Boneless Beef Ribs in the Oven

Boneless beef ribs make me think of rainy days. Days when you have time to let meals cook low and slow. The anticipation grows as the house fills with the smell of herbs and meat. Tender beef ribs are versatile. They go well with barbecue sauce for a summer cookout or with rosemary garlic mashed potatoes in the fall.

Boneless beef ribs on a plate with Carolina mustard BBQ sauce on them.

Table of Contents

Why You’ll Love this Recipe

Tender, mouth watering beef ribs
Simple to put together and customize for the occasion

What You’ll Walk Away Knowing

What braising is
How to combine braising with oven roasting
How to use spices and sauces to change the flavor profile

Braising and Oven Roasting

This recipe uses braising and oven roasted cooking.

Braise is when you submerge meat in a liquid so that the moist heat can break down the collagen.

Oven roasting adds color and caramelization to the ribs.

By braising them and then oven roasting, you get tender ribs with delicious browning on the outside.

When braising, use a small baking dish that snugly fits the ribs in a single layer. You want the chicken stock to barely cover the bottom of the pan.

Cuts of Meat

Despite the name, boneless country-style beef ribs aren’t actually ribs in the traditional sense. They come from the chuck, which is the shoulder area of the cow—not the rib section. This makes them cousins to chuck roast and chuck steak, two other cuts known for their deep flavor and toughness when raw, and for their fall-apart tenderness when slow-cooked.

Think of boneless country-style ribs as thick, meaty strips of chuck roast, portioned in a way that makes them perfect for single servings. They’re well-marbled, richly beefy, and ready to soak up flavor like a sponge in gravy.

Ingredient shot of boneless beef ribs, spices, and chicken stock.

Ingredient List

Boneless Country Style Beef Ribs: I cook 1-1.5 lbs at a time. I like to grab the most well-marbled ones I can find. The gentle heat will melt it away and leave tender meat behind.

Chicken Stock: Chicken stock allows the beef ribs to gently braise low and slow. I make my chicken stock in the Instant Pot with scraps from vegetable trimmings. You can also use store bought, but since we’re using so little, I would just add a little bit of water. The juices from the ribs will be enough to braise them.

Seasonings: I like a dry rub on these beef ribs while they’re cooking and add any barbecue sauce once they’re almost done. Garlic powder, onion powder, cayenne, dried rosemary accentuate the deep savoriness of beef ribs.

BBQ Sauce (Optional): I prefer a mustard based BBQ sauce because I like the contrast of tang with a deep savoriness of the beef. Ketchup based BBQ sauces work as well. They’ll give the recipe more sweetness. It just depends on the flavors you’re looking for.

Boneless beef ribs that are about to be cooked.

Step-by-Step Instructions

Preheat the oven to 300°F.
Mix together the garlic powder, onion powder, cayenne, salt, pepper, and rosemary
Take the beef ribs out of the packaging and dry with a paper towel
Rub the ribs with oil then sprinkle the ribs with the seasoning blend on all four sides and place into the baking dish
Pour ⅛-¼ cup of chicken stock into the bottom of the pan and cover with aluminum foil. Covering the dish with foil locks in steam and moisture, creating a mini-oven within your oven. Don’t skip this step otherwise the ribs will dry out instead of turn tender
Bake for 2 ½-3 hours until fork tender. You should be able to twist a fork into the meat and pull it apart with almost no resistance. If it still fights back, it’s not done.
If you’re adding barbecue sauce: 30 minutes before they’re likely done, check the ribs. If they’re fork tender, pour off the pan juices (save them!), turn up the heat to 325°F, and baste with BBQ sauce. If they’re not tender yet, cover them again and keep cooking. Don’t add the BBQ sauce until they’re ready.

Boneless beef ribs that are almost done, but need to be cooked for thirty more minutes with the Carolina mustard sauce on them.

Expert Tips

When cooking low and slow, you need to give the ribs time to break down. If the ribs still feel rubbery when you check them and poke them with a fork, just cook them longer.

Save the pan drippings when you pour them out. You can make a pan gravy.

Flavor Pairings and Add Ins

You can add different aromatics into the chicken stock. Worcestershire adds an umami depth. A bay leaf or some dried thyme brings out the more fall flavors.

Carolina Mustard BBQ sauce is an unexpected pairing that works well. The tanginess and spice from the sauce and the savoriness of the ribs has a juxtaposition that awakens your tastebuds.

What to Serve with Boneless Beef Ribs

These beef ribs give me a fall vibe. I like to serve them with baked sweet potatoes, Cheesy Garlic Mashed Potatoes, or Rosemary Garlic Mashed Potatoes. They work well with summer sides as well like coleslaw, potato salad, or a side salad.

Storage

You can store these boneless beef ribs in the refrigerator for 3 days in an airtight container. Leftover beef ribs can be used in a sandwich or a hash.

These ribs reheat beautifully, which makes them perfect for make-ahead dinners. Store the sauce and meat separately, and warm in a low oven or gently on the stove with a splash of stock to keep them juicy.

FAQs

What are boneless country-style beef ribs, and how are they different from other short ribs?

Boneless country-style beef ribs aren’t technically ribs; they come from the chuck or shoulder area. They’re meatier than traditional short ribs and cook beautifully when braised. They’re the kind of cut that rewards patience with tenderness.

Can I use a different liquid instead of chicken stock?

Absolutely. Beef stock, bone broth, or even red wine can be used instead of chicken stock. Chicken stock is neutral and lets the beef shine, but other options can bring deeper, richer notes.

Can I make this recipe in the slow cooker or Instant Pot?

Yes. For a slow cooker, cook on low for 6–8 hours or high for 4–5 hours. For the Instant Pot, use the “Meat/Stew” setting for about 45 minutes with a natural pressure release. Finish in the oven with BBQ sauce if you want that caramelized edge.

Do I have to use BBQ sauce?

Nope! You can skip it altogether or swap in other finishing sauces. Try a red wine reduction, chimichurri, horseradish cream, or a mustard glaze if you’re feeling fancy.

Rainy day or not, these beef ribs are your ticket to a cozy, slow-cooked dinner that feels like a warm hug. Save this recipe for your next lazy weekend or pin it to your “Fall Comfort Food” board so you don’t forget it when the first cold front rolls in.

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