Braised Boneless Short Ribs
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6 servings
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Calories
525 kcal
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Course
Main Course
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Cuisine
American
Braised Boneless Short Ribs
Description
In this Braised Boneless Short Ribs recipe, boneless short ribs are seasoned simply with salt and pepper before being coated in a sauce combining apple cider vinegar, hot pepper sauce, smoked paprika, garlic powder, and thyme. They cook slowly in a tightly covered baking dish, trapping steam to keep the ribs juicy and tender over 2.5 hours in the oven set at 300°F. Afterward, the foil is removed for an additional 30 minutes to lightly brown the tops and concentrate the flavors.
The result is fork-tender beef with a subtly smoky and tangy profile. The braising liquid serves as a dipping sauce, enhancing each bite with its savory, spiced character. This dish works well as a hearty main served alongside simple sides that can soak up the sauce.
To preserve tenderness, it’s important to seal the pan well with double foil during baking. Leftovers keep well for several days and can be reheated gently in the microwave to prevent drying out. Adding beef stock before cooking is optional, as the meat releases enough liquid if the cover is tight.
Ingredients
- 6 boneless short ribs 4 pounds
- 1 tablespoon kosher salt or 2 teaspoons of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot pepper sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon thyme dried
Instructions
- Preheat the oven to 300°F. Cut the short ribs in half and arrange them in a lightly greased 13-by-9-inch baking dish. Season them with salt and pepper.
- In a small jar, add the vinegar, hot pepper sauce, smoked paprika, garlic powder, and thyme. Whisk or shake well to combine. Pour the sauce over the ribs and use your hands to toss and coat all the pieces.
- Cover the pan tightly with a double layer of aluminum foil. Bake the ribs until cooked through and tender, 2.5 hours.
- Remove the foil (carefully - hot steam will escape). Baste the tops of the short ribs with the braising liquid and continue baking them for 30 more minutes, allowing the tops to brown.
- Serve the ribs with the braising liquid. I like to place a small bowl filled with the braising liquid on each plate. This allows the diners to dip their meat into the yummy liquid.
Optional: thickening the cooking liquids
- When the ribs are fully cooked, transfer them to an oven-safe dish and cover them. Lower the oven to the "keep warm" setting (170°F) and place the ribs in the oven to keep them warm.
- Pour the cooking liquids through a fine-mesh strainer into a medium saucepan and heat them over medium-high heat, whisking often, until they thicken, 5-10 minutes.
- You can speed this process up by mixing in a cornstarch slurry (1 tablespoon cornstarch mixed with 1.5 tablespoons cold water). Heat, whisking, over medium heat. Remove from heat as soon as the sauce thickens.
- Brush the ribs with the gravy and serve.
Notes
- Skip browning the ribs before baking; they cook well without this step, saving time.
- Ensure the pan is tightly sealed with double foil to retain moisture and prevent drying out.
- You may add a cup of beef stock to the pan before baking, but it’s usually not necessary if the cover is tight.
- Leftover ribs can be stored in the fridge for 3-4 days and reheated covered in the microwave at half power to keep them moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 525kcal | 26% |
| Protein | 51g | 102% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Sodium | 585mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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