Delicious Beef Country Style Ribs Recipe for Oven
This foolproof oven recipe delivers incredibly tender, fall-off-the-bone beef country style ribs. Slow-braised and finished with a caramelized BBQ sauce, it's a simple yet delicious meal perfect for any occasion.
Equipment
- 1 Dutch Oven Or a large, heavy-bottomed pot with a tight-fitting lid.
- 1 Tongs For searing and handling the ribs.Export to Sheets
Ingredients
- 3-4 lbs Beef Country-Style Ribs Look for well-marbled pieces.
- 2 tbsp Olive Oil Or other high-smoke-point oil.
- 1 cup Beef Broth Low-sodium is recommended.
- 1 cup BBQ Sauce Use your favorite brand or flavor.
For the Spice Rub:
- 2 tbsp Brown Sugar
- 1 tbsp Smoked Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Black Pepper Freshly ground is best.
- 1 tsp Kosher Salt
Instructions
- Prep: Preheat your oven to 325°F (165°C). Pat the beef ribs completely dry with paper towels.
- Season: In a small bowl, mix all the spice rub ingredients. Generously season the ribs on all sides, pressing the rub into the meat.
- Sear: Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs for 2-3 minutes per side until a deep brown crust forms. Work in batches to avoid overcrowding the pan.
- Braise: Remove the seared ribs and set aside. Pour the beef broth into the pot and scrape the bottom to deglaze. Return the ribs to the pot, cover tightly with the lid, and transfer to the oven. Braise for 2.5 hours.
- Sauce & Finish: Carefully remove the pot from the oven. Baste the ribs generously with your BBQ sauce. Return the pot to the oven, uncovered, for another 20-30 minutes, or until the sauce is thick and caramelized. Serve hot.
Notes
- Searing is Key: Do not skip searