How to Cook Boneless Short Ribs in a Pan – Easy Recipe

Introduction – How to Cook Boneless Short Ribs in a Pan with a Personal Touch

I still remember the first time I decided to learn how to cook boneless short ribs in a pan. It was a chilly weekend, and I wanted something warm, hearty, and deeply satisfying. The idea of juicy ribs simmering in a single pan filled the kitchen with rich, savory aromas that instantly made the house feel like home. With just one heavy-bottomed pan and a little time, I transformed a simple cut into something unforgettable. Since that day, this stovetop short rib recipe has become a go-to comfort meal, much like my beloved smoked beef cheeks that also slow-cook to perfection.

Pan braised boneless short ribs plated with mashed potatoes and gravy — Close-up of juicy skillet-seared boneless short ribs with a rosemary pan sauce and silky mashed potatoes.

How to Cook Boneless Short Ribs in a Pan with the Right Ingredients

Step 1 – Ingredients for Cooking Boneless Short Ribs in a Pan

2–3 lbs boneless short ribs
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon garlic powder
1 onion, diced
3 garlic cloves, minced
1 cup beef broth
½ cup red wine (optional)
1 teaspoon fresh rosemary

This ingredient list builds the foundation for flavor. Beef broth adds depth, while wine brings complexity. Use fresh herbs for brightness, or dried if that’s what’s on hand.

Step 2 – Choosing the Best Boneless Short Ribs for Pan Cooking

Look for well-marbled, thick-cut boneless short ribs. Avoid lean or thin pieces—they dry out during slow cooking. If unsure, ask your butcher for center-cut ribs. For another tender cut option, see beef back ribs, which work well in slow-cooking recipes too. Uniform size ensures even cooking and prevents toughness. Buy fresh if possible, and let the ribs rest at room temperature before seasoning.

How to Cook Boneless Short Ribs in a Pan Step-by-Step

Step 3 – Prepping and Seasoning Boneless Short Ribs for Pan Cooking

Remove ribs from the fridge 30 minutes before cooking.
Pat them completely dry for optimal browning.
Season all sides with salt, pepper, and garlic powder.
Optionally, marinate in olive oil and herbs for 1 hour.
Chop onions and garlic while ribs rest.

Proper seasoning is essential. Dry surfaces sear better, forming the crust that locks in flavor. Keep it simple—salt and pepper do wonders.

Step 4 – Pan Searing and Braising Boneless Short Ribs the Right Way

Heat olive oil in a cast iron skillet on medium-high.
Sear ribs 3 minutes per side until browned.
Remove ribs and set aside.
Sauté onion and garlic in the same pan.
Deglaze with red wine, scraping up the fond.
Add broth and rosemary, then return ribs.
Cover and simmer on low heat for 2.5–3 hours.

Want to understand why this method works? Visit The Science of Braising – Cook’s Illustrated.

How to Build Flavor While Cooking Boneless Short Ribs in a Pan

Step 5 – Braising Liquids That Boost Flavor for Boneless Short Ribs

The right braising liquid elevates your dish. Beef broth adds richness. Red wine enhances complexity. You can also use balsamic vinegar, soy sauce, or Worcestershire for extra dimension. Make sure ribs are halfway submerged, not fully. Too much liquid waters down flavor. Aromatics like thyme, bay leaves, or miso paste bring out even more.

Step 6 – Finishing and Flavor-Boosting Additions for Boneless Short Ribs

Stir in a tablespoon of butter before serving for a glossy finish. Add tomato paste or chopped mushrooms for savory depth. Want a unique side? Try bulgur wheat pilaf to balance the dish with texture and nuttiness. These touches elevate the meal from simple to sensational.

How to Serve and Store Boneless Short Ribs Cooked in a Pan

Stovetop short ribs with rosemary and garlic served on mashed potatoes — Boneless short ribs simmered in a skillet with red wine, rosemary, and garlic, served on a bed of fluffy mashed potatoes.

Step 7 – What to Serve with Boneless Short Ribs Cooked in a Pan

This rich main pairs best with creamy or earthy sides. Options include:

Mashed potatoes with garlic butter
Roasted root vegetables
Creamy polenta
Simple buttered noodles

Need more options? See what to eat with short ribs for delicious ideas that suit every taste and season.

Step 8 – Storing and Reheating Boneless Short Ribs Cooked in a Pan

Cool ribs completely before refrigerating. Store in airtight containers for up to 4 days. For freezing, wrap tightly and freeze up to 3 months. To reheat, place in a pan with a splash of broth. Cover and warm slowly over low heat. Avoid the microwave to preserve tenderness and moisture.

Can you cook boneless short ribs in a pan?

Yes, you can cook boneless short ribs in a pan using a low and slow braising method. It’s one of the best ways to get tender, flavorful results without needing an oven.

Can I pan fry short rib?

You can pan fry short ribs briefly to sear them, but for best results, they should be slow-simmered after searing. This makes the meat fork-tender and deeply flavorful.

Can you cook braised short ribs on the stove?

Absolutely. Braised short ribs cook beautifully on the stove in a covered pan. Just sear them first, then simmer in broth or wine until tender—usually 2.5 to 3 hours.

Can you cook ribs on a skillet?

Yes, ribs can be cooked in a skillet, especially boneless short ribs. Sear first for flavor, then cover and cook slowly with liquid to make them juicy and fall-apart tender.

Conclusion – How to Cook Boneless Short Ribs in a Pan That Impress Every Time

Mastering how to cook boneless short ribs in a pan gives you a recipe that feels gourmet without needing fancy tools. The method is simple, the ingredients are humble, and the flavor is unforgettable. With each step—searing, simmering, and finishing—you’re creating comfort food at its best. Whether it’s for a Sunday dinner or a cozy night in, this dish never disappoints. Once you try it, you’ll come back to it again and again. For more comforting meals, check out our flavorful instant pot corned beef recipe that’s just as rewarding or this perfect teppan yaki shrimp recipe.