Easy Slow-Baked Boneless BBQ Short Ribs

5 stars based on 16 votes

bbq-short-ribs

When you’re craving comfort food, you can’t beat meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce. And here’s the best part: only 15 minutes of prep work and the oven does the rest. Unlike many roast or stew recipes, it’s not necessary to sear the meat first. You just slather it with sauce, put it in the oven, and let deliciousness ensue.

ingredients

Before we get to the recipe, a few words on boneless short ribs. You’ll want to count on about one pound per person. I know it seems like a lot but they shrink significantly while cooking, and people tend to eat generous portions. I buy mine from Whole Foods.

seasoned-short-ribs

Begin by cutting the short ribs in half and seasoning them with salt and pepper. Place them in a 9″ x 13″ baking dish. Next, make the homemade BBQ sauce by combining the ketchup, dark brown sugar, cider vinegar, Worcestershire sauce, Dijon mustard and spices in a small bowl.

bbq-sauce

Slather about 2/3 of the sauce all over the short ribs, and reserve the rest for the finished ribs.

spreading-bbq-sauce-on-shortribs

Cover the pan with aluminum foil and bake at 300 degrees for about 2-1/2 hours.

 covered-with-foil

Remove the foil, pour off some of the cooking liquid and cook for 30 minutes more, or until the short ribs are tender and browned.

cooked-short-ribs

Transfer the short ribs to a platter, leaving the cooking liquid behind, and slather with the reserved BBQ sauce.

bbq-short-ribs

Note: Recipe inspired by Sunny Anderson’s Easy BBQ Boneless Short Ribs

Easy Slow-Baked BBQ Short Ribs

Servings: 4
Prep Time: 15 Minutes
Cook Time: 3 Hours
Total Time: 3 Hours 15 Minutes

Ingredients

For the Short Ribs

  • 4 pounds boneless beef short ribs, cut into 4-inch long pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

For the BBQ Sauce

  • 1 cup ketchup
  • 3/4 cup dark brown sugar, packed
  • 1-1/2 tablespoons cider vinegar
  • 1-1/2 tablespoons Worcestershire sauce
  • 1-1/2 tablespoons Dijon mustard
  • 1-1/2 teaspoons chili powder
  • 3/4 teaspoons garlic powder
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Preheat the oven to 300 degrees F.
  2. Season the short ribs all over with salt and pepper, then arrange in a 13 by 9-inch baking dish (it will be a tight squeeze).
  3. Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
  4. Pour 1/3 of the sauce (about 1/2 cup) over the short ribs. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for 2-1/2 hours. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don't worry, it will look much better once it's done!) Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy. Slather the reserved BBQ sauce over the short ribs and serve.

Reviews & Comments

  • 5 stars

    This is definitely a very simple dish to make, and easy to throw together since there’s no chopping involved. Sometimes the ribs feel a little greasy, but I guess that depends on the fat content of the beef (I get mine at Whole Foods). I usually just steam some broccoli or stir fry some string beans as the side vegetable dish. Very fulfilling meal!

    - Ponyo on December 9, 2014 Reply
  • 5 stars

    I have made this dish twice and it has come out perfect each time. I use boneless beef ribs cut from a chuck eye. I have even used the bbq sauce on other dishes and what an amazing taste it adds.

    - Brian Lord on December 3, 2014 Reply
  • 5 stars

    This is worth the time. Easy to do, but it takes time. I will do this again.

    - Susan Clayman on December 3, 2014 Reply
  • Can this be made with bone in short ribs?
    Is so, would the recipe remain the same?

    - susan on November 17, 2014 Reply
    • Hi Susan, Yes, bone-in short ribs should work fine and the recipe will remain the same. Please come back and let me know how they turn out :)

      - Jenn on November 18, 2014 Reply
      • I will for sure. Thank you for your quick response. Fyi your website is my total “go to” since a friend turned me on to it. I have made many of your recipes over and over. And have recommended your site to anyone who cooks or bakes.
        Latest I made is your pumpkin bread. Huge hit around here:-) With Thanks, Susan

        - Susan on November 18, 2014 Reply
  • My ribs are bone-in – would i cook the same way & could i use a Dutch oven? THANKS!

    - Sheila on November 8, 2014 Reply
    • Hi Sheila, Yes and yes, although you may need to cook a bit longer.

