Easy Oven Baked Boneless Beef Ribs
These Boneless Beef Ribs are slow-cooked in the oven until tender and coated in a sweet and savory barbecue-style sauce that’s full of flavor.
Servings: 8 people
Calories: 393kcal
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
Keep checking the liquid in the pan! It tends to evaporate and I add a bit of water if needed.
Let the ribs rest for a few minutes before serving so the sauce thickens and clings to the meat.
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.
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.
Nutrition
Calories: 393kcal | Carbohydrates: 25g | Protein: 33g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 566mg | Potassium: 696mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 4mg
