Description
These tender boneless beef ribs are slow-cooked in a tangy, savory barbecue glaze, creating a succulent meal that pulls apart perfectly with a fork. Using a professional searing method to lock in moisture before a long, slow roast ensures deep flavor and maximum tenderness without the need for pork or alcohol-based ingredients.
Ingredients
3 lbs boneless beef ribs
1 tbsp kosher salt
1 tsp freshly ground black pepper
2 cups alcohol-free barbecue sauce
0.5 cup low-sodium beef broth
1 tsp garlic powder
2 tbsp vegetable oil
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef strips dry with paper towels.
Season the beef liberally with salt, pepper, and garlic powder on all sides.
Heat a large heavy-bottomed skillet over medium-high heat with two tablespoons of oil.
Sear the beef strips in batches until deep golden brown on all sides.
Transfer the seared beef strips into a deep ceramic or glass roasting dish.
Whisk the beef broth and barbecue sauce together in a medium bowl.
Pour the mixture over the beef, ensuring every piece is coated.
Cover the dish tightly with heavy-duty aluminum foil to trap moisture.
Bake for 2.5 hours until the beef is fork-tender.
Remove the foil and finish for 15 minutes at 400°F (200°C) to caramelize the sauce.
Notes
Ensure the barbecue sauce chosen is free from any alcohol or pork-based additives. Using a heavy-bottomed skillet for the sear is crucial for the Maillard reaction. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 180
- Category: Dinner
- Method: Braising and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 rib portion
- Calories: 420
- Sugar: 12g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg