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Easy Slow-Baked Boneless 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.
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.
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 short ribs, and reserve the rest for the finished ribs.
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.
Ta-da:
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
- Preheat the oven to 300 degrees F.
- 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).
- 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 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.
