Transform ordinary boneless beef ribs recipe into a mouthwatering main dish with this foolproof recipe. Whether you're planning a family dinner or weekend gathering, these slow cooked ribs deliver restaurant-quality results every time.
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The low and slow cooking method ensures your boneless beef ribs become fork-tender while developing deep, rich flavors. Plus, this recipe is perfect for both beginners and experienced cooks, requiring minimal prep work while delivering maximum flavor and satisfaction.
Boneless Beef Ribs Recipe :Ingredients
- 4 pounds boneless beef ribs (substitute: chuck roast cut into large pieces)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth (substitute: chicken broth or water)
- 1 cup red wine (substitute: additional beef broth for alcohol-free)
- 2 tablespoons paprika
- 2 tablespoons brown sugar (substitute: coconut sugar for paleo)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme (substitute: 1 tablespoon fresh thyme)
Instructions for the perfect Boneless Beef Ribs Recipe
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Preparing the Boneless Beef Ribs Recipe
- Remove the ribs from the refrigerator 30 minutes before cooking to bring to room temperature. Pat the meat dry with paper towels.
- In a small bowl, mix together the paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and thyme to create the seasoning mix.
- Generously coat the ribs with the seasoning mixture on all sides, pressing it into the meat. Let rest while you prepare the remaining ingredients.
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Searing the Ribs
- Heat olive oil in a large Dutch oven over medium-high heat. Once hot, work in batches to sear the seasoned ribs for 3-4 minutes per side until browned. Transfer seared ribs to a plate.
- Reduce heat to medium. Add diced onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook until fragrant, 1 minute more.
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Braising the Ribs
- Return the seared ribs to the pot with the onion mixture. Pour in the beef broth and red wine, stirring to combine. Bring the liquid to a simmer.
- Cover the pot tightly with a lid and transfer to a preheated 325°F (165°C) oven. Cook for 2 ½ to 3 hours, until the ribs are fork-tender.
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Finishing the Dish
- Carefully remove the ribs from the cooking liquid and transfer to a serving platter. Tent with foil to keep warm.
- Strain the cooking liquid through a fine-mesh sieve into a saucepan, if desired. Simmer over medium heat until reduced and slightly thickened, 10-15 minutes. Taste and season with salt and pepper as needed.
- Pour the sauce over the ribs on the serving platter. Serve hot, garnished with fresh herbs if desired.
Boneless Beef Ribs Recipe
Equipment
- Dutch Oven
- Mixing bowl
- Measuring cups and spoons
- Tongs
- Cutting board
- Sharp knife
- Paper Towels
Ingredients
- 4 pounds boneless beef ribs substitute: chuck roast cut into large pieces
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion diced
- 4 cloves garlic minced
- 2 cups beef broth substitute: chicken broth or water
- 1 cup red wine substitute: additional beef broth for alcohol-free
- 2 tablespoons paprika
- 2 tablespoons brown sugar substitute: coconut sugar for paleo
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons black pepper
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme substitute: 1 tablespoon fresh thyme
Instructions
Preparation
- Remove meat from refrigerator (30 min)
- Pat dry with paper towels
- Mix seasonings
- Coat ribs with seasoning
- Rest at room temperature
Cooking Method
- Heat oil in Dutch oven
- Sear meat in batches
- Cook onions and garlic
- Add liquids
- Cover and cook at 325°F
- Cook 2.5-3 hours until tender
Notes
- Substitutions: Use additional beef broth in place of red wine if desired.
- Thicker Sauce: Add a cornstarch slurry (2 tablespoon cornstarch + 2 tablespoon water) during the last 30 minutes of cooking to thicken the sauce.
- Flavor Boost: Let ribs marinate overnight in the seasoning mix for deeper flavor.
Nutrition
Dietary Benefits & Serving Suggestions
These slow cooked boneless beef ribs are a satisfying, high-protein main course. The beef provides essential nutrients like iron, zinc, and B vitamins to support overall health. Serve these flavorful ribs over creamy mashed potatoes, alongside roasted vegetables, or with buttered egg noodles to soak up the savory sauce. This recipe is ideal for family-style dining or prepping meals in advance.
Recipe Variations & Substitutions:
- Slow Cooker Method: Follow steps 1-2, then transfer ribs, onion mixture, broth, and wine to a slow cooker. Cook on Low for 8 hours or High for 4-5 hours.
- Instant Pot Version: Use the Sauté function for steps 1-2. Seal and cook on High pressure for 45-60 minutes, followed by natural release for 15 minutes.
- Make It Paleo: Substitute coconut sugar for brown sugar and use additional broth instead of wine.
- Whole30 Adaptation: Omit sugar and wine, using compliant beef broth or bone broth.
Ready to make amazing boneless beef ribs recipe? Try this foolproof recipe today and enjoy restaurant-quality results from the comfort of your own kitchen. Serve these tender, flavorful ribs at your next gathering and watch them disappear!
FAQ
Low and slow cooking helps tenderize the meat. If your ribs seem tough, continue cooking until they're easily pulled apart with a fork.
Yes, these ribs reheat well. Refrigerate in a sealed container for up to 4 days. Reheat gently in the oven or on the stovetop, adding a splash of broth if needed.
Look for well-marbled boneless short ribs or chuck roast, cut into 2 to 3-inch thick pieces. Avoid pre-cut "stew meat" which may contain tougher cuts.
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