Go Back

Boneless Short Rib Recipe

Tender boneless short ribs slow cooked until soft and juicy, finished with a rich, velvety sauce. This easy one-pot meal delivers deep, comforting flavor with minimal effort using either the oven or slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Beef
  • 3 lb boneless beef short ribs trimmed if needed
  • 1 tbsp olive oil
For the Flavor Base
  • 1 large onion finely chopped
  • 3 cloves garlic minced
For the Sauce
  • 2 cups beef broth low sodium
  • 1 cup tomato sauce smooth
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste
Seasonings
  • 1 tsp paprika
  • 1 tsp dried thyme
  • salt to taste
  • black pepper to taste

Method
 

  1. Pat the short ribs dry with paper towels to remove moisture. Heat olive oil in a large pot over medium-high heat. Sear the ribs on all sides until deeply browned, then remove and set aside.
  2. In the same pot, add the chopped onion and cook for about 5 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and develop a richer flavor.
  4. Pour in the beef broth, tomato sauce, and soy sauce. Stir well and scrape the bottom of the pot to release browned bits.
  5. Add paprika, dried thyme, salt, and black pepper. Stir to combine evenly.
  6. Return the seared ribs to the pot. Cover and cook on low heat for 2.5 to 3 hours until the meat is tender and easily pulls apart.
  7. Alternatively, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 4–5 hours.
  8. Serve hot with your favorite sides such as mashed potatoes, rice, or crusty bread. Spoon the rich sauce over the ribs before serving.

Notes

For a thicker sauce, blend a portion of the onions and sauce, then return it to the pot. Let the ribs rest for 10 minutes before serving for juicier results. If the meat is tough, continue cooking for an additional 30–60 minutes until tender. This dish tastes even better the next day after resting in the fridge overnight.