Comfort food at its finest: rich, fall-off-the-bone tender boneless short ribs that will become a staple in your household. Whether you’re a fan of bold flavors or hearty comfort dishes, these 18 mouth-watering recipes are sure to satisfy your cravings.
From classic braises and slow cooker recipes to international twists and creative takes, we’ve got you covered with the most delicious boneless short ribs ideas out there. Whether you’re cooking for one or feeding a crowd, these recipes are perfect for any occasion.
In this article, we’ll be diving into the world of boneless short ribs, exploring different flavor profiles, techniques, and presentation styles to help you create your own masterpiece dishes. So grab your apron, get ready to cook up some comfort food magic, and let’s get started with our first recipe…
Braised Boneless Short Ribs with Red Wine Sauce
Braised Boneless Short Ribs with Red Wine Sauce: A rich and flavorful dish that’s perfect for a special occasion or a cozy night in.
Ingredients:
– 4 boneless short ribs, about 1-1.5 pounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 teaspoons dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Reduce heat to medium and add chopped onion. Cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Add red wine, beef broth, tomato paste, and thyme. Stir to combine and bring to a simmer.
6. Return the short ribs to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2-1/2 hours or until meat is tender and falls apart easily.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2-1/2 hours
Slow Cooker Korean BBQ Boneless Short Ribs
Experience the bold flavors of Korean BBQ without the hassle of grilling or marinating. This slow cooker recipe yields tender, fall-off-the-bone short ribs smothered in a sweet and spicy sauce.
Ingredients:
– 2 lbs boneless beef short ribs
– 1/4 cup Gochujang (Korean chili paste)
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp garlic, minced
– 1 tsp ground ginger
– 1 tsp sesame oil
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup green onions, thinly sliced
– Salt and black pepper, to taste
Instructions:
1. In a slow cooker, whisk together Gochujang, soy sauce, brown sugar, garlic, ginger, sesame oil, and chili flakes.
2. Add the short ribs to the slow cooker and coat with the marinade.
3. Cook on Low for 8 hours or High for 4 hours.
4. About 30 minutes before serving, stir in green onions.
5. Season with salt and black pepper to taste.
Cooking Time: 8 hours (Low) or 4 hours (High)
Boneless Short Ribs with Mushroom Gravy
Elevate your comfort food game with this hearty short ribs recipe, smothered in a savory mushroom gravy that’s sure to become a family favorite.
Ingredients:
– 1 pound boneless short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F.
2. Season short ribs with salt and pepper.
3. In a large Dutch oven, heat oil over medium-high. Brown short ribs in batches, then set aside.
4. Add onion and garlic; cook until softened. Add mushrooms and cook until tender.
5. Stir in beef broth, tomato paste, and thyme. Bring to a simmer.
6. Return short ribs to the pot and cover. Transfer to preheated oven and braise for 2 1/2 hours or until fall-apart tender.
7. Serve with mushroom gravy spooned over top. Garnish with parsley, if desired.
Cooking Time: 2 1/2 hours
Asian-Inspired Soy-Glazed Boneless Short Ribs
Experience the bold flavors of Asia with this tender and caramelized short ribs recipe, perfect for a weeknight dinner or special occasion. This dish combines the richness of soy sauce, honey, and ginger to create an unforgettable taste experience.
Ingredients:
– 2 pounds boneless short ribs
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon sesame oil
– 1/4 cup water
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
3. Add the short ribs to the marinade and refrigerate for at least 4 hours or overnight.
4. Remove from marinade and place on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until tender and caramelized.
6. Serve hot, garnished with sesame seeds and chopped scallions if desired.
Cooking Time: 25-30 minutes
Boneless Short Ribs Tacos with Pickled Onions
Transform fall-off-the-bone tender short ribs into a flavorful, easy-to-make taco filling. This recipe combines the rich flavor of slow-cooked short ribs with the tangy crunch of pickled onions.
Ingredients:
– 1 pound boneless short ribs
– 1/4 cup beef broth
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Pickled onions (see below)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco, sour cream
Pickled Onions:
– 1 large red onion, thinly sliced
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon sugar
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine short ribs, beef broth, chili powder, cumin, smoked paprika, salt, and pepper.
3. Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 hours or until tender.
