00743 11 40 Red wine braised short ribs 11 55. 007431 69 40 69 C 47. These oven-braised boneless short ribs are so tender and flavorful.
It’s an easy recipe – there’s no need to brown them first, and the delicious sauce is sugar-free! As is often the case with slow-cooked meat, leftovers are excellent, as long as you reheat them gently. Boneless short ribs served on a white plate. I especially love these oven-braised boneless short ribs. Rich, fatty, tender beef – a true comfort food!
And they are more affordable than ribeye roast, another fatty cut of beef which I also adore. In this easy recipe, I simply place the seasoned ribs in a pan and bake them for three hours at 300 degrees F. Yes, it’s as easy as it sounds, and the result is superb. The exact measurements are included in the recipe card below. Boneless beef short ribs: I get them at Whole Foods or at Costco.
Raw boneless short ribs on a cutting board. Apple cider vinegar: Red wine vinegar works too. Hot pepper sauce: It doesn’t make the dish spicy. It just adds an interesting layer of flavor. Spices: Smoked paprika, garlic powder, and dried thyme. A stale spice can easily ruin a dish. I was wondering that too before I made them for the first time.
The recipes I found looked overly complicated. There was no way I was going to brown the ribs first, make an elaborate sauce, check on them every 30 minutes I wanted to just put them in the oven and forget about it. So I was grateful to find this easy recipe for oven-braised boneless short ribs on the Food Network. Obviously, I wasn’t going to use the sweet sauce since I’m on a low-carb diet. But I really liked it otherwise. It seemed tasty and very doable.