Beef, Boneless Ribs Recipe
Make Beef, Boneless Ribs Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Cooking Aromatics & Finishing
Method
Beef and Marinade
- 1
Trim and season
Pat the boneless short ribs dry with paper towels. Trim any excess fat if needed. Season both sides evenly with kosher salt and freshly ground black pepper (use about 1 tsp pepper total).
- 2
Prepare marinade
In a bowl combine minced garlic, soy sauce, Worcestershire sauce, brown sugar, olive oil, apple cider vinegar, smoked paprika and dried oregano. Whisk until sugar dissolves and ingredients emulsify.
- 3
Marinate
Place the seasoned ribs in a shallow dish or resealable bag and pour the marinade over them, turning to coat. Marinate in the refrigerator for at least 1 hour and up to 6 hours (avoid much longer to prevent overpowering salt). Remove ribs from fridge 30 minutes before cooking to come toward room temperature.
Cooking Aromatics & Finishing
- 4
Sear the ribs
Heat a heavy-bottomed skillet or Dutch oven over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering. Remove ribs from marinade (reserve marinade) and sear ribs 2–3 minutes per side until a deep brown crust forms. Work in batches if needed. Transfer seared ribs to a plate.
- 5
Cook aromatics
Lower heat to medium. Add 1 tablespoon unsalted butter to the same pot. Add the thinly sliced onion and sauté 5–7 minutes until soft and beginning to caramelize, scraping up browned bits from the bottom with a wooden spoon.
- 6
Deglaze and build sauce
Stir in the reserved marinade and tomato paste, cook 1 minute to cook off raw garlic. Pour in 1 cup beef stock, add the bay leaf, and bring the mixture to a gentle simmer. Scrape any stuck bits from the bottom to incorporate into the sauce.
- 7
Braise
Return the seared ribs and any accumulated juices to the pot. The liquid should come about halfway up the ribs; if not, add up to 1/2 cup more stock or hot water. Bring to a low simmer, then reduce heat to maintain a gentle simmer, cover with a tight-fitting lid, and braise on low for 1 hour to 1 hour 15 minutes, or until meat is fork-tender and easily pulls apart.
- 8
Reduce sauce and finish
Carefully remove ribs to a warm plate and tent with foil. Increase heat to medium-high and reduce the braising liquid uncovered for 5–8 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper as needed. Stir in 1 tablespoon unsalted butter to gloss the sauce.
- 9
Serve
Return ribs to the sauce to warm for a minute, sprinkle with chopped fresh parsley, and serve hot with sauce spooned over the ribs. Suggested accompaniments: mashed potatoes, polenta or buttered egg noodles.