Tender Braised Boneless Short Ribs in the Oven

The Boneless Short Ribs are slowly braised in the oven until they're incredibly tender and full of flavor.

This is the way I like to cook them at home when I want something comforting without a lot of complicated steps. The ribs are seasoned with a simple blend of pantry spices, marinated in onions and sweet bell peppers, then seared before being finished in the oven.

If you enjoy slow-cooked beef dishes like oven-baked chuck roast or braised beef shanks, this recipe follows the same approach: simple ingredients, slow cooking, and big flavor.

Jump to:

• Ingredient Notes
• Tips for the Best Short Ribs
• Best Temperature
• How Long to Cook Boneless Short Ribs in the Oven
• Why They Turn Out Tough
• How to Make Braised Boneless Short Ribs
• How to Tell When Short Ribs Are Done
• What Boneless Short Ribs Look Like When They're Done
• Storage
• Serving Suggestions
• 📖 Recipe

Ingredient Notes

Boneless short ribs: These are cut from the chuck section and contain connective tissue that becomes tender when braised slowly.

Bell peppers and onions: These add natural sweetness and flavor to the braising liquid.

Better Than Bouillon: This adds beef flavor to the braising liquid and helps create a rich gravy.

Tips for the Best Short Ribs

• Don't skip the sear: Browning the ribs builds flavor
• Use a heavy pot: A Dutch oven or braising pot helps maintain steady heat
• Skim the fat: Once the ribs are done cooking, pour the braising liquid through a fat separator before serving so the gravy isn't greasy
• Slicing the vegetables: When slicing the bell peppers, do not cut them too thin or too thick. If you cut them too thin, they will break down too early into the braising liquid.

Best Temperature

I cook boneless short ribs low and slow at 350°F.

This gives the connective tissue enough time to break down so the meat turns out tender instead of tough. Cooking them too fast at a higher temperature can cause the outside to cook before the inside has time to soften.

How Long to Cook Boneless Short Ribs in the Oven

Boneless short ribs usually take about 3 to 3½ hours in the oven, depending on their size and thickness.

Instead of focusing only on time, look for tenderness. When they're ready, a fork should slide in easily, and the meat should start to pull apart without resistance.

Why They Turn Out Tough

If your boneless short ribs turn out tough, the most common reasons are:

• Not cooking them long enough
• Cooking at too high a temperature
• Not allowing enough time for the connective tissue to break down

If you're comparing cuts, I break down the difference in my chuck roast vs short ribs guide.

How to Make Braised Boneless Short Ribs

Here are the steps for making beef chuck ribs in the oven:

1. Season the ribs
2. Marinate with peppers and onions
3. Sear the ribs
4. Sauté the vegetables
5. Build the braising liquid
6. Return ribs to the pot
7. Braise in the oven

How to Tell When Short Ribs Are Done

Short ribs are ready when a fork easily slides into the meat and begins to pull it apart.

If they still feel firm, they simply need more time in the oven.

What Boneless Short Ribs Look Like When They're Done

The braising liquid will have thickened into a rich, savory gravy from the slow cooking and natural beef juices.

The ribs themselves should look deeply browned and incredibly tender.

Storage

Leftover short ribs can be stored in an airtight container in the refrigerator for up to 4 days.

The flavor often becomes even better the next day once the gravy has had time to settle and deepen.

Serving Suggestions

These braised boneless short ribs pair well with classic Southern side dishes. The rich gravy makes them especially good with:

• Smothered cabbage
• Southern potato salad
• Skillet cornbread

📖 Recipe