How to Cook Boneless Beef Ribs on the Stove Perfectly Every Time

Cooking boneless beef ribs may seem intimidating, but it’s actually quite easy with the right techniques. Whether you opt for oven baking, slow cooking in a Crockpot, or simmering on the stovetop, boneless beef ribs make for a mouthwatering family meal. Follow this guide for tips on selecting, preparing, and cooking boneless beef ribs on the stove for finger-licking results.

Selecting Boneless Beef Ribs

  • Opt for ribs that are evenly marbled with fat throughout as this keeps them tender and moist during cooking.
  • Choose ribs that are 1⁄2 to 1 inch thick for the best texture. Thinner cuts may dry out.
  • Estimate 1 pound of boneless ribs per person. Ribs shrink as they cook.
  • Look for a uniform rectangular shape. Odd shapes may cook unevenly.

Preparing Boneless Beef Ribs Before Cooking

  • Use a sharp knife to trim off any excess fat or sinew for clean edges.
  • Pat the ribs dry with paper towels to help the seasoning adhere.
  • Season the ribs all over with salt, pepper, garlic powder, onion powder, etc.
  • For maximum flavor, season 4-12 hours before cooking and let rest in the fridge. The salt will penetrate the meat.
  • If using a marinade, coat the ribs and allow to marinate for 1-4 hours. Turn the bag occasionally.
  • For an easy cleanup, place the seasoned or marinated ribs in a baking pan before transferring to the stove. The juices will drip into the pan.

Cooking Boneless Beef Ribs on the Stove

Stovetop simmering is a simple, hands-off approach to cooking boneless ribs. The low gentle heat tenderizes the meat into fall-off-the-bone perfection.

Stovetop Method

  • Choose a large pot with a lid that holds the ribs snugly in a single layer. A tight fit helps the meat cook evenly.
  • Pour in enough beef broth or stock to cover the ribs by 1-2 inches. Water can also be used.
  • Add aromatics like onion, carrots, celery, garlic, and herbs for extra flavor.
  • Bring the liquid to a gentle simmer over medium heat. Do not let it boil rapidly.
  • Reduce heat to low, cover, and simmer for 1.5-2 hours until fork tender. Check occasionally and add more liquid if needed.
  • Use tongs to transfer the cooked ribs to a platter. Stir cornstarch into the cooking liquid to thicken into a gravy.

Finish on the Grill

  • For an optional charred finish, coat the cooked ribs with BBQ sauce and grill for 2-5 minutes per side over direct medium heat. Take care not to burn the sugar in the sauce.

The stovetop method allows the ribs to gradually cook in moist heat, resulting in ribs that are fall-apart tender. The meat easily pulls clean from the bone. Follow these tips for perfect boneless beef ribs every time.

  • Use a meat thermometer to check for doneness. Look for 195-205°F internally.
  • If the ribs aren’t tender enough, simmer for 10-15 minutes longer and check again.
  • Avoid boiling or cooking over high heat which makes the meat tough.
  • Let the ribs rest for 5-10 minutes before slicing or shredding to allow the juices to redistribute.

Variations for Extra Flavor

  • Red Wine: Use 1 cup of red wine in place of some of the broth/stock for richness.
  • Root Vegetables: Add carrots, onions, celery, garlic for sweetness.
  • Herbs and Spices: Flavor the liquid with thyme, rosemary, parsley, cumin, chili powder, etc.
  • BBQ Sauce: During the last 30 minutes, stir in 1 cup of BBQ sauce.
  • Asian Flair: Add soy sauce, ginger, garlic, 5-spice powder, and sesame oil.

Serving Suggestions

Boneless beef ribs pair well with an array of sides:

  • Creamy mashed or roasted potatoes
  • Rice, pasta, or cornbread
  • Crisp coleslaw or broccoli slaw
  • Buttered corn, peas, or beans
  • Warm rolls or biscuits
  • Fresh green salad

Don’t miss a bite of these saucy, succulent boneless beef ribs! Follow the stovetop simmering method for ribs that pull apart easily and melt in your mouth. Experience how remarkably easy it is to achieve delectable homemade ribs.

Stovetop Simmered Boneless Beef Ribs Recipe


  • 3 pounds boneless beef ribs, trimmed
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon onion powder
  • 3 cups beef broth or stock
  • 1 medium onion, diced
  • 3 carrots, peeled and chopped
  • 3 ribs celery, chopped
  • 6 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 2-3 tablespoons cornstarch *optional, to thicken sauce
  • BBQ sauce *optional, for serving


  1. Pat the ribs dry and season all over with the salt, pepper, garlic powder, and onion powder. Allow to stand at room temperature for 30 minutes.
  2. Pour the beef broth into a large pot. Add the onion, carrots, celery, garlic, bay leaves, and thyme. Place the pot over medium-high heat.
  3. Once simmering, add the seasoned ribs in an even layer. Reduce heat to low, cover, and cook for 1 1⁄2 – 2 hours until fork tender. Flip halfway through.
  4. Transfer ribs to a serving platter and tent with foil.
  5. Whisk 2-3 tablespoons of cornstarch into the cooking liquid. Bring to a boil to thicken into a gravy.
  6. Serve the boneless beef ribs with the gravy spooned over the top. Enjoy!

The Most Tender Boneless Beef Short Ribs Recipe


Can you cook boneless beef ribs like a steak?

Instead of cutting boneless short ribs into strips, the meat can be left whole and cooked just like a steak.

Why are my boneless beef ribs tough?

If they aren’t braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Are boneless beef ribs the same as short ribs?

Beef short ribs are the equivalent of spare ribs in pork, with beef short ribs usually larger and meatier than pork spare ribs. “Boneless” short ribs are cut from either the chuck or plate, and consist of rib meat separated from the bone. “Boneless country-style short ribs”, however, are not true short ribs.

Is 3 2 1 method good for beef ribs?

Beef back ribs are best cooked using a braise or low and slow method. The low and slow method means that they are cooked over indirect heat at a low temperature for a long period of time. We like to cook our beef ribs using the “Three-Two-One” method on the smoker.

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