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Easy Slow-Baked Boneless BBQ Short Ribs
When craving comfort food, you can’t beat meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce.
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: there are only 15 minutes of hands-on prep work and the oven does the rest. Really! Unlike many roast or stew recipes, it’s not necessary to sear the meat first. Instead, you just slather it generously with sauce, put it in the oven to bake, and let deliciousness ensue.
What you’ll need to make Them
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. If you can only find bone-in ribs, they will work, but they may take just a bit longer to cook
How to make them
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.
Slather about 2/3 of the sauce all over the meat, and reserve the rest for the finished dish.
Cover the pan with aluminum foil and bake at 300 degrees for about 2-1/2 hours.
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.
Transfer the short ribs to a platter, leaving the cooking liquid behind, and slather with the reserved BBQ sauce.
Note: Recipe inspired by Sunny Anderson’s Easy BBQ Boneless Short Ribs
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- Pulled Pork with Tangy Barbecue Sauce
- Onion-Braised Beef Brisket
Easy Slow-Baked BBQ Short Ribs
When craving comfort food, you can’t beat meltingly tender short ribs slow-cooked in a sweet and tangy barbecue sauce.
Ingredients
For the 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
- Preheat the oven to 300 degrees F.
- Season the ribs all over with salt and pepper, then arrange in a 13 by 9-inch baking dish (it will be a tight squeeze).
- Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
- Pour 1/3 of the sauce (about 1/2 cup) over the 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.
- Freezer-Friendly Instructions: The ribs can be frozen for up to 3 months. Reheat them tightly covered with foil in a 300°F oven until heated through.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 1,320
- Fat: 87g
- Saturated fat: 37g
- Carbohydrates: 59g
- Sugar: 54g
- Fiber: 1g
- Protein: 80g
- Sodium: 2327mg
- Cholesterol: 331mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Reviews & Comments
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Love these ribs! Today I’m making a double batch. One for friends and one for us. Any change to the cooking time?
Hi Jill, Glad you like them! The cook time should be about the same or just a bit longer; just keep an eye on them. Hope your friends enjoy too!
I’ve made this recipe a handful of times with short ribs from costco. Yesterday, I accidentally picked up a package of BEEF LOIN TRI TIP strips instead of short ribs. Great marbling and same size/shape. Once I realized my mistake, I turned to the internet, but couldn’t find any consistent cooking recommendations for the cut. Meanwhile, the clock was ticking! I decided to risk it and still use this recipe. Not sure if I got lucky, but it worked great!
This was absolutely perfect!! I will always continue to do the shortribs exactly as you so nicely instructed. Thank you so much for sharing your expertise! I can’t wait to try some of your other recipes.
Made this twice now with simmering short ribs from Costco.
Freakin amazing. A big hit
Thanks for making me look good!
Agree on the postitive comments on the Sauce for other uses.
Hi! I made this tonight and they came out so tough – what did I do wrong? They were fairly lean boneless short ribs from the butcher. I cut them maybe too small? I had oven at 3)) for the exact time you mentioned. I love all your recipes, so I think I must have made a mistake!! Thanks
Hi Tara, If they were tough, they were likely undercooked. As long as you used the right cut of meat, it should eventually get tender (you really can’t overcook these). Sorry they didn’t come out as expected!
I love this recipe. It’s so simple and delicious. However, when serving for a party, I need the oven to make some other last minute dishes. Is there a cook ahead option that won’t dry them out?
Hi Allie, Glad you like this! You can make them ahead and reheat, but you’ll need the oven to reheat them, so not sure that solves your problem!
This was amazing! Thanks for an easy but company-worthy recipe. The sauce is really good!
Came out perfectly. Easy and crowd pleaser dinner.
I have a question. Can you use already made barbeque sauce from the bottle? Or do you have to make it to have it turn out good? I have cattlemans barbeque sauce.
Sure, store-bought will work if you’d prefer not to make your own. Hope you enjoy!
This recipe was incredible! I followed it almost exactly – except moved the ribs out of the pan after onto a rack to cook for the last step as I didn’t want to deal with the draining. I was worried they would dry out but they were PERFECT! Melt in your mouth, savoury comfort food.
Absolutely DELISH!!!!!!!!!
I should have followed my gut when I thought this recipe couldn’t be right. Unfortunately, I didn’t. Now we have no dinner & I ruined my favorite baking dish. Thanks so much for this silly, untested recipe. You should go back to getting plastic surgery. You’re better at it.
What a mean thing to say! There are more constructive ways to say you didn’t like a recipe. I’ve made this recipe multiple times and it is simple and delicious. This is the recipe my adult daughter always requests I make when she comes to visit.
Maybe instead of following your gut you should follow directions.
My first time making short ribs and this recipe was excellent! It was so easy and so good. They came out wonderful. I also made the mashed potatoes and the roasted carrots and it was a perfect easy dinner!
Delicious, easy recipe! This was my first time ever cooking ribs, and my first time eating beef ribs, so this recipe was exactly what I needed. Next time I’m going to try it with pork ribs. The BBQ sauce is a keeper; I’ve been on the hunt for a from-scratch BBQ sauce and this has been the best I’ve come across. I was afraid the cayenne would be too powerful because I have a young child, so I tasted the mixture before adding it and it was lacking. I then added half the cayenne, but it was still lacking, so I added the whole amount per the recipe and it was perfect. Just the right amount of kick but not too much. I can’t say what my kiddo thought because he decided not to try it. 😉 I would love to see your version of a BBQ sauce without ketchup but rather tomato paste/sauce to make it truly from scratch.