Best 8 Boneless Simmering Short Ribs Recipes

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Prepare to tantalize your taste buds with the ultimate guide to cooking succulent boneless simmering short ribs. Discover the secrets to creating fall-off-the-bone tenderness and unlocking the rich, mouthwatering flavors that make this dish a culinary delight. Whether you're a seasoned chef or just starting your culinary journey, this article will equip you with the knowledge and techniques you need to craft a truly unforgettable meal. Get ready to explore a world of culinary artistry as we delve into the art of slow-simmered short ribs, ensuring an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED BONELESS SHORT RIBS



Braised Boneless Short Ribs image

From Cook's Illustrated magazine, Feb 09. Use a bold red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.

Provided by DrGaellon

Categories     Stew

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 14

2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 1/2 lbs boneless beef short ribs, trimmed of excess fat or 7 lbs bone-in beef short ribs, bones removed and trimmed of excess fat and gristle
2 tablespoons vegetable oil
4 cups thinly sliced onions (2 large onions)
1 tablespoon tomato paste
6 medium garlic cloves, peeled
2 cups red wine
1 cup beef broth
4 large carrots, peeled and cut crosswise in 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
1/4 cup cold water
1/2 teaspoon gelatin powder

Steps:

  • Place oven rack in upper-middle position and preheat to 300°F Pat beef dry with paper towels. Stir together salt and pepper and sprinkle over beef. Heat 1 tbsp oil in Dutch oven until smoking. Add half of beef and cook without moving, 4-6 minutes, until well browned. Turn beef over and cook second side until well browned, another 4-6 minutes. If fat begins to smoke, reduce heat. Transfer beef to medium bowl. Repeat with remaining oil and beef.
  • Reduce heat to medium, add onion, and cook, stirring often, until softened and barely browned, 12-15 minutes. (If onions darken too quickly, add 1-2 tbsp water to pan.).
  • Add tomato paste and stir constantly until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook unitl fragrant, 30-60 seconds. Turn heat up to medium-high, add wine, and simmer, scraping up fond from sides and bottom. Simmer until reduced by half, 8-10 minutes. Add beef broth, carrots, thyme, and bay leaf. Add beef and any juices in the bowl. Cover and bring to a simmer. Transfer to oven and cook 2 to 2½ hours, turning meat twice with tongs during cooking. When done, a fork will slip easily in and out of meat.
  • Place water in a small bowl and sprinkle with gelatin. Let stand 5 minutes. Using tongs, transfer meat and carrots to serving platter; tent with foil. Strain cooking liquid through a fine strainer into a fat separator. Press on solids to extract as much liquid as possible, then discard solids. Allow to settle, then strain off fat. Return liquid to Dutch oven and reduce to 1 cup over medium heat, 5-10 minutes. Remove from heat and stir in bloomed gelatin; season with salt and pepper to taste. Pour sauce over meat and serve.

Nutrition Facts : Calories 905.1, Fat 75.6, SaturatedFat 31.8, Cholesterol 150.8, Sodium 692.1, Carbohydrate 13.8, Fiber 2.6, Sugar 5.7, Protein 30.6

SLOW-BAKED BBQ SHORT RIBS



Slow-Baked BBQ Short Ribs image

BBQ short ribs make an easy dinner that pleases kids and adults alike.

Provided by Jennifer Segal

Categories     Dinner

Time 3h15m

Yield 4

Number Of Ingredients 11

4 pounds boneless beef short ribs, cut into 4-inch long pieces
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup ketchup
¾ cup dark brown sugar, packed
1½ tablespoons cider vinegar
1½ tablespoons Worcestershire sauce
1½ tablespoons Dijon mustard
1½ teaspoons chili powder
¾ teaspoons garlic powder
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 300°F.
  • Season the ribs all over with salt and pepper, then arrange in a 9x13-inch baking dish (it will be a tight squeeze).
  • Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
  • Pour ⅓ of the sauce (about ½ cup) over the ribs. Using tongs, flip the ribs over and spoon another ⅓ of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for 2½ hours. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don't worry, it will look much better once it's done!) Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy. Slather the reserved BBQ sauce over the short ribs and serve.
  • Freezer-Friendly Instructions: The ribs can be frozen for up to 3 months. Reheat them tightly covered with foil in a 300°F oven until heated through.