      - Jenn on November 8, 2014 Reply
  • Hello, looking forward to trying this recipe. I only have the short ribs that are cut into thin slices. Would the recipie still work?
    Thanks.

    - Carrie on November 8, 2014 Reply
    • Hi Carrie, I think it would work, but it probably won’t take as long to cook; just keep an eye on it.

      - Jenn on November 8, 2014 Reply
  • 5 stars

    Absolutely LOVED this recipe! I loved reading the bio as well! Have a lot in common with France and working in the industry currently! Tiring for sure! Thanks for sharing these flavors with the world!!!

    - Marie on October 27, 2014 Reply
  • I couldn’t find boneless beef short ribs, so I bought pork shoulder country style boneless ribs. Will those work as well and how do I adjust the instructions/cooking time? Thanks!

    - Betsy on October 21, 2014 Reply
    • Hi Betsy, Yes, pork country style ribs should work fine. Cooking time should be about the same, but taste to be sure they are getting tender after 2.5 hours before you remove the cover. If not, cook another 30 minutes and check again.

      - Jenn on October 21, 2014 Reply
  • Hi, what would the temp and cooking time be if I just make 1lb? Thanks! -Lisa

    - Lisa on October 6, 2014 Reply
    • Hi Lisa, I’d put them in a small pan and cook them at the same temperature. The cooking time should be about the same but I’d start checking them after two hours to be sure.

      - Jenn on October 7, 2014 Reply
  • 5 stars

    Awesome, awesome, awesome!!! We loved this recipe! I tried one slight tweak….I seared the ribs very quickly over high heat on my gas grill (with applewood chips in the smoker box)…no more than 2 minutes per side. I don’t know how much that changed the flavor or the texture but they were awesome! Thank you….

    - Keith on October 5, 2014 Reply
  • 5 stars

    AMAZING!!!’ Ok….I have never made rib, didn’t know how to prepare them or cook. I’ve had some in my freezer for 8 months (my parents have their own cows and gifted us a bunch of meat) and have never purchased any and quite frankly scared to mess with them, mine were on the bone and we cut them off and our pieces were smaller. So I did change the recipe a little I browned them on a high heat for about 2 mins, added a dark German beer from a local restaurant to the sauce and kids forgot to grab Dijon from the store so none of that. My family absolutely loved them and just ate them up!! the meat was sooooo tender!!! Thank you

    - Stephanie on September 2, 2014 Reply
  • 5 stars

    Fantastic, making them 2nd time in Aug.
    We have food allergies, and this recipe was a hit, we used gf spices, etc.
    Simple, great directions, like the tip of pouring out liquid, to brown.
    Hats off to you!

    - Healing123 on August 21, 2014 Reply
  • 5 stars

    Just made these short ribs last night along with the thyme carrots recommended – out of this world good! I’d never made either before but we’ll definitely be making them again. The fragrant aroma was tantalizing and filled the whole house!

    - Vicky Weller on August 19, 2014 Reply
  • 5 stars

    Hello Jenn;
    I can’t get no satisfaction in the kitchen. But I try, and I try.
    I have 2.5 lbs. of boneless short ribs. I can see the recipe is easy enough, but please clarify the final 30 minutes after removing the cooking fluid. Do I keep the foil or do I bake uncovered?
    Ribs, sister, they’re just 2 hours away, it’s just a kiss away
    It’s just a kiss away, it’s just 2 hours away
    It’s just a kiss away, it’s just a kiss away
    If I don’t get some good ribs,
    Oh yeah, I’m gonna fade away.
    Love;
    MIC

    - Mic Jagger on August 14, 2014 Reply
    • Bake uncovered for the final 30 minutes so the ribs brown. Enjoy!

      - Jenn on August 15, 2014 Reply
  • 2 stars

    Not my favorite. Made a small batch. Stopped at two hours, since I was making less. Still, the short ribs were tough and rubbery. I’ve made a lot of ribs, and other recipes worked better. Also, wherever the foil touched the ribs, the vinegar ate through the tinfoil. Not nice to have to pick out bits of melted tinfoil from the ribs!

    - gabe on July 23, 2014 Reply
    • Hi Gabe, Sorry you didn’t enjoy the short ribs. Even though you cooked a small batch, they needed to cook longer — if short ribs are tough, they likely aren’t done. Not sure what happened with your foil; I have never heard of that happening.

