# Boneless English-Cut Short Ribs in Beef Broth

Boneless short ribs sear, then cook on LOW toward 6 hours in a shallow pour of broth, finished with a quick cornstarch slurry.

 

 

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## Boneless English-Cut Short Ribs in Beef Broth

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

6

hours 

Boneless short ribs sear, then cook on LOW toward 6 hours in a shallow pour of broth, finished with a quick cornstarch slurry.

### Ingredients

- 3 lb boneless beef short ribs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped parsley

### Directions

- Season the boneless pieces with the salt and pepper.
- Heat the oil in a skillet over medium-high heat.
- Sear the pieces 1 to 2 minutes per side; skipping the sear saves ten minutes but loses the crust.
- Spread the onion and garlic in the slow cooker and lay the meat on top in one layer.
- Pour in the broth and Worcestershire so it reaches one-quarter to half of the way up the meat.
- Add the thyme.
- Cover and cook on LOW toward 6 hours, and start probing at the early end.
- Lift the meat onto a plate once a probe reads 195 to 205°F.
- Skim the fat from the liquid, then whisk the cornstarch into the cold water and stir it in.
- Cook uncovered on HIGH for 10 minutes until glossy, return the meat to the sauce and sprinkle with parsley.

 

### Notes

 

Mix the slurry cold and off to the side. Starch dropped into hot sauce lumps.

 

  

## Why boneless short ribs cook faster

 

Without bones the meat cooks more evenly and is ready closer to 6 hours. You also get more meat per pound, which makes this a good choice for a crowd.

 

The cornstarch slurry gives the sauce body without a long simmer.

 

## Swaps and serving

 

Chuck cut into large chunks can replace the short ribs, though it is leaner. Do not use small stew meat. It overcooks quickly. A splash of red wine can replace part of the broth.

 

Serve over mashed potatoes, rice or noodles with roasted carrots.

 

## Make ahead and the slurry mistake

 

Keep the meat in the sauce for 4 days. It freezes for 3 months. Reheat covered over low heat.

 

The mistake is adding cornstarch dry or into bubbling liquid. Always mix it cold first and add it slowly.

 

## Knowing when they are done

 

Boneless ribs can look done sooner than they are, so go by the probe, not by color. If a fork pushes in but the meat still holds tight, give it another 20 minutes. They loosen suddenly toward the end and then hold well in warm sauce.