Boneless Beef Short Rib Recipe

Trim, season and sear

Pat the boneless short ribs dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the meat with 1 tbs flour and shake off excess. Heat 2 tbs vegetable oil and 1 tbs butter in a wide heavy-bottomed Dutch oven over medium-high heat until shimmering. Sear the short ribs 3–4 minutes per side until a deep brown crust forms. Transfer browned short ribs to a plate and set aside.

Lower heat to medium and leave any brown bits in the pot to build flavor for the braise.

Cook vegetables

Add the chopped yellow onion, carrot, and celery (about 1 cup each) to the pot. Sauté 6–8 minutes, stirring occasionally, until softened and beginning to brown. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in 2 bay leaves and 3 thyme sprigs.

Push the mirepoix to the side and let it caramelize slightly but not burn; this will deepen the braise flavor.

Deglaze and build the broth

Stir in 1 cup shredded peeled beet and 2 tbs tomato paste; cook 2 minutes. Pour in 3 tbs red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Add 3 cups beef stock, 1 tbs apple cider vinegar, 1 tsp brown sugar, and 1 tsp Worcestershire sauce. Bring to a gentle simmer and taste for balance—adjust vinegar or sugar if needed to reach a sweet-tart borscht-like note.

Return meat and braise

Nestle the seared short ribs back into the pot so they are mostly submerged in the liquid. Bring to a low simmer, then cover and transfer to a 325°F (160°C) oven. Braise until very tender, about 2 to 2 1/2 hours.

Add potatoes, onions and beets

After the short ribs have braised for about 1 hour 30 minutes, remove the pot from the oven and add the baby potatoes, peeled pearl onions, and quartered small beets, nestling them into the liquid around the meat. Return the pot to the oven and continue braising the remaining 30–60 minutes, until both meat and vegetables are fork-tender.

Finish bok choy and reduce sauce

When meat and root vegetables are tender, transfer the short ribs and roots to a warm platter and tent with foil. Place the pot on the stovetop over medium-high heat and skim any fat from the surface. Add the halved baby bok choy to the braising liquid and simmer 3–4 minutes until just wilted and bright green. If the liquid is thin, simmer uncovered 6–8 minutes to reduce and concentrate flavors to a saucy consistency.

Taste the sauce and season with additional salt and pepper to taste.

Serve

Arrange short ribs on plates with potatoes, pearl onions, beets and bok choy. Spoon the reduced borscht-style broth over the meat and vegetables. Garnish with 2 tbs chopped fresh dill and a dollop (about 1 tbs per serving) of sour cream. Serve immediately.

Adjust seasoning at the table: provide extra salt, pepper, and more sour cream if desired.