These Boneless Beef Ribs are slathered with a homemade barbecue sauce and baked in the oven for an effortless dinner that you can make ahead. While they take some time to cook, the prep is simple and these ribs can easily be reheated.
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I first started making these ribs when our childeren were small. It quickly became a family favorite and one that the kids actually asked me to make time and again.
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Boneless beef short ribs are versatile. If you don't love a classic barbecue sauce, you can lean into a bold flavor like garlic, soy, and ginger for an Asian-inspired twist.
Whether you’re serving them at a casual backyard cookout or a more refined dinner, they always feel indulgent yet approachable. I like serving them with Smashed Fingerling Potatoes, an Arugula Feta Salad, and an Apple Tart!
Ingredients
Ingredient Notes:
While I am using a long cut of the boneless beef ribs, you can easily substitute short ribs in this recipe. Use what you can find at your local grocery store.
I also prefer using Primal ketchup as it has less sugar than the conventional brands.
How To Make Boneless Beef Ribs: Step-By-Step
- Step 1: Preheat the oven to 350 degrees. Slice the onions. Place them into a Dutch oven larger enough to hold all of the ribs. Place the ribs on top of the onions. Add the water and vinegar. Bring to a boil and then simmer, covered, for an hour.
- Step 2: While the ribs are cooking prepare the sauce. In a mixing bowl place the brown sugar and add the water. Combine until dissolved. Add the ketchup and whisk.
- Step 3: Add the mustard, garlic, and Worcestershire sauce. Season to taste with salt and pepper. Add a bay leaf and set aside.
- Step 4: After an hour, take the ribs out of the Dutch oven and place them into a 9x13 casserole dish. Add the water to the bottom surrounding the ribs. Add the sauce on top. Cover and bake for one hour. Uncover and continue baking for 30 minutes.
Additions & Substitutions
Additions
- Spice - If you like spicy sauces, you can cut back on the brown sugar and add dried red peppers to the sauce. I have also added some tobasco to spice this recipe.
- Vegetables - You can add carrots and potatoes surrounding the meat in the casserole dish just before it goes into the oven.
- Smoky - Add a few drops of Liquid Smoke or Smoked Paprika to the sauce for that smoky flavor.
Substitutions
- Sauce - If you prefer not making a sauce from scratch, you can use any barbecue sauce that you prefer.
- Liquid - Change up the flavor by reducing the water in the sauce and substituting beer, wine, or beef broth.
Confidence Tip
Cook the ribs until they are fork-tender!
If you are looking for other comfort foods, I love a good braised Chuck Roast, Lamb Burger, or Cuban Marinated Steak!
Frequently Asked Questions
They are two different cuts of beef. Beef short ribs are usually larger and meatier than regular pork spare ribs. Bonelesss short ribs are cut from either the chuck or the plate, and consist of the rib meat separated from the bone.
They are not cooked long enough. Cooking covered in the casserole dish will help tenderize this cut of meat.
Store in an airtight container in the refrigerator for up to four days.
Side Dishes For These Barbecued Short Ribs
Barbecued Boneless Beef Ribs
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Equipment
Ingredients
Ribs
- 3-4 lbs boneless beef ribs
- 1 cup water
- 1 whole medium onion sliced
- 1 tablespoon vinegar
Sauce:
- 1 cup water boiling or very hot
- ¾ cup light brown sugar
- ½ cups ketchup
- 2 cloves garlic minced
- 2 teaspoon ground mustard
- 2 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ⅛ teaspoon pepper
- 1 bay leaf
Instructions
Ribs
- Preheat oven to 350 degrees.
- In a Dutch oven, combine the ribs, water, sliced onion, and vinegar. Bring to a boil. Reduce the heat and simmer covered for 1 hour.
Sauce
- In a mixing bowl, combine the light brown sugar and boiling water.
- Add the ketchup and whisk to combine.
- Add the garlic, mustard, Worcestershire, salt, and pepper. Combine. Add the bay leaf and set aside until the ribs are done simmering.
Bake
- Once the ribs are done simmering, take the ribs out and add them to a 9x13 casserole dish.
- Add 1 ½ cups of the water used to simmer the ribs in the dutch oven to the casserole dish surrounding the ribs.
- Add the sauce on top of the ribs. Cover with foil.
- Bake at 350℉ for one hour.
- Uncover and bake for another 30 minutes or until fork-tender.
Jeff B says
The sauce is amazing. Excellent on rice. And, of course, the meat came out perfect.
Anonymous says
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