Boneless Short Ribs with Red Wine Sauce
Jan 25, 2025 04:06 AM
Boneless Short Ribs with Red Wine Sauce are incredibly tender, flavorful, and oven-braised to perfection in a delicious red wine sauce. This braised boneless short ribs recipe starts on the stove top and finished in the oven for just a few hours.
What are boneless short ribs? The name is actually quite misleading because these are not ribs at all and don’t even come from the rib area. Boneless short ribs are chuck beef that comes from the shoulder area, above the ribs.
Boneless short ribs are cut into a specific shape to mimic the bone-in short rib. They are usually pretty meaty, thick cuts of beef. There is also typically a very nice marbleizing of fat. Some may have a fat cap on top, which you should cut off when preparing.
The Best way to cook short ribs? You would cook boneless short ribs the same way you would cook the bone-in short ribs. The best way to cook short ribs is to braise them. Braising is an incredibly flavorful technique that leave meat very soft and tender.
Braising is a method of slowly cooking food using wet and dry heat. This technique starts off with searing the meat first at high temperature, and then slow-cooking in the oven with liquid.
When it’s slower cooking, the meat really absorbs all of the flavors in the sauce you cook it in and slowly renders the fat into the tissue.
Ingredients:
- 4-4.5 lbs boneless short ribs
- 2-3 tbsp olive oil
- coarse or sea salt
- black pepper
Red Wine Sauce
- 1-2 tbsp olive oil
- 2-3 shallots
- 6 garlic cloves
- 1/4 cup all purpose flour
- 3 cups red wine
- 1/4 cup apple cider vinegar
- 1 1/2 cups beef stock
- 1/4 cup tomato paste
- 4 tsp brown sugar
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- coarse or sea salt
- black pepper
Prep Time:
10 minutes
Cook Time:
180 minutes
Total Time:
190 minutes
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