Short Ribs Recipe Oven | Savory Boneless Beef Chuck Short Ribs

If you crave fall-apart tender beef with deep, savory flavor and minimal fuss, these oven-braised boneless beef chuck short ribs will be your new favorite. You’ll sear the ribs until caramelized, then nestle them in a rich onion-garlic sauce and let the oven do the work. The result: buttery, spoon-tender beef in a glossy, savory pan sauce that tastes like you cooked all day.

This recipe suits busy weeknights and cozy weekends alike. The prep takes just a few minutes, and the low-and-slow oven magic handles the rest. You’ll get beefy richness, balanced aromatics, and velvety texture without complicated steps. Serve with mashed potatoes, polenta, or crusty bread to catch every drop of sauce.

Why This Oven-Braised Boneless Short Ribs Recipe Works

• Boneless chuck short ribs stay juicy: They contain great marbling, which melts into tenderness during a slow oven braise.
• High-heat sear builds flavor: Browning creates those savory fond bits that enrich the sauce.
• Low and slow equals fork-tender: The oven’s steady heat breaks down connective tissue without drying the meat.
• Simple aromatics, big payoff: Onion, garlic, and tomato paste layer umami that tastes restaurant-worthy.
• Hands-off cooking: After a quick sear and deglaze, the oven takes over so you can relax.

Ingredients

For the Beef

• 3 to 3.5 pounds boneless beef chuck short ribs, cut into 3- to 4-inch pieces
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil (avocado, canola, or grapeseed)

For the Braising Sauce

• 1 large yellow onion, thinly sliced
• 5 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
• 2 cups low-sodium beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon balsamic vinegar (for brightness at the end)

Optional Finishes

• Fresh parsley, chopped
• 1 tablespoon cold butter to enrich the sauce

How to Make Oven-Braised Boneless Short Ribs

Prep and Sear

1. Heat the oven to 325°F (165°C). Pat the short ribs very dry with paper towels. Season all sides with salt and pepper.
2. Heat a large, heavy oven-safe pot or Dutch oven over medium-high. Add the oil. When it shimmers, sear the ribs in batches until deeply browned on all sides, about 8 to 10 minutes total per batch. Don’t crowd the pan.
3. Transfer browned ribs to a plate. Pour off excess fat, leaving about 1 tablespoon in the pot.

Build the Sauce

1. Add the sliced onion with a pinch of salt. Cook over medium heat, stirring and scraping up browned bits, until soft and golden at the edges, 5 to 7 minutes.
2. Stir in garlic and tomato paste. Cook 1 to 2 minutes until the paste darkens slightly and smells sweet.
3. Pour in the red wine. Scrape the bottom thoroughly to release all the fond. Simmer 2 to 3 minutes to reduce by about half.
4. Add beef broth, Worcestershire, smoked paprika, thyme, and bay leaf. Bring to a strong simmer.

Braise in the Oven

1. Return the ribs and any juices to the pot, nestling them into the liquid. The liquid should come about halfway up the meat; add a splash more broth if needed.
2. Cover with a tight lid and move to the oven. Cook for 2.5 to 3 hours, until the ribs turn fork-tender and easily separate with little pressure.

Finish and Serve

1. Transfer the ribs to a platter. Discard thyme stems and bay leaf. Skim excess fat from the surface of the sauce.
2. Simmer the sauce on the stovetop for 5 to 8 minutes to thicken slightly. Stir in balsamic vinegar and, if you like, a tablespoon of cold butter for a glossy finish. Adjust salt and pepper.
3. Return ribs to the pot to warm through. Serve with mashed potatoes, creamy polenta, buttered noodles, or crusty bread.

How to Store Leftover Boneless Short Ribs

• Cool completely: Let ribs and sauce cool to room temp (no more than 2 hours out).
• Refrigerate: Store in an airtight container with enough sauce to cover the meat. Keep up to 4 days.
• Freeze: Portion into freezer-safe containers. Freeze up to 3 months. Label with date.
• Reheat: Warm gently in a covered saucepan over low heat with a splash of broth or water. Or cover and reheat in a 300°F oven until hot.

Benefits of Making Short Ribs in the Oven

• Consistent tenderness: The oven maintains steady heat that breaks down tough fibers evenly.
• Set it and relax: Minimal stirring or attention needed once it’s in the oven.
• Big flavor, simple method: Searing and braising transform inexpensive cuts into a luxurious dinner.
• Make-ahead friendly: The flavor improves overnight, which makes this great for entertaining.
• One-pot cleanup: Everything happens in a single Dutch oven.

What to Avoid When Cooking Boneless Short Ribs

• Skipping the sear: You’ll miss the deep, savory foundation that makes the sauce shine.
• Under-braising: If the meat feels tight or chewy, it needs more time. Keep cooking until fork-tender.
• Too much liquid: You want the ribs partially submerged, not swimming. This concentrates flavor.
• Boiling hard: A gentle simmer keeps the meat juicy; a rapid boil can make it tough.
• Under-seasoning: Taste and adjust salt and acidity at the end for balance.

Variations You Can Try

• Herb and garlic: Add rosemary and extra thyme, finish with lemon zest.
• Balsamic and mushroom: Sauté 8 ounces cremini mushrooms with the onions; add 2 extra tablespoons balsamic at the end.
• Korean-inspired: Swap wine for 1/2 cup soy sauce and 1/2 cup water, add 2 tablespoons brown sugar, 1 tablespoon grated ginger, and a drizzle of sesame oil. Garnish with scallions.
• Smoky chipotle: Stir in 1 to 2 teaspoons minced chipotle in adobo with the tomato paste; finish with lime juice and cilantro.
• Beer-braised: Replace wine with a malty brown ale; add a teaspoon Dijon mustard to the sauce.

FAQ

Can I use bone-in short ribs?

Yes. Use about 4 pounds bone-in ribs. Add 15 to 30 minutes to the braise if needed, until fork-tender.

Do I need red wine?

No. Replace wine with extra beef broth plus 1 tablespoon balsamic or red wine vinegar for brightness.

What if I don’t have a Dutch oven?

Sear in a heavy skillet, then transfer everything to a covered roasting pan or a deep baking dish tightly sealed with foil.

How do I thicken the sauce more?

Reduce uncovered on the stovetop until glossy, or whisk 1 teaspoon cornstarch with 1 tablespoon water and simmer briefly.

Can I make this ahead?

Absolutely. Chill overnight, then reheat gently. Skim the chilled fat easily and enjoy even deeper flavor.

Conclusion

These oven-braised boneless beef chuck short ribs deliver rich, savory comfort with very little effort. You’ll get a deep mahogany sear, a luscious pan sauce, and tender beef that practically melts. Prep it in minutes, let the oven work, and serve with your favorite cozy sides. This is the kind of dinner that makes a plain weeknight feel special—every single time.

Oven-Braised Boneless Beef Chuck Short Ribs

Sear boneless beef chuck short ribs, then braise low and slow in a rich onion-garlic-red wine sauce until fork-tender.

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Prep Time

20 minutes

Cook Time

3 hours

Total Time

3.3 hours

Servings

6 servings

Ingredients

• 3 to 3.5 pounds boneless beef chuck short ribs, cut into 3- to 4-inch pieces
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil (avocado, canola, or grapeseed)
• 1 large yellow onion, thinly sliced
• 5 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (Cabernet, Merlot, or Pinot Noir)
• 2 cups low-sodium beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 2 sprigs fresh thyme or ½ teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped (optional)
• 1 tablespoon cold butter (optional)

Instructions

1. Heat oven to 325°F (165°C). Pat ribs dry and season all sides with salt and pepper.
2. Heat a large oven-safe pot or Dutch oven over medium-high, add oil, and sear ribs in batches until deeply browned on all sides, about 8–10 minutes per batch. Transfer ribs to a plate and leave about 1 tablespoon fat in the pot.
3. Add sliced onion with a pinch of salt; cook over medium heat, stirring and scraping up browned bits, until soft and golden at the edges, 5–7 minutes.
4. Stir in garlic and tomato paste; cook 1–2 minutes until the paste darkens slightly.
5. Pour in red wine, scraping the bottom to release fond; simmer 2–3 minutes to reduce by about half.
6. Add beef broth, Worcestershire, smoked paprika, thyme, and bay leaf; bring to a strong simmer.
7. Return ribs and any juices to the pot, nestling into the liquid so it comes about halfway up the meat; add a splash more broth if needed.
8. Cover tightly and braise in the oven for 2.5 to 3 hours, until ribs are fork-tender.
9. Transfer ribs to a platter; discard thyme stems and bay leaf. Skim excess fat from the sauce.
10. Simmer sauce on the stovetop 5–8 minutes to thicken slightly; stir in balsamic vinegar and, if desired, cold butter. Adjust salt and pepper.
11. Return ribs to the pot to warm through and serve with mashed potatoes, creamy polenta, buttered noodles, or crusty bread.