Cooking succulent, fall-off-the-bone boneless beef ribs requires care and technique, but the results are incredibly rewarding. When done right, these meaty ribs become meltingly tender with a rich, beefy flavor that makes them an absolute joy to eat.
In this detailed guide, you’ll learn everything you need to know to cook picture-perfect boneless beef ribs on the stove. We’ll cover choosing the right cut of ribs, preparation tips, step-by-step cooking instructions, and serving ideas so you can create this sensational dish with confidence Let’s get started!
Selecting the Best Cut for Stovetop Cooking
The first step is choosing the right cut of boneless beef ribs for cooking on the stovetop. Look for ribs cut from the chuck or plate section, as these contain great marbling which keeps them tender and moist during cooking. Well-marbled ribs with plentiful fat will deliver superior flavor and texture.
Boneless short ribs are an especially good choice, as their shorter length makes them easy to sear and braise in a skillet. Avoid back ribs, as these leaner cuts require special handling to prevent them from drying out. Your butcher can provide assistance if you’re unsure which cut is best.
Preparing the Ribs Before Cooking
Proper preparation is key to maximizing the flavor and texture of your finished ribs. Here are a few tips:
-
Trim excess fat Some external fat is good, but too much can make the ribs greasy Trim thick layers of fat so just a thin coating remains.
-
Season well. Rub the ribs all over with a dry seasoning blend. Garlic powder, onion powder, salt, pepper, and brown sugar work nicely.
-
Marinate (optional). Soaking the ribs in a marinade for a few hours, or up to overnight, adds a flavor boost. Soy sauce, honey, vinegar, and spices make a fast marinade.
-
Bring to room temperature. Take the ribs out of the fridge at least 30 minutes before cooking so they cook more quickly and evenly.
Step-By-Step Cooking Instructions
Here’s how to transform your seasoned ribs into a mouthwatering finished dish:
1. Sear the ribs
- Heat 1-2 Tbsp oil in a large skillet over medium-high heat.
- Add the ribs and sear on both sides until nicely browned, about 4-5 minutes per side. This caramelizes the exterior.
2. Season and add braising liquid
- Sprinkle ribs with more seasoning if desired.
- Pour in 1⁄2 – 1 cup broth, wine, beer, or water. The liquid should come about halfway up the ribs.
3. Braise the ribs
- Bring the liquid to a boil then reduce heat to low.
- Cover and simmer gently until ribs are very tender when pierced, 1-2 hours.
- Turn ribs every 30 minutes for even cooking.
4. Finish the ribs
- Transfer ribs to a plate and tent with foil to keep warm.
- Simmer the braising liquid to reduce and thicken into a sauce.
- Coat ribs with sauce before serving.
Serving Suggestions
Boneless beef ribs pair perfectly with so many sides. Here are some surefire matches:
- Creamy mashed potatoes to soak up the delicious sauce
- Tangy coleslaw for crunch
- Skillet corn bread for soaking up sauce
- Roasted vegetables like potatoes, carrots, or Brussels sprouts
- Fresh greens like spinach or kale help balance the richness
Don’t forget a cold beer or full-bodied red wine to complement the hearty ribs!
Handy Tips for Success
Follow these tips and tricks for fork-tender, flavorful boneless beef ribs every time:
-
Cook over low, gentle heat to prevent drying out. High heat makes the ribs tough.
-
Use a meat thermometer to test doneness instead of relying on time. Ribs should reach 195-205°F.
-
Add more liquid during braising if the pan starts looking dry. The ribs need to steam and braise.
-
Basting the ribs with pan juices helps keep them extra moist and flavorful.
-
Let the ribs rest for 10 minutes after cooking so juices redistribute evenly within the meat.
Mastering Boneless Beef Rib Perfection
Cooking boneless beef ribs requires patience, but the time is well rewarded with succulent, richly flavored ribs your whole family will adore. With the right cut of meat, ample seasoning, gentle braising, and a few finishing touches, you can achieve rib perfection right on your own stovetop.
So grab your favorite cold beverage, put some music on the stereo, and settle in for a relaxing afternoon of simmering the most mouthwatering pot of boneless beef ribs you’ve ever tasted. The aroma alone as they cook is worth the time – pure beefy bliss. Enjoy the fruits of your labor!
You May Also Like
BBQ short ribs make an easy dinner that pleases kids and adults alike.
- 4 pounds boneless beef short ribs, cut into 4-inch long pieces
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup ketchup
- ¾ cup dark brown sugar, packed
- 1½ tablespoons cider vinegar
- 1½ tablespoons Worcestershire sauce
- 1½ tablespoons Dijon mustard
- 1½ teaspoons chili powder
- ¾ teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- Preheat the oven to 300°F.
- Season the ribs all over with salt and pepper, then arrange in a 9×13-inch baking dish (it will be a tight squeeze).
- Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
- Pour &frac13 of the sauce (about ½ cup) over the ribs. Using tongs, flip the ribs over and spoon another &frac13 of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for 2½ hours. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; dont worry, it will look much better once its done!) Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy. Slather the reserved BBQ sauce over the short ribs and serve.
- Freezer-Friendly Instructions: The ribs can be frozen for up to 3 months. Reheat them tightly covered with foil in a 300°F oven until heated through.
Powered by
- Per serving (4 servings)
- Calories: 1,320
- Fat: 87g
- Saturated fat: 37g
- Carbohydrates: 59g
- Sugar: 54g
- Fiber: 1g
- Protein: 80g
- Sodium: 2327mg
- Cholesterol: 331mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
What You’ll Need To Make Slow-Baked BBQ Short Ribs
Count on about one pound of boneless short ribs per person. I know it seems like a lot but they shrink significantly while cooking, and people tend to eat generous portions. If you can only find bone-in short ribs, they will work but may take a bit longer to cook.
Begin by cutting the short ribs in half and seasoning them with salt and pepper. Place them in a 9×13-inch baking dish.
Next, make the homemade BBQ sauce by combining the ketchup, dark brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard and spices in a small bowl.
Slather about 2/3 of the sauce all over the meat, and reserve the rest for the finished dish.
Cover the pan with aluminum foil and bake at 300°F for about 2-1/2 hours.
Remove the foil, pour off some of the cooking liquid and cook for 30 minutes more, or until the meat is tender and browned.
Transfer the meat to a platter, leaving the cooking liquid behind, and slather with the reserved BBQ sauce.
The Most Tender Boneless Beef Short Ribs Recipe
FAQ
How to pan fry boneless beef ribs?
If these short ribs are reasonably thick (like an inch or so), you can cook them very similarly to a steak. Hot pan, salt, pepper, garlic powder (optional: a bit of Worcestershire), sear both sides, cook to rare-medium rare in the center, let rest then slice thin, against the grain, on a slight bias.
How long to boil boneless beef ribs on the stove?
Instructions for Finer Lickin’ Boneless Beef Ribs
Cook the Ribs: Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to a simmer and cover the pot. Let the ribs cook for 1 1/2 to 2 hours until they are tender and easily pull apart.
Can you cook beef ribs in a pan?
Mix beef ribs with marinade. Pan-fry beef ribs in 2 Tbsp oil until done. Drain. Stir-fry shallots, onion and bell peppers for about 1 minute in the remaining oil.