Description

This boneless beef ribs recipe delivers fork-tender, melt-in-your-mouth perfection in just 3 hours. With aromatic spices, a rich sauce, and foolproof braising technique, this dish offers restaurant-quality flavor at home.

Ingredients

Scale

4 lbs boneless beef ribs (or chuck roast cut into large pieces)
2 tbsp olive oil
Salt and black pepper to taste
1 large onion, diced
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (or extra broth)
2 tbsp paprika
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
2 tsp black pepper
2 tsp kosher salt
1 tsp dried thyme

Instructions

Preheat oven to 325°F. Bring beef ribs to room temperature and pat dry thoroughly. Mix seasoning blend and rub generously onto ribs.
Heat olive oil in a Dutch oven over medium-high heat. Sear ribs 3–4 minutes per side until golden brown. Remove and set aside.
In the same pot, sauté diced onions 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
Deglaze pot with red wine, scraping up browned bits. Add beef broth and return seared ribs to pot, ensuring they’re two-thirds submerged.
Cover tightly and braise in oven for 2½–3 hours until meat is fork-tender and reaches 195°F.
Rest 10 minutes before serving. Spoon sauce over meat and serve with mashed potatoes or roasted vegetables.

Notes

Store leftovers submerged in braising liquid for up to 4 days or freeze up to 3 months. Reheat gently with a splash of broth. Substitute chuck roast if boneless ribs are unavailable.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 400
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 28g
Cholesterol: 90mg

Keywords: boneless beef ribs, braised beef, comfort food, dutch oven recipe, tender beef