Boneless beef ribs are a delicious and versatile cut of meat that can be cooked in various ways. One of the simplest and most convenient methods is cooking them on the stove. This guide will walk you through the process, ensuring you achieve tender, flavorful ribs every time.
## Choosing the Right Ribs
First things first, let’s talk about selecting your ribs. Look for boneless beef ribs that are well-marbled, meaning they have streaks of fat running through the meat. This fat will render during cooking, adding moisture and flavor. Avoid ribs that are too lean or have excessive gristle.
## Preparing the Ribs
Before you start cooking, proper preparation is key:
1. **Trimming Excess Fat:** While marbling is good, large chunks of external fat should be trimmed. This prevents excessive grease and allows the ribs to brown nicely.
2. **Seasoning:** Now for the flavor! Generously season the ribs with salt, pepper, garlic powder, onion powder, and paprika. Feel free to add other spices like chili powder or cumin for a Southwestern kick. Make sure the ribs are evenly coated.
## Cooking Methods
There are a few ways to cook boneless beef ribs on the stove: braising and searing/simmering. We will explore both:
### Braising
Braising is a fantastic method for tenderizing tough cuts of meat. It involves searing the ribs first and then simmering them in liquid for an extended period.
**Steps:**
1. **Searing:** Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add a tablespoon or two of oil (vegetable or olive oil works well). Once the oil is hot, sear the ribs on all sides until they are browned. Searing adds a rich, caramelized flavor. Work in batches to avoid overcrowding the pot.
2. **Adding Aromatics:** Remove the ribs from the pot and set them aside. Add chopped onions, garlic, and celery to the pot and cook until softened, about 5-7 minutes. These aromatics will build the base flavor of your braising liquid.
3. **Deglazing:** Pour in a cup of beef broth or red wine to deglaze the pot, scraping up any browned bits from the bottom. This adds even more flavor to your sauce.
4. **Simmering:** Return the ribs to the pot. Add enough beef broth to cover them about halfway. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let the ribs braise for 2-3 hours, or until they are fork-tender.
5. **Reducing the Sauce:** Once the ribs are tender, remove them from the pot and set them aside. Increase the heat to medium-high and let the braising liquid reduce until it thickens into a sauce. This may take 10-15 minutes.
6. **Serving:** Return the ribs to the sauce and heat through. Serve the braised ribs over mashed potatoes, rice, or polenta, spooning the sauce over the top.
### Searing and Simmering
This method is quicker than braising and still yields tender, flavorful results.
**Steps:**
1. **Searing:** Heat a large skillet or pot over medium-high heat. Add oil and sear the seasoned ribs on all sides until browned.
2. **Adding Liquid:** Add beef broth to the skillet, enough to cover the ribs about halfway. Bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and let the ribs simmer for 1.5 – 2 hours, or until they are fork-tender.
3. **Reducing the Sauce:** Remove the ribs from the skillet and set them aside. Increase the heat to medium-high and let the simmering liquid reduce until it thickens into a sauce.
4. **Serving:** Return the ribs to the skillet and coat them with the sauce. Serve immediately.
## Tips for Perfect Ribs
* **Don’t overcrowd the pan:** Whether searing or braising, work in batches to ensure proper browning.
* **Be patient:** Low and slow cooking is key to tenderizing the ribs.
* **Check for doneness:** The ribs are done when they are easily pierced with a fork and the meat is very tender.
* **Adjust seasoning:** Taste the sauce and adjust the seasoning as needed.
* **Add vegetables:** You can add chopped carrots, potatoes, or other root vegetables to the pot during the braising or simmering process.
## Serving Suggestions
Boneless beef ribs are incredibly versatile. Here are a few serving ideas:
* **Mashed potatoes and gravy:** A classic pairing.
* **Rice or polenta:** Great for soaking up the delicious sauce.
* **Sandwiches or sliders:** Shred the ribs and serve them on buns with your favorite toppings.
* **Tacos or burritos:** Another great way to use shredded ribs.
## FAQ
**Q: Can I use a slow cooker instead?**
A: Yes! Sear the ribs first, then transfer them to a slow cooker with the braising liquid. Cook on low for 6-8 hours or on high for 3-4 hours.
**Q: Can I freeze leftover ribs?**
A: Absolutely. Let the ribs cool completely, then store them in an airtight container in the freezer for up to 3 months.
**Q: What if I don’t have beef broth?**
A: You can use chicken broth or even water with a bouillon cube. The flavor won’t be quite as rich, but it will still work.
**Q: How do I make the sauce thicker?**
A: If your sauce isn’t thickening enough, you can mix a tablespoon of cornstarch with two tablespoons of cold water and whisk it into the sauce while it’s simmering.
**Q: Can I add BBQ sauce?**
A: Yes, towards the end of the cooking time, you can add your favorite BBQ sauce to the ribs and let them simmer for a few more minutes.
## Conclusion
Cooking boneless beef ribs on the stove is a simple and rewarding process. By following these steps and tips, you can enjoy tender, flavorful ribs that are sure to impress. Whether you choose to braise them or sear and simmer them, the result will be a delicious and satisfying meal. Happy cooking!