Ultra tender, melt-in-your-mouth boneless beef short ribs are so simple to make, yet so flavorful! Just wait until you sink your teeth into them.
Why this recipe works
These boneless beef short ribs are as easy as it gets when it comes to classic fork-tender ribs. You only need a handful of ingredients and the will to withstand the aroma as they cook in the oven!
Beef short ribs are definitely a cut of meat that you want to cook slowly, whether they are bone-in or boneless. Searing them in a skillet will create a beautiful crust while cooking them slowly in the oven for the remainder of the time will yield incredibly tender, fall-off-the-bone short ribs. If you’d like a quicker alternative, check out our instant pot beef short ribs which are done in closer to an hour and a half.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
RIBS – You’ll need 2 pounds of boneless beef short ribs for this recipe. If you are looking for a bone-in recipe, check out our beef short ribs.
How to Make Boneless Beef Short Ribs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 300 F.
- Season the meat with garlic salt, pepper, and onion powder.
- Heat olive oil in a large heavy bottomed skillet over medium-high heat until shimmering.
- Add seasoned short ribs to the skillet and brown on all sides.
- Add chicken broth to a 13×9 baking dish. Place browned ribs into the baking dish and cover tightly with foil.
- Bake in preheated oven for 2 1/2 hours.
Frequently Asked Questions & Expert Tips
For fall-apart tender short ribs, aim for an internal temperature of around 190 – 205F read on an instant read thermometer inserted into the thickest part of the rib.
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Serving Suggestions
Boneless beef short ribs pair well over or alongside mashed potatoes with roasted vegetables such as green beans, asparagus, carrots, or broccoli. These ribs are also perfect as a sandwich! Pile the beef into buns with a little barbecue sauce and coleslaw.
More Beef Recipes
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Boneless Beef Short Ribs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds boneless beef short ribs
- 1 Tablespoon garlic salt
- ½ Tablespoon black pepper
- ½ Tablespoon onion powder
- 3 Tablespoons olive oil
- ½ cup chicken broth
Things You’ll Need
Before You Begin
- For fall-apart tender short ribs, aim for an internal temperature of around 190 – 205F read on an instant read thermometer inserted into the thickest part of the rib.
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Instructions
- Preheat oven to 300 F.
- Season the meat with garlic salt, pepper, and onion powder.
- Heat olive oil in a large heavy bottomed skillet over medium-high heat until shimmering.
- Add seasoned short ribs to the skillet and brown on all sides.
- Add chicken broth to a 13×9 baking dish. Place browned ribs into the baking dish and cover tightly with foil.
- Bake in preheated oven for 2 1/2 hours.
Nutrition
Chef Antoine Davis
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Mike says
To kick it up a notch, add some dry red wine like a cabernet sauvignon. Every time I make these they’re always a big hit.
Jane Pike says
I’m giving stars, but yet to try it. The ribs will be on my shopping list. Did you and Antoine by any chance live in Susan’s Landing about 24 years ago?
Amanda Davis says
No never lived in Susan’s Landing :) Hope you love them as much as we do!
Elaine says
This recipe was a huge hit for my family! They were súper tender and full of flavor. The only additional ingredient I added was paprika. I will definitely be making this again.
Cathy Anderson says
Who ever said theirs came out dry, I don’t get it. Mine was as delicious, tender and one of the best recipes for the boneless short ribs!!
Thank you!
Wish I could have posted my picture.
Marna says
Chef Antoine…. Why do you change cooking vessels? Why not just use the skillet to cover and cook in oven?
Amanda Davis says
Hi Marna, great question. Chef Antoine says you do not have to switch vessels. He chose to move them to the baking pan because there wasn’t much room between the ribs and he wanted the heat to circulate around the each one. Thanks for asking!
Melissa Tabak says
The ribs did come out tender, so that was great. I’m not sure how other people got there to be a sauce cooking as directed – I think I’ll probably try a different recipe next time I buy boneless ribs, because it felt like the ribs dried out a bit even with the bit of chicken broth in the pan. Thanks though!
Amanda Davis says
There are a couple of things that could have caused this. First if your foil cover wasn’t tight enough, then steam was allowed to escape instead of building a sauce inside the pan. The other thing is if your oven runs hot it would have essentially cooked them too long, drying out the pan.
Terri L Kiplinger says
Wow!!! I’ve had an aversion to beef (except for ground beef) most of my life, thanks to the pot roast my mom frequently cooked. Her flavor was okay, but somehow her roasts were inevitably tough. Trying to chew and swallow the meat, which resembled beef-flavored bundles of twine, literally made me gag, and it was one of those situations where I was not allowed to leave the table until I forced it down.
I bought a packet of short ribs recently from the discount bin, thinking they were ground beef. At home, I panicked. First I thought of feeding them to the dogs. But I’ve been trying to learn to cook lately, so I decided to experiment. I followed your recipe relatively closely, except that the red wine I opened proved to be fairly sweet. No matter. I don’t own a Dutch oven, but cooked the ribs in a cast-iron skillet, for only the two hours specified, and I’m blown away. The meat is falling apart, tender, and the sauce is rich and savory. Over rice, it has to be THE best thing I have cooked to date. I am calling all my friends to crow over my success. Thank you for a great recipe!
Amanda Formaro says
The details of your story are awesome! LOL We totally know what texture you are referring to. Chef Antoine is so happy you enjoyed this recipe and were able to get a little love back for beef. :)