Truly the best way to make boneless, fork-tender, fall-apart beef short ribs right in your oven. Baked low and slow in a rich, sweet, and savory barbecue glaze, this melt-in-your-mouth beef is an effortless family favorite. Budget Tip: Looking to save money at the grocery store? Swap the short ribs for boneless chuck roast using the exact same recipe; you’ll get the same incredible, juicy results at half the price!
TKW Family Love
Yummy. Great right out of the oven. Shred leftovers for great taco meat. I did the boneless from Costco and they were very tender following the directions.
From Sunday Family Dinners to Effortless Weeknight Leftovers
If there’s one meal that instantly makes the entire house feel warm and inviting, it’s slow-baked beef. There is something so comforting about throwing a dish into the oven, letting the kitchen fill with that rich, savory BBQ aroma, and knowing dinner is taking care of itself while you catch up on chores or just take a well-deserved breather.
Whether you’re serving these for Sunday dinner with the family, hosting a holiday meal on a budget, or meal-prepping protein for busy weeknights ahead, this recipe is a total lifesaver. The meat gets so incredibly tender that it practically shreds itself, making it perfect to serve over creamy mashed potatoes, pile onto toasted brioche buns for next-day sandwiches, or tuck into tacos for a quick twist.
Ingredients for Slow-Baked Short Ribs (and Substitutions)
While bone-in short ribs offer a slightly deeper flavor, I prefer boneless short ribs for this recipe—you get 100% pure, tender beef with zero wasted weight (or bone to fight on your plate!). Since bone-in and boneless are often priced similarly per pound, choosing boneless gives you far more meat for your money.
For even bigger grocery-store savings, you can easily swap short ribs for boneless chuck roast using the exact same method.
- Boneless Beef Short Ribs – if you only have bone-in, you can use those, but they have to be the English cut *see below for differences
- BBQ Sauce – I used my bacon BBQ sauce, but any tangy BBQ sauce would work.
- Liquid smoke – I use this to give it a smoky taste. You can omit it if you want
- Seasonings
- Ketchup
Chef Lori’s Tip: English Cut vs. Flanken Short Ribs
I use boneless English Short Ribs in this recipe as they are meatier and fatter.
- English-Style Cut (Best Choice): This cut runs parallel to the bone, leaving a thick, generous piece of meat sitting on top. For this recipe, I use boneless English-style ribs where the meat has been sliced clean off the bone—giving you maximum meaty goodness with zero wasted weight.
- Flanken-Style Cut: This cut is sliced thinly across the bones (about 1/2-inch thick), leaving small ovals of bone throughout the strip. It’s wildly popular for high-heat Korean BBQ, but not ideal for slow-baking when you want thick, fall-apart bites of beef.
Why You’ll Love This Slow-Baked Beef (and Chuck Roast Swap)
If you are looking for a showstopping main dish that delivers high-end steakhouse flavor with minimal kitchen effort, this comfort food dinner is for you!
- Melt-in-Your-Mouth Texture: Slow-baking low at 300°F (150°C) breaks down the intramuscular fat, yielding tender, fall-apart beef every single time.
- 100% Meat, Zero Waste: Choosing boneless short ribs means you get maximum juicy meat per pound without paying for heavy, unusable bone weight.
- Budget-Friendly Flexibility: Easily swap the short ribs for boneless chuck roast to feed the whole family a luxury meal on a weeknight budget.
- Hands-Off Cooking: Once the dish is covered in foil and in the oven, dinner takes care of itself while you tend to chores or take a well-deserved breather.
- Versatile Meal Prep Leftovers: The tender, shredded beef is just as delicious served over creamy mashed potatoes as it is piled onto brioche buns for next-day sandwiches or tucked into quick tacos.
How to Make Fork-Tender Oven Short Ribs (or Chuck Roast)
While I love using my Instant Pot for quick weeknight pressure-cooker meals, there’s something special about slow-roasting beef in the oven. The low-and-slow heat breaks down the intramuscular fat, caramelizes the glaze, and builds a deep, savory flavor you simply can’t rush. Best of all, it’s virtually hands-off. Once the meat is in the oven, you can catch up on chores, spend time with family, or take a much-needed afternoon nap!
- Make the Sauce: In a small saucepan over medium heat, combine the ketchup, BBQ sauce, liquid smoke, brown sugar, minced onion, and garlic powder. Simmer for 3 to 5 minutes, stirring occasionally, until thick and bubbly. Remove from heat.
