Braised Beef Short Ribs (Boneless)

Remember when there was such a thing as a cheap cut of meat? 

I set out to cook short ribs, a dish I had not made in quite a while, and like purchasing a new vehicle, I was shocked by the sticker price. I understand all the fuss now, I mean, the glamor associated with this by-product rib section of our beloved beef. Per ounce, it prices out to be pretty close to Prime meat. You know, as in the upper crust of grading meat, above US grade Choice which is about all I can afford these days.

What are beef short ribs anyway? Unlike pork spare ribs, beef short ribs are larger and usually more tender, meatier. A full rack of short ribs are only about 10-inches square and contains just 3 or 4 ribs that protect the fat marbled meat which normally, after removing excess layers of tendons and fat, leaves only 2 or 3 inches of this marvelous meat. Okay, so it ain't the cute little filet mignon of the tenderloin but to a rib eater, I guess it's the next best thing.

So, after deciding whether to purchase the short ribs or pay a utility bill, I set my sight on a lessor priced cut of meat - boneless short ribs, which is from the chuck part of the cow, which I believe is next to the rib section... now ain't that something?

This recipe is a result of many actually; a combination of the French braised short ribs with a wine reduction, the southern classic of grilled short ribs sweetened with apple induced caramelized vegetables and a little Creole touch thrown in for good measure. Enjoy!

Braised Beef Short Ribs
my southern version of the French Bourguignon classic

4 to 5 pounds beef short ribs, either boneless, English or flanking cut
Kosher salt, fresh ground peppercorns
Olive oil
3 cloves of garlic, sliced
5 shallots, sliced
2 celery stalks, diced
3 carrots, diced
1 cup dry sherry
1 cup port wine
1/2 cup apple cider
1 tablespoon cider vinegar
1/4 cup tomato paste
1 tablespoon fresh thyme leaves
2 bay leaves
handful of parsley
2 cups beef stock
1 crisp apple, peeled, cored and sliced

Sprinkle the meat with salt and pepper and coat with oil.

Heat a large Dutch oven over medium high heat. Add a little oil and add a few pieces of the meat pressing down to make good contact with the bottom of the pan. Cook about 3 minutes on each side or until nice and brown. Remove meat to a platter and continue cooking remaining meat. Keep seared meat in a warm area while making reduction.

Add the garlic, shallots, celery and carrots to the pot. Cook stirring occasionally until softened. Remove to a bowl, cover and keep warm.

Add the remaining ingredients except apple to the pot and heat to a boil. Cook until reduced 1/3 in volume. Strain reserving the stock and discard the herbs.

Add the cooked vegetables to the pot. Place the short ribs on top of the vegetables and pour the reduction over the meat. Scatter the apples on top.

Cook in a preheated 325 degree F. oven for 3 hours.

Remove meat and vegetables to a serving platter, reserving the sauce for use and if desired, further reduce in a saucepan.


  1. You are so right...the prices these days are shicking. and what a nice idea for a Sunday dinner. OK, I can do this one after payday!

    Aren't you loving this gorgeous weather?!

  2. I know exactly what you mean on price. At one time Corn beef was the cheapest meat in town now even that was higher this year. These look great only tried them once, but boy are these tender looking. Going to have to get me some of these soon!

  3. Hi Drick,

    You aren't kidding on the price of meat! The grass fed beef has really gone through the roof! I haven't made short ribs in awhile since I made them so much last year. This looks like a great recipe. Thanks for sharing. :)

  4. I do remember when there were cheap cuts - just looked at a price for a skirt steak! I mean a skirt steak - cheap for decades. Now it's "specialty." That rant over, I have had a hunkering for beef short ribs all of March. The recipe comes just in time - oh they look tender and succulent.

  5. You sure got that right about the price of meat! Almost, nearly, but not quite makes me consider vegetarian. No matter what you paid for that beef you made one mighty fine looking dish. Yum!

  6. Tell the French to keep their version, yours is amazing.

    And, yes, the price of meat is absolutely frightening. This is why I started supplementing vegetarian dishes a little bit ago, but even the cost of corn is going up to a point that we may just eat the dog ;)

  7. Yes, if the prices keep rising like they are, it will be Meatless Monday, Tuesday, Wednesday, Thursday... This sounds like a fabulous meal. I love how flavorful your meat dishes always are.

  8. My mom called me couple days ago to tell me that she's thinking about raising her own piglets because meat is too expensive. :)

    This meal looks really fantastic and I want to try it sometime, but I don’t have a dutch oven and I hope that a regular pot will work just as well.

  9. What you didn't want to get a bank loan to make dinner?? I just can't understand it;-},
    Thanks for sharing this recipe, looks like a keeper;-}
    Hope you've recovered from your Mardi Gras party!

  10. Oh, Drick! Sherry, wine, veggies, herbs - you can make any cut of meat delectable! My husband would be in rib heaven.

  11. Nice recipe and what a combination of flavors...pretty babies indeed :)

  12. I don't think I have seen beef ribs here. Your dish looks very delicious. I guess beef of other cuts will do too, only more expensive.

  13. Once you bite into the beautiful meat, it's almost possible to get over the sticker shock. Raising your own meat is sounding pretty appealing these days.

    Your recipe is drool inducing - I'll have to give it a try before the weather warms up - thanks for sharing!

  14. i love short ribs and your dish is looking delicious. I am drooling over it!!

  15. Im with you on the sticker shock. I just purchased a rack of ribs and it wasn't that much meat to bone/fat ratio for a large sticker price. They were delicious but whew, hard to justify.

  16. Ribs are the ultimate comfort food in the south. Yours look amazingly and tender. You know I have to make these. Maybe this weekend.

  17. While yall are bickering about the prices, I was wondering about the receipe. In my opinion, this was the best short rib receipe I have ever used. The flavor was outstanding and the prep was easy. Excellent- 5 stars. Now there's a posting about how great the ribs turned out.


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