Name: Tanya’s Boneless Short Ribs Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: American
Ingredients: 2 lbs boneless short ribs; 1 tbsp olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 cup beef broth; 1/2 cup red wine; 2 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; Salt and pepper, to taste; 2 tbsp cornstarch; 2 tbsp water; Chopped parsley, for garnish

Tanya’s Boneless Short Ribs Recipe

Carena Kranz Modified: February 15, 2024

Photos of Tanya’s Boneless Short Ribs Recipe

How To Make Tanya’s Boneless Short Ribs Recipe

Beef chuck gets a bad reputation for being one of the chewier parts of a cattle. After all, it’s taken from one of the more muscular parts of the animal: around the neck and shoulder blade. What a lot of people might not know is that this shouldn’t be a problem at all! As long as you know how to handle this flavorful piece of meat correctly, you can enjoy everything that it has to offer. But of course, it also helps to have the right recipe for the job. Find the best one in this collection of beef chuck recipes!

Preparation: 20 minutes

Cooking: 3 hours

Total: 3 hours 20 minutes

Serves:

Ingredients

2 lbs boneless short ribs
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup beef broth
1/2 cup red wine
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper, to taste
2 tbsp cornstarch
2 tbsp water
Chopped parsley, for garnish

Instructions

Preheat the oven to 325°F (163°C).
Season the short ribs with salt and pepper.
Heat the olive oil in a large ovenproof pot or Dutch oven over medium-high heat.
Sear the short ribs on all sides until browned, then remove from the pot and set aside.
In the same pot, add the onion and garlic. Sauté until translucent.
Add the beef broth, red wine, soy sauce, brown sugar, Worcestershire sauce, and dried thyme. Stir well to combine.
Return the short ribs to the pot, making sure they are submerged in the liquid.
Cover the pot with a lid and transfer to the preheated oven.
Cook for approximately 3 hours, or until the short ribs are tender and easily fall apart.
In a small bowl, mix the cornstarch with water to make a slurry.
Remove the pot from the oven and transfer the short ribs to a plate. Set aside and keep warm.
Place the pot back on the stovetop over medium heat. Stir in the cornstarch slurry and simmer until the sauce thickens.
Return the short ribs to the pot and coat them in the thickened sauce.
Serve the boneless short ribs hot, garnished with chopped parsley.

Nutrition

Calories : 450kcal
Total Fat : 20g
Saturated Fat : 7g
Cholesterol : 88mg
Sodium : 789mg
Total Carbohydrates : 15g
Dietary Fiber : 1g
Sugar : 7g
Protein : 44g

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