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Tender boneless beef ribs recipe braised in red wine and herbs served on a white plate with mashed potatoes and gravy

Easy Boneless Beef Ribs Recipe: Braised to Perfection (Step-by-Step Guide)

This Ultimate Boneless Beef Ribs Recipe delivers fall-apart tender meat packed with rich flavor. By combining perfect searing, aromatic vegetables, and low, slow braising, you'll create restaurant-quality beef ribs right at home.
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Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Servings: 6 –8 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 4 pounds boneless beef ribs or chuck roast cut into large pieces
  • 2 tablespoons 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 for non-alcoholic version
  • 2 tablespoons paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme

Method
 

  1. Preheat oven to 325°F. Pat ribs dry and season with spice blend (paprika, brown sugar, garlic powder, onion powder, pepper, salt, thyme). Let rest 30 minutes at room temperature.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs in batches 3–4 minutes per side until browned. Remove and set aside.
  3. In the same pot, sauté onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute.
  4. Pour in red wine, scraping up browned bits. Reduce for 2–3 minutes, then add beef broth and return ribs to pot, nearly submerged.
  5. Bring to a simmer, cover, and transfer to oven. Braise 2¼–2¾ hours until fork-tender, turning ribs halfway through.
  6. Remove from oven, rest 10–15 minutes, and skim excess fat from surface before serving.

Notes

For lighter version, trim visible fat before cooking and use low-sodium broth. Skip the wine and use beef broth plus a splash of apple cider vinegar for acidity. Store leftovers in braising liquid for best moisture and flavor retention.