Imagine a dish so tender it literally melts in your mouth, so flavorful it becomes the star of your dinner table. These boneless beef short ribs are not just a meal, they're a culinary experience that transforms an ordinary evening into a gourmet feast. Whether you're a seasoned home cook or a kitchen novice, this recipe will have you looking like a professional chef with minimal effort and maximum deliciousness!
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 3 pounds boneless beef short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare the beef short ribs by patting them dry with paper towels and generously seasoning both sides with salt and pepper.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and sear the short ribs on all sides until they develop a deep golden-brown crust, which should take about 3-4 minutes per side.
- Remove the seared short ribs from the pot and set them aside on a plate. In the same pot, add chopped onions and carrots, cooking until they become slightly softened and begin to caramelize.
- Pour in the beef broth and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Return the short ribs to the pot, ensuring they are partially submerged in the liquid. Cover the pot with a tight-fitting lid and reduce heat to low.
- Braise the short ribs in the oven at 325°F (165°C) for approximately 2 hours, or until the meat becomes extremely tender and easily pulls apart with a fork.
- Once done, remove the short ribs from the pot and let them rest for 10 minutes before serving. If desired, reduce the braising liquid to create a rich sauce.
- Slice or shred the beef and serve hot, spooning the reduced braising liquid and vegetables over the top.
Tips
- Pat the meat dry before seasoning to ensure a perfect sear and develop a rich, golden-brown crust.
- Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and better braising results.
- Don't rush the braising process - low and slow is the key to achieving melt-in-your-mouth tenderness.
- For extra depth of flavor, consider adding a splash of red wine to the braising liquid.
- Let the meat rest after cooking to allow the juices to redistribute, ensuring maximum moisture and flavor.
- If the braising liquid is too thin, reduce it on the stovetop to create a rich, concentrated sauce.
- These short ribs taste even better the next day, so don't hesitate to make them in advance for meal prep.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 35g
Fat: 32g
Saturated Fat: 14g
Cholesterol: 120mg
