Boneless Beef Short Ribs
This comforting boneless beef short ribs recipe features tender, flavorful ribs slow-cooked in a simple, unsweetened sauce. Ideal for creating delicious memories around the dinner table.
Ingredients
Essential Ingredients
- 4 pounds boneless beef short ribs
- 1 tablespoon kosher salt for seasoning
- 1 teaspoon black pepper for seasoning
- 1/4 cup apple cider vinegar to tenderize the meat
- 1 tablespoon hot pepper sauce optional for a spicy kick
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Optional Ingredients for Extra Flavor
- 2 cups beef broth
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/4 cup red wine vinegar as a substitute for apple cider vinegar
Instructions
Preparation
- Trim excess fat from the boneless beef short ribs with a sharp knife.
- Marinate the ribs in a mixture of barbecue sauce, Worcestershire sauce, brown sugar, and spices for 2-3 hours or overnight.
- Season the ribs with kosher salt, black pepper, and any additional herbs or spices.
- Pat the ribs dry before cooking to ensure good sear and caramelization.
Cooking
- Preheat the oven to 300°F (150°C).
- Place the ribs in a heavy-duty baking dish or roasting pan.
- Cover the dish tightly with aluminum foil and bake for about 2.5 hours.
- Remove the foil and cook for an additional 30 minutes to achieve a nice caramelized crust.
Serving
- Serve the ribs over mashed cauliflower or with roasted vegetables.
- Garnish with fresh herbs like parsley or chives before serving.
Notes
Cover the pan with foil while baking to keep the ribs moist. Try different marinades or rubs to enhance flavor. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.