boneless beef chuck ribs recipe

Written ByJenny Smyth Posted on
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The Best boneless beef chuck ribs recipe

I’m thrilled to share with you my favorite boneless beef chuck ribs recipe, a game-changer for any meal. I first discovered this recipe a few years ago, and since then, it’s become a staple in our household.

The combination of tender beef, rich flavors, and the ease of preparation makes it a perfect fit for busy weeknights or special occasions. My kids love helping me prepare the ingredients and watching them transform into mouthwatering ribs.

As for me, I adore the fact that this recipe is not only delicious but also packed with nutrients. The slow-cooked beef becomes incredibly tender, and the flavors from the spices and herbs infuse the meat with an incredible depth of flavor.

It’s a true comfort food that never fails to impress my family and friends alike. I’ve experimented with various seasonings and marinades over the years, but this recipe remains my go-to choice.

The key to success lies in using high-quality ingredients and taking the time to cook the ribs slowly, allowing the flavors to meld together beautifully. This recipe has become a part of our family’s culinary tradition, and I’m excited to share it with you so you can enjoy it just as much as we do.

Braised Boneless Beef Chuck Ribs

4.7 from 1957 votes

These boneless beef chuck ribs are slow-braised until fork-tender in a rich, savory sauce. The meat becomes incredibly succulent and flavorful, perfect for a comforting dinner.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 4Cuisine: InternationalCalories: 580 kcal

🥘Ingredients

For the Ribs

2 lbs boneless beef chuck ribs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Braising Liquid

1 large onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 cup beef broth
1/2 cup red wine
1 can (14 oz) crushed tomatoes
2 sprigs fresh thyme
1 bay leaf

👨‍🍳Directions

1Pat the boneless beef chuck ribs dry with paper towels.
2Season generously on all sides with salt and black pepper.
3Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
4Sear the ribs in batches without crowding the pot, cooking for 3 to 4 minutes per side until a deep brown crust forms.
5Transfer the seared ribs to a plate and set aside.
6Reduce heat to medium and add the diced onion, carrots, and celery to the pot.
7Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
8Add the minced garlic and cook for 1 minute until fragrant.
9Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon.
10Stir in the beef broth, crushed tomatoes, thyme sprigs, and bay leaf.
11Return the seared ribs to the pot, nestling them into the liquid.
12Bring the mixture to a gentle simmer.
13Cover the pot with a tight-fitting lid and transfer to a preheated 325°F oven.
14Braise for 2 to 2.
5 hours, or until the meat is fork-tender and easily pulls apart.
15Remove the pot from the oven and discard the thyme sprigs and bay leaf.
16Taste the sauce and adjust seasoning with additional salt and pepper if needed.
17Serve the ribs hot with the braising liquid spooned over the top.

🔧Equipment

Large Dutch oven or heavy pot with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 580 kcal🧈Total Fat: 32g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 45g

📝Notes

For a thicker sauce, remove the ribs after braising and simmer the liquid on the stovetop over medium heat for 10 to 15 minutes until reduced. The ribs can also be made a day ahead and reheated gently.

Watch Video Of How Braised Boneless Beef Chuck Ribs Works

The beauty of this recipe lies in its versatility – it’s perfect for everyday meals or special occasions like holidays and gatherings. To store leftovers safely, let them cool completely before refrigerating or freezing them in an airtight container.

When reheating, use low heat to prevent drying out the meat. For serving ideas, consider pairing your boneless beef chuck ribs with roasted vegetables or creamy mashed potatoes for a well-rounded meal.

❓ Frequently Asked Questions About Braised Boneless Beef Chuck Ribs

Q1: What is boneless beef chuck ribs?

Boneless beef chuck ribs are a type of cut that typically comes from the chuck section of a cow. They are leaner than traditional pork ribs and offer a unique texture that’s both tender and juicy.

Q2: How do I prepare boneless beef chuck ribs?

To prepare boneless beef chuck ribs, start by seasoning them generously with salt, pepper, and your favorite spices. Then, rub them with a mixture of olive oil, garlic powder, and paprika before placing them in a slow cooker or oven.

Q3: Can I use different types of meat for this recipe?

While boneless beef chuck ribs are ideal for this recipe, you can experiment with other types of meat like pork shoulder or even lamb shanks. However, keep in mind that cooking times may vary depending on the cut.

Q4: What are some common mistakes people make when cooking boneless beef chuck ribs?

Avoid overcooking the ribs, as they can become dry and tough. Also, be sure to let them rest before serving to allow the juices to redistribute.

Q5: Can I make boneless beef chuck ribs in advance?

Yes, you can prepare the rib mixture ahead of time and store it in an airtight container in the refrigerator for up to 24 hours or freeze it for up to 3 months.

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