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Shredded Beef Short Ribs
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5 from 9 votes

Shredded Beef Short Ribs

Shredded Beef Short Ribs are cooked until fall apart tender in a delicious tomato-flavored sauce. Flavored with onions and garlic and a few red pepper flakes. Serve with mashed potatoes or rice for an amazing meal.
Course Main Dish
Cuisine Southern
Prep Time 15 minutes
Cook Time 2 hours 55 minutes
Total Time 2 hours 50 minutes
Servings 6
Author Christin Mahrlig


  • 2 tablespoons vegetable oil
  • 4 pounds boneless beef short ribs
  • salt and pepper
  • 1 medium onion, sliced
  • 5 garlic cloves, minced
  • 3/4 cup beef broth
  • 1 cup ketchup
  • 2/3 cup condensed tomato soup
  • 1/4 cup cider vinegar
  • 1/2 teaspoon crushed red pepper flakes


  • Heat  oil in a large Dutch Oven over medium-high heat. Season short ribs with salt and pepper.
  • Place half the short ribs in the Dutch oven and sear on all sides Remove to a plate and sear the remaining short ribs. Place them with the other short ribs.
  • If necessary, add another tablespoon of oil to the Dutch oven. Add onion and cook until softened, about 5 minutes. (You may need to turn the heat down some so that they do not burn.)
  • Add garlic and cook 1 more minute.
  • Add beef broth and use a wooden spoon to scrape up any brown bits on bottom of the Dutch oven.
  • Add remaining ingredients and season to taste with salt and pepper. When mixture comes to a simmer, return short ribs to the Dutch oven.
  • Cover and cook on low heat (enough to just maintain a simmer) for about 2 hours. You will know they are done when you can shred them fairly easily.
  • Remove short ribs to a bowl. Turn heat up and reduce the sauce for about 20 minutes. 
  • Shred short ribs with 2 forks and ladle sauce over them.