Flavorful, tender oven braised boneless short ribs. It's an easy recipe - there's no need to brown them first, and the delicious sauce is sugar-free!
I love these oven braised boneless short ribs. Rich, fatty, tender beef - a true comfort food! And they are more affordable than ribeye roast, another fatty cut of beef which I also adore.
In this easy recipe, I simply place the seasoned ribs in a pan and bake them for three hours at 300 degrees F. Yes, it's as easy as it sounds, and the result is superb.
The ingredients you'll need
You'll only need a few simple ingredients to make this tasty main dish. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Boneless beef short ribs: I get them at Whole Foods or at Costco.
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use.
Apple cider vinegar: Red wine vinegar works too.
Hot pepper sauce: It doesn't make the dish spicy. It just adds an interesting layer of flavor.
Spices: Smoked paprika, garlic powder, and dried thyme. Make sure they are fresh! A stale spice can easily ruin a dish.
How to make oven braised boneless short ribs
I was wondering that too before I made them for the first time. At Costco a few months ago, I saw these gorgeous, well-marbled, prime grade boneless chuck short ribs. Of course, I just had to buy them!
But when it was time to cook them, there was no way I was going to brown them first, make a complicated sauce, check on them every 30 minutes... I wanted to just put them in the oven and forget about it.
So I was grateful to find this easy recipe for oven braised boneless short ribs on the Food Network. Obviously, I wasn't going to use the sweet sauce since I'm on a low carb diet. But I really liked it otherwise. It seemed tasty and very doable.
So I made my own marinade, baked them slowly in a slow oven, and was rewarded, three hours later, with very flavorful, super tender ribs.
Scroll down to the recipe card for the detailed instructions. Here are the basic steps for making this short ribs recipe:
1. Start by cutting the ribs in half and arranging them in a rimmed baking dish. Season with the salt, pepper, and a mixture of the remaining ingredients.
2. Cover the baking dish tightly - I use a double layer of foil - and bake the ribs in a 300°F oven for 2.5 hours.
3. Carefully remove the foil. Baste the ribs, then continue baking them, uncovered, for 30 more minutes. Serve with the braising liquid for dipping.
Should I brown the ribs first?
No! I tried it both ways, and I think these are just as good when you don't go through the extra step of browning them first. I was VERY grateful when I realized that I can skip this annoying step.
Optional step: thickening the sauce
When the ribs are fully cooked, you can lower the oven to the "keep warm" setting and place them in there, covered. Pour the cooking liquids through a strainer into a saucepan and heat over medium-high, whisking often, heat until the sauce thickens, 5-10 minutes.
How to serve oven braised boneless short ribs
What to do with leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave, covered, on 50% power. This is actually one of those dishes where the leftovers taste great, as long as you take care not to dry them out when you reheat them.
More rib recipes that you might enjoy
If you like ribs, you should definitely try this very easy recipe for slow cooker beef back ribs. They are incredibly flavorful!
And these easy oven baked spare ribs are phenomenal. My family loves them!
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Oven Braised Boneless Short Ribs
- 6 boneless beef short ribs (4 lb.)
- 1 tablespoon Diamond Crystal kosher salt
- ½ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot pepper sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Preheat your oven to 300 degrees F. Cut the short ribs in half as shown in the photo above and arrange them in a lightly greased 13-by-9-inch baking dish. Season them with salt and pepper.
- In a small jar, add the vinegar, hot pepper sauce, smoked paprika, garlic powder and thyme. Whisk or shake well to combine. Pour the sauce over the ribs and use your hands to toss and coat all the pieces.
- Cover the pan tightly with a double layer of aluminum foil. Bake the ribs until cooked through and tender, 2.5 hours.
- Remove the foil (careful - hot steam will escape). Baste the tops of the short ribs with the braising liquid, and continue baking them for 30 more minutes, allowing the tops to brown.
- Serve with the braising liquid. I like to place a small bowl filled with the braising liquid on each plate. This allows the diners to dip their meat into the yummy liquid.
Optional step: thickening the cooking liquids
- When the ribs are fully cooked, you can transfer them to an oven-safe dish and cover them. Lower the oven to the "keep warm" setting and place the ribs in the oven. Pour the cooking liquids through a fine-mesh strainer into a medium saucepan and heat them over medium-high heat, whisking often, until they thicken, 5-10 minutes. You can speed this process up by mixing in a cornstarch slurry (1 tablespoon cornstarch mixed with 1.5 tablespoons cold water). Heat, whisking, over medium heat. Remove from heat as soon as the sauce thickens.