How to Cook Tender, Juicy Boneless Beef Ribs – Step-by-Step Guide

Boneless beef ribs may not be a cut that home cooks grab often, but these meaty ribs roasted until fork-tender are an absolute treat. Though called “ribs”, boneless beef ribs actually come from the chuck section rather than the rib primal. With a bit of prep and the right cooking technique, you can turn this underrated cut into one of the most delicious, beefy entrées.

Follow this complete guide to learn everything you need to know about preparing melt-in-your-mouth boneless beef ribs at home.

What are Boneless Beef Ribs?

Unlike traditional beef ribs, boneless beef ribs do not contain any bones. They are cut from the chuck roll or shoulder clod of the cow. This results in strips of tender, marbled meat resembling the shape of ribs.

Boneless ribs offer these advantages:

  • Contain 100% edible meat – no bones
  • More tender and fatty than ribs with bones
  • Lower cost than bone-in rib cuts
  • Easy to portion into servings

Since they come from a well-exercised area, boneless ribs benefit hugely from slow, moist cooking to become fork-tender.

How to Choose Boneless Beef Ribs

When selecting boneless ribs, look for:

  • Meat that is bright red in color
  • Ample white marbling throughout
  • Minimal connective tissue
  • Packaging with no tears or leaks

High marbling equals more moisture and flavor. About 3 lbs of boneless ribs will feed 3-4 people.

How to Prepare Boneless Beef Ribs for Cooking

Proper prep is key to tasty cooked ribs:

  • Trim – Trim off any dry edges or large pieces of fat. Leave a thin layer of fat intact.

  • Season – Generously season both sides with salt, pepper and any other dry rub ingredients.

  • Marinate (optional) – For added flavor, marinate for 4-12 hours in a sauce or marinade.

  • Bring to room temp – Remove ribs from fridge 30 mins before cooking so they cook evenly.

How to Cook Boneless Beef Ribs – Beginner Guide

For your first time working with this cut, we recommend a simple oven roasted method:


  • 3 lbs boneless beef ribs
  • 2 tsp salt
  • 1 tsp black pepper
  • 1⁄2 cup bbq sauce or marinade


  1. Preheat oven to 300°F. Trim and season the ribs.

  2. Place ribs in a baking dish and coat both sides with bbq sauce.

  3. Cover pan tightly with foil. Roast 2 1⁄2 hours until meat is very tender.

  4. Remove foil, baste ribs with more sauce and roast 30 mins more.

  5. Rest 5-10 minutes before slicing.Serve additional warmed sauce on the side.

The low and slow oven cooking gives the collagen in the ribs time to break down into gelatin, leaving meat succulent and fall-apart tender.

How to Grill Boneless Beef Ribs

You can also cook boneless ribs to smoky perfection on the grill:


  • 3 lbs boneless beef ribs
  • BBQ rub
  • BBQ sauce
  • Wood chips or pellets (optional)


  1. Prepare grill for low indirect heat around 275°F. Add wood for smoke if desired.

  2. Season ribs all over with dry rub. Grill over direct high heat just until browned.

  3. Move ribs to indirect heat, cover grill. Cook for 2-3 hours until very tender.

  4. Baste ribs with bbq sauce during last 10-15 minutes of grilling.

  5. Let rest 5 minutes, then serve.

The initial searing gives color and flavor. Low and slow grilling break down connective tissues.

How to Cook Boneless Ribs in a Slow Cooker

A slow cooker makes boneless ribs ridiculously easy:


  • 3 lbs boneless beef ribs
  • 2 cloves garlic, minced
  • 1 cup bbq sauce
  • 1⁄4 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar


  1. Lightly season ribs with salt and pepper. Quickly brown in a skillet on all sides.

  2. Place ribs in slow cooker. Mix remaining ingredients and pour over ribs.

  3. Cook on low heat setting for 8-10 hours until fall-apart tender.

  4. Carefully remove ribs. Skim and serve sauce on the side.

The extended low cooking gives the collagen time to melt into the meat, leaving ribs succulent and juicy.

How to Know When Boneless Ribs Are Done

Check for doneness after 2 hours cooking time:

  • Meat should shred easily when poked with a fork
  • Internally, ribs should reach 195°F-205°F
  • Meat should pull cleanly off the bones (if attached)

If ribs need more time, re-cover and continue cooking until fork-tender.

Serving Suggestions for Boneless Beef Ribs

Boneless beef ribs pair deliciously with:

  • Mashed or baked potatoes
  • Buttery egg noodles
  • Rice or roasted veggies
  • Fresh green salad
  • Corn on the cob
  • Cornbread, biscuits or rolls

Serve the meaty ribs with the braising liquid or barbecue sauce spooned over the top or on the side for dipping.

Storing and Reheating Leftover Boneless Ribs

  • Refrigerate leftovers within 2 hours of cooking.
  • Store ribs and sauce separately.
  • Use within 3-4 days.
  • Reheat gently in the oven or on the stovetop until hot. Add sauce just before serving.

Now that you’re a pro at cooking boneless beef ribs, try varying the preparation with different marinades, rubs and sauces. Your tastebuds will thank you!

Quick Short Ribs Recipe – EASY Oven Baked Boneless Beef Short Ribs


How are beef ribs supposed to be cooked?

Put them meat side down in the oven or on the grill and close the door or lid. Cook the ribs for 3 hours without disturbing them. During this time the juices will start to flow and the meat will become succulent and tender. Make sure the temperature stays constant at 225 degrees.

Can you cook boneless short ribs like a steak?

Instead of cutting boneless short ribs into strips, the meat can be left whole and cooked just like a steak. Typically, so-called boneless short ribs are not real ribs at all. They are cut from the meat above the ribs closest to the shoulder (i.e., the chuck).

How to make tough beef ribs tender?

Moist, gentle heat and a wet vinegary sauce can save dry ribs. Here’s what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Then wrap the ribs tightly in foil and put them in a low oven (say 300°F) for about an hour.

What are boneless beef ribs called?

Also Known As: Boneless Braising Ribs; Boneless Short Ribs; Chuck Boneless Short Ribs; English Short Ribs; Middle Ribs. A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked.

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