These baked boneless short ribs are amazingly flavorful, fall-apart tender, and always come out perfectly. A combination of homemade steak seasoning and barbecue sauce makes them both sweet and smoky. You can make them for a special occasion or just when you're in the mood for something hearty and comforting!
Jump to:
Popping your beef ribs into the oven is probably one of the best, simplest ways to prepare some fork-tender short ribs. It is so incredibly effortless to do that these ribs are perfect for a lazy Sunday afternoon (or anytime, really).
Bring them along for a picnic or potluck to really wow everyone. They are rich, meaty, and super easy to eat since they are boneless.
🥘 Ingredients
In addition to your short ribs, you'll only need two ingredients for these delectable ribs- steak seasoning and barbecue sauce. You can use liquid smoke, too, if you want a really smoky flavor.
- Beef Short Ribs - 2 pounds of boneless beef chuck ribs.
- Steak Seasoning - 1 tablespoon of steak seasoning. Try out my homemade recipe, or use your favorite brand.
- BBQ Sauce - ½ cup of your favorite barbecue sauce. For something different try my Hawaiian or honey BBQ sauce.
- Liquid Smoke (optional) - 1 teaspoon of liquid smoke, if desired.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Bake Boneless Short Ribs
These ribs are simply seasoned, coated in sauce, and then baked in the oven. All you will need is a baking sheet, some aluminum foil, and a basting brush.
2 pounds of boneless short ribs are ideal for about 4 servings of meat.
- Prep. Preheat your oven to 375°F (190°C) and line a rimmed baking sheet or baking dish with aluminum foil. Lightly grease the foil liner or use a wire rack or roasting rack to set the beef ribs on.
- Season. Season 2 pounds of boneless beef ribs generously on all sides with 1 tablespoon of steak seasoning and place them on the baking sheet.
- Add the sauce. Coat with ½ cup of BBQ sauce (reserve more for serving, do not use the same BBQ sauce that touched the raw beef). If desired, you can mix 1 teaspoon of liquid smoke into the BBQ sauce for an extra smoky flavor.
- Bake. Bake at 375°F (190°C) for 40-45 minutes or until the beef ribs reach your desired level of doneness.
- Rest. Remove from the oven and allow to rest for 5 minutes before serving. Brush with more BBQ sauce if desired, or serve with more for dipping.
Pair your short ribs with some baked macaroni and cheese and baked Parmesan zucchini rounds. Take a look at what to serve with BBQ ribs for more recipe ideas. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If you want your ribs to have a slightly crisp yet sticky and caramelized exterior, pop them under the broiler for 3-4 minutes after baking.
- Your ribs are ready when they have an internal temperature of at least 130°F (55°C). I recommend using a meat thermometer to check, but you could also slice into the thickest rib with a fork and knife.
- Don't skip the resting period! For the juiciest and most succulent ribs, letting them rest is key.
>>>See All Of My Tasty Recipes Here!<<<
🥡 Storing & Reheating
Leftover baked boneless short ribs can be put in an airtight container or wrapped securely in aluminum foil and refrigerated for up to 4 days.
To freeze, wrap your cooled ribs in foil or plastic wrap and place them in a heavy-duty freezer bag. They can be frozen for up to 3 months and thawed in the fridge overnight before reheating.
Reheating
Line a baking sheet with foil and place the ribs on top in a single layer. Bake at 425°F (220°C) for 8-10 minutes or until warmed.
❓ Recipe FAQs
Since these ribs are boneless, they will cook much more quickly than their bone-in counterparts. Using 2 pounds of short ribs will only take about 45 minutes in the oven at 375°F (190°C). See my post on beef doneness.
Surprisingly, boneless short ribs don't actually come from the ribs of a cow at all. Instead, they come from the shoulder area (also called the chuck), which is why they are boneless!
Nope! This recipe is as easy as it gets, and you don't have to brown them before popping them into the oven! If you want to caramelize the outside, you can always place them under the broiler for a few minutes after baking.
🥩 What To Serve With Ribs
Take a look at all of my tasty recipes that pair perfectly with beef ribs.
