Braised Beef Short Ribs

Braised Beef Short Ribs - Chew Nibble Nosh

I love, love, love short ribs.  If we’re out to dinner and short ribs are on the menu, you can pretty much guarantee that I’m going to order them.  I like to make them, at least once, during the colder months.  They’re a perfect hearty meal for a chilly winter night.

This year, however, every time I looked for short ribs in the grocery store, they seemed outrageously expensive.  I was at Costco, and noticed that they had beautiful, boneless short ribs at a fraction of the bone-in-grocery-store price.

Braised Beef Short Ribs 1 - Chew Nibble Nosh

 Having never made boneless short ribs before, I was intrigued, so I grabbed some and brought them home, eager to make them for Sunday dinner.

Then came the, “OK, so what do I do with boneless short ribs?” question.  I looked online, and after finding loads of stew and goulash-type recipes, I happened across a braised boneless short rib recipe from America’s Test Kitchen.  If you’re an avid reader of this blog, you know how much I trust them.  Braised short ribs are my favorite way to enjoy the bone-in variety, so I figured I’d give this one a go.

So, armed with my tried and true recipe (according to the ATK team) and my discounted short ribs, I started dinner.

I cut each of the (very long) short ribs in half and seasoned them well with salt and pepper, before searing them, in batches, in a screaming hot pan on the stove.

Braised Beef Short Ribs 2 - Chew Nibble Nosh

I set the meat aside, lowered the screaming heat a bit, and added a mess of sliced onions  to the pot.  They cooked down for about ten minutes, and then I stirred in a tablespoon of tomato paste (Look for the tomato paste in a tube for recipes like this!  It keeps indefinitely in your fridge and is available anywhere!), and a few cloves of garlic.

Braised Beef Short Ribs 4 - Chew Nibble Nosh

Once the garlic was fragrant, I poured in two cups of red wine and let the mixture simmer until the wine was reduced by half.  Then, I finally added my beef back to the pot, along with some beef broth, a few carrots (I should have added more carrots.  They were really good.  When you make this, add more carrots.), some fresh thyme and a bay leaf.

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I brought the mixture to a simmer, popped the lid on the pot, and placed it in a 300* oven, where it cooked, low and slow, for almost two-and-a-half hours.

(This is why short ribs are a Sunday dinner for us.)

When the ribs were just about done braising, I mixed together a bit of unflavored gelatin with some water.

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This gelatin, according to the ATK folks, adds a richness, or “suppleness”, to the sauce.  If you’re cooking bone-in short ribs, you wouldn’t need this, because the bones would do exactly what the gelatin does.  Since these were boneless ribs, we needed a little help in the “supple” department.

After two and a half hours, the beef was so tender, that a fork easily pierced the meat and came right back out.

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I removed the meat and the carrots from the pot, tented them with foil to keep it all warm, and got to work on the sauce.  I poured the cooking liquid and vegetables through a fine-mesh strainer and into a bowl.

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I let the fat rise to the top, skimmed it off, and then returned the liquid to my original pot.  I brought the sauce to a boil, let it reduce for about ten minutes, and then stirred in my gelatin-water mixture.

And then, we were ready to eat.

I served the short ribs over Parmesan mashed potatoes, alongside those wonderful carrots (that I should have made more of).  The boneless ribs were just as flavorful and delicious as any bone-in rib I’ve made before, and they didn’t give off nearly the amount of fat that the bone in ribs do, which makes me feel like this was a slightly healthier version to go with!

I’m heading back to Costco later this week.  I should probably grab some more ribs while I’m there.

