If you’ve ever walked past the big packs of boneless short ribs at Costco and wondered what to do with them, this recipe is your answer. Boneless short ribs are a budget-friendly cut of beef that becomes incredibly tender and flavorful when cooked low and slow.
This version, inspired by classic braising techniques, yields deeply savory meat in a rich red wine and beef broth gravy, perfect for spooning over mashed potatoes, polenta, or egg noodles.
What makes this recipe shine is how little effort it takes. Once you sear the meat and build the flavor base, the oven does the rest of the work. And yes—it’s family-friendly, freezer-friendly, and definitely meal-prep worthy.
Why You’ll Love This Recipe
There’s something undeniably satisfying about tender, slow-braised beef, and this recipe delivers comfort in every bite.
These Costco boneless short ribs are meaty, rich, and ideal for feeding a crowd or stocking the freezer for future dinners.
You’ll love how the red wine, aromatics, and beef stock create a silky, restaurant-worthy sauce, and how the meat practically falls apart with a fork. Best of all? It’s flexible—you can make it in the oven, slow cooker, or even an Instant Pot with a few small adjustments.\
What You’ll Need
- 2.5 to 3 pounds Costco boneless beef short ribs
- 2 tablespoons olive oil
- Salt and pepper
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (Cabernet or Merlot works well)
- 2½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 1 tablespoon flour or cornstarch (optional, for thickening)
- Fresh parsley, for garnish
Pro Tips
- Sear the short ribs well for deep flavor—don’t rush this step.
- Use a heavy-bottomed Dutch oven for the best heat retention and even cooking.
- Deglaze with wine to lift all those caramelized bits from the pan.
- Make a day ahead—flavors deepen and improve overnight.
- Strain and reduce sauce before serving for a restaurant-style finish.
Tools You’ll Need
- Dutch oven or large oven-safe pot
- Wooden spoon or spatula
- Cutting board and sharp knife
- Tongs
- Measuring cups and spoons
- Ladle and optional fine mesh strainer
Substitutions and Variations
- No wine? Use extra beef broth with 2 tablespoons balsamic vinegar.
- Want extra veggies? Add mushrooms or parsnips to the braise.
- Gluten-free? Use cornstarch or arrowroot for thickening instead of flour.
- Low sodium? Choose low-sodium broth and reduce added salt.
- No Dutch oven? Use a covered casserole dish or braise in a slow cooker.
Make Ahead Tips
- Cook fully, cool, and store in the fridge for up to 3 days before serving.
- Flavors improve after a night in the fridge—reheat gently on the stove.
- Freeze individual portions in containers for up to 3 months for easy dinners.
How to Make Costco Boneless Short Ribs
Step 1: Sear the Short Ribs
Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs in batches until browned on all sides, about 3–4 minutes per side. Remove and set aside.
Step 2: Sauté the Vegetables
In the same pot, add onion, carrot, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook for 30 seconds.
Step 3: Add Tomato Paste and Deglaze
Stir in tomato paste and cook for 1–2 minutes. Pour in red wine, scraping the bottom of the pot to deglaze. Let simmer for 2–3 minutes.
Step 4: Add Broth and Herbs
Return short ribs to the pot. Pour in beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer, then cover.
Step 5: Braise in Oven
Transfer covered Dutch oven to a 325°F oven. Braise for 2.5 to 3 hours, or until beef is fork-tender.
Step 6: Finish and Serve
Remove meat and strain sauce if desired. Simmer sauce on the stove to reduce slightly and thicken with flour slurry if needed. Serve ribs with sauce over mashed potatoes or noodles.
Leftovers and Storage
- Refrigerate in sauce for up to 3 days in an airtight container.
- Freeze portions in sealed containers for up to 3 months.
- Reheat gently on stovetop with a splash of broth or water.
Recipe FAQs
1. Can I use bone-in short ribs instead?
Yes, just increase total weight to 3½–4 pounds and braise the same way.
2. Can I make this in a slow cooker?
Absolutely—after searing, transfer everything to a slow cooker and cook on low for 7–8 hours.
3. What’s the best wine to use?
A dry red like Cabernet, Merlot, or Pinot Noir works best. Avoid anything too sweet.
4. Do I have to strain the sauce?
Not at all! Leaving the veggies in gives it a rustic feel, but straining creates a smoother finish.
Bold, Braised, and Built for Comfort
This Costco boneless short ribs recipe proves that great meals don’t have to be complicated. With a few simple ingredients and some slow simmering, you’ll have a restaurant-quality dinner right at home.
Serve it to impress, make it ahead for easy meals, and don’t forget the bread for soaking up every last drop of that rich sauce. If you try it, leave a comment and let me know how it turned out—or how you made it your own!
