Boneless beef ribs are a delicious, beefy cut of meat that when cooked properly, become fall-off-the-bone tender with incredible flavor While bone-in beef ribs may have more robust flavor from the bone, boneless ribs offer convenience without sacrificing too much taste They can be prepared relatively quickly and easily for a meal that feels indulgent.
If you want to master cooking boneless beef ribs at home so they turn out juicy and tender every time, follow this complete guide. We’ll cover everything from choosing the right cut of meat to prepping and seasoning the ribs correctly to ensure they reach their full flavor potential With a few simple tricks, you’ll be able to achieve restaurant-quality boneless beef ribs!
Selecting the Best Cut for Boneless Beef Ribs
There are a couple of specific cuts typically used for boneless beef ribs:
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Country-style ribs – These ribs come from the chuck section near the shoulder and are very meaty with some fat marbling. They are the ideal choice for boneless ribs since they stay tender when cooked low and slow.
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Beef short ribs – Short ribs come from the belly/plate section and also work well for boneless ribs. Opt for the thicker English cut short ribs over the thinner flanken style.
Whichever cut you choose, look for ribs that are evenly sized and have good marbling throughout. The marbling adds both flavor and moisture. Avoid ribs that have lots of visible connective tissue, which can make them tough.
Prepping Boneless Ribs Before Cooking
Proper prep is key to ensuring your boneless ribs cook up tender:
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Trim excess fat – Trim off any large chunks of hard fat from the ribs that won’t render down during cooking. Leave a thin layer of fat for flavor.
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Remove membrane – There is often a papery silver skin membrane covering the back of the ribs. Use a knife to loosen it, then peel it off for more tender ribs.
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Season generously – Create a spice rub with flavors you enjoy. Things like brown sugar, chili powder, garlic, salt, pepper and paprika make a good basic rib rub.
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Let marinate (optional) – For extra flavor infusion, you can let the seasoned ribs marinate for 30 mins – overnight.
Once prepped, the ribs are ready for cooking using your method of choice. Oven-baking, slow-cooking or grilling all work well.
How to Cook Boneless Ribs to Perfection
Oven-Baking Method
Oven-baking allows you to “set it and forget it” while the ribs cook low and slow:
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Preheat oven to 300°F.
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Place seasoned ribs on a foil-lined baking sheet.
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Bake for 2-3 hours until fork tender.
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Uncover and brush with barbecue sauce last 10-15 minutes.
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Broil 2-3 minutes to caramelize sauce.
Slow-Cooker Method
A slow cooker also acheives that crucial low, moist heat:
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Grease and preheat slow cooker on low heat.
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Add seasoned ribs and 1⁄2 cup broth/water.
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Cook 7-8 hours on low until fall-apart tender.
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For thicker sauce, remove ribs and reduce cooking liquid on stove before serving.
Grilled Method
The grill adds delicious smoky flavor. Use indirect heat:
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Oil the grill grates and preheat to medium heat.
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Place ribs over indirect heat and grill with lid down for 90 mins, flipping occasionally.
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Move ribs directly over the fire last 5-10 mins to caramelize the outside.
Stovetop Method
The stovetop allows you to braise the ribs in flavorful liquid:
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Dredge seasoned ribs in flour and brown in batches in a pan with oil.
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Place ribs in a Dutch oven with 1 cup broth, onions, garlic, etc.
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Simmer covered on medium-low 2-3 hours until tender.
No matter which cooking method you use, always check for doneness by poking the ribs with a fork. The meat should shred easily when fully cooked.
Tips for the Most Tender, Flavorful Boneless Beef Ribs
Follow these tips for the best results:
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Cook low and slow – Boneless ribs need gentle, moist heat around 300°F. High heat makes them tough.
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Don’t rush it – Be patient and let them cook 2-3 hours until fork tender. Rushing leads to toughness.
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Use a meat thermometer – Remove from heat at 203°F for fall-off-the-bone doneness.
