Braised Boneless Short Ribs

5 from 1 vote

Braised Boneless Short Ribs are cooked low and slow in the oven, then served over carrot puree and topped with homemade chimichurri sauce. It's perfect for a date night dinner at home!

Prep Time30

Cook Time3

Total Time3 30

Course: dinner, Main Course

Cuisine: American, beef

Keyword: braised boneless short ribs

Servings:

Author: Erin Alvarez

Ingredients

For the ribs:

2 tbsp olive oil divided
6 boneless short ribs
salt and black pepper
1/3 cup beef broth
homemade chimichurri sauce

For the carrot puree:

1 lb. carrots chopped small
3 tbsp butter divided
1/4 tsp salt
1 cup water plus more as needed

For the gravy:

1 garlic clove minced
2 tbsp beef broth
2 tbsp flour

US Customary - Metric

Instructions

Preheat the oven to 300° F and season the ribs with salt and pepper.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet or dutch oven over medium-high heat. Then, add HALF of the short ribs and sear on all sides until brown. Transfer to a plate, then repeat the same thing for the remaining ribs and transfer them to a plate as well.
Pour in ⅓ cup of beef broth and use a wooden spoon to scrape up the brown bits on the bottom of the pan. Add the ribs back in (they will probably be nice and snug and that’s ok), then place a lid on top. Place the dish in the oven and braise the ribs for 2 ½-3 hours, until they’re fork tender and fall apart easily.
Meanwhile, if you haven’t already, make the chimichurri sauce and place it in the refrigerator until you’re ready to eat.
Once there’s about 30 minutes left of cook time, make the carrot puree.
Add 2 tablespoons of butter to a skillet over medium heat. Once melted, add the carrots and salt and sauté for 3-4 minutes. Then, pour in the water and place a lid on top and steam the carrots for about 10 minutes. Remove the lid and continue cooking until the carrots can easily be pierced with a fork. If they still aren’t soft enough, add ¼ cup water, place the lid back on top and continue cooking.
Melt the remaining tablespoon of butter in the microwave. Transfer the carrots to your food processor and pulse for 30 seconds. With the motor running, pour the melted butter in through the top. Keep pulsing, then add a little bit of water 1 tablespoon at a time until you have your desired consistency. Try not to add more than 4 total tablespoons of water.
Once the ribs are done, remove them to a cutting board.
Last, make the gravy (this step is optional). To the pan that had the ribs, add the garlic and sauté over medium-low heat for 1 minute, then add the broth and flour and whisk constantly until a gravy forms. If it’s too clumpy, add a little more broth and continue whisking until smooth.
To serve, dollop some of the carrot puree into a shallow bowl, then top with a short rib, some gravy and chimichurri sauce. Enjoy!

Notes

*Calories are per serving and are an estimation.

Nutrition