Best 2 Boneless Beef Short Ribs Recipes

**Boneless Beef Short Ribs: A Culinary Journey of Flavor and Tenderness**

Indulge in the exquisite culinary realm of boneless beef short ribs, where taste buds awaken and satisfaction reigns supreme. These succulent ribs, meticulously prepared with various cooking techniques, promise an extraordinary gastronomic experience. From the classic charm of braised short ribs simmering in a symphony of rich flavors to the tantalizing allure of grilled ribs kissed by smoky perfection, each recipe embarks on a distinct culinary adventure. Whether you prefer the tender embrace of slow-cooked short ribs or the delightful sizzle of pan-seared delights, this collection of recipes caters to every palate and preference. Discover the art of crafting fall-off-the-bone short ribs that melt in your mouth, enveloped in tantalizing sauces and aromatic herbs. Elevate your culinary repertoire with these exceptional boneless beef short rib recipes, designed to transform your kitchen into a haven of culinary artistry.

Here are our top 2 tried and tested recipes!

SHORT RIBS OF BEEF

Short Ribs of Beef image

Provided by Food Network

Categories main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 27

Ingredients

1/4 cup olive oil
Four 8-ounce boneless beef short ribs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
1 cup all-purpose flour
6 cloves garlic, smashed
2 carrots, peeled and diced small
2 stalks celery, diced small
1 Vidalia onion, diced small
1 cup red wine
2 cups chicken stock
2 cups veal stock or beef stock
2 cups water
One 14.5-ounce can peeled plum tomatoes
2 tablespoons Worcestershire sauce
6 medium red potatoes, diced small, with skin on
Three Cheese Polenta, recipe follows
4 1/2 cups water
1 cup finely ground polenta
Salt
1/4 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
1/4 cup mild Cheddar cheese
1/4 cup unsalted butter
Black pepper

Steps:

Preheat oven to 325 degrees F. In a large ovenproof saute pan or roasting pan, heat the olive oil over medium-high heat.
Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Pat the seasonings into the meat. Dredge the short ribs in the flour and pat off any excess flour.
Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes. Add the garlic, carrots, celery and onions and saute for 3 minutes. Add the wine and simmer for 5 minutes. Stir in the chicken stock, veal stock, water, undrained tomatoes and Worcestershire sauce. Bring to a simmer. Cover and place in the oven. Roast for 2 hours. Then add the potatoes, cover and roast for an additional 30 minutes.
Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary.
Serve over Three Cheese Polenta.
In a large saucepan combine water, polenta and 1/2 teaspoon salt. Stir over high heat until mixture boils; reduce heat to medium-low. Simmer polenta for 25 to 30 minutes or until smooth, whisking occasionally to ensure a smooth consistency. Remove from heat and stir in the cheeses and butter. Add salt and pepper to taste. Set aside and keep warm.

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

Ingredients

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

Tips:

Choose short ribs that are well-marbled with fat for the best flavor.
Brown the short ribs in a hot pan to develop a flavorful crust.
Simmer the short ribs in a flavorful braising liquid for at least 2 hours, or until the meat is fall-off-the-bone tender.
Serve the short ribs with mashed potatoes, rice, or your favorite side dish.
For a more intense flavor, marinate the short ribs in a mixture of red wine, garlic, and herbs before cooking.
If you don't have a Dutch oven, you can also use a slow cooker to make this recipe.
To make the dish ahead of time, cook the short ribs according to the recipe and then let them cool completely. Store the short ribs in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Boneless beef short ribs are a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you braise them in a flavorful liquid, roast them in the oven, or grill them over an open fire, short ribs are sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give boneless beef short ribs a try.

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