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A plate of tender boneless beef short ribs with a rich, caramelized crust, served over creamy mashed potatoes and drizzled with a glossy, savory sauce. Garnished with fresh rosemary and paired with roasted carrots on a rustic wooden table, under warm, inviting lighting.

Boneless Beef Short Ribs

A tender, flavorful boneless beef short ribs recipe with rich seasonings and slow-cooked perfection. Ideal for cozy family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Dish
Cuisine American
Servings 4 people
Calories 500 kcal

Equipment

  • Dutch oven (notes: for oven baking)
  • Slow cooker (notes: for low and slow cooking)
  • Instant Pot (notes: for pressure cooking option)
  • Mixing bowl (notes: for seasoning the meat)
  • Knife (notes: for trimming excess fat)
  • Cutting board (notes: for preparing vegetables)

Ingredients
  

  • 2-3 lbs Boneless beef short ribs notes: well-marbled for best flavor
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 4 cloves Garlic notes: minced
  • 1-2 medium Yellow onions notes: sliced thinly
  • 2 cups Beef stock
  • 2 tbsp Tomato paste
  • 2 tbsp Olive oil notes: for searing
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Brown sugar notes: or honey
  • 1 tsp Smoked paprika notes: optional, for extra depth
  • 1/2 tsp Chili flakes notes: optional, for heat
  • 2 sprigs Fresh rosemary notes: or thyme for aroma
  • 1 cup Carrots notes: chopped, optional
  • 1 cup Celery notes: chopped, optional

Instructions
 

  • Pat the boneless short ribs dry and season with salt, pepper, and smoked paprika.
  • Heat olive oil in a Dutch oven (or Instant Pot on sauté mode) and sear ribs on all sides until browned. Remove and set aside.
  • In the same pot, sauté onions and garlic until fragrant.
  • Stir in tomato paste, Worcestershire sauce, and brown sugar. Cook for 1-2 minutes.
  • Add beef stock and deglaze the pot, scraping up browned bits.
  • Return the ribs to the pot, add fresh rosemary and optional carrots/celery.
  • For oven: Cover and bake at 325°F for 2.5-3 hours.
  • For slow cooker: Transfer everything to a slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
  • For Instant Pot: Cook on high pressure for 45 minutes, then natural release for 15 minutes.
  • Remove ribs and reduce sauce if needed. Serve over mashed potatoes or rice.

Notes

For a richer sauce, remove ribs and simmer the liquid until thickened. Serve with mashed potatoes, rice, or roasted vegetables.
Keyword beef short ribs, slow-cooked ribs, tender beef, comfort food