner results)
• 2 tbsp vegetable oil, or any neutral oil
• 1 cup low-sodium beef broth
• ½ cup soy sauce
• ¼ cup brown sugar
• 3 tbsp rice vinegar
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, peeled and grated (about 2 tbsp)
• 6 scallions, sliced, whites and greens separated
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Instructions

1. Pat the boneless beef short ribs dry with paper towels to ensure a good sear.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
3. Sear the short ribs in batches for 3–4 minutes per side until deeply browned, avoiding overcrowding for even browning.
4. Remove all short ribs and set aside on a plate, then reduce heat to medium.
5. Add the scallion whites, garlic, and grated ginger to the pot, sautéing for 1–2 minutes until fragrant.
6. Pour in the low-sodium beef broth, soy sauce, brown sugar, and rice vinegar, scraping up any browned bits from the bottom.
7. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
8. Bring to a simmer, then cover and reduce heat to low, cooking for 2 hours until the meat is fork-tender.
9. Tip: Check halfway through and add a splash of water if the liquid reduces too much.
10. Remove the short ribs to a serving dish, then skim excess fat from the sauce if desired.
11. Stir the cornstarch slurry into the sauce and simmer for 3–5 minutes until thickened to a glossy consistency.
12. Tip: For a smoother sauce, strain it through a fine-mesh sieve before thickening.
13. Pour the thickened sauce over the short ribs and garnish with the scallion greens.
14. Tip: Let the dish rest for 10 minutes before serving to allow flavors to meld.

Perfectly tender and rich, these short ribs melt in your mouth with a savory-sweet balance from the ginger and soy. Serve them over steamed rice or with crispy roasted vegetables for a complete meal that’s sure to impress.

Bourbon-Glazed Boneless Short Ribs with Brown Sugar

Unlock your inner pitmaster with these bourbon-glazed short ribs. They’re fall-apart tender with a sticky-sweet crust that’ll have everyone asking for seconds. Seriously, cancel your dinner plans—this is the main event.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 2 lbs boneless beef short ribs
– 1/4 cup bourbon (or whiskey for a similar kick)
– 1/4 cup packed brown sugar (light or dark works)
– 2 tbsp soy sauce (low-sodium if preferred)
– 1 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 tsp black pepper (freshly ground for best flavor)
– 1/2 tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 325°F (163°C).
2. Pat the boneless beef short ribs completely dry with paper towels—this helps them sear better.
3. Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
4. Sear the short ribs for 3–4 minutes per side until deeply browned, working in batches if needed to avoid crowding.
5. Remove the short ribs from the skillet and set them aside on a plate.
6. Reduce the heat to medium and add 2 cloves minced garlic to the skillet, sautéing for 30 seconds until fragrant.
7. Pour in 1/4 cup bourbon carefully to deglaze the pan, scraping up any browned bits with a wooden spoon.
8. Stir in 1/4 cup packed brown sugar, 2 tbsp soy sauce, 1 tsp black pepper, and 1/2 tsp salt until the sugar dissolves.
9. Return the seared short ribs to the skillet, spooning the glaze over them to coat evenly.
10. Cover the skillet tightly with a lid or foil and transfer it to the preheated oven.
11. Braise for 2 hours, checking halfway to baste the ribs with the glaze—this builds flavor layers.
12. Remove the lid and increase the oven temperature to 400°F (204°C).
13. Cook uncovered for 15–20 minutes until the glaze thickens and caramelizes on the ribs.
14. Let the short ribs rest for 10 minutes before serving to allow the juices to redistribute.

Dig into ribs that are fork-tender with a glossy, crackly exterior. The bourbon adds a warm, smoky depth that balances the brown sugar’s sweetness perfectly. Serve them over creamy mashed potatoes or shred for epic sliders—either way, they disappear fast.

