18 Delicious Boneless Short Ribs Recipes for Every Occasion

Ready to transform your dinner routine with something irresistibly tender and packed with flavor? Our roundup of 18 Delicious Boneless Short Ribs Recipes is your ticket to mouthwatering meals for any occasion. From cozy winter comforts to quick weeknight wins, these recipes promise to delight your taste buds and impress your family. Dive in and discover your next favorite dish!

Braised Boneless Short Ribs with Red Wine Sauce

There’s something undeniably comforting about braised short ribs that melt off the bone, especially when they’re swimming in a rich red wine sauce. This recipe is your ticket to a luxurious dinner that’s surprisingly straightforward to pull off.

Ingredients

• 2 lbs boneless short ribs
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 2 cups dry red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Preheat your oven to 325°F. Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned, about 3 minutes per side. Remove and set aside.
2. In the same pot, add the onion and carrots. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Pour in the red wine, beef broth, and tomato paste, stirring to combine. Bring to a simmer, then return the short ribs to the pot. Sprinkle with dried thyme.
4. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fork-tender.
5. Remove the short ribs from the pot. Skim off any excess fat from the sauce, then simmer on the stove for 10 minutes to thicken slightly.

The magic of this dish lies in the slow braise, which transforms the red wine into a deeply flavorful sauce that clings to every bite of tender short rib.

Tip: For an even richer sauce, let the braised ribs cool in their liquid overnight, then reheat the next day—the flavors will be out of this world.

Slow Cooker Boneless Short Ribs

There’s nothing quite like coming home to the rich, comforting aroma of slow-cooked short ribs that have been tenderizing all day. This recipe is a game-changer for busy weeknights or lazy weekends.

Ingredients

• 2 lbs boneless beef short ribs
• 1 tbsp olive oil
• 1 cup beef broth
• 1/2 cup red wine
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large onion, sliced
• 2 carrots, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add beef broth, red wine, soy sauce, brown sugar, minced garlic, dried thyme, smoked paprika, salt, and black pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
3. Pour the sauce over the short ribs in the slow cooker. Add the sliced onion and chopped carrots on top.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is fork-tender.
5. Serve the short ribs with the vegetables and sauce spooned over the top.

The magic of this dish lies in the slow cooker’s ability to meld the flavors of wine, soy, and spices into a deeply savory sauce that clings to every bite of meat.

Tip: For an extra layer of flavor, sprinkle fresh parsley over the top before serving.

Korean BBQ Boneless Short Ribs

Get ready to impress your family with these succulent Korean BBQ Boneless Short Ribs, marinated in a sweet and savory sauce that’s bursting with flavor.

Ingredients

• 2 pounds boneless short ribs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons rice wine vinegar
• 1 tablespoon gochujang (Korean chili paste)
• 1/4 teaspoon black pepper
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. In a large bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons sesame oil, 3 cloves minced garlic, 1 tablespoon grated ginger, 2 tablespoons rice wine vinegar, 1 tablespoon gochujang, and 1/4 teaspoon black pepper until the sugar is dissolved.
2. Add the boneless short ribs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F). Remove the ribs from the marinade, letting excess drip off.
4. Grill the ribs for 4-5 minutes per side, or until nicely charred and cooked to your desired doneness.
5. Transfer the ribs to a serving platter, sprinkle with 1 tablespoon toasted sesame seeds and 2 thinly sliced green onions.

The magic of this dish lies in the gochujang’s subtle heat, which perfectly balances the sweetness of the marinade, creating a mouthwatering glaze on the ribs.

Tip: For an extra tender result, slice the ribs against the grain before serving.

Boneless Short Ribs with Mushroom Gravy

There’s something undeniably comforting about tender boneless short ribs smothered in a rich mushroom gravy. This dish is a hearty, flavor-packed meal that’s perfect for any night you’re craving something special.

