These Boneless Beef Ribs are tender, tangy, and full of rich homemade barbecue flavor. They're simmered, then baked in the oven with a sweet and savory sauce until perfectly caramelized.
Boneless Beef Ribs At A Glance
- ⏱️ Total Time: 2 hours 45 minutes (15 min prep + 2.5 hours cook)
- 🍽️ Servings: 8
- 🍴 Cuisine Type: American Comfort / Family Dinner
- 🌶️ Flavor Profile: Tender, slow-cooked beef coated in a sweet, tangy, savory homemade barbecue sauce with onion, garlic, and warm mustard notes.
- 📚 Dietary Info: Contains beef; naturally dairy-free; can be made gluten-free by using a certified gluten-free Worcestershire sauce.
- 📦 Storage Notes: Refrigerate leftovers in an airtight container for up to 4 days. Freeze tightly wrapped ribs for up to 3 months; thaw overnight and reheat gently with a splash of water or sauce.
- ⭐ Why You'll Love It: These ribs become fall-apart tender in the oven and deliver that slow-cooked, backyard-barbecue flavor with almost no active work. It's a cozy dinner that feels special without fuss.
These ribs have become a year-round staple in my kitchen. They're incredibly easy to pull together, and the long, gentle cook does all the hard work for you. By the time dinner rolls around, you have a cozy, tender meal ready to serve.
If you love beef recipes, try my Cuban Steak Marinade or Balsamic Steak Marinade for another flavorful option. These Boneless Beef Ribs pair beautifully with Smashed Fingerling Potatoes or the Chickpea Orzo Salad for a complete and comforting meal.
Jump to:
Ingredients
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Ingredient Notes:
- Ribs - I use the long cut of boneless beef ribs because they cook down beautifully and become fork tender with very little effort. If your store carries a different cut such as English style short ribs or smaller boneless pieces, you can use those instead. The method stays the same although thicker pieces may need a little extra oven time. Choose whatever your local grocery store has since this recipe is very forgiving.
- Ketchup - I prefer using Primal ketchup because it has less sugar and a cleaner ingredient list, which helps keep the sauce balanced and not overly sweet. You can use any ketchup you enjoy. If you are using a traditional brand with more sugar, you can reduce the brown sugar slightly to maintain the right flavor.
See the recipe card for quantities.
How To Make Oven Baked 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.
Confidence Tip
Cook the ribs until they are fork-tender!
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.
If you are looking for other comfort foods, I love a good braised Chuck Roast, Lamb Burger, or Chicken Parm Meatballs!
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.
Other Delicious Main Course Meals
Let me know your thoughts on these Boneless Beef Ribs by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Easy Oven Baked Boneless Beef Ribs
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days.
To reheat, warm the ribs in a covered dish at 325°F until heated through, adding a splash of water or sauce to keep them moist.
These ribs freeze well—wrap them tightly and freeze for up to three months. Thaw in the refrigerator overnight and reheat as directed.
Serve with Roasted Heirloom Carrots, Roasted Brussels And Carrots, or a simple green salad for a complete meal.
Jeff B says
The sauce is amazing. Excellent on rice. And, of course, the meat came out perfect.
Anonymous says
X