4. Shred the cooked short ribs with two forks.
5. Warm tortillas according to package instructions.
6. Assemble tacos by spooning shredded short ribs onto a warmed tortilla, topping with pickled onions and desired toppings.
Cooking Time: 2 1/2 hours (braising) + 15 minutes (shredding and assembling)
Red Wine Braised Boneless Short Ribs with Herbs
Elevate your Sunday dinner game with this rich and flavorful recipe that’s sure to impress. Fall-off-the-bone tender short ribs are slow-cooked in a deep red wine sauce infused with aromatic herbs, perfect for serving alongside roasted vegetables or mashed potatoes.
Ingredients:
– 2 lbs boneless beef short ribs
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh thyme
– 1 tsp dried rosemary
– 1 bay leaf
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt, pepper, and herbs.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes per side.
4. Add chopped onion and cook until translucent, about 5 minutes.
5. Add garlic, red wine, and bay leaf. Bring to a simmer.
6. Cover pot and transfer to preheated oven. Braise for 2-1/2 hours or until short ribs are tender.
7. Remove from oven and let rest before serving.
Cooking Time: 2-3 hours (including searing time)
Boneless Short Ribs Ragu over Pappardelle
Rich and hearty, this Boneless Short Ribs Ragu over Pappardelle recipe is a comforting twist on traditional pasta dishes. Fall-off-the-bone tender short ribs are slow-cooked in a rich tomato sauce and served atop wide, flat pappardelle noodles.
Ingredients:
– 2 pounds boneless short ribs
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 12 ounces pappardelle noodles
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 5 minutes. Remove from pot.
3. Reduce heat to medium. Add onion and garlic; cook until softened, about 5 minutes.
4. Add red wine, beef broth, crushed tomatoes, and dried basil. Stir to combine.
5. Return short ribs to the pot. Cover and transfer to the preheated oven. Braise for 2 1/2 hours or until meat is tender.
6. Cook pappardelle noodles according to package instructions. Serve with braised short ribs and sauce spooned over.
Cooking Time: 2 1/2 hours
Smoky Chipotle Boneless Short Ribs
Transform traditional short ribs into a rich and smoky delight with this recipe. Tender, fall-off-the-bone meat is infused with the deep flavors of chipotle peppers in adobo sauce.
Ingredients:
– 2 pounds boneless beef short ribs
– 1/4 cup smoked paprika
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 chipotle pepper in adobo sauce, finely chopped
– Salt and black pepper, to taste
– Optional: fresh cilantro, chopped (for garnish)
Instructions:
1. Preheat oven to 300°F.
2. In a large bowl, combine short ribs, smoked paprika, olive oil, onion, garlic, diced tomatoes with green chilies, and chipotle pepper in adobo sauce. Mix well.
3. Season with salt and black pepper to taste.
4. Transfer the mixture to a 9×13-inch baking dish or Dutch oven.
5. Cover with aluminum foil and bake for 2 hours.
6. Remove foil and continue baking for an additional 30 minutes, or until tender.
Cooking Time: 2 hours and 30 minutes
Boneless Short Ribs Stir-Fry with Vegetables
This recipe is a flavorful and nutritious twist on traditional short ribs, using boneless cuts to reduce cooking time while maintaining tender meat. The addition of colorful vegetables adds fiber, vitamins, and minerals to this Asian-inspired stir-fry.
Ingredients:
– 1 pound boneless short ribs
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 cup bell pepper strips (any color)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Cooked white rice or noodles for serving
Instructions:
1. Cut the short ribs into bite-sized pieces.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add onion and garlic; cook until onion is translucent, 3-4 minutes.
4. Add broccoli, bell pepper, soy sauce, and oyster sauce (if using); stir-fry for 5 minutes.
5. Add short ribs; cook until browned, about 5-6 minutes.
6. Season with salt and pepper to taste.
7. Serve over cooked white rice or noodles.
Cooking Time: 15-18 minutes
Boneless Short Ribs Pho with Rice Noodles
A comforting and flavorful Vietnamese-inspired soup, perfect for a cozy meal.
