Boneless Short Ribs Recipe

I’ve learned that a truly great family dinner doesn’t have to be complicated to feel special.

This boneless short ribs recipe is one of my favorite discoveries; it fills the whole house with a warm, savory aroma while the meat slowly braises to melt-in-your-mouth perfection. This version takes a classic braise and infuses it with bold, savory, and slightly spicy notes from a unique Smoky Gochujang Glaze, creating a flavor profile that’s totally irresistible. It’s the perfect “set it and forget it” meal for a Sunday dinner, offering maximum flavor payoff for minimal hands-on effort once it’s in the oven. The short ribs braise low and slow, then get finished in a sweet and spicy glaze that makes them an instant family favorite for hearty, easy dinner ideas. Get ready to discover a new go-to recipe for boneless short ribs that elevates everyday cooking.

Ingredients

• Boneless Short Ribs: We use 1.5 kg (about 3.3 lbs) of boneless beef short ribs, cut into uniform 5-7 cm (2-3 inch) pieces.
  Ensure the ribs are well-marbled for maximum tenderness and flavor.
  Ask your butcher to cut them or cut them yourself to remove any large pieces of fat cap.
• Aromatics and Base: 1 large yellow onion (roughly chopped), 4 cloves garlic (minced), and 2 cm (0.8 inch) of fresh ginger (grated).
  These form the essential aromatic base, adding depth before the braise begins.
  For a stronger flavor, finely grate the ginger and garlic rather than just mincing.
• Braising Liquid: 600 ml (2 ½ cups) halal-certified beef stock, 240 ml (1 cup) water, 60 ml (¼ cup) alcohol-free soy sauce, and 30 ml (2 tbsp) rice vinegar.
  The ratio of beef stock to water ensures a rich base without becoming overly salty, while rice vinegar adds a touch of necessary acidity to balance the richness.
  Use a low-sodium soy sauce if you are sensitive to salt, as the sauce will reduce significantly.
• Smoky-Sweet Seasoning: 2 tbsp packed light brown sugar, 2 tsp smoked paprika, 1 tsp black pepper, and ½ tsp fine sea salt.
  The smoked paprika adds a subtle, deep flavor note that pairs perfectly with the gochujang.
  Brown sugar helps to balance the heat of the gochujang and creates a sticky glaze texture.
• Gochujang Glaze: 60 ml (¼ cup) gochujang (Korean chili paste) and 15 ml (1 tbsp) toasted sesame oil.
  Gochujang provides the signature sweet, spicy, and savory flavor of this dish.
  Do not add the sesame oil until the very end, as prolonged heat can diminish its delicate flavor.
• Garnish: 2 tbsp toasted sesame seeds, 3-4 scallions (thinly sliced), and fresh cilantro leaves.
  These garnishes provide fresh color and contrast to the rich, dark glaze.
  Ensure sesame seeds are truly toasted (golden brown) to maximize their flavor.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the Ribs and Sear: Pat the boneless beef short ribs thoroughly dry with paper towels; this is essential for achieving a deep crust during searing.
   Season generously with ½ tsp fine sea salt and 1 tsp black pepper.
   Heat 30 ml (2 tbsp) vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side; avoid overcrowding the pot, which prevents browning.
2. Build the Aromatics: Remove seared ribs and set aside on a plate.
   Reduce the heat to medium if needed and add the chopped onion to the same pot, cooking for 5-7 minutes until softened and lightly caramelized, stirring occasionally.
   Add the minced garlic and grated ginger, cooking for another minute until fragrant; be careful not to burn the garlic.
3. Deglaze and Add Braising Liquid: Pour in the halal-certified beef stock, water, alcohol-free soy sauce, rice vinegar, light brown sugar, and smoked paprika.
   Stir to combine thoroughly and scrape up all the browned bits (fond) from the bottom of the pot, as these contain incredible flavor.
   Bring the liquid to a simmer.
4. Slow Braise: Return the seared boneless short ribs to the pot, ensuring they are mostly submerged in the liquid.
   Cover the Dutch oven tightly with its lid and transfer to a preheated oven at 160°C (325°F).
   Braise for 2 ½ to 3 hours, or until the short ribs are fork-tender and easily pull apart with a fork. If your short ribs are still tough after 3 hours, add another 30 minutes in the oven. Braising time depends on the specific thickness and marbling of the meat.
5. Reduce the Sauce: Carefully remove the tender short ribs from the pot and set them aside on a plate; gently handle them as they will be fragile.
   Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the cooked solids (onions, ginger, etc.).
   Place the saucepan over medium-high heat and reduce the liquid by about one-third, until slightly thickened (10-15 minutes). Skim off any excess fat from the surface.
6. Make the Glaze: Whisk in the gochujang and toasted sesame oil into the reduced braising liquid.
   Continue to simmer, stirring frequently, until the sauce has thickened into a glossy, rich glaze that beautifully coats the back of a spoon (about 5-7 minutes).
   Return the tender short ribs to the pot with the finished glaze and gently toss to coat them thoroughly. This boneless short ribs recipe is one of my kids’ favorite high-protein meals.
7. Serve: To serve, arrange the glossy short ribs on a plate and drizzle generously with any remaining glaze from the pot.
   Garnish with a sprinkle of toasted sesame seeds and thinly sliced scallions, along with a scattering of fresh cilantro leaves for a bright contrast.

