Updated on April 25th, 2024
There are several ways to cook Boneless beef ribs apart from roasting in an oven, and that is in a skillet over the stove; the result still comes out tasty, juicy, and appetizing. The oven method is easy to follow, but in cases where you don’t have one or you choose not to use it, the stove is the next best method that is also effective; on the stove, the heat evenly distributes and perfectly tenderizes the beef ribs.
When making boneless Beef ribs on the stove for the first time, it could get a bit confusing, but when you know the correct steps to take and the correct cooking time to follow, the recipe will be a breeze, and the results will come out excellent each time.
So, sit back and enjoy the read because we will be showing you all you need to know when making boneless beef ribs on the stove.
Tips to Consider When Making Boneless Beef Ribs on the Stove
Boneless beef ribs on the stove are just as easy as using any other cooking method, and when you use these tips while cooking, the recipe will be enjoyable and simple.
Work with an instant-read thermometer; when making this recipe, using an instant-read thermometer would assist you so you’d know when the ribs are perfectly cooked. When you stick the thermometer into the thickest part of the meat, it should reach around 200 – 205 degrees F, which is the required internal heat temperature for well-done boneless beef ribs.
Boil the beef ribs first; this tip is optional, but boiling the beef ribs first in water before cooking them in the sauce makes them tender and reduces the cooking time. Boil them in water for about 15-20 minutes before you simmer them in sauce; remember that the longer you boil them, the more tender they become.
Use a fork to check how tender they are and if they are up to your preference, but make sure you don’t overcook them because the ribs would lose their taste.
Sear the meat; searing meat in a skillet over medium-high heat is an important step to follow when making a meat recipe; searing helps lock moisture in while browning and giving the meat a nice crust. When making this recipe, sear the meat for about 2-3 minutes on each side.
Deglaze the pot with red wine; red wine adds such a rich taste to the recipe, so after searing the meat, use red wine to remove the bits stuck at the bottom of the pot. You don’t have to worry about the alcohol content in the recipe because it would evaporate while cooking, but the flavor would remain.
You could braise the meat to make it tender; this tip is optional, so you could skip it, but if you want a tender boneless beef rib, you can slow cook the meat on low heat for 2-3 hours. The braising technique for this recipe would produce a fork-tender, juicy, aromatic, and delicious meal, especially when you season it with some fresh herbs and spices.
Let the meat rest; the more time the boneless ribs rest, the more flavor it gains, so you should let the meat rest before and after cooking.
If you’d be using a marinade, you’d have to wait for a few hours before cooking, so the salt breaks down and tenderize the protein in the meat, and after cooking, you’d need to rest the ribs for a few minutes, so the juices redistribute inside the ribs and make it juicy.
Resting the meat in a refrigerator after cooking allows the fatty parts of the meat to solidify and makes it easier for you to remove the fatty parts from it before reheating it and eating.
Plan the recipe early; if you didn’t plan for this recipe, you can still successfully make it in a day, but for the best results, it’s advisable to plan or start early so you’d be able to finish the recipe in time.
Buy equal-sized meat; this tip is not a must; the ribs found in the market would not always be equal, but when shopping for this meat, try to get the ones that are equal in size and have the same or almost the same thickness about 2-3 inches thick, so they cook evenly.
Cooking Time for Boneless Beef Ribs on the Stove
The table below shows the estimated cooking time for making boneless beef ribs on a stove.
| Cooking method | Cooking time |
| Cooking boneless beef ribs on the stove | 2 hours 25 minutes |
Tender stovetop boneless beef ribs (6 servings)
Ingredients
- 4 pounds of beef short ribs
- 1 tablespoon of butter
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper or any pepper you’d like
- Salt
- 1 medium-sized onion (chopped)
- 1 cup chopped celery
- 3 garlic cloves (minced)
- 1 cup all-purpose flour
- 2 bay leaves
- 1 cup diced carrots
- Tomato paste (optional)
- 1 cup of red wine
- 1/4 cup chopped fresh parsley
- 8 cups chicken stock (or beef)
- 1 tablespoon dried thyme
Instructions
- Take a large pot, add the oil inside, and heat over medium-high heat for about 2-3 minutes.
- Wash and pat dry the beef ribs with some paper towels then season with salt and pepper or a spice rub.
- Sprinkle the flour on it and add the ribs into the hot pot. Make sure they are spaced well and not overlapping, you could do this in batches if they are much.
- Sear the meat for about 2-3 minutes on each side to lock the juices and give a nice crust and color.
- After searing, remove the ribs and set them aside, add the tablespoon of butter and then add the chopped onion.
- Mix the spices underneath thoroughly with a wooden spoon into the onion and cook for about 2 minutes then add the chopped carrots and celery and stir for about a minute.
- Next add the minced garlic, thyme, and bay leaves, season with salt and pepper then cook for about a minute.
- Add the red wine and mix it with the vegetables and spices then add the broth.
- Reduce the heat to low and simmer for a few minutes, add the boneless beef ribs you set aside and keep cooking for about 2 hours.
- The sauce should be thick after 2 hours but if it isn’t you could still cook it for some extra minutes or add a thickener.
- If you’re okay with the texture then remove the ribs from heat, sprinkle the chopped parsley, and serve with any dish of your choice.
You could make this recipe by following these steps above and if you want to see more ideas on this recipe, then you should check out this video recipe