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Let them rest – Allow 10 mins rest time for juices to redistribute before slicing.
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Add liquid – Moist cooking methods like braising add tenderness. Use broth, water or sauce.
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Go bold with seasoning – A flavorful spice rub amps up the taste.
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Sauce at the end – Brush with barbecue sauce at very end to prevent burning.
FAQs About Cooking Boneless Beef Ribs
Can I use a pressure cooker or instant pot?
Yes, an instant pot or pressure cooker can make quick work of boneless ribs. Cook seasoned ribs with 1 cup broth on high pressure 25-35 mins for fall-apart tender ribs.
What sides go well with boneless beef ribs?
Good accompaniments include mashed potatoes, mac and cheese, coleslaw, cornbread, baked beans or roasted vegetables.
How should I reheat leftover boneless ribs?
Place ribs in a baking dish with a bit of broth or sauce. Cover and reheat at 300°F for 15-20 mins until warmed through.
What barbecue sauce is best on boneless ribs?
Sweet, sticky sauces complement beef ribs well. Kansas City, Memphis and Texas-style sauces are all good options.
Can I freeze cooked boneless ribs?
Yes, fully cooked ribs can be frozen up to 2-3 months. Cool completely before freezing in an airtight container or bag. Thaw in the fridge before reheating.
How can I make them more tender?
Cooking low and slow, basting with moisture, removing membrane, and slicing across the grain all boost tenderness.
With this complete guide, you can achieve incredibly tender, fall-apart boneless beef ribs bursting with flavor. Master these simple tricks for cooking boneless ribs to perfection next time you make them. Enjoy!
How to cook juicy beef ribs
After the ribs have marinated for at least four hours, set your grill to high or medium-high (375-400F degrees) with a direct heat zone and an indirect heat zone.
Grill over the direct heat for about 5 minutes per side to create a nice char on them. The honey in the marinade will help them caramelize rather quickly, so watch for that.
Next, you’re going to move the beef ribs over to indirect heat and slow cook them at 275F degrees for an additional 30 minutes.
After 30 minutes, wrap the ribs up tight in some foil and continue grilling them over indirect heat for 2 hours, or until the internal temperature of the meat reaches 200-205F degrees.
This is basically the slow cooker stage. During this part of the cook, the collagen in the meat will start to break down to give you tender juicy beef ribs.
You could even finish this step in the oven, because you’re essentially just braising the meat now.
When you unwrap the foil, the boneless beef ribs will be soft, and you’ll be left with natural juices that you can pour on top of each serving.
Types of beef ribs
Before I get started with the steps for this recipe, it’s important to understand that there are several different cuts of beef ribs. There are beef back ribs, which are on a full rack, look pretty flat and yield less meat. Then, there are the dino bones or plate short ribs, which are huge and usually come on a rack with 3-4 bones.
Unlike the cuts I mentioned above, this recipe is for boneless beef ribs. They’re actually not cut from the rib primal, at all. Instead, the rib-shaped strips are cut from the chuck or shoulder of the cow.
I grew up eating boneless beef ribs. They’re a great alternative to the other types of beef ribs, because they tend to be a little less expensive, but just as meaty and flavorful.
My mom prepared beef ribs in a slow cooker. They always turned out tender and juicy, but they lacked the smokey flavor you get from grilling. This recipe makes up for that.
To start, the ribs are marinated in soy sauce, red wine vinegar and beef broth. The soy sauce doesn’t give it an Asian flavor, instead it amps up the umami flavor and beefiness.
The juicy beef ribs marinade also calls for hot sauce and honey. You can adjust the amount of hot sauce based on your heat preference.
Place the marinade in a zip-top bag and add the ribs. Then, seal the bag and massage the meat a bit to help the marinade work itself into the meat.
Place it on a rimmed sheet pan or in a bowl in the fridge and let the marinade do its magic for several hours. If you’re home, toss the bag occasionally during this process for even flavor.