      - Jenn on July 23, 2014 Reply
      • Where is the recipe for the potatoes and carrots shown in picture?

        - Nikole on August 3, 2014 Reply
        • Hi Nikole, I don’t have those exact recipes on my site but check out my Roasted Carrots with Thyme and Parmesan Smashed Potatoes.

          - Jenn on August 7, 2014 Reply
  • 5 stars

    This was amazing! The sauce was absolutely incredible. I may never buy bottled bbq sauce again. I didn’t change a thing except that I accidentally had my oven at 350 for the first hour, so it was a little dry. Next time, I will be sure the oven is set right. :)

    - Katrina on July 19, 2014 Reply
  • 5 stars

    Awesome, thanks, making them again today.

    - Healing on July 18, 2014 Reply
  • 5 stars

    I made this today,followed the precise recipe . The ribs were moist,and juicy and sauce was excellent. I am not a good cook,but thanks to your recipe I was today.

    - Don Dunn on July 9, 2014 Reply
  • 5 stars

    My first time making short ribs. The house is smelling wonderful. The recipe was on point and my ribs are too. Will definitely use this site more often.

    - carla on July 9, 2014 Reply
  • 5 stars

    My beef short ribs came out amazing!!! I followed the recipe to a T and it came out perfect. Thank you so much for all your fabulous recipes! I also made your Thai Curried Chicken skewers with Peanut Sauce and I’m making the Simple Summer Strawberry Cake for the 4th of July holiday. I’ll be back again and again.

    - Amy on July 3, 2014 Reply
  • Can I use other cuts of meat for this recipe other than boneless short rib?

    - Cecille on June 30, 2014 Reply
  • This recipe looks amazing! The thing is i have boneless short ribs but they are cut way smaller and thinner. What do u suggest I do to as far as cooking time and temperature?

    - Desiree on May 10, 2014 Reply
    • Hi Desiree, The temperature would be the same but they may not need as much time in the oven; I’d start checking after 2 hours.

      - Jenn on May 11, 2014 Reply
  • Add a generous splash of red wine to make a more grown-up flavor.

    - M on April 20, 2014 Reply
  • I am having 35-40 folks over for dinner this weekend, and would like to make these. Can they be made in one or two BIG batches in a roasting pan? If not, would it work to do them in smaller batches and then combine them in a big roaster for re-heating? If so, could I then stack them in layers for re-heating? Thanks for any help or advice you can give me. SG

    - Steve G on April 9, 2014 Reply
    • Hi Steve, You can absolutely make these in big batches. You might have to increase the cooking time a bit; just cook until tender. Hope you enjoy and please let me know how it comes out!

      - Jenn on April 10, 2014 Reply
      • Hi Jenn, I did make these in several batches of the size called for in the recipe, and just prepared and baked all four pans at the same time. Didn’t even increase the cooking time by much, and they came out great. Everyone raved over them. Thanks for a great recipe that’s about as easy as it gets. A real keeper.

        - Steve G on May 11, 2014 Reply
        • So glad it worked out, Steve. Thanks for letting me know :)

          - Jenn on May 11, 2014 Reply
  • These scrumptious ribs melt in your mouth. We’ll have to make twice as much next time. They were gone in no time!

    - BobbyLZ on March 30, 2014 Reply
  • I have some st.louis ribs that I need to cook soon. How should I adjust this recipe since they are not boneless?

    - Kim on March 30, 2014 Reply
    • Hi Kim, I actually think the cooking time would be about the same. Please let me know how they come out!

      - Jenn on March 31, 2014 Reply
  • This was one of my favorite dishes to make—it is easy to make and AMAZING! The bbq sauce is wonderful. My boyfriend and I were licking our plates!!! I will be adding this to my recipe box for sure. I can’t wait to have a dinner party—it is sure to please everyone!

    - Chrissie on March 19, 2014 Reply
  • I bought some short ribs & have never made any before. I was looking online for a recipe & found this one, i decided to make it because it was sooo easy to prepare.
    I used regular mustard because i didn’t have any dijon, and my hubby loves sweet stuff so i made it a little sweeter. I gotta say this is one of my favorite. My husband absolutely loved it, he said “my mouth is really happy right now”…lol.
    Thank you for sharing this delicious dish!!!!

