Boneless Beef Short Ribs Recipe

I think a great Sunday dinner should feel special without requiring hours of hands-on work.

This boneless beef short ribs recipe delivers exactly that, transforming a simple cut of meat into fall-apart tender, savory perfection. The secret is a simple braise with a smoky gochujang glaze that makes the house smell incredible as it slowly cooks. This recipe for easy boneless beef short ribs is perfect for family dinners or cozy date nights, giving you maximum flavor for minimum prep work.

Ingredients

• Boneless Beef Short Ribs: 1.4 kg (3 lbs) boneless beef short ribs, trimmed of excess fat. Look for good marbling, which ensures maximum tenderness when braised. *Note: You can use bone-in short ribs, but add an extra 30 minutes to the total braising time.*
• Aromatics and Seasonings: 1 large yellow onion, roughly chopped; 2 medium carrots, peeled and roughly chopped; 6 cloves garlic, minced; 25 g fresh ginger (about 1 inch), grated; 2 bay leaves; 10 ml (2 tsp) smoked paprika. These ingredients build the deep flavor base for the sauce.
• Braising Liquid: 710 ml (3 cups) halal-certified beef broth. Use a quality broth to provide a robust base. *Note: If you don’t have beef broth, you can use chicken broth or even just water, though beef broth adds more depth.*
• Gochujang Glaze Components: 80 ml (1/3 cup) reduced-sodium soy sauce; 60 ml (1/4 cup) gochujang (Korean chili paste); 60 ml (1/4 cup) light brown sugar, packed; 30 ml (2 tbsp) rice vinegar. The gochujang provides the authentic Korean flavor and mild heat, while the brown sugar and rice vinegar balance it.
• Slurry for Thickening: 15 g (1 tbsp) cornstarch; 30 ml (2 tbsp) cold water. This creates the final glossy glaze.
• Finishing Garnish: 3 green onions (scallions), thinly sliced; 5 g (1 tsp) toasted sesame seeds. These add color and a fresh finish.
• Pantry Staples: 15 ml (1 tbsp) vegetable oil for searing; kosher salt and fresh black pepper for seasoning.

Instructions

Here’s how to make perfect boneless beef short ribs every time. I’ve found that taking the time to sear the ribs properly makes all the difference in the final flavor.

1. Prep the Beef and Sear: Pat the boneless beef short ribs very dry with paper towels (this is critical for achieving a good sear). Season generously with salt and fresh black pepper. Heat the vegetable oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Sear the boneless short ribs in batches (don’t crowd the pan) until deeply browned on all sides, about 3-4 minutes per side. Remove the seared ribs and set aside on a plate.
2. Sauté Aromatics: Reduce heat to medium. Add the chopped yellow onion and carrots to the pot and sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom. Add the minced garlic and grated ginger and cook for another 1 minute until fragrant.
3. Build the Braising Liquid: Pour in the beef broth, soy sauce, gochujang, brown sugar, rice vinegar, and smoked paprika. Stir well to ensure the gochujang fully dissolves. Add the bay leaves and bring the mixture to a simmer.
4. Braise until Fall-Apart Tender: Return the seared boneless beef short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover the pot tightly with a lid and transfer to a preheated oven at 160°C (325°F). Braise for 3 to 3.5 hours, or until the meat is incredibly tender and easily pulls apart with a fork.
5. Thicken the Sauce: Carefully remove the boneless short ribs from the pot and transfer them to a plate; tent with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids and bay leaves. Skim off excess fat from the surface of the strained liquid. Bring the strained liquid to a gentle simmer over medium heat.
6. Finish with Glaze and Garnish: In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid and continue to simmer, stirring occasionally, for 5-7 minutes until the sauce has thickened into a rich, glossy glaze that coats the back of a spoon. Return the boneless beef short ribs to the glaze, turning gently to coat evenly. Warm through for 1-2 minutes. Garnish with green onions and sesame seeds just before serving.

What to Serve with Boneless Short Ribs

The rich, savory flavor of this easy boneless beef short ribs recipe pairs well with sides that can balance the glaze’s richness or soak up the sauce. Choose options that fit your family’s preference, from starchy bases to fresh vegetables.

• Steamed white rice or brown rice: The essential pairing for this recipe; it’s the perfect vehicle to soak up all that rich, smoky gochujang glaze.
• Creamy mashed potatoes or polenta: Provides a comforting, rich contrast to the tender meat and bold sauce.
• Steamed or roasted green vegetables: Simple broccoli, bok choy, or green beans tossed with sesame oil offer a fresh bite to cut through the richness.
• Noodle bowls: Serve the short ribs over udon noodles or wide rice noodles for a hearty, complete meal.
• Quick side salad: A simple cucumber salad or Asian-inspired slaw provides a crunchy, acidic counterpoint.

Make-Ahead and Storage Tips

This recipe for boneless beef short ribs is excellent for meal prep because, like many braised dishes, the flavors deepen as the ribs rest in the sauce. This means leftovers often taste even better the next day. These short ribs truly improve overnight, making them ideal for high-protein meal prep.