Braised Beef Short Ribs - Chew Nibble Nosh


Adapted from America’s Test Kitchen

Braised Beef Short Ribs
Recipe type: Dinner
Cuisine: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3½ lbs. boneless short ribs, trimmed of excess fat
  • kosher salt and pepper
  • 2 Tbsp. vegetable oil
  • 2 large onions, peeled, halved and sliced
  • 1 Tbsp. tomato paste
  • 6 cloves garlic, peeled but kept whole
  • 2 cups red wine (I used a Cabernet Sauvignon)
  • 1 cup beef broth
  • 4 large carrots (or more), peeled and cut into 3 inch chunks
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • ¼ cup cold water
  • ½ tsp. unflavored powdered gelatin
  1. Adjust the oven rack to the lower-middle position and heat your oven to 300*F.
  2. Pat the beef dry with paper towels and sprinkle, generously, with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 Tablespoon of the oil in a large heavy Dutch oven or pot over medium-high heat until the oil is smoking. Add half of the beef and cook, without moving the meat, for 4-6 minutes. Turn the beef over and continue to cook on the second side until well browned, another 4-6 minutes. Transfer the beef to a plate and set aside. Repeat with remaining oil and meat.
  3. Reduce the heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, until the onions are soft and cooked down substantially, about 12-15 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons water to the pan.)
  4. Add the tomato paste to the onions, stir continuously, and cook until the paste browns a bit, about 2 minutes.
  5. Add the garlic, and stir until it's aromatic, about 30 seconds.
  6. Increase the heat to medium-high, add the wine, and simmer, scraping the browned bits from the bottom of the pan, until the wine is reduced by half, about 8-10 minutes.
  7. Add the broth, carrots, thyme, and bay leaf. Add the beef and any accumulated juices to the pot. Cover, and bring to a simmer.
  8. Transfer the pot to the oven and cook, using tongs to turn the meat twice during cooking, until a fork slips easily in and out of the meat, about 2 to 2½ hours.
  9. Place the water in a small bowl and sprinkle the gelatin on top. Let it stand for at least 5 minutes.
  10. Using tongs, remove the meat and carrots from the liquid to a serving platter and tent with foil to keep warm.
  11. Strain the cooking liquid through a mesh strainer into a bowl. Press on the solids to extract all of the liquid. Allow the liquid to settle for a few minutes, allowing the fat to rise to the top. Skim off the fat, and add the liquid back to the cooking pot.
  12. Bring to a simmer over medium heat, and reduce the liquid down to 1 cup, about 5 to 10 minutes.
  13. Remove from the heat and stir in the gelatin mixture. Season with salt and pepper.
  14. Pour the sauce over the meat and serve.
  15. ENJOY!

32 thoughts on “Braised Beef Short Ribs

  1. Pretty much anything from ATK and Cooks Illustrated is going to be awesome. Also check out Serious Eats, by a former ATK member.

  2. That was very helpful! Thanks, I also bought the cheaper boneless short ribs from Costco and wondered the same thing. 🙂

    • Great recipe, theirs usually are. I just can’t support them anymore. They charge separate fees for access to each of their 3 differently branded websites, yet they literally just recycle recipes between them. I’ve found recipes presented as new that are word for word the same as recipes from my 2006 ATK family cookbook.

      They do great work but they have shady practices.

  3. Wow, just finished dinner and it was AMAZING! My husband asked me to marry him all over again. :o) Thanks for sharing!

  4. This was absolutely delicious! I did add some extra carrots and there still weren’t enough 😉 Thanks for posting!

  5. Oh My Goodness! What an OUTSTANDING recipe! I didn’t have Beef broth so I used Campbell’s Beef Consommé. My husband loved the short ribs, he asked the next day if there was any leftovers!

  6. Hey Joe–hope you are doing well–that recipe looks great!. Have you ever had short ribs at a Korean restaurant—if not try ’em there…

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    • I’d say probably on LOW for 8-9 hours or HIGH for 5-6. I’m not exactly sure how long just one pound would take. Maybe 4-5 on LOW would be a good place to start?

  9. This recipe was great, I made last month and it turned out great. I did omit the gelatin and added some celery. I’m going to make this again tonight.

  10. Hi, I am hoping someone out there can help with my question. I don’t usually cook with wine but I have tried it lately but I am not happy with results. Can anyone recommend the name of a bottle they used and liked? I know they say to use something you like to drink so I did but I still didn’t like it…

    Thank you,

  11. Hi Christine,
    My parents and in-laws are coming over and I can’t wait to try this recipe. 🙂 I bought boneless short ribs at Costco yesterday and had no idea what to do with them, so i’m glad I found your site! Two questions for you: if I omit the tomato paste, do you think it will drastically change the dish (or is there something i could substitute?) Half my family is allergic to tomatoes. 🙁 Also, I do not have a dutch oven or oven-safe pot. Could I just transfer everything to a baking dish and put in the oven or transfer everything to a crockpot? Or any other suggestions?

    Thanks so much!

    • Hi! For the tomato paste, I’m going to suggest maybe using a roasted red pepper instead? You can buy them jarred, in the pickle section. You could mash up or purée the pepper and use it in place of the tomato paste to give that sweet, savory taste, but without the tomatoes.
      As far as the dish goes, I would transfer the mixture to a baking dish and use that…or go invest in an oven safe pot. 😉 Good luck! I hope everyone enjoys them!

      • Thanks for the reply! I might just bite the bullet and get an oven-safe pot. Unfortunately, my husband and father-in-law are allergic to all “nightshades” so that includes peppers. ;/ hmmmmm…

  12. made this today and it was DELISH!
    I modified a tiny bit …
    after step2 above…
    3) removed meat (left juice in pot) – added two onions – a few garlic cloves
    4) once onions were softened, I added small can of tomato paste, and 3/4 can’s full of water, 1/2 cup of cabernet sauvignon
    5) cooked down for 1 hour
    6) added (2) large cubed white potatoes
    added red chili powder for some kick
    Cooked for 3.5 hours
    it was soooo good!

  13. Thank you! This was excellent! I just thickened like gravy, didn’t have gelatin . I made extra carrots! Yum. Thick carrots ar best. Did add a few celery stalks but I love celery.

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