Ingredients:
– 1 pound boneless short ribs
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 4 cups beef broth
– 2 cups water
– 1 cup rice noodles
– Fresh herbs (basil, mint, cilantro) for garnish
– Lime wedges and bean sprouts for serving
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, whisk together fish sauce, soy sauce, brown sugar, garlic, and ginger. Add the short ribs and marinate for at least 30 minutes or overnight.
3. Remove the short ribs from the marinade and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until tender.
4. In a large pot, combine beef broth and water. Bring to a boil then reduce heat and simmer for 10 minutes.
5. Cook rice noodles according to package instructions. Drain and set aside.
6. Slice the short ribs into thin strips and add to the pot with the broth. Simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh herbs, lime wedges, and bean sprouts.
Cooking Time: Approximately 45-50 minutes
Boneless Short Ribs Sliders with Horseradish Aioli
These bite-sized short ribs sliders are packed with rich flavor and tender texture, all wrapped up in a crispy bun. The tangy horseradish aioli adds a creamy kick that complements the fall-off-the-bone meat perfectly.
Ingredients:
– 1 pound boneless short ribs
– 2 tablespoons olive oil
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 hamburger buns
– Horseradish aioli (see below)
– Lettuce, tomato, onion, pickles, and cheese (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a small bowl, mix together brown sugar, smoked paprika, salt, and pepper.
3. Rub the mixture all over the short ribs, making sure they’re evenly coated.
4. Place the short ribs on a baking sheet lined with parchment paper and drizzle with olive oil.
5. Bake for 2-1/2 hours, or until tender and easily shreddable.
6. Split hamburger buns in half and toast.
7. Assemble sliders by placing a few strips of short rib onto each bun, followed by a dollop of horseradish aioli.
Horseradish Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons prepared horseradish
– 1 tablespoon lemon juice
– Salt and pepper, to taste
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes before serving.
Boneless Short Ribs and Potato Hash
This comforting dish combines fall-off-the-bone tender short ribs with a crispy potato hash, perfect for a cozy night in. The rich flavors of the ribs pair beautifully with the earthy sweetness of the potatoes.
Ingredients:
– 2 pounds boneless short ribs
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup red wine (optional)
– 2 tablespoons tomato paste
– 2 teaspoons brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 3-4 large potatoes, peeled and diced
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 300°F.
2. Season short ribs with salt and pepper. In a large Dutch oven, brown the ribs in olive oil over medium-high heat.
3. Add onion, garlic, beef broth, red wine (if using), tomato paste, brown sugar, and smoked paprika. Cover and transfer to the preheated oven.
4. Braise for 2-1/2 hours or until the meat is tender.
5. Meanwhile, toss potato pieces with olive oil, salt, and pepper on a baking sheet. Roast at 400°F for 30-40 minutes or until golden brown.
Cooking Time: 3-3 1/2 hours
Boneless Short Ribs Ramen with Soft-Boiled Eggs
This comforting bowl of ramen combines the rich flavors of slow-cooked boneless short ribs, savory soy sauce broth, and perfectly cooked soft-boiled eggs. A perfect meal for a chilly day.
Ingredients:
– 1 pound boneless short ribs
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon sugar
– 4 cups chicken broth
– 2 cups water
– 1 tablespoon sesame oil
– 1 package ramen noodles
– 2 soft-boiled eggs, sliced
– Green onions, thinly sliced, for garnish
Instructions:
1. In a large pot or Dutch oven, combine short ribs, soy sauce, sake, sugar, and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer for 2 hours.
2. Cook ramen noodles according to package instructions. Drain and set aside.
3. Add water and sesame oil to the pot with the short ribs. Simmer for an additional 30 minutes.
4. Assemble bowls by placing cooked noodles, sliced soft-boiled eggs, and short rib meat into each bowl. Ladle hot broth over the top. Garnish with green onions.
Cooking Time: 2 hours 30 minutes
Boneless Short Ribs Banh Mi Sandwich
Experience the fusion of Asian flavors with French comfort food in this mouthwatering sandwich. Tender short ribs, slow-cooked to fall-apart tenderness, are piled high on a crispy baguette and topped with pickled carrots, daikon, and cilantro.
