boneless beef rib recipe

Written ByJenny Smyth Posted on
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The Best boneless beef rib recipe

I have been making boneless beef ribs for my family for years and it is one of those recipes that always gets everyone excited for dinner. The meat comes out so tender and juicy that it practically falls apart with a fork. My kids used to be picky about beef but once they tried these ribs they asked for seconds every time. This recipe is perfect for a weeknight meal because it does not require a lot of fancy ingredients or hours of prep.

You can serve it with mashed potatoes or a simple salad and you have a complete dinner that feels special without being complicated. Boneless beef ribs come from the chuck or short rib area and they have a rich beefy flavor that is hard to beat. When you cook them low and slow they become incredibly tender and the fat renders down to keep them moist. The key technique here is searing the ribs first to get a nice brown crust then braising them in a flavorful liquid until they are fork tender.

This method locks in the juices and creates a deep savory taste that your whole family will love. I love how versatile this recipe is. You can use a simple salt and pepper rub or get creative with a spice blend like smoked paprika garlic powder and onion powder. The braising liquid can be beef broth red wine or even a mix of soy sauce and honey for a sweet and savory twist.

I usually add some carrots and celery to the pot to make it a one pot meal. The vegetables soak up all the delicious juices and become a tasty side dish on their own. Health wise boneless beef ribs are a good source of protein iron and B vitamins. When you choose leaner cuts and trim excess fat you can enjoy them as part of a balanced diet.

I like to serve them with roasted vegetables or a green salad to round out the meal. This recipe is also great for meal prep because the leftovers taste even better the next day. You can shred the meat and use it in tacos sandwiches or over rice for a quick lunch.

Tender Boneless Beef Ribs

4.9 from 1894 votes

These boneless beef ribs are slow braised until they are fall apart tender. The rich savory sauce is perfect over mashed potatoes or rice.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Ribs

2 pounds boneless beef ribs
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil

For the Braising Liquid

1 cup beef broth
1/2 cup red wine or additional broth
1 medium onion sliced
3 cloves garlic minced
2 carrots chopped
2 celery stalks chopped
2 sprigs fresh thyme
1 bay leaf

👨‍🍳Directions

1Pat the boneless beef ribs dry with paper towels.
2Season them all over with salt and pepper.
3Let them sit at room temperature for 15 minutes so the seasoning sticks.
4Heat the olive oil in a large heavy pot over medium high heat.
5When the oil shimmers place the ribs in the pot in a single layer.
6Sear them for 3 to 4 minutes per side until they are deeply browned.
7Work in batches if needed so you do not crowd the pot.
8Remove the ribs to a plate and set them aside.
9Reduce the heat to medium and add the onion garlic carrots and celery to the pot.
10Cook for 5 minutes stirring occasionally until the vegetables start to soften and the onion is translucent.
11Pour in the beef broth and red wine scraping up any browned bits from the bottom of the pot.
12Add the thyme and bay leaf.
13Return the ribs to the pot along with any juices from the plate.
14The liquid should come about halfway up the sides of the meat.
15Bring the liquid to a gentle simmer then cover the pot with a lid.
16Reduce the heat to low and let the ribs cook for 2 to 2 1/2 hours.
17Check them after 1 hour and add a splash of broth if the liquid looks low.
18The ribs are done when they are fork tender and the meat shreds easily.
19Remove the ribs from the pot and set them on a cutting board.
20Discard the thyme sprigs and bay leaf.
21If you want a thicker sauce bring the braising liquid to a boil over medium high heat and let it reduce for 5 to 7 minutes until it thickens slightly.
22Serve the ribs with the vegetables and sauce spooned over the top.

🔧Equipment

Large heavy pot or Dutch oven with lid
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 48g

📝Notes

For a deeper flavor you can marinate the ribs in the seasoning overnight. If you do not have red wine use all beef broth. Leftover ribs can be shredded and used in tacos or sandwiches.

Watch Video Of How Tender Boneless Beef Ribs Works

Storing leftovers is easy just put the ribs and sauce in a container and keep them in the fridge for up to 4 days. To reheat I like to put them in a pot on the stove with a little extra broth and warm them over low heat until they are hot all the way through. The meat stays tender this way and does not dry out.

You can also reheat individual portions in the microwave for about 2 minutes but the stovetop method gives better results. This recipe is always a good idea for family gatherings because it feeds a crowd without a lot of fuss. I often double the recipe and serve it with mashed potatoes and a simple green salad.

The ribs are so tender that everyone from kids to grandparents can enjoy them. They also make great leftovers for lunch the next day. You can shred the meat and pile it on a bun with some coleslaw for a delicious sandwich.

This boneless beef rib recipe has become a staple in my home and I hope it becomes one in yours too.

❓ Frequently Asked Questions About Tender Boneless Beef Ribs

1. Can I use frozen boneless beef ribs for this recipe?

Yes you can use frozen ribs but you need to thaw them completely in the refrigerator first. This usually takes 24 hours. Pat them dry before seasoning so the sear works well. Cooking from frozen will make the meat tough and unevenly cooked.

2. How do I know when the ribs are done?

The ribs are done when they are fork tender. This means you can insert a fork into the thickest part and it goes in with no resistance. The meat should start to pull apart easily. This usually takes about 2 to 2 1/2 hours of simmering.

3. Can I make this recipe in a slow cooker?

Absolutely. Sear the ribs and vegetables on the stove first then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours. The meat will be just as tender and the sauce will be rich and flavorful.

4. What can I serve with boneless beef ribs?

These ribs go well with mashed potatoes rice or crusty bread to soak up the sauce. Roasted vegetables like broccoli or green beans also work great. For a lighter option serve them over a bed of greens with a simple vinaigrette.

5. How should I store and reheat leftovers?

Store leftover ribs and sauce in an airtight container in the refrigerator for up to 4 days. To reheat place them in a pot over low heat with a splash of broth or water. Cover and warm for 10 to 15 minutes until heated through. You can also reheat in the microwave in 30 second intervals.

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