Boneless Short Ribs Recipe with Red Wine Sauce

Boneless Short Ribs with Red Wine Sauce are incredibly tender, flavorful, and oven-braised to perfection in a delicious red wine sauce. This braised boneless short ribs recipe starts on the stove top and finished in the oven for just a few hours.

What are boneless short ribs? The name is actually quite misleading because these are not ribs at all and don’t even come from the rib area. Boneless short ribs are chuck beef that comes from the shoulder area, above the ribs.

Boneless short ribs are cut into a specific shape to mimic the bone-in short rib. They are usually pretty meaty, thick cuts of beef. There is also typically a very nice marbleizing of fat. Some may have a fat cap on top, which you should cut off when preparing.

The Best way to cook short ribs? You would cook boneless short ribs the same way you would cook the bone-in short ribs. The best way to cook short ribs is to braise them. Braising is an incredibly flavorful technique that leave meat very soft and tender.

Braising is a method of slowly cooking food using wet and dry heat. This technique starts off with searing the meat first at high temperature, and then slow-cooking in the oven with liquid.

When it’s slower cooking, the meat really absorbs all of the flavors in the sauce you cook it in and slowly renders the fat into the tissue.

How To Make Braised Boneless Short Ribs

PRO Tip: You can use a Dutch oven to braise boneless short ribs from sear to bake, or a cast iron skillet to sear them and then, transfer the meat into a 9×13 casserole dish.

Prep the ingredients: Prior to cooking, you’ll need to prepare your short ribs by letting them rest on your countertop for approximately 30 minutes. During this time, slice the shallots, mince the garlic, and measure remaining ingredients.

Sear the meat: pat the beef dry with a paper towel and season generously on all sides. Preheat the pan first, add some oil, and sear the short ribs in batches in a large pan over medium-high heat.

Set the seared meat in a large 9×13 casserole baking dish and preheat the oven to 325°F.

Prepare the sauce: add a bit more oil to the same pan you cooked the meat in and sauté the shallots. Stir in the garlic and cook until fragrant. Sprinkle the shallots and garlic with flour.

Pour in the red wine while stirring and scraping the bottom of the pot. Stir in the apple cider vinegar, beef stock, tomato paste, and seasonings. Bring to a simmer for a few minutes until the sauce thickens.

Cooking short ribs in the oven: Pour the sauce evenly over the beef in the casserole dish. Cover the dish with foil and cook in the oven for about an hour and a half. Take the foil off and cook another hour. Allow the meat to rest in the baking dish for about 15 minutes before enjoying.

Serving Suggestions

Mashed Potatoes are always the best option to serve with short ribs! If you want a little lighter side, you can go with Mashed Cauliflower. You can also serve it with macaroni or bowtie pasta. That pasta is great to hold the sauce.

As far as vegetables, choose any of your favorite vegetables like green beans, carrots, asparagus, mushrooms, zucchini, and anything else your heart desires.

Storing Instructions

You can store your leftovers in the Dutch oven or the casserole dish you cooked the short ribs in. Make sure to refrigerate your leftovers. If you choose to store it in the casserole dish or Dutch oven, make sure to cover it airtight. Property stored, leftover short ribs will be good for 3-4 days.

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Originally published on Will Cook For Smiles in January 2022.