Boneless Short Ribs with Mushroom and Onion Gravy

Heads up, comfort food lovers: This isn’t your grandma’s pot roast. We’re transforming boneless short ribs into a melt-in-your-mouth masterpiece with a rich, savory gravy that’s pure magic.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 15 minutes

Ingredients

• 2 lbs boneless beef short ribs
• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 2 sprigs fresh thyme (or 1 tsp dried)
• 1 bay leaf
• Salt and black pepper, for seasoning

Instructions

1. Pat the 2 lbs boneless beef short ribs completely dry with paper towels. Season all sides generously with salt and black pepper. Tip: Drying the meat ensures a better sear.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Sear the short ribs in the hot oil until deeply browned on all sides, about 3-4 minutes per side. Work in batches if needed to avoid crowding. Transfer the seared ribs to a plate.
4. Reduce the heat to medium. Add the 1 large thinly sliced yellow onion to the pot. Cook, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes.
5. Add the 8 oz sliced cremini mushrooms to the pot with the onions. Cook, stirring occasionally, until the mushrooms have released their liquid and are browned, about 7-8 minutes.
6. Add the 3 cloves minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
7. Sprinkle the 2 tbsp all-purpose flour over the mushroom and onion mixture. Cook, stirring constantly, for 2 full minutes to cook out the raw flour taste and form a roux.
8. Whisk in the 2 cups beef broth, 1 tbsp Worcestershire sauce, and 1 tbsp tomato paste until smooth and no lumps of flour remain.
9. Return the seared short ribs and any accumulated juices to the pot. Add the 2 sprigs fresh thyme and 1 bay leaf, submerging them in the liquid.
10. Bring the liquid to a simmer, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
11. Let the short ribs braise gently for 3 hours, or until the meat is fork-tender and easily shreds. Tip: Check once halfway; the liquid should be at a bare simmer, not a boil.
12. Carefully remove the short ribs from the pot and transfer them to a serving platter. Tent loosely with foil.
13. Skim any excess fat from the surface of the gravy in the pot. Remove and discard the thyme sprigs and bay leaf.
14. Increase the heat to medium and simmer the gravy, uncovered, for 5-7 minutes until it thickens to a coating consistency. Tip: For a smoother gravy, you can use an immersion blender briefly.
15. Taste the gravy and adjust seasoning with more salt and pepper if needed.
16. Pour the hot mushroom and onion gravy over the short ribs on the platter.

Achieving that fall-apart tenderness is the goal, and the slow braise delivers. The gravy, packed with umami from the mushrooms and Worcestershire, clings to every bite. Serve these ribs over a heap of creamy mashed potatoes or buttered egg noodles to soak up every last drop.

Teriyaki Boneless Short Ribs with Pineapple Sauce

OBSESSED with this sweet-savory combo? You need these Teriyaki Boneless Short Ribs with Pineapple Sauce in your life. Tender beef meets tangy tropical vibes—it’s a flavor bomb that’ll have everyone asking for seconds. Seriously, your dinner game just leveled up.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 2 lbs boneless beef short ribs, cut into 1-inch cubes
– 1 cup pineapple juice (use 100% juice for best flavor)
– 1/2 cup low-sodium soy sauce
– 1/4 cup brown sugar, packed
– 2 tbsp rice vinegar
– 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
– 2 cloves garlic, minced
– 1 tbsp cornstarch
– 2 tbsp water
– 1 tbsp vegetable oil (or any neutral oil)
– 1/4 tsp black pepper
– 1/4 cup fresh cilantro, chopped (optional, for garnish)

Instructions

1. In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, and garlic until the sugar dissolves completely.
2. Place the beef cubes in a large resealable bag or bowl, then pour half of the marinade over them, reserving the other half. Seal or cover and refrigerate for at least 30 minutes—overnight marinating boosts flavor even more.
3. Remove the beef from the marinade and discard the used marinade. Pat the beef dry with paper towels to ensure a good sear.
4. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1-2 minutes.
5. Add the beef cubes in a single layer, working in batches if needed to avoid overcrowding. Sear for 3-4 minutes per side until browned and caramelized.
6. Reduce heat to medium and pour the reserved marinade into the skillet. Bring to a simmer, then cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
7. In a small bowl, mix cornstarch and water to create a slurry, then stir it into the skillet. Cook for another 2-3 minutes until the sauce coats the back of a spoon—this prevents a watery finish.
8. Sprinkle with black pepper and remove from heat. Garnish with fresh cilantro if desired.

EVERY bite delivers melt-in-your-mouth tenderness with a glossy, sticky glaze that’s perfectly balanced—not too sweet, thanks to that ginger-garlic kick. Serve it over steamed rice to soak up all that saucy goodness, or pile it into lettuce wraps for a fresh, low-carb twist. Leftovers? They’re even better the next day.