- Prep the Beef: Preheat your oven to 300°F (150°C). Generously season your boneless beef short ribs (or sliced chuck roast) on all sides with salt and black pepper, then arrange them in a single layer in a large baking dish.
- First Bake (Covered): Pour about 3/4 of the warm barbecue glaze evenly over the beef. Cover the baking dish tightly with heavy-duty aluminum foil to lock in the steam. Bake at 300°F for 2.5 hours.
- Second Bake (Uncovered): Carefully remove the foil, flip the meat over, and brush with the remaining sauce. Return the dish to the oven uncovered and bake for another 30 minutes, or until the sauce is sticky-caramelized and the beef is completely fall-apart tender.
Frequently Asked Questions: Slow-Baked Short Ribs
- Can I make these boneless short ribs ahead of time? Yes! In fact, slow-baked short ribs taste even better the next day as the meat continues to absorb the rich BBQ sauce. Simply store the cooked ribs in their sauce in an airtight container in the fridge, then reheat covered at 300°F (150°C) with a splash of beef stock until warm and bubbly.
- Do I have to sear boneless short ribs before baking in the oven? Nope! For this slow-baked oven method, searing is completely optional. Covering the baking dish tightly with heavy-duty foil creates a braising environment that keeps the beef incredibly juicy and tender without needing an extra skillet step.
- How do I know when the short ribs are fully cooked? The short ribs are done when they pass the “fork test”; a fork should slide easily into the center of the meat with zero resistance and separate the beef effortlessly.
- Can I use bone-in short ribs with this exact recipe? Absolutely. If using bone-in English-style short ribs, follow the exact same cooking times and oven temperature of 300°F (150°C). Bone-in ribs may take up slightly more room in your baking dish, so use a larger pan if needed.
- How do I cut a chuck roast to substitute for boneless short ribs? To use chuck roast as a budget-friendly swap, simply slice the roast into thick, rectangular strips about 2 to 3 inches (5 to 7.5 cm) wide and 4 inches (10 cm) long to mimic the size and shape of traditional boneless short ribs.
Tips for the Best Oven-Baked Short Ribs (and Chuck Roast)
To guarantee your beef turns out mouthwateringly tender, juicy, and packed with rich BBQ flavor every single time, keep these simple tips in mind:
- Cut for Uniformity: Make sure your boneless short rib pieces (or chuck roast strips) are trimmed to roughly the same size and thickness. Uniform cuts ensure all the beef cooks at the exact same rate so every bite is equally tender.
- Look for Rich Marbling: Fat is your best friend when slow-roasting beef! Choose cuts with fine white streaks of intramuscular fat running throughout the meat. As the ribs bake low and slow at 300°F, this fat melts directly into the beef, keeping it intensely juicy.
- The Budget-Saver Swap: If true short ribs are out of your grocery budget, buy a boneless chuck roast instead! Simply slice it into thick 2- to 3-inch rectangular strips to mimic short ribs. Because chuck roast comes from a similar muscular cut, it breaks down into the exact same rich, fall-apart texture for a fraction of the cost.
- Seal It Tight: When covering your baking dish for the first 2.5 hours, use heavy-duty aluminum foil and crimp the edges tightly. Trapping the moisture creates a mini braising environment inside the dish, which is the secret to getting that melt-in-your-mouth texture before glazing.
How to Store, Freeze, and Reheat Boneless Short Ribs
Leftover slow-baked beef tastes even better the next day as the sweet and savory BBQ flavors continue to meld! Whether you cooked boneless short ribs or a budget-friendly chuck roast, here is how to store and reheat your leftovers so they stay juicy and tender:
Storing Leftover Slow-Baked Beef
Allow the cooked beef to cool completely to room temperature before storing.
- Refrigerating: Transfer the meat along with any extra sauce into an airtight container. Store in the fridge for up to 4-5 days.
- Freezing: Store cooled beef with sauce in a vacuum-seal pouch or heavy-duty freezer bag, removing as much air as possible. Freeze for up to 3 months (or 6 months if vacuum-sealed). Thaw overnight in the refrigerator, then reheat.
How to Reheat Tender Short Ribs (Without Drying Them Out)
Low and slow heat is the secret to reheating so the beef stays moist and fall-apart tender.
- Oven Method (Recommended): Place thawed beef and extra sauce in a baking dish. Add 1/4 cup of beef stock to lock in moisture, cover tightly with foil, and bake at 300°F (150°C) for 12 to 15 minutes until warmed through.
