Slow Baked Boneless Beef Short Ribs with BBQ Sauce
Tender, fall-apart boneless beef short ribs slow-roasted at low heat with a homemade BBQ sauce made from ketchup, brown sugar, liquid smoke, and bacon BBQ sauce. The meat becomes incredibly soft after three hours of gentle cooking, developing a caramelized crust while staying juicy inside. The sauce reduces to a thick glaze that coats every piece. Perfect for casual family dinners, weekend gatherings, or when you want impressive results without fussy techniques. This version combines the ease of boneless cuts with deep smoky-sweet flavors and a finishing gravy.
Ingredients
- 4 pounds boneless beef short ribs, trimmedbeef chuck roastsame weightbudget-friendly
similar texture when slow-cooked
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups ketchup
- 2 tablespoons liquid smokesmoked paprika1 tablespoon per 2 tablespoons liquid smokespice-forward
different flavor profile but adds smokiness
- ½ to 0.67 cup, brown sugar
- ½ cup onion, minced
- 1 teaspoon garlic powder
- ¾ cup bacon BBQ sauceregular BBQ sauce1:1vegetarian
only changes depth of smokiness
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- 1
Preheat oven to 300F with rack in middle.
- 2
Combine ketchup, liquid smoke, brown sugar, minced onion, garlic powder, and BBQ sauce in a medium saucepan over medium heat.
- 3
Stir occasionally until thick and bubbly, about 10 minutes.
- 4
Season short ribs all over with salt and pepper.
- 5
Place ribs in a 13x9 inch glass baking dish in a single layer.
- 6
Pour half cup sauce over ribs.
- 7
Flip ribs with tongs and spoon another half cup sauce over top.
- 8
Reserve remaining sauce for serving.
- 9
Cover pan with foil and roast for 2 hours 30 minutes.
- 10
Remove foil and gently flip ribs.
- 11
Spoon more sauce over top.
- 12
Cook uncovered for 30 minutes more until meat is tender and browned.
- 13
Check ribs every 10-15 minutes, basting with sauce and checking pan is not dry.
- 14
Transfer ribs to serving platter and baste with reserved sauce.
- 15
Pour cooking liquid into fat strainer if desired to separate fat.
- 16
Pour strained juices into a medium saucepan, discarding fatty part.
- 17
Add about 1/4 cup BBQ sauce and bring to a boil.
- 18
Whisk cornstarch slurry into liquid and simmer until thickened.
- 19
Serve as dipping sauce or gravy.
Tips
Boneless short ribs vary in thickness; arrange so they cook evenly and fit snugly in the pan without overlapping excessively.
Check the pan every 10-15 minutes during uncovered roasting to prevent drying out and ensure sauce adheres to meat.
Make the gravy from pan drippings for extra depth; the separated fat can be discarded or reserved for other uses.
Good to Know
Refrigerate in airtight container up to 4 days. Separate ribs from sauce. Reheat gently in 300F oven covered with foil for 20-25 minutes.
Prepare sauce 2 days in advance. Cook ribs through step 12, cool completely, refrigerate up to 3 days. Reheat covered at 300F for 45 minutes before finishing.
Serve with cornstarch gravy on the side or poured over ribs. Pair with coleslaw, cornbread, or mashed potatoes. Serve on a platter family-style.
Common Mistakes
Do not skip checking pan during uncovered roasting to avoid dry, burnt sauce.
Do not rush the cooking time at 300F to avoid tough, chewy meat; low heat is essential for tenderness.
Do not pack ribs too densely in pan to avoid uneven cooking and steaming instead of roasting.
Substitutions
Vegan Options
General Alternatives
only changes depth of smokiness
different flavor profile but adds smokiness
Full guide →FAQ
Can I use bone-in short ribs instead?
Yes, use the same weight but add 30-45 minutes to roasting time for bones to break down properly. Arrange with bones pointing down for better heat circulation.
What if my pan goes dry during cooking?
Add 1/4 to 1/2 cup beef broth or water immediately and stir to loosen browned bits. Increase basting frequency for remaining time.
How long can I keep the cooked ribs and sauce?
Refrigerate in airtight containers up to 4 days. Freeze ribs and sauce together up to 3 months. Thaw overnight in refrigerator before reheating.