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Darned Good Boneless Short Ribs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 29 Jan 2026

Meets Patient’s editorial guidelines

These succulent boneless beef short ribs are a masterclass in balancing sweet, smoky, and savoury flavours. By using a generous dry rub featuring both smoked and sweet paprika, the beef develops a wonderful crust that stands up perfectly to the high heat of the grill. This high-protein dish is an excellent alternative to traditional steak, offering a richer texture and deeper beefy flavour that pairs beautifully with a thick, shop-bought or homemade barbecue sauce.

Ideal for weekend entertaining or a robust midweek meal, this recipe is surprisingly quick to prepare once the meat has marinated. The secret lies in the frequent turning and glazing, which ensures a sticky, caramelised finish without burning the sugars. Serve these tender ribs with a crisp green salad or some homemade slaw for a satisfying, protein-packed dinner that the whole family will enjoy.

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Ingredients for Darned Good Boneless Short Ribs

  • 100g packed light brown sugar

  • 50g granulated sugar

  • 100g paprika (try 40g smoked paprika and 40g sweet paprika)

  • 2 1/2 tablespoons kosher salt

  • 2 1/2 tablespoons freshly ground black pepper

  • 1 tablespoon granulated onion

  • 1/2 teaspoons cayenne

  • 900g boneless beef short ribs, connective tissue removed

  • 240ml Virginia Pruitt's Perfect Barbecue Sauce or your favourite thick barbecue sauce

How to make Darned Good Boneless Short Ribs

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  1. In a medium bowl and blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.

  2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

  3. Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 29 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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