- Stovetop Method: Transfer the meat, sauce, and 1/4 cup of beef stock to a saucepan over medium-low heat. Cover and simmer gently for about 10 minutes, stirring occasionally until heated through and the sauce thickens.
Slow Cooker Method: Crockpot Boneless Short Ribs
If you prefer to let your crockpot do the work while you’re out for the day, this recipe translates beautifully to slow cooking! Searing the meat first is key here—it creates a golden crust that locks in flavor before the beef cooks low and slow.
- Make the Sauce: Prepare the barbecue sauce on the stovetop as directed in the main recipe card.
- Sear the Beef: Bring your boneless short ribs (or chuck roast strips) to room temperature and season generously with salt and pepper. Heat a heavy skillet over medium-high heat with a splash of oil and sear the meat on all sides until golden brown (about 2 to 3 minutes per side).
- Slow Cook: Transfer the seared beef to your slow cooker liner and pour the warm sauce evenly over top. Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the meat is melt-in-your-mouth fork-tender.
- Thicken the Glaze (Optional): Gently remove the tender beef from the slow cooker. Pour the remaining juices into a small saucepan and simmer over medium-high heat for 5 minutes until reduced and sticky, then spoon over the beef before serving.
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TKW Family Love
Wow, just wow!!! I followed your recipe to a T except I only had 2 lbs boneless chuck ribs so I cut the sauce ingredients in half. I checked them after the foil came off several times, but there was plenty of delicious sauce and no need to use the cornstarch as it thickened perfectly. I served them with roasted rosemary garlic potatoes. Perfect!
Hubby kept saying, “Mmmmmmmmm”. 🙂
Slow-Baked Boneless Beef Short Ribs (Fork-Tender Oven Recipe)
Truly the best way to make boneless, fork-tender, fall-apart beef short ribs right in your oven! Baked low and slow in a rich, sweet, and savory barbecue glaze, this melt-in-your-mouth beef pairs perfectly with creamy mashed potatoes. (Includes budget-friendly chuck roast swap!)
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 4-6 servings
- Category: Dinner, main course
- Method: oven
- Cuisine: American, Beef
Ingredients
- 4 pounds of boneless beef short ribs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups of ketchup
- 1 teaspoon liquid smoke *optional if you want a more ‘smoky flavor.’
- 1/2–2/3 cup brown sugar
- 1/2 cup onion, minced
- 1 teaspoon garlic powder
- 3/4 cup Bacon BBQ Sauce or any BBQ sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Preheat & Make Sauce: Preheat your oven to 300°F (150°C) with a rack positioned in the middle. In a medium saucepan over medium heat, combine the ketchup, liquid smoke (if using), brown sugar, minced onion, garlic powder, and BBQ sauce. Cook for about 10 minutes, stirring occasionally, until the sauce thickens and bubbles.
- Prep & Season Beef: Generously season the short ribs on all sides with salt and black pepper. Arrange them in a single layer in a 13×9-inch baking dish (it will be a tight squeeze). Pour 1/2 cup of the warm sauce over the ribs, flip them using tongs, and spoon another 1/2 cup over the top. Reserve the remaining BBQ sauce for later.
- First Bake (Covered): Cover the baking dish tightly with heavy-duty aluminum foil to trap the steam. Roast at 300°F (150°C) for 2.5 hours.
- Second Bake (Uncovered): Carefully remove the foil and flip the short ribs over. Spoon more sauce over the top and bake uncovered for another 30 minutes, until the meat is fork-tender and beautifully browned. Check every 10 to 15 minutes to keep the ribs coated and the pan from drying out. Transfer the finished short ribs to a serving platter and baste with some of the reserved fresh BBQ sauce.
- Make the Rich Beef Gravy: Pour the remaining pan cooking juices into a fat separator to strain off the rendered grease. Transfer the clarified juices into a medium saucepan over medium heat, add about 1/4 cup of fresh BBQ sauce, and bring to a simmer. Whisk together a slurry of 1 tbsp cornstarch and 1 tbsp cold water, then stir it into the simmering juices until thickened into a glossy dipping sauce or gravy.
Notes
See the post for Crock Pot instructions.
*Note: While this recipe does have most of the ingredients that you use to make a basic BBQ sauce, it’s missing some key elements which is why I also add BBQ sauce. You can certainly use all BBQ sauce in place of the ketchup and other ingredients but it’s just not the same. Many have found that using all BBQ sauce makes this too bbq-y.
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