Frequently Asked Questions About Boneless Short Ribs Recipe

Q: Can I make this boneless short ribs recipe in a slow cooker instead of the oven?

A: Yes, you absolutely can. Sear the ribs and sauté the aromatics on the stove first, then transfer everything to the slow cooker on low for 6–8 hours or on high for 3–4 hours, until fork-tender. Reduce the sauce on the stovetop separately before adding back the ribs.

Q: Why are my short ribs tough even after braising?

A: The most likely reason is insufficient cooking time. Short ribs require a long, slow cook to break down connective tissue. If they are still tough, cover them and return them to the oven for another 30–60 minutes. Doneness is based on texture (fork-tender), not time.

Q: Can I prepare this dish ahead of time?

A: Yes, this recipe is perfect for make-ahead meals and for family dinners. Cook the ribs fully, let them cool, then store them in the glaze in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stove or in the oven; the flavor improves overnight.

Q: What’s the difference between boneless and bone-in short ribs?

A: Boneless ribs typically cook faster and are easier to eat, while bone-in ribs contain extra fat and marrow, which adds a deeper, richer flavor to the braising liquid. For this recipe, boneless is chosen for convenience, making this boneless short ribs recipe easier to handle for a weeknight meal.

Q: How can I adjust the heat level from the Gochujang?

A: If you prefer less spice, reduce the amount of gochujang by half (use 2 tbsp instead of 4). If you want more heat, add a pinch of cayenne pepper or extra chili flakes with the aromatics. This allows you to tailor this boneless short ribs recipe to your family’s preference.

Q: How do I get a nice sear on the ribs without overcrowding the pot?

A: Work in small batches. Searing develops a crucial layer of flavor (the Maillard reaction) that a quick braise cannot replicate. Patience in this step yields much better results. I always take my time with this step, especially for this specific boneless short ribs recipe, as it truly makes all the difference.

What to Serve with Smoky Gochujang Short Ribs

The rich glaze from this boneless short ribs recipe pairs wonderfully with simple sides that balance the sweet and savory flavors.

• Steamed Jasmine Rice: The ideal companion to soak up every drop of the rich Gochujang glaze.
• Roasted Sesame Asparagus: A bright green vegetable side that provides a fresh, crisp contrast.
• Creamy Mashed Potatoes or Polenta: A classic pairing for short ribs that provides comforting texture.
• Kimchi or Quick Pickled Vegetables: A tangy side dish that cuts through the richness of the meat.
• Toasted Sesame Noodles: A flavorful alternative to rice for a heartier, Asian-inspired meal.

Make-Ahead Tips and Reheating

This boneless short ribs recipe is excellent for meal prep; the flavors deepen as it sits, making it a perfect easy dinner idea. The short ribs can be braised completely and refrigerated overnight. The fat will solidify on top, making it easy to skim off before reheating. Store the ribs in their glaze in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months for long-term storage. Reheat gently on the stovetop over low heat until warmed through, or in a 160°C (325°F) oven for 15-20 minutes in a covered dish.

Conclusion

This boneless short ribs recipe proves that comfort food can be both classic and exciting, delivering tender meat with a uniquely complex glaze that satisfies deeply. The gochujang adds a new twist to a familiar favorite, turning a simple short rib braise into something truly special. Save this family-friendly recipe for your next cozy weekend meal and give it a try this week! Don’t forget to share your experience with us and pin it for later.

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