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.
Boneless English-Cut Short Ribs in Beef Broth
Course: Main CourseDifficulty: Easy4
servings15
minutes6
hoursBoneless 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.
Boneless English-Cut Short Ribs in Beef Broth at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 4 servings
- Ingredients: 12, led by boneless beef short ribs, kosher salt, black pepper, olive oil
Tips for Boneless English-Cut Short Ribs in Beef Broth
Mix the slurry cold and off to the side. Starch dropped into hot sauce lumps.
Boneless English-Cut Short Ribs in Beef Broth FAQ
How long does Boneless English-Cut Short Ribs in Beef Broth take?
Boneless English-Cut Short Ribs in Beef Broth takes 6 hours of cooking after 15 minutes of prep.
How many people does Boneless English-Cut Short Ribs in Beef Broth serve?
This recipe makes 4 servings.
What do I need to make Boneless English-Cut Short Ribs in Beef Broth?
12 ingredients, led by boneless beef short ribs, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
Part of: 10 Short Ribs Slow Cooker Recipes: Bone-In vs Boneless and What Changes