Ingredients

• 2 lbs boneless short ribs
• 1 tbsp olive oil
• 1 cup sliced mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp water

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add boneless short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
2. In the same skillet, add sliced mushrooms and diced onion. Cook until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds.
3. Return the short ribs to the skillet. Pour in beef broth and Worcestershire sauce. Sprinkle with dried thyme, salt, and black pepper. Bring to a simmer, then cover and cook on low heat for 2 hours, or until the meat is fork-tender.
4. In a small bowl, whisk together all-purpose flour and water to create a slurry. Stir into the skillet to thicken the gravy. Simmer for an additional 5 minutes.

The slow cooking process ensures the short ribs are melt-in-your-mouth tender, while the mushroom gravy adds a deep, savory flavor that’s irresistible.

Tip: For an extra layer of flavor, try adding a splash of red wine to the gravy when you add the beef broth.

Grilled Boneless Short Ribs with Chimichurri

Grilled Boneless Short Ribs with Chimichurri bring a burst of Argentine flavor to your backyard BBQ, combining juicy, charred meat with a vibrant, herby sauce.

Ingredients

• 2 lbs boneless short ribs
• 1/4 cup olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Rub the short ribs with 1/4 cup olive oil, then season evenly with 1 tbsp kosher salt and 1 tsp black pepper.
3. Grill the short ribs for 6-7 minutes per side, or until nicely charred and cooked to your desired doneness.
4. While the ribs grill, make the chimichurri by combining 1 cup parsley, 1/4 cup cilantro, 3 cloves garlic, 2 tbsp red wine vinegar, 1/2 tsp red pepper flakes, and the remaining 1/4 cup olive oil in a bowl. Stir well.
5. Let the ribs rest for 5 minutes before slicing against the grain. Serve topped with chimichurri.

The magic of this dish lies in the contrast between the smoky, tender ribs and the bright, tangy chimichurri, making every bite unforgettable.

Tip: For an extra flavor boost, let the ribs marinate in the chimichurri for an hour before grilling.

Boneless Short Ribs Tacos

These Boneless Short Ribs Tacos are a game-changer for taco night, offering a melt-in-your-mouth texture and deep, savory flavors that will have everyone asking for seconds.

Ingredients

• 2 lbs boneless short ribs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 8 small corn tortillas
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 325°F. Season the short ribs with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika.
2. Heat 1 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
3. In a bowl, whisk together 1/2 cup beef broth, 1/4 cup soy sauce, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar. Pour over the short ribs.
4. Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is fork-tender.
5. Remove the short ribs from the pot and shred the meat using two forks. Return the shredded meat to the pot and stir to coat with the braising liquid.
6. Warm the corn tortillas according to package instructions. Fill each tortilla with shredded short ribs, then top with diced red onion, chopped cilantro, and a squeeze of lime juice.

The slow braising process infuses the short ribs with an incredible depth of flavor, while the tangy lime and fresh cilantro brighten up each bite perfectly.

Tip: For an extra layer of flavor, char the tortillas lightly over an open flame before serving.

Pressure Cooker Boneless Short Ribs

Transform tough short ribs into melt-in-your-mouth goodness in a fraction of the time with this pressure cooker recipe.

Ingredients

• 2 lbs boneless short ribs
• 1 tbsp olive oil
• 1 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Set your pressure cooker to the sauté function. Add 1 tbsp olive oil and brown the short ribs on all sides, about 3 minutes per side.
2. In a bowl, whisk together 1 cup beef broth, 1/4 cup soy sauce, 2 tbsp brown sugar, 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the short ribs.
3. Lock the lid in place and cook on high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Remove the short ribs and set aside. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water. Stir into the liquid in the pressure cooker and set to sauté again. Cook until the sauce thickens, about 2 minutes.
5. Return the short ribs to the pot, coating them in the sauce before serving.

The pressure cooker not only speeds up the cooking process but also infuses the short ribs with deep, savory flavors that typically take hours to develop.

Tip: For an extra layer of flavor, sear the short ribs in batches to avoid overcrowding the pot.

Boneless Short Ribs Stir Fry

Craving something savory with a quick turnaround? These Boneless Short Ribs Stir Fry pack a punch of flavor and come together in no time.

