Braised Boneless Short Ribs are cooked low and slow in the oven, then served over carrot puree and topped with homemade chimichurri sauce. It’s perfect for a date night dinner at home!
If you’re looking for your new favorite way to make and serve short ribs, look no further than these braised boneless short ribs! I love my Instant Pot short ribs because they’re quick, but this low and slow version is the more authentic way to cook ribs.
I actually had this recipe — or rather, a very similar recipe — when Miguel and I went out to dinner for his birthday a few months ago. I immediately knew that I wanted to recreate the recipe at home, and boy does it deliver.
It’s served with my favorite chimichurri sauce, overtop of a simple carrot puree for a complete meal.
Recipe features
- Very little prep time needed; most of the cook time is done in the oven so you can prep it and (slightly) forget it.
- Incredibly flavorful with or without the gravy.
- Serve it with a vegetable mash or your favorite side dish for a complete meal.
Ingredients
Olive oil – Any kind of oil works, but olive oil is my personal preference; you’ll need oil in order to brown the short ribs.
Boneless short ribs – I love boneless short ribs because they’re easy to eat and tend to have slightly less fat than bone-in.
Beef broth – Necessary for making the gravy, but the gravy is optional so you can omit it if you don’t want gravy.
Garlic – This is also for the gravy. Always use fresh garlic cloves rather than garlic powder.
Flour – To help thicken the gravy. All purpose flour or gluten free 1:1 flour works best.
Carrots – Try to chop them small so they cook more quickly (even smaller than I did!).
Butter РFor saut̩ing. You could also substitute olive oil if you want.
Chimichurri – Whip up my 5-minute homemade chimichurri sauce or use your favorite store-bought kind.
Instructions
Step 1: Sear short ribs. Season the short ribs with salt and black pepper. Heat olive oil in a large, oven-safe skillet or dutch oven over medium-high heat. Once hot, add the short ribs in batches, browning on all sides, then transfer to a plate.
Step 2: Braise short ribs. Pour in the beef broth and use a wooden spoon to scrape up the brown bits on the bottom of the pan. Add the ribs back in, place a lid on the dish and braise in the oven at 300° F for 2.5-3 hours, until the meat is tender and easily falls apart.
Step 3: Prepare the chimichurri. If you haven’t already, whip up my 5-minute homemade chimichurri sauce. Place it in a glass container and keep it in the fridge until you’re ready to serve this meal.
Step 4: Cook carrots. Next, add 2 tablespoons of butter, the carrots and salt to a large skillet and sauté for 3-4 minutes. Then, add the water, cover with a lid for about 10 minutes. Remove the lid and continue cooking the carrots, stirring occasionally, until they can easily be pierced with a fork. If they still can’t, add ¼ cup water, place the lid back on and continue steaming.
Step 5: Make the carrot puree. Transfer to a food processor and pulse. With the motor running, pour the remaining tablespoon of melted butter in through the top. Continue pulsing and add water 1 tablespoon at a time until you’ve reached your desired consistency.
Step 5: Make the gravy. This step is optional! Remove the short ribs and transfer to a cutting board. Add the garlic and sauté for 1 minute, then the beef broth and flour and whisk constantly until a gravy forms.
Tips and tricks
- If the gravy seems clumpy at all, add a splash more broth and continue whisking until smooth.
- Besides carrot puree, short ribs are delicious paired with other vegetables, like air fryer green beans, garlic broccoli steak, and/or mashed potatoes.
- If you’re not making the carrot puree and chimichurri, I recommend adding fresh herbs, like rosemary or thyme, in with the ribs to add more flavor.
Tip
The carrot puree can be made up to 2 days in advance. It may thicken in the fridge, so you may need to add a splash of water or broth to thin it out.
Can I use bone-in short ribs instead?
Yes! Follow the exact same steps, though you may need to cook for 3-3 ½ hours instead of 2 ½-3 hours.
Storage
Refrigerator: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave.
Freezer: Wait for the beef short ribs to cool, then transfer them to a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight before serving.
More dinner recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Braised Boneless Short Ribs
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Ingredients
For the ribs:
- 2 tablespoon olive oil divided
- 6 boneless short ribs
- salt and black pepper
- â…“ cup beef broth
- homemade chimichurri sauce
For the carrot puree:
For the gravy:
- 1 garlic clove minced
- 2 tablespoon beef broth
- 2 tablespoon flour
Instructions
-
Preheat the oven to 300° F and season the ribs with salt and pepper.
-
Heat 1 tablespoon of olive oil in a large, oven-safe skillet or dutch oven over medium-high heat. Then, add HALF of the short ribs and sear on all sides until brown. Transfer to a plate, then repeat the same thing for the remaining ribs and transfer them to a plate as well.
-
Pour in ⅓ cup of beef broth and use a wooden spoon to scrape up the brown bits on the bottom of the pan. Add the ribs back in (they will probably be nice and snug and that’s ok), then place a lid on top. Place the dish in the oven and braise the ribs for 2 ½-3 hours, until they’re fork tender and fall apart easily.
-
Meanwhile, if you haven’t already, make the chimichurri sauce and place it in the refrigerator until you’re ready to eat.
-
Once there’s about 30 minutes left of cook time, make the carrot puree.
-
Add 2 tablespoons of butter to a skillet over medium heat. Once melted, add the carrots and salt and sauté for 3-4 minutes. Then, pour in the water and place a lid on top and steam the carrots for about 10 minutes. Remove the lid and continue cooking until the carrots can easily be pierced with a fork. If they still aren’t soft enough, add ¼ cup water, place the lid back on top and continue cooking.
-
Melt the remaining tablespoon of butter in the microwave. Transfer the carrots to your food processor and pulse for 30 seconds. With the motor running, pour the melted butter in through the top. Keep pulsing, then add a little bit of water 1 tablespoon at a time until you have your desired consistency. Try not to add more than 4 total tablespoons of water.
-
Once the ribs are done, remove them to a cutting board.
-
Last, make the gravy (this step is optional). To the pan that had the ribs, add the garlic and sauté over medium-low heat for 1 minute, then add the broth and flour and whisk constantly until a gravy forms. If it’s too clumpy, add a little more broth and continue whisking until smooth.
-
To serve, dollop some of the carrot puree into a shallow bowl, then top with a short rib, some gravy and chimichurri sauce. Enjoy!