• Make-Ahead Instructions: Prepare the recipe completely. Allow to cool completely, then store in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stove over low heat.
• Freezing Instructions: Once cooled, store the braised short ribs and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: For best results, reheat slowly on the stovetop or in the oven (covered) at 150°C (300°F) until warmed through. Avoid microwaving to keep the meat tender and prevent drying out.

FAQs

Get answers to common questions about preparing and serving this boneless beef short ribs recipe.

Can I make boneless beef short ribs in the slow cooker or Instant Pot?

Yes, for a slow cooker: Sear the ribs first, then braise for 6-8 hours on low or 3-4 hours on high. For an Instant Pot: Sear using the sauté function, then pressure cook on high pressure for 45-50 minutes, followed by a natural pressure release for 10-15 minutes before opening.

What can I use instead of gochujang?

Gochujang provides a unique fermented flavor, but if you must substitute, you can use Sriracha mixed with a little honey and miso paste for a similar spicy, sweet, and umami profile. Be aware the flavor won’t be exactly the same, but it will deliver a comparable sweet-heat profile to the boneless beef short ribs recipe.

How do I fix a sauce that’s too thin or too thick?

If too thin: Create another small slurry (1 tsp cornstarch + 2 tsp cold water) and whisk into the simmering sauce. If too thick: Whisk in a tablespoon of extra broth or water until it reaches your desired consistency. I always keep a bit of extra broth on hand for just this reason.

Do I have to strain the sauce at the end?

Straining removes the solids like onions, carrots, and ginger for a smoother, restaurant-quality sauce. If you prefer a rustic, chunky sauce, you can skip this step and just remove the bay leaves. It’s a matter of personal preference and doesn’t affect flavor.

Are boneless short ribs the same as other cuts of beef?

No, short ribs come from the short plate or brisket area of the cow and are known for their high marbling and rich, beefy flavor. Boneless short ribs are simply the meat cut off the rib bone; they are different from ribeye or chuck roast, which have less marbling and different textures when braised.

Conclusion

This boneless beef short ribs recipe delivers a high-impact flavor profile with very little hands-on cooking time, making it perfect for cozy weekend dinners. Pin this recipe now and get ready to enjoy one of the best ways to prepare short ribs at home for easy, healthy eating.

boneless beef short ribs recipe

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• Author: Brooke Ellis
• Total Time: 220 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This recipe creates tender, fall-apart boneless beef short ribs through a slow braise in a smoky gochujang glaze. Searing the ribs first ensures deep flavor, resulting in a savory dish perfect for a special family dinner.

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Ingredients

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• 3 pounds boneless beef short ribs, trimmed
• 1 large yellow onion, roughly chopped
• 2 medium carrots, peeled and roughly chopped
• 6 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 bay leaves
• 2 teaspoons smoked paprika
• 3 cups beef broth
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup gochujang (Korean chili paste)
• 1/4 cup light brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 3 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds
• 1 tablespoon vegetable oil
• Kosher salt and fresh black pepper

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Instructions

1. Prep and Sear Ribs: Pat the boneless beef short ribs completely dry with paper towels and season generously with salt and pepper. Heat vegetable oil in a large oven-safe Dutch oven over medium-high heat. Sear ribs in batches, without crowding the pan, until deeply browned on all sides (3-4 minutes per side). Remove ribs and set aside.
2. Sauté Aromatics: Reduce heat to medium. Add chopped onion and carrots to the pot and sauté for 5-7 minutes until softened. Add minced garlic, grated ginger, and smoked paprika, cooking for 1 additional minute until fragrant.
3. Build Braising Sauce: Pour in beef broth, soy sauce, gochujang, brown sugar, and rice vinegar. Stir well to dissolve the gochujang and combine ingredients. Add the bay leaves and bring the mixture to a simmer.
4. Braise until Tender: Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover tightly and transfer to a preheated 325°F (160°C) oven. Braise for 3 to 3.5 hours, or until the meat is incredibly tender and easily pulls apart with a fork.
5. Thicken Glaze: Carefully remove the cooked short ribs from the pot and transfer them to a plate, tenting with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid before discarding them and the bay leaves. Skim excess fat from the liquid’s surface.
6. Finish and Serve: Bring the strained liquid to a gentle simmer over medium heat. Whisk together cornstarch and cold water in a small bowl to form a slurry. Slowly whisk the slurry into the simmering liquid. Continue simmering and stirring for 5-7 minutes until the sauce has thickened into a glossy glaze. Return the boneless short ribs to the glaze, turning gently to coat, and warm through for 1-2 minutes. Garnish with green onions and sesame seeds just before serving.

Notes

Searing the ribs properly is essential for deep flavor. To make a smoother sauce, strain the liquid through a fine-mesh sieve before thickening, discarding the vegetables. This recipe can be made ahead, as flavors deepen overnight.

• Prep Time: 20 minutes
• Cook Time: 200 minutes
• Category: Main Dish
• Method: Braise
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving
• Calories: 750 kcal
• Sugar: 12 g
• Sodium: 950 mg
• Fat: 55 g
• Saturated Fat: 22 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 38 g
• Cholesterol: 110 mg