Ingredients

• 1.5 lbs boneless short ribs, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1/2 tsp red pepper flakes
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 green onions, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the boneless short ribs and cook until browned, about 3-4 minutes per side. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Sauté garlic and ginger until fragrant, about 30 seconds.
3. Stir in soy sauce, brown sugar, rice vinegar, and red pepper flakes. Bring to a simmer.
4. Add bell pepper and onion to the skillet. Cook until vegetables are tender-crisp, about 3 minutes.
5. Return the short ribs to the skillet, tossing to coat in the sauce and heat through, about 2 minutes.
6. Garnish with green onions before serving.

The magic of this dish lies in the caramelized edges of the short ribs paired with the vibrant, slightly spicy sauce—a combo that’s sure to impress.

Tip: For an extra kick, drizzle with a bit of sriracha before serving.

Boneless Short Ribs with Creamy Polenta

There’s something undeniably comforting about tender boneless short ribs paired with creamy polenta, a dish that promises warmth and richness in every bite.

Ingredients

• 2 lbs boneless short ribs
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 cup polenta
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter

Instructions

1. Preheat your oven to 325°F. Season the short ribs with 1 tsp salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a large oven-proof pot over medium-high heat. Sear the short ribs until browned on all sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, sauté the diced onion and minced garlic until soft, about 5 minutes.
4. Pour in 1 cup red wine, scraping the bottom of the pot to loosen any browned bits. Let it simmer for 2 minutes.
5. Return the short ribs to the pot. Add 2 cups beef broth. Cover and transfer to the oven. Cook for 2.5 hours, until the meat is fork-tender.
6. Meanwhile, bring 4 cups water to a boil in a medium pot. Whisk in 1 cup polenta. Reduce heat to low and cook, stirring often, for 25 minutes until thick and creamy.
7. Stir in 1/2 cup grated Parmesan cheese and 2 tbsp butter into the polenta until melted and smooth.
8. Serve the short ribs over the creamy polenta, spooning some of the cooking liquid over the top.

The slow-cooked short ribs melt into the polenta, creating a dish that’s both luxurious and deeply satisfying.

Tip: For an extra layer of flavor, add a sprig of rosemary to the pot while the short ribs are braising.

Boneless Short Ribs Ragu

There’s something deeply comforting about a slow-cooked ragu, and this Boneless Short Ribs Ragu is no exception—rich, tender, and packed with flavor, it’s a weekend project that rewards patience.

Ingredients

• 2 lbs boneless short ribs
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 cup dry red wine
• 28 oz can crushed tomatoes
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 5 minutes.
4. Stir in crushed tomatoes, beef broth, tomato paste, thyme, rosemary, and bay leaf. Return the short ribs to the pot, ensuring they’re submerged in the liquid.
5. Cover and simmer on low heat for 3 hours, or until the meat is fork-tender. Remove the bay leaf and shred the meat with two forks.
6. Serve over your favorite pasta or polenta, garnished with fresh parsley if desired.

The magic of this ragu lies in the short ribs’ marbling, which melts into the sauce, creating an unbelievably rich and velvety texture.

Tip: For an even deeper flavor, let the ragu cool and refrigerate overnight before reheating and serving.

Boneless Short Ribs with Roasted Vegetables

Transform your dinner into a cozy, flavor-packed meal with these tender boneless short ribs and roasted vegetables, a dish that promises to satisfy with minimal fuss.

Ingredients

• 2 lbs boneless short ribs
• 3 tbsp olive oil, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 lb baby potatoes, halved
• 2 large carrots, cut into 1-inch pieces
• 1 large onion, cut into wedges
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions

1. Preheat your oven to 375°F. In a large bowl, toss the boneless short ribs with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder until evenly coated.
2. Heat a large oven-proof skillet over medium-high heat. Add the short ribs and sear on all sides until browned, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil, baby potatoes, carrots, and onion. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Return the short ribs to the skillet, nestling them among the vegetables. Drizzle with 2 tbsp balsamic vinegar and 1 tbsp honey.
5. Transfer the skillet to the oven and roast for 45 minutes, or until the short ribs are tender and the vegetables are caramelized.

The magic of this dish lies in the balsamic-honey glaze, which caramelizes into a sticky, sweet-and-tangy coating that elevates the rich short ribs and earthy vegetables.