Nutrition Facts : Calories 1,320, Fat 87g, Carbohydrate 59g, Protein 80g, SaturatedFat 37g, Sugar 54g, Fiber 1g, Sodium 2327mg, Cholesterol 331mg

EASY BBQ SHORT RIBS



Easy BBQ Short Ribs image

Provided by Sunny Anderson

Time 3h10m

Yield 6 servings

Number Of Ingredients 10

4 pounds boneless beef short ribs, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
2/3 cup light brown sugar
1 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1 tablespoon white vinegar
1/2 teaspoon dried ground thyme
2/3 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

TANYA'S BONELESS SHORT RIBS



Tanya's Boneless Short Ribs image

Boneless, simmering short ribs broiled then thrown in the oven. Easy as 1-2-3. Hubby LOVES this dish and whines when I don't make it. If you like LOTS of sauce double the liquid amounts. Great for indoor cooking nights....

Provided by Tanya Preston

Categories     Main Dish Recipes     Rib Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

4 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
1 (8 ounce) can tomato sauce
1 cup tomato juice
1 small onion, finely chopped
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
¼ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground black pepper

Steps:

  • Preheat the oven broiler.
  • Place ribs on a rack in a broiler pan, and broil on top oven rack 15 minutes, or until well browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 degrees C).
  • In a saucepan over medium heat, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs in the baking dish.
  • Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).

Nutrition Facts : Calories 651.1 calories, Carbohydrate 6.3 g, Cholesterol 124.4 mg, Fat 55.7 g, Fiber 1 g, Protein 29.5 g, SaturatedFat 23.6 g, Sodium 489.2 mg, Sugar 4.1 g

BEEF SHORT RIBS



Beef Short Ribs image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 16

Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock
6 beef short ribs, trimmed of fat
Kosher salt
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs

Steps:

  • Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
  • Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
  • Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
  • Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

SIMPLE BEEF SHORT RIBS



Simple Beef Short Ribs image

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

Provided by CooperCook

Categories     Main Dish Recipes     Rib Recipes

Time 2h30m

Yield 4

Number Of Ingredients 10

1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

Steps:

  • Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
  • Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g

SO EASY FALL-OFF-THE-BONE RIBS



So Easy Fall-Off-The-Bone Ribs image

This is so easy to make just simmer the ribs then throw them into a pan, pour the sauce over and bake! You can double the recipe.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

3 lbs pork side ribs
1 teaspoon powderd meat tenderizer
1 large onion (leave whole)
1 small onion, finely chopped
1 tablespoon minced fresh garlic (optional)
1 (480 ml) favorite barbecue sauce (you can use a large bottle of BBQ sauce if desired)
1 1/2 cups ketchup
1/4 cup prepared yellow mustard
2 tablespoons honey
2 tablespoons brown sugar
cayenne pepper or black pepper

Steps:

  • Place the ribs in a large pot.
  • Cover with water, the add in the powdered meat tenderizer and whole onion; cover and bring to a boil; reduce heat and simmer for 40 minutes.
  • Prepare a baking dish or a medium size roasting pan.
  • In a bowl mix together chopped onion, garlic (if using) BBQ sauce, ketchup, mustard, honey, brown sugar and black pepper or cayenne (if using).
  • Place the ribs into the baking dish.
  • Pour the sauce over the ribs.
  • Bake uncovered in a 425 degree oven for about 30-35 minutes, or until the ribs are desired tenderness.

Nutrition Facts : Calories 1244.4, Fat 83.4, SaturatedFat 30.8, Cholesterol 265.4, Sodium 2449, Carbohydrate 60.5, Fiber 3, Sugar 43.4, Protein 63.1

DARNED GOOD BONELESS SHORT RIBS



Darned Good Boneless Short Ribs image

Provided by Fred Thompson

Categories     Beef     Marinate     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Beef Rib     Summer     Tailgating     Family Reunion     Grill     Grill/Barbecue     Party     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup paprika (try 1/4 cup smoked paprika and 1/4 cup sweet paprika)
2 1/2 tablespoons kosher salt
2 1/2 tablespoons freshly ground black pepper
1 tablespoon granulated onion
1/2 teaspoon cayenne
2 pounds boneless beef short ribs, connective tissue removed
1 cup Virginia Pruitt's Perfect Barbecue Sauce or your favorite thick barbecue sauce

Steps:

  • 1. In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.
  • 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
  • 3. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve.

Tips:

  • Choose short ribs that are well-marbled with fat, as this will help them stay moist and flavorful during the cooking process.
  • Brown the short ribs in a pan or Dutch oven before braising them. This will help develop their flavor and give them a nice color.
  • Use a flavorful braising liquid. This could include beef broth, red wine, or a combination of the two. You can also add vegetables, herbs, and spices to the braising liquid to enhance the flavor of the short ribs.
  • Cook the short ribs until they are fall-off-the-bone tender. This will typically take 2-3 hours, but may vary depending on the recipe you are using.
  • Serve the short ribs with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Boneless simmering short ribs are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a special occasion dinner or a casual family meal. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a hearty and flavorful meal, give boneless simmering short ribs a try.

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