FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
country style rib recipe
- Total Time: 180 minutes
- Yield: 6–8 servings 1x
- Diet: Gluten-Free, High-Protein
Description
This country style rib recipe offers a delicious, comforting, and family-friendly meal, balancing hearty flavor with simple steps for easy weeknight dinners, perfect for satisfying cravings without fuss.
Ingredients
- 3.3 lb boneless beef country style ribs (chuck roast cut into 2–3 inch pieces)
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 4.2 oz dried cherries, pitted (dried cranberries also work)
- 0.5 cup balsamic vinegar
- 0.25 cup tomato paste
- 0.25 cup light brown sugar, packed (maple syrup is an alternative)
- 3 cups low-sodium beef stock
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp cold water (for slurry)
- fresh thyme leaves, for garnish
Instructions
- Pat Dry and Season Ribs: Pat the beef ribs thoroughly dry. Season generously with salt and black pepper until well coated.
- Sear Ribs: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear ribs in batches until deeply browned on all sides, about 4-5 minutes per batch, then remove from the pot.
- Sauté Aromatics: Reduce heat to medium. Sauté diced onion in the same pot until softened and translucent, about 5-7 minutes. Add minced garlic and tomato paste, cooking for 2 minutes until fragrant.
- Build Sauce Base: Stir in dried cherries, balsamic vinegar, brown sugar, smoked paprika, garlic powder, onion powder, and dried thyme. Bring to a simmer, combining all the aromas.
- Braise in Oven: Pour in beef stock. Return seared ribs to the pot, ensuring they are mostly submerged. Bring to a gentle simmer, cover tightly, and transfer to a preheated oven at 325(degree)F (160(degree)C). Bake for 2.5 to 3 hours, until the ribs are very tender and yield easily to a fork.
- Thicken Sauce and Garnish: If the sauce is too thin, after removing the ribs, simmer it uncovered on the stovetop for 10-15 minutes to reduce and thicken. Whisk in the cornstarch slurry and simmer until thickened. Garnish with fresh thyme leaves before serving.
Notes
If ribs are not tender enough, they simply need more cooking time. If the sauce is too thin, simmer it uncovered on the stovetop to reduce. Marinate ribs overnight for deeper flavor. For faster prep, use pre-chopped onion and minced garlic. An Instant Pot can cook ribs in 45-50 minutes with natural release. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 165 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx 215 g)
- Calories: 520 calories
- Sugar: 17 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg