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!
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.
½ cup BBQ sauce, 1 teaspoon liquid smoke
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.