Smoky Chipotle Boneless Short Ribs with Black Bean Salad

A smoky, tender short rib dinner that practically cooks itself. Get ready for chipotle-spiced magic with a fresh black bean salad—perfect for weeknights or weekend feasts. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes

Ingredients

– 2 lbs boneless beef short ribs (trim excess fat for better browning)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 2 chipotle peppers in adobo sauce, minced (plus 1 tbsp sauce from the can)
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1 cup beef broth (low-sodium preferred)
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 red bell pepper, diced
– 1/4 cup fresh cilantro, chopped
– 2 tbsp lime juice (about 1 lime)
– Salt and black pepper to taste

Instructions

1. Preheat oven to 325°F.
2. Pat short ribs dry with paper towels and season generously with salt and pepper on all sides.
3. Heat olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear short ribs for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding.
5. Remove short ribs to a plate and reduce heat to medium.
6. Add diced onion to the pot and cook for 5 minutes until softened, scraping up browned bits from the bottom.
7. Stir in minced garlic, chipotle peppers, adobo sauce, cumin, and smoked paprika, cooking for 1 minute until fragrant.
8. Pour in beef broth and bring to a simmer, stirring to combine.
9. Return short ribs to the pot, nestling them into the liquid, and cover with a lid.
10. Transfer pot to the preheated oven and braise for 2 hours until meat is fork-tender.
11. While ribs cook, combine black beans, corn, diced red bell pepper, chopped cilantro, and lime juice in a medium bowl for the salad.
12. Season black bean salad with salt and pepper to taste, then refrigerate until ready to serve.
13. Remove pot from oven and let short ribs rest in the liquid for 10 minutes before serving.
14. Shred short ribs with two forks directly in the pot or serve whole over the black bean salad.
Now, dig into those fall-apart tender ribs with a smoky chipotle kick. The crisp black bean salad adds a fresh, tangy contrast—try stuffing everything into warm tortillas or serving over rice for a complete meal.

Coffee-Rubbed Boneless Short Ribs with Jalapeño Cornbread

Crank up your comfort food game with coffee-rubbed boneless short ribs that melt like butter, paired with spicy jalapeño cornbread. This smoky-sweet combo brings bold flavor to your table in under two hours. Get ready to impress with minimal effort and maximum taste.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

– 2 lbs boneless beef short ribs
– 2 tbsp finely ground coffee (use dark roast for deeper flavor)
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil (or any neutral oil)
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk
– 1 large egg
– 1/4 cup melted butter
– 1 jalapeño, finely diced (remove seeds for less heat)
– 1/4 cup shredded cheddar cheese (optional, for extra richness)

Instructions

1. Preheat your oven to 300°F.
2. Pat the boneless short ribs dry with paper towels to ensure a good sear.
3. In a small bowl, mix the finely ground coffee, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper to create the rub.
4. Rub the coffee mixture evenly over all sides of the short ribs, pressing gently to adhere.
5. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
6. Sear the short ribs for 3-4 minutes per side until deeply browned, working in batches if needed to avoid overcrowding.
7. Transfer the skillet to the preheated oven and bake uncovered for 1 hour and 30 minutes, or until the meat is fork-tender.
8. While the ribs cook, increase the oven temperature to 400°F for the cornbread.
9. In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
10. In a separate bowl, combine the buttermilk, egg, and melted butter until smooth.
11. Fold the wet ingredients into the dry ingredients until just combined; do not overmix to keep the cornbread tender.
12. Gently stir in the finely diced jalapeño and shredded cheddar cheese, if using.
13. Pour the batter into a greased 8-inch square baking dish and spread evenly.
14. Bake at 400°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
15. Remove the short ribs from the oven and let them rest for 10 minutes before slicing against the grain for maximum tenderness.
16. Serve the sliced short ribs alongside warm jalapeño cornbread.

Zesty jalapeño bits pop against the moist, crumbly cornbread, while the short ribs offer a tender, coffee-kissed crust that melts in your mouth. For a creative twist, crumble extra cornbread over the ribs or drizzle with a honey glaze to balance the heat.