Ingredients:
– 1 pound boneless short ribs
– 2 tablespoons soy sauce
– 2 tablespoons fish sauce
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 4 baguettes
– Pickled carrots and daikon (store-bought or homemade)
– Cilantro leaves
– Mayonnaise or sriracha mayo (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a large bowl, whisk together soy sauce, fish sauce, brown sugar, rice vinegar, and ginger. Add short ribs and marinate for at least 4 hours or overnight.
3. Remove short ribs from marinade, letting excess liquid drip off. Place on a baking sheet lined with parchment paper and slow-cook for 2-1/2 to 3 hours, or until tender.
4. Slice baguettes in half lengthwise. Spread mayonnaise or sriracha mayo on the bottom half, if desired.
5. Assemble sandwiches by placing short ribs on the baguette, topping with pickled carrots and daikon, and finishing with cilantro leaves.
Cooking Time: 2-1/2 to 3 hours (slow-cooking) + 10 minutes (assembling sandwiches)
Boneless Short Ribs Chili with Beans
Boneless Short Ribs Chili with Beans Recipe
A hearty and flavorful chili recipe that’s perfect for a cozy night in. This dish is a twist on traditional short ribs chili, using boneless short ribs instead of the more common beef or pork.
Ingredients:
– 1 lb boneless short ribs
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (16 oz) pinto beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Brown the short ribs in a large pot over medium-high heat.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender.
3. Stir in chili powder, cumin, and smoked paprika; cook for 1 minute.
4. Add the diced tomatoes, kidney beans, pinto beans, and beef broth; bring to a simmer.
5. Reduce heat to low and let cook for 2-3 hours or until the meat is tender.
Cooking Time: 2-3 hours
Boneless Short Ribs Lettuce Wraps with Peanut Sauce
Elevate your wrap game with this Asian-inspired recipe featuring tender short ribs, crunchy lettuce, and a creamy peanut sauce. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 pound boneless short ribs
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– 4 cups mixed greens (lettuce, arugula, spinach)
– 1/4 cup chopped peanuts
– 2 tablespoons creamy peanut butter
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, honey, rice vinegar, and vegetable oil. Add short ribs and marinate for at least 30 minutes.
3. Remove short ribs from marinade and place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until tender.
4. Meanwhile, prepare peanut sauce by whisking together peanut butter, soy sauce, garlic, salt, and pepper.
5. Assemble wraps by placing cooked short ribs onto mixed greens, then drizzle with peanut sauce and sprinkle with chopped peanuts.
Cook Time: 45-50 minutes
Boneless Short Ribs Shepherd’s Pie
Elevate your comfort food game with this twist on the classic shepherd’s pie, featuring tender boneless short ribs smothered in a rich brown sauce.
Ingredients:
– 1 pound boneless short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 tablespoons all-purpose flour
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups mashed potatoes
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Brown the short ribs in olive oil, then set aside.
3. Cook onion and garlic until softened, then add beef broth, tomato paste, flour, Worcestershire sauce, salt, and pepper. Simmer for 5 minutes.
4. Add browned short ribs to the sauce and simmer for 1 hour.
5. Top with mashed potatoes and grated cheese (if using).
6. Bake for an additional 20-25 minutes or until potatoes are golden brown.
Cooking Time: 1 hour 20-25 minutes
Boneless Short Ribs Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the tender goodness of boneless short ribs with the sweetness of bell peppers.
Ingredients:
– 1 lb boneless short ribs
– 2 large bell peppers (any color)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tsp dried oregano
– Salt and pepper to taste
– Shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the short ribs over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
5. Stuff each bell pepper with the cooked short ribs mixture, beef broth, oregano, salt, and pepper.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and top with shredded mozzarella cheese (if using). Return to oven and bake for an additional 10-15 minutes or until the peppers are tender.
Cooking Time: 40-45 minutes
Summary
Get ready to indulge in the comfort food you crave with these mouthwatering boneless short ribs recipes! From classic braises and stews to bold international flavors, we’ve got you covered. Try slow-cooked Korean BBQ, Asian-inspired soy-glazed ribs, or smoky chipotle flavor. Serve them up as tacos, sliders, or in a hearty ragu over pappardelle. Whether you’re in the mood for something comforting and familiar or adventurous and new, these 18 savory recipes are sure to hit the spot. So go ahead, get cooking, and let the comfort food goodness begin!