    - Maddy on March 8, 2014 Reply
  • Loved this! Loved it even more when my very picky eaters both ate their serving and then asked for more. Looking forward to finding more yummy delights on your pages. Thanks!

    - Marie on March 4, 2014 Reply
  • If I am only cooking 1 pound of boneless short ribs should I adjust the cooking time / temp?

    - Gary Smith on February 11, 2014 Reply
    • Hi Gary, I’d put them in a small pan and cook them at the same temp. You might check on them a bit earlier but cooking time should be about the same.

      - Jenn on February 12, 2014 Reply
  • I’m committed to trying this recipe, but I’m curious, why don’t you brown the ribs first, instead of “exposing” them prior to the end of the cooking time and browning them at that point?

    Also, do you use “flanken” style ribs for this recipe or the ones that look like “blocks”?

    - Alan Cee on January 31, 2014 Reply
    • Hi Alan, Great question. I usually do brown my stew meats before they go in the oven but it’s not always necessary. I tested this recipe both ways and found that browning the short ribs did nothing to improve the flavor — in fact, I actually preferred the taste of the ribs that were not browned. The main reason I expose them to the heat at the end is to make them look nicer…and it’s a whole lot easier than searing the meat beforehand. I use the ribs that look like blocks. Hope you enjoy!

      - Jenn on January 31, 2014 Reply
  • I made these last night. They were AMAZING. I sent a picture to my mom and she was almost ready to jump in the car and risk driving in the 12+ inches of snow. I promised to put some aside for her and she can have after the roads clear. This recipe is a keeper.

    - Beth Ann on January 22, 2014 Reply
  • Can you share the recipe for the mashed potatoes? Thank you! <3

    - Annie on January 15, 2014 Reply
  • Made the exact dinner you had in the photograph and my husband was thrilled. He loved the entire dinner. I loved the more subtle flavor of the BBQ sauce in the recipe – for the short ribs it was much better than any stronger flavored store bought variety.
    This would make a great dinner for company as you could do all the prep and most of the cooking ahead of time.
    Thanks for another great meal!

    - Belinda on January 14, 2014 Reply
  • OMG!!! Made these for dinner tonite with the thyme carrots and lightly smashed potatoes!!! Deeeeeelish!!! And so easy!! I will make these again when having friends over! Thanks Jenn for continuing to supply AMAZING recipes!!!!

    - Candi on January 8, 2014 Reply
  • These look so good. I love things I can just put in the oven or a Dutch oven for several hours. I can’t wait to try this recipe. We like country ribs, do you think they’de come out about the same?

    - Kim on January 7, 2014 Reply
    • Hi Kim, Yes they will be very similar.

      - Jenn on January 8, 2014 Reply
  • These sound amazing! Making them for dinner tomorrow … With those yummy carrots! You are the best Jenn!!!

    - Candi on January 7, 2014 Reply
  • This sounds wonderful! Could you make it in a crock pot and if so, what modifications do you think you’d have to make? (My oven is out of commission.) Thanks!

    - Barb on January 7, 2014 Reply
    • Hi Barb, Unfortunately, a crock pot is the one cooking appliance I do not own so I can’t give you specific instructions. That said, I’d imagine it would work fine – just adjust according to how you’d make any stew.

      - Jenn on January 8, 2014 Reply
  • Yum! I think I’ll be making these on Sunday. Can you share your carrot recipe also? They look delicious too!

    - Tonia on January 7, 2014 Reply
  • Hi Jenn
    Can I make this with pork chops? If yes, should I change recipe in any way.

    - Vera on January 7, 2014 Reply
    • Hi Vera, Pork chops are a tender, quick-cooking cut so they will not work in this recipe. Sorry!

      - Jenn on January 7, 2014 Reply
  • these sound delish – I can’t wait to try. My mom makes a great rum rib – I wonder if you could add rum to this recipe for some additional flavouring?

    - westcoastwalker on January 7, 2014 Reply
    • Pretty much any BBQ sauce would work with this recipe, so feel free to add a bit of rum if you like.

      - Jenn on January 7, 2014 Reply
      • 5 stars

        This is the yummiest!!! Very easy. I added some jack Daniels to mine

        - Margo on December 15, 2014 Reply

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