Oven Braised Boneless Short Ribs So Tender

As is often the case with slow-cooked meat, leftovers are excellent, as long as you reheat them gently. Slow-cooked meat is amazing. It’s such an easy cooking method that yields fabulous results. I especially 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.

Ingredients

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, or the dish could end up too salty. 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.

Instructions

So how exactly do you cook boneless short ribs? I was wondering that too before I made them for the first time. The recipes I found looked overly complicated. There was no way I was going to brown the ribs first, make an elaborate 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 the ribs slowly in a slow oven, and was rewarded, three hours later, with very flavorful, super tender ribs. Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe: You start by cutting the ribs in half and arranging them in a rimmed baking dish. Season with salt, pepper, and a mixture of the remaining ingredients. 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. Carefully remove the foil. Baste the ribs, then continue baking them, uncovered, for 30 more minutes, to allow them to brown. Serve them with the braising liquid for dipping.

Expert tip

When the ribs are fully cooked, you can turn the pan juices into tasty gravy. 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 cook them over medium-high heat, whisking often, until the sauce thickens, 5-10 minutes. The ribs are excellent even without this gravy, but it certainly enhances them and adds to the experience. Another option is to simply strain the pan juices and serve them alongside the ribs for dipping.

Frequently asked questions

Serving suggestions

This is a saucy dish, so I like to serve it on top of mashed cauliflower, with a side of a simple green vegetable such as steamed broccoli (or microwave broccoli when I’m especially lazy).

Storing 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.

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