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.