Boneless Beef Short Rib recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Tony Roma's›Boneless Beef Short Rib Recipe

Boneless Beef Short Rib Recipe

Inspired by Tony Roma's
Time3h
Serves4

A melt-in-your-mouth favorite, complemented with a red wine and mushroom demi-glace sauce, mashed potatoes and seared garlic green beans.

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Ingredients

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Beef Short Ribs

Mashed Potatoes

Seared Garlic Green Beans

Method

Cooking the Beef Short Ribs

  1. 1

    Prepare the Ribs

    Season the boneless beef short ribs with salt and black pepper.

  2. 2

    Sear the Ribs

    In a large skillet, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove from skillet and set aside.

  3. 3

    Make the Demi-Glace

    In the same skillet, add chopped onion and minced garlic. Sauté until onions are translucent. Pour in red wine and scrape the bottom of the skillet to release browned bits. Simmer for about 5 minutes.

  4. 4

    Combine and Cook

    Add beef broth, sliced mushrooms, thyme, and the seared ribs back to the skillet. Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours until the ribs are tender.

Preparing Mashed Potatoes

  1. 5

    Cook Potatoes

    In a large pot, boil the cubed potatoes until fork-tender, about 15-20 minutes. Drain and return to the pot.

  2. 6

    Mash and Season

    Add butter, milk, salt, and black pepper to the potatoes. Mash until smooth and creamy.

Cooking Seared Garlic Green Beans

  1. 7

    Sauté Green Beans

    In a skillet, heat olive oil over medium heat. Add trimmed green beans and minced garlic. Cook for about 5-7 minutes until green beans are tender-crisp.

  2. 8

    Season

    Season with salt and black pepper to taste.

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