Beef Chuck Riblets Recipe: How to Make Tender, Juicy Riblets

This Beef Chuck Riblets Recipe is a quick and easy way to make juicy, tender riblets at home. Using affordable beef chuck riblets, this dish delivers rich, flavorful meat with minimal prep time. Perfect for a family dinner or casual gathering, it’s sure to impress with its savory sauce and melt-in-your-mouth texture.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings: 4

Course: main dish

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

2 pounds beef chuck riblets
1 tablespoon olive oil
1 medium onion finely chopped
2 cloves garlic minced
1 cup beef broth
1/4 cup soy sauce
1/4 cup balsamic vinegar
1/4 cup honey
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper optional

Equipment

Large skillet or frying pan
Tongs or spatula for flipping riblets
Measuring spoons and cups
Knife and cutting board
Medium mixing bowl for sauce

Method

Prepare Riblets: Pat the beef chuck riblets dry with paper towels and season with salt, pepper, paprika, and cayenne (if using).
Sear Riblets: Heat olive oil in a large skillet over medium-high heat. Sear the riblets for 3-4 minutes on each side until browned. Remove and set aside.
Sauté Aromatics: In the same skillet, add chopped onion and cook for 3 minutes until softened. Add garlic and cook for another minute.
Make the Sauce: Pour in beef broth, soy sauce, balsamic vinegar, and honey. Stir and bring to a simmer for 3-5 minutes to reduce slightly.
Braise Riblets: Return riblets to the skillet, spoon some sauce over them, and cover. Reduce heat to low and simmer for 1 hour, flipping halfway through.
Serve: Once riblets are tender, remove from the skillet. Serve hot with sauce spooned over the top.

Notes

For a spicier kick, add more cayenne pepper or hot sauce to the glaze.
Substitute beef broth with chicken or vegetable broth if needed.
Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months. To reheat, warm in the oven or a skillet with a bit of broth to keep the meat moist.