Mediterranean Boneless Short Ribs with Rosemary and Olives

Savor tender, fall-apart short ribs with Mediterranean flair. Transform tough cuts into melt-in-your-mouth magic with rosemary, olives, and a slow simmer. Your kitchen will smell like a coastal dream.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes

Ingredients

– 2 lbs boneless beef short ribs, cut into 2-inch chunks
– 2 tbsp olive oil, or any neutral oil
– 1 large yellow onion, diced
– 4 garlic cloves, minced
– 1 cup dry red wine, like Cabernet Sauvignon
– 2 cups beef broth, low-sodium preferred
– 1/4 cup Kalamata olives, pitted
– 2 tbsp fresh rosemary, chopped, or 2 tsp dried
– 1 tsp kosher salt, adjust to taste
– 1/2 tsp black pepper, freshly ground
– 1 tbsp tomato paste

Instructions

1. Pat the boneless beef short ribs dry with paper towels to ensure a good sear.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the short ribs in a single layer for 4-5 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Remove the short ribs and set aside on a plate, leaving about 1 tbsp of fat in the pot.
5. Add 1 large diced yellow onion to the pot and sauté for 5-7 minutes until softened and translucent.
6. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn.
7. Add 1 tbsp tomato paste and cook for 1 minute to deepen its flavor.
8. Pour in 1 cup dry red wine, scraping the bottom of the pot to release any browned bits.
9. Simmer the wine for 3-4 minutes until reduced by half, which concentrates the flavor.
10. Return the seared short ribs to the pot along with any accumulated juices.
11. Add 2 cups beef broth, 1/4 cup Kalamata olives, 2 tbsp chopped rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper.
12. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 3 hours until the meat is fork-tender.
13. Skim off any excess fat from the surface with a spoon for a cleaner sauce.
14. Serve the short ribs hot with the braising liquid spooned over the top.

These ribs boast a rich, savory depth from the wine and olives, balanced by earthy rosemary. Tender enough to shred with a fork, they’re perfect over creamy polenta or with crusty bread to soak up the sauce. Try garnishing with extra olives and a sprinkle of fresh herbs for a vibrant finish.

Classic Braised Boneless Short Ribs with Caramelized Onions

Dig into the ultimate comfort food upgrade. Ditch the takeout menu—these melt-in-your-mouth short ribs are easier than you think. Transform your kitchen into a cozy bistro with minimal effort.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes

Ingredients

• 2 lbs boneless beef short ribs, cut into 2-inch chunks (pat dry with paper towels for better browning)
• 2 tbsp olive oil (or any neutral oil)
• 2 large yellow onions, thinly sliced (use a mandoline for even slices)
• 4 garlic cloves, minced
• 2 cups beef broth (low-sodium recommended)
• 1 cup dry red wine, like Cabernet Sauvignon (or substitute with extra broth)
• 2 tbsp tomato paste
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp all-purpose flour (for thickening)
• 2 tbsp unsalted butter (cold, cut into pieces)

Instructions

1. Preheat your oven to 325°F.
2. Season the short ribs all over with kosher salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs in batches for 3-4 minutes per side until deeply browned. Tip: Avoid crowding the pot to ensure a proper crust forms.
5. Transfer the seared ribs to a plate and set aside.
6. Reduce the heat to medium and add the sliced onions to the same pot.
7. Cook the onions for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
10. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
11. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
12. Simmer the wine for 3-4 minutes until reduced by half.
13. Add the beef broth, thyme sprigs, and bay leaves.
14. Return the seared short ribs and any accumulated juices to the pot.
15. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid.
16. Transfer the pot to the preheated oven and braise for 3 hours. Tip: Check halfway through to ensure the liquid is at a gentle simmer; adjust oven temperature if needed.
17. Remove the pot from the oven and carefully transfer the short ribs to a serving platter.
18. Discard the thyme sprigs and bay leaves from the sauce.
19. Skim any excess fat from the surface of the sauce with a spoon.
20. Place the pot back on the stove over medium heat and bring the sauce to a simmer.
21. Whisk in the cold butter, one piece at a time, until the sauce is glossy and slightly thickened. Tip: Adding cold butter off the heat helps create a smooth, emulsified sauce.
22. Pour the sauce over the short ribs.

That rich, velvety sauce clings to every tender shred of beef. Transform leftovers into next-level tacos or pile it over creamy mashed potatoes for a decadent twist.

Conclusion

A fantastic collection of 27 boneless short rib recipes awaits you, offering endless savory possibilities for your kitchen. We hope you find inspiration to try a new dish, share your favorite in the comments below, and pin this article on Pinterest to save these delicious ideas for later. Happy cooking!

Lorraine Koller