Slow Baked Boneless Beef Short Ribs Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (163°C).
• STEP 2.In a small bowl, combine the salt, pepper, garlic powder, and paprika.
• STEP 3.Rub the spice mixture all over the short ribs, making sure to coat them evenly.
• STEP 4.Heat a large oven-safe skillet over medium-high heat and add the olive oil.
• STEP 5.Sear the short ribs on all sides until they are browned and caramelized.
• STEP 6.Remove the short ribs from the skillet and set them aside.
• STEP 7.In the same skillet, add the onions, carrots, and celery. Cook until they are softened and lightly browned.
• STEP 8.Add the tomato paste and cook for an additional 2 minutes.
• STEP 9.Pour in the red wine and beef broth, scraping the bottom of the skillet to release any browned bits.
• STEP 10.Return the short ribs to the skillet and bring the liquid to a simmer.
• STEP 11.Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
• STEP 12.Bake the short ribs for 2.5 to 3 hours, or until they are fork-tender.
• STEP 13.Remove the skillet from the oven and let the short ribs rest for 10 minutes before serving.
• STEP 14.Serve the slow baked boneless beef short ribs with the cooking liquid spooned over the top.
• STEP 15.Garnish with fresh parsley, if desired.
• STEP 16.Enjoy!

Cooking Tips

• For extra flavor, marinate the short ribs in the spice mixture overnight.
• If you don't have an oven-safe skillet, you can transfer the short ribs and cooking liquid to a baking dish before baking.
• Make sure to let the short ribs rest before serving to allow the juices to redistribute and the meat to become even more tender.

Storage and Serving

• Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the ribs and cooking liquid in a covered baking dish and warm in a preheated oven at 325°F (163°C) until heated through.
• Serve the reheated short ribs with mashed potatoes or crusty bread for a delicious meal.