Boneless Beef Short Ribs (Oven Baked)

These Boneless Beef Short Ribs are oven baked low and slow, which results in the most tender, pull apart beef. First, the boneless short ribs are braised in the dutch oven, then they cook low and slow in the oven with no more work required! These are so easy to make and they’re such an elegant meal.

I am an absolute sucker for comfort food and these boneless beef short ribs with red skinned mashed potatoes smothered in gravy are just that! If you’re not big on potatoes, pair these short ribs with my Garlic Risotto recipe and top the beef ribs with this Garlic Rosemary Compound Butter.

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These short ribs are seared, then added into a classic mirepoix with garlic, braised in wine and beef stock, then cooked down into the most tender meat. They are absolutely to die for, and always husband approved!

Jump to:

• Why You’ll Love This Recipe:
• The Ingredients:
• Substitutions & Variations:
• How to Make Boneless Short Ribs:
• Expert Tips:
• Recipe FAQs for Beef Ribs in the Oven:
• More Recipes You Will Love:
• Recipe

Why You’ll Love This Recipe:

• Got a meat and potatoes kind of man like me? You will be on his good side for days after this meal.
• It’s loaded with flavor!
• The recipe is actually quite simple to make and we let the oven do most of the work.
• These are a great source of protein and will fill those bellies up.

If you love comfort food, be sure to check out my Creamy Chicken and Chorizo Pasta, Slow Cooker Sirloin Tip Roast, Lazy Lasagna Recipe, French Onion Pasta and Chicken Dumpling Soup.

The Ingredients:

Gravy Ingredients (not pictured): You just need butter and flour mixed with the drippings from the boneless short ribs.

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Short Ribs-These boneless short ribs are salted and braised in wine and stock. They turn out so tender and delish! Boneless short ribs are a great choice for feeding the family because they are a less expensive cut of meat versus other cuts of beef.

Onion, Celery and Carrot– A classic mirepoix used in French cooking with garlic and fresh thyme added for flavor.

Olive Oil & Butter– Used to sear the short ribs and to cook the vegetables.

Red Wine– I prefer Cabernet Sauvignon for this recipe, but you can use any of your favorite dry red wines to braise the short ribs-Merlot, Pinot Noir, etc.

Beef Stock– This allows the short ribs to cook in liquid throughout the entire low and slow cooking process. I love the Kitchen Basics brand for its salty and deep flavor. You do not want to use beef broth in this recipe. It will not have the bold flavor we demand from the beef stock.

Tomato Paste– Adds a bit of acidity and thickens the sauce.

Substitutions & Variations:

Have bone-in short ribs? This recipe will work, but additional cook time could be required because boneless short ribs generally cook faster.

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Don’t want to use wine? Substitute the wine with a dark lager. If you want to avoid alcohol entirely, substitute it with beef stock.

Love fresh herbs? Add in a few sprigs of Rosemary too.

Big on beef? Try my Blackstone Philly Cheesesteaks, Steak and Cheese Calzones, and Roast Beef Sliders!

How to Make Boneless Short Ribs:

Here are the Step by Step Instructions for these Short Ribs.

Expert Tips:

• Be sure not to skimp on cooking time. These short ribs really need 2 ½ to 3 hours to become nice and tender.
• Make sure the oil is hot when searing the short ribs. Searing is an important part of the process as you want the exterior layer to have that caramelized effect with a buttery inside.
• Don’t overcook the mirepoix of carrot, celery, and onion. We’re just cooking for a few minutes to release flavor, and it will cook in the braising sauce in the oven.
• Do not burn the roux with the gravy. If the butter starts to burn, you need to start over or it will not taste good.
• If you’re making the gravy, it can get thick on you quickly. Use beef stock to thin out the gravy if needed. Just do it a little bit at a time (a few tablespoons) because it’s an easier process to thin out gravy, rather than having thicken it. However, if you over thin it, mix a teaspoon of cornstarch with 2 tablespoons of water to create a slurry and slowly add that in to thicken the gravy.

For more fancy dinner ideas, check out my Lasagna with Italian Sausage and Prosciutto Wrapped Chicken.

Recipe FAQs for Beef Ribs in the Oven:

More Recipes You Will Love:

If you tried this Beef Ribs in Oven Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

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