- Butter Boiled Corn - Corn on the cob is boiled in a milk and butter mixture.
- Egg Salad - Hard-boiled eggs are finely chopped and then mixed with mustard and mayonnaise.
- Roasted Garlic Mashed Potatoes - Creamy mashed potatoes that use roasted garlic for extra flavor.
- Succotash - A tasty side dish made up of butter beans, corn, and bacon.
- Baked Beans - Sweet baked beans are cooked with brown sugar and mixed with ground beef and bacon.
- Baked Sweet Potatoes - Simple baked sweet potatoes can be made either sweet or savory.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Baked Boneless Short Ribs
Ingredients
- 2 lbs boneless beef ribs (beef chuck ribs)
- 1 tablespoon steak seasoning (see recipe or use your favorite brand)
- ½ cup BBQ sauce
- 1 teaspoon liquid smoke (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat oven to 375°F (190°C) and line a rimmed baking sheet or baking dish with aluminum foil. Lightly grease the foil liner or use a wire rack or roasting rack to set the beef ribs on.
- Season 2 lbs boneless beef ribs generously on all sides with 1 tablespoon steak seasoning and place them on the baking sheet.
- Coat with ½ cup BBQ sauce (reserve more for serving, do not use the same BBQ sauce that touched the raw beef). If desired, you can mix 1 teaspoon liquid smoke into the BBQ sauce for an extra smoky flavor.
- Bake at 375°F (190°C) for 40-45 minutes or until the beef ribs reach your desired level of doneness.
- Remove from the oven and allow to rest for 5 minutes before serving. Brush with more BBQ sauce if desired, or serve with more for dipping.
Notes
- If you want your ribs to have a slightly crisp yet sticky and caramelized exterior, pop them under the broiler for 3-4 minutes after baking.
- Your ribs are ready when they have an internal temperature of at least 130°F (55°C). I recommend using a meat thermometer to check, but you could also slice into the thickest rib with a fork and knife.
- Don't skip the resting period! For the juiciest and most succulent ribs, letting them rest is key!
- To store: Leftover baked boneless short ribs can be put in an airtight container or wrapped securely in aluminum foil and refrigerated for up to 4 days.
- To freeze: Once cooled, wrap your ribs in foil or plastic wrap and place them in a heavy-duty freezer bag. They can be frozen for up to 3 months and thawed in the fridge overnight before reheating.
- To reheat: Line a baking sheet with foil and place the ribs on top in a single layer. Bake at 425°F (220°C) for 8-10 minutes or until warmed.
Lois Hughes says
In the freezer, there was a package of Country Style Boneless Beef Ribs. They were seasoned and baked per the recipe, including room temp and resting time. They went up to 183+ in 35 minutes. Very tough (but the seasoning was great!). Did I use the wrong beef ribs? These ribs were smaller, thinner than most pics, so perhaps that should have clued me to temp test sooner. Advice?
Angela @ BakeItWithLove.com says
Hi Lois, I'm sorry to hear that your ribs were over-cooked! The cut of beef that you had in your freezer was different than what I used in this recipe. Country style boneless beef ribs are actually cut from the chuck roast (chuck eye roll) or chuck steaks that have been cut in half. They do cook quickly! They are commonly cooked low and slow to tenderize the meat, but I've made them in about 30 minutes in the air fryer too. With this cut, you either want to pull it when it's 125-130F or let it cook much longer (3 hours on the smoker, up to 4 hours in a slow cooker) to break up the connective tissue. Hope that helps!
Jen says
Hello - do you cover these while baking?
Angela @ BakeItWithLove.com says
No, I don't cover these. They cook pretty quickly and evenly uncovered. Thanks for asking!
Becca says
My husband and I love this recipe so much! I made it exactly as written
Divine!
Karen says
These were DIVINE! My husband said it was the best steak I’ve ever made. I used Trader Joe’s coffee BBQ rub for the steak seasoning and did everything according to the recipe. I didn’t top with extra bbq sauce after baking, it was perfect as is. Can’t recommend enough!!