Braised Boneless Short Ribs
Braised Boneless Short Ribs is a medium American recipe that serves 4. 450 calories per serving. Recipe by NOT ANOTHER COOKING SHOW on YouTube.
Prep: 2 hrs 15 min | Cook: 2 hrs 45 min | Total: 5 hrs 20 min
Cost: $48.18 total, $12.05 per serving
Ingredients
- 3.5 lb Boneless Short Ribs (trimmed, cut into 2‑3 inch pieces)
- 1 Tbsp Kosher Salt (for dry brine)
- 1 tsp Freshly Ground Black Pepper (season after flour coating)
- 0.25 cup All-Purpose Flour (for dredging)
- 2 Carrots (medium, diced ½ inch)
- 2 Celery Stalks (diced ½ inch)
- 1 large Yellow Onion (diced)
- 3 Garlic Cloves (minced)
- 1 Bay Leaf (whole)
- 2 sprigs Fresh Rosemary (leaves stripped)
- 2 sprigs Fresh Thyme (leaves stripped)
- 2 Tbsp Tomato Paste (adds depth)
- 1 cup Red Wine (dry, drinkable (Côtes du Rhône style))
- 2 cup Beef Stock (low‑sodium)
- 2 Tbsp Unsalted Butter (cut into pieces, added at finish)
Instructions
Dry Brine the Short Ribs
Sprinkle the short rib pieces evenly with kosher salt, toss to coat, and place them on a rack in the refrigerator uncovered for at least 2 hours (or overnight) to allow the salt to penetrate.
Time: PT2H
Prepare Aromatics
Dice the carrots, celery, and onion into roughly ½‑inch pieces; mince the garlic. Set aside.
Time: PT15M
Dredge and Season the Meat
Pat the brined ribs dry with paper towels, lightly coat each piece in all‑purpose flour, and season with freshly ground black pepper.
Time: PT5M
Preheat Oven
Set the oven to 350°F (175°C) and allow it to fully preheat.
Time: PT10M
Temperature: 350°F
Sear the Short Ribs
Heat a tablespoon of oil in the Dutch oven over medium‑high heat. Add the ribs in a single layer and sear 2‑3 minutes per side until deep brown.
Time: PT10M
Sauté Vegetables
Remove the ribs and set aside. Add the diced carrots, celery, onion, and garlic to the pot; sauté 5 minutes until softened. Stir in tomato paste and cook another 2 minutes.
Time: PT7M
Deglaze with Red Wine
Pour in the cup of red wine, stirring to dissolve the browned bits. Let it simmer for 2‑3 minutes to reduce slightly.
Time: PT3M
Add Liquid and Herbs
Return the seared ribs to the pot. Add beef stock, bay leaf, rosemary sprigs, and thyme sprigs. Bring the mixture to a gentle simmer.
Time: PT5M
Braise in the Oven
Cover the Dutch oven with its lid (or foil) and place it on the middle rack of the preheated oven. Braise for 2½ hours until the meat is fork‑tender and falling apart.
Time: PT2H30M
Temperature: 350°F
Finish the Sauce
Remove the pot from the oven. Discard the bay leaf and herb stems, skim off excess fat from the surface, and stir in the butter until melted. Taste and adjust salt or pepper if needed.
Time: PT5M
Serve
Plate the tender short ribs over a mound of creamy mashed potatoes, spoon the rich braising sauce over the top, and enjoy.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 15 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Contains meat, Contains dairy, Contains gluten, High protein
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Boneless Short Ribs: Bone‑in short ribs, Beef chuck roast, cut into pieces
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of All-Purpose Flour: Cornstarch (gluten‑free)
- Instead of Carrots: Parsnips
- Instead of Celery Stalks: Fennel stalk
- Instead of Yellow Onion: White onion
- Instead of Garlic Cloves: Garlic powder (½ tsp)
- Instead of Bay Leaf: Dried thyme (extra)
- Instead of Fresh Rosemary: Dried rosemary (½ tsp)
- Instead of Fresh Thyme: Dried thyme (½ tsp)
- Instead of Tomato Paste: Ketchup (1 Tbsp), Crushed tomatoes (¼ cup)
- Instead of Red Wine: Beef broth + red wine vinegar (¾ cup + 2 Tbsp)
- Instead of Beef Stock: Chicken stock, Water + bouillon cube
- Instead of Unsalted Butter: Olive oil (1 Tbsp)
Equipment Needed
- Dutch Oven (cast iron)
- Cutting Board
- Chef's Knife
- Measuring Cups
- Wooden Spoon or Spatula
- Tongs
- Ladle (optional)
- Oven Mitts
- Foil (optional)
Critical Steps — Do Not Skip
- Dry brine the short ribs for at least 2 hours
- Properly sear the ribs to develop fond
- Braise at 350°F for 2½ hours until fork‑tender
- Skim excess fat before finishing the sauce
- Stir in butter at the end for a glossy finish
Chef Tips from the Video
- Use a wine with good acidity (like Côtes du Rhône) to cut through the richness of the beef.
- If you prefer more depth, add a tablespoon of balsamic vinegar at the end of the braise.
- For extra herb flavor, tie rosemary and thyme together with kitchen twine for easy removal.
- A splash of heavy cream added with the butter creates an ultra‑silky sauce.
Troubleshooting
Meat is still tough after braising.
Continue braising for another 30‑45 minutes, checking for tenderness. Ensure the pot remained covered and the oven temperature stayed at 350°F.
Sauce is too thin.
Remove the lid and simmer uncovered on the stovetop for 10‑15 minutes, or stir in a slurry of 1 tsp cornstarch mixed with cold water.
Dish is overly salty.
Add a splash of unsalted beef stock or water, and balance with a pinch of sugar if needed.
Too much fat on the surface.
Skim the fat with a spoon or use a paper towel after braising; you can also chill the sauce briefly to solidify the fat for easy removal.
Storage
Refrigerator: Store in an airtight container, sauce and meat together, for up to 3 days.
Freezer: Cool completely, then freeze in a freezer‑safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Dry‑brine the ribs the night before for deeper flavor.
- The braised short ribs can be made a day ahead; reheat gently on the stovetop over low heat.
- Portion and freeze the cooked ribs with sauce for quick meals later.
Frequently Asked Questions
What is the cultural significance and history of braised short ribs in American comfort food cuisine?
Braised short ribs have become a staple of American comfort cooking, tracing roots to French "braisé" techniques that were adopted by early American chefs. Over time, the dish evolved into a hearty, home‑cooked favorite served with mashed potatoes, especially in the Midwest and South where beef is abundant.
What are the traditional regional variations of short rib braises in United States cuisine?
In the Southwest, short ribs are often braised with chilies and cumin, while in the Midwest they are paired with root vegetables and a red‑wine broth like this recipe. The West Coast sometimes adds coffee or espresso for a deeper flavor, and the South may incorporate sweet barbecue sauce.
How is braised short ribs traditionally served in American home cooking?
The classic presentation is the fall‑apart ribs spooned over creamy mashed potatoes or buttered egg noodles, with the rich braising sauce drizzled on top. Some families also serve it with crusty bread to soak up the sauce.
What occasions or celebrations is braised short ribs traditionally associated with in American culture?
Braised short ribs are popular for holiday meals such as Thanksgiving or Christmas, as well as for weekend family gatherings and pot‑luck dinners because the dish can be prepared ahead and kept warm in the oven.
How does braised short ribs fit into the broader American beef cuisine tradition?
It showcases the American love for slow‑cooked, flavor‑intensive beef dishes, sitting alongside classics like pot roast, beef stew, and brisket. The technique of braising maximizes flavor while keeping a relatively inexpensive cut tender and luxurious.
What are the authentic traditional ingredients for braised short ribs versus acceptable substitutes?
Traditional ingredients include beef short ribs, red wine, beef stock, aromatics (carrot, celery, onion, garlic), tomato paste, and fresh herbs. Acceptable substitutes are bone‑in ribs for more flavor, chicken or vegetable stock, and a dry red wine alternative such as beef broth with a splash of vinegar.
What other American dishes pair well with braised short ribs?
Serve the ribs alongside creamy mashed potatoes, buttered corn on the cob, roasted Brussels sprouts, or a simple green salad. A crusty sourdough loaf or garlic‑butter biscuits are also excellent for mopping up the sauce.
What are the most common mistakes to avoid when making braised short ribs at home?
Common errors include skipping the dry brine, overcrowding the pot during searing, not covering the pot tightly (which lets steam escape), and braising at too high a temperature which can toughen the meat. Also, failing to skim excess fat can leave the sauce greasy.
Why does this braised short ribs recipe use a dry‑brine instead of a wet‑brine?
A dry‑brine allows the salt to penetrate the meat while drawing out a little moisture that later re‑absorbs, resulting in a juicier texture and better crust when searing. A wet‑brine would add extra water, diluting the flavor of the braising liquid.
Can I make braised short ribs ahead of time and how should I store them?
Yes, the ribs can be prepared a day ahead. Cool them completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce has thickened.
What does the YouTube channel NOT ANOTHER COOKING SHOW specialize in?
The YouTube channel NOT ANOTHER COOKING SHOW focuses on approachable, step‑by‑step home cooking tutorials that demystify classic restaurant dishes and street‑food favorites, often adding a behind‑the‑scenes look at technique and ingredient science.
How does the YouTube channel NOT ANOTHER COOKING SHOW's approach to American comfort food differ from other cooking channels?
NOT ANOTHER COOKING SHOW emphasizes practical, low‑budget methods—like using off‑cut meats such as short ribs—and provides detailed explanations of why each step matters, whereas many channels focus on flashy presentation without deep technique insight.
Last updated: August 20, 2026