Tip: For an extra layer of flavor, sprinkle fresh thyme over the dish before serving.

Boneless Short Ribs Sandwich

There’s something irresistibly comforting about pulling apart tender boneless short ribs nestled between slices of crusty bread. This sandwich is a hearty meal that promises to satisfy any meat lover’s cravings.

Ingredients

• 2 lbs boneless short ribs
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 crusty rolls, split

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper, then sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
2. In the same skillet, add the onion and garlic, cooking until softened, about 5 minutes.
3. Return the short ribs to the skillet. Add beef broth, soy sauce, brown sugar, Worcestershire sauce, and smoked paprika. Bring to a simmer, then cover and reduce heat to low. Cook until the meat is fork-tender, about 2.5 hours.
4. Once cooked, shred the meat using two forks and mix with the sauce in the skillet.
5. Toast the crusty rolls lightly. Pile the shredded short rib mixture onto the bottom halves of the rolls, then cover with the top halves.

The magic of this sandwich lies in the slow-cooked short ribs that meld beautifully with the sweet and savory sauce, creating a melt-in-your-mouth experience with every bite.

Tip: For an extra layer of flavor, spread a thin layer of horseradish mayo on the rolls before adding the short ribs.

Boneless Short Ribs Curry

Transform your dinner routine with this hearty Boneless Short Ribs Curry, a dish that marries rich flavors with tender meat for a comforting meal.

Ingredients

• 2 lbs boneless short ribs, cut into 2-inch pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the boneless short ribs and sear until browned on all sides, about 3-4 minutes per side. Remove and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until softened, about 3 minutes.
3. Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
4. Return the short ribs to the pot. Add the coconut milk, beef broth, brown sugar, fish sauce, and lime juice. Bring to a simmer.
5. Cover and cook on low heat for 2 hours, or until the meat is tender and falls apart easily.
6. Season with salt to taste. Garnish with fresh cilantro before serving.

The slow cooking process ensures the short ribs absorb all the aromatic spices, resulting in a melt-in-your-mouth texture that’s packed with flavor.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Boneless Short Ribs with Mashed Potatoes

There’s something irresistibly comforting about tender boneless short ribs paired with creamy mashed potatoes. This dish is a hug on a plate, perfect for those evenings when you crave something hearty and satisfying.

Ingredients

• 2 lbs boneless short ribs
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 2 lbs potatoes, peeled and quartered
• 1/2 cup milk
• 4 tbsp butter
• 1/2 tsp salt

Instructions

1. Preheat your oven to 325°F. Season the short ribs with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-proof skillet over medium-high heat. Brown the short ribs on all sides, about 3 minutes per side, then remove and set aside.
3. In the same skillet, add the diced onion and minced garlic, cooking until softened, about 5 minutes.
4. Stir in 1 cup beef broth, 2 tbsp Worcestershire sauce, and 1 tbsp brown sugar, scraping up any browned bits from the bottom of the skillet.
5. Return the short ribs to the skillet, cover, and transfer to the oven. Bake for 2.5 hours, until the meat is fork-tender.
6. Meanwhile, boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
7. Add 1/2 cup milk, 4 tbsp butter, and 1/2 tsp salt to the potatoes. Mash until smooth and creamy.
8. Serve the short ribs over the mashed potatoes, spooning some of the skillet sauce over the top.

The slow oven braise transforms the short ribs into melt-in-your-mouth perfection, while the mashed potatoes soak up all the rich, savory flavors of the sauce.

Tip: For an extra layer of flavor, add a sprig of rosemary to the skillet before baking.

Boneless Short Ribs Pho

Warm up with this comforting Boneless Short Ribs Pho, a twist on the classic Vietnamese noodle soup that’s rich in flavor and surprisingly easy to make at home.

Ingredients

• 1.5 lbs boneless short ribs
• 8 cups beef broth
• 1 large onion, sliced
• 3 star anise pods
• 1 cinnamon stick
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp salt
• 8 oz rice noodles
• 2 cups bean sprouts
• 1/2 cup fresh cilantro, chopped
• 1/4 cup green onions, sliced
• 1 lime, cut into wedges

Instructions

1. In a large pot, sear the boneless short ribs over medium-high heat until browned on all sides, about 5 minutes.
2. Add the beef broth, onion, star anise, cinnamon stick, fish sauce, sugar, and salt. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, until the meat is tender.
3. Remove the short ribs and shred the meat. Strain the broth and return it to the pot.
4. Cook the rice noodles according to package instructions. Drain and divide among bowls.
5. Top the noodles with shredded meat, bean sprouts, cilantro, and green onions. Ladle the hot broth over the top.
6. Serve with lime wedges on the side for squeezing.

The slow simmering of the short ribs infuses the broth with a depth of flavor that’s both luxurious and comforting, making this pho a standout dish.

Tip: For an extra layer of flavor, char the onion and ginger before adding them to the broth.

Boneless Short Ribs Stew

There’s nothing quite like the rich, comforting flavors of a slow-cooked boneless short ribs stew to warm you up from the inside out.

Ingredients

• 2 lbs boneless short ribs, cut into 2-inch pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add the boneless short ribs and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
3. Stir in the flour, then add the beef broth, red wine, tomato paste, dried thyme, salt, and black pepper. Bring to a simmer.
4. Return the short ribs to the pot. Cover and simmer on low heat for 2.5 hours, or until the meat is tender and falls apart easily.
5. Skim off any excess fat from the surface before serving.

The magic of this stew lies in the red wine’s depth, which melds beautifully with the tender short ribs, creating a dish that’s both hearty and elegantly flavorful.

Tip: For an even richer flavor, let the stew sit overnight in the fridge and reheat the next day.

Boneless Short Ribs with Garlic Butter

There’s something irresistibly comforting about boneless short ribs simmered to perfection, especially when they’re finished with a rich garlic butter that melts right into the meat.

Ingredients

• 2 lbs boneless short ribs
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 1/2 cup beef broth
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season short ribs with salt and black pepper, then sear on all sides until browned, about 3 minutes per side.
2. Reduce heat to medium, add minced garlic, and sauté for 1 minute until fragrant.
3. Pour in beef broth, scraping up any browned bits from the bottom of the skillet. Cover and simmer for 1.5 hours, or until the meat is tender and easily pulls apart.
4. Remove lid, increase heat to medium-high, and cook for 5 more minutes to reduce the liquid slightly.
5. Turn off the heat, stir in butter until melted and glossy. Sprinkle with chopped parsley before serving.

The magic of this dish lies in the slow simmer that transforms the short ribs into melt-in-your-mouth tenderness, while the garlic butter adds a luxurious finish that’s hard to resist.

Tip: For an extra layer of flavor, try adding a splash of red wine to the beef broth.

Boneless Short Ribs Pizza

Transform your pizza night with this indulgent Boneless Short Ribs Pizza, where tender meat meets crispy crust in a match made in heaven.

Ingredients

• 1 lb boneless short ribs, cooked and shredded
• 1 pre-made pizza dough (16 oz)
• 1/2 cup barbecue sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded smoked gouda cheese
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to a 12-inch circle and transfer to a greased baking sheet.
2. Brush the dough with 1 tbsp olive oil, then spread 1/2 cup barbecue sauce evenly over the surface.
3. Layer the shredded short ribs over the sauce, followed by 1 cup mozzarella and 1/2 cup smoked gouda cheeses.
4. Scatter 1/4 cup red onion slices on top. Bake for 15-18 minutes until the crust is golden and the cheese is bubbly.
5. Remove from the oven and sprinkle with 2 tbsp fresh cilantro before slicing.

The smoky gouda and sweet barbecue sauce elevate the rich short ribs, creating a pizza that’s robust in flavor yet surprisingly easy to pull off.

Tip: For an extra kick, drizzle a little more barbecue sauce over the pizza right before serving.

Conclusion

We hope this roundup of 18 delicious boneless short ribs recipes inspires your next meal, whether it’s a cozy family dinner or a special occasion. Each recipe is a testament to the versatility and rich flavor of short ribs. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!