Welcome back to the blog, dear readers! Today, I am excited to share a recipe that holds a special place in my heart: Boneless Beef Short Ribs. This dish takes me back to a family reunion a few summers ago, where we gathered in my aunt’s backyard. My uncle, known for his grilling skills, decided to try something different that year. Instead of the usual burgers and hot dogs, he prepared the most succulent and flavorful beef short ribs. I was instantly hooked and knew I had to recreate that experience in my kitchen.
The beauty of this Boneless Beef Short Ribs recipe lies in its simplicity and depth of flavor. It’s the kind of dish that brings everyone to the table, eager to share stories and enjoy a hearty meal together. What I love about this recipe is how adaptable it is. For instance, you can easily swap the white vinegar for apple cider vinegar to add a slightly sweeter, more complex flavor. If you’re a fan of smoky flavors, adding a teaspoon of smoked paprika to the sauce will give the ribs a delicious smoky undertone.
I also like to experiment with different mustards. While the recipe calls for prepared mustard, using Dijon or even a spicy brown mustard can add a unique twist that keeps everyone guessing. And let’s not forget about the sauce—it’s a game-changer. Making a homemade barbecue sauce from scratch not only enhances the taste but also fills your kitchen with an irresistible aroma that will have everyone asking, “What’s cooking?”
Preparing these Boneless Beef Short Ribs is an exercise in patience and love. The process of slow-cooking the ribs in a savory, sweet, and tangy sauce ensures they come out tender and juicy every time. Whether you’re planning a family dinner or a casual get-together with friends, these ribs are sure to impress. So, roll up your sleeves, fire up the oven, and let’s get cooking!
Making Boneless Beef Short Ribs
Ingredients
- 2 tablespoons prepared mustard
- 3/4 cup packed brown sugar
- 1 garlic clove, minced
- 3 pounds boneless beef short ribs
- 1/2 cup white vinegar
- 1/4 cup water
- 1 small onion, finely chopped
- 2 tablespoons tomato paste
- 1 cup ketchup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon canola oil
Directions
- Preheat your oven to 325°F. Heat the canola oil in a small saucepan over medium heat. Add the finely chopped onion and sauté until it becomes tender, about 4-6 minutes.
- Add the minced garlic and cook for another minute. Stir in the ketchup, tomato paste, brown sugar, water, vinegar, mustard, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered until the sauce thickens slightly.
- Set aside 1/2 cup of the sauce and refrigerate it. Place the boneless beef short ribs in a 13×9-inch baking dish. Brush the remaining sauce over both sides of the ribs. Cover the dish tightly with foil and bake until the ribs are tender, about 2 to 2 1/2 hours.
- Set your broiler to high. Remove the juices from the baking dish. Brush the reserved 1/2 cup of barbecue sauce over the ribs. Broil the ribs uncovered until the sauce becomes bubbly and slightly caramelized, about 2-3 minutes.
Storing Suggestions:
Store leftover boneless beef short ribs in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.
FAQs:
Can I use bone-in short ribs for this recipe?
Yes, you can use bone-in short ribs. However, you might need to adjust the cooking time slightly, as bone-in ribs can take longer to become tender.
What can I use as a substitute for canola oil?
If you don’t have canola oil, you can substitute it with vegetable oil, sunflower oil, or even olive oil. Each oil will impart a slightly different flavor, but they will all work well in this recipe.
How do I know when the ribs are done?
The ribs are done when they are tender and the meat easily pulls apart with a fork. If they are still tough, cover them again and bake for an additional 15-30 minutes.
Can I prepare the sauce ahead of time?
Yes, you can prepare the sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to use, bring the sauce to room temperature or warm it slightly before brushing it on the ribs.
Can I freeze the cooked ribs?
Yes, you can freeze cooked ribs. Place them in an airtight container or wrap them tightly in aluminum foil and freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
Is there a way to make this recipe less sweet?
If you prefer a less sweet sauce, you can reduce the amount of brown sugar or use a sugar substitute. You can also add a bit more vinegar or mustard to balance the sweetness with acidity.
Boneless Beef Short Ribs
Ingredients
- 1 small onion chopped finely
- 1/4 cup water
- 1 tablespoon canola oil
- 1 garlic clove minced
- 2 tablespoons tomato paste
- 1 cup ketchup
- 1/2 cup white vinegar
- 3/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons prepared mustard
- 3 pounds boneless beef short ribs
Instructions
- Preheat your oven to 325°F. Warm up the oil in a small saucepan over medium heat. Add the finely chopped onion and cook, stirring, until it becomes tender, about 4-6 minutes. Incorporate the minced garlic and cook for an additional minute. Mix in the ketchup, tomato paste, brown sugar, water, vinegar, mustard, salt, and pepper. Bring everything to a boil, then reduce the heat and let it simmer uncovered until the sauce thickens slightly.
- Reserve 1/2 cup of the sauce and refrigerate it. Place the beef short ribs in a 13x9-inch baking dish. Brush the remaining sauce over both sides of the ribs. Cover the dish tightly with foil and bake until the ribs are tender, which should take about 2 to 2 1/2 hours.
- Set your broiler to high. Remove the juices from the baking dish and brush the reserved 1/2 cup of barbecue sauce over the ribs. Broil the ribs uncovered until the sauce becomes bubbly and slightly caramelized, which should take about 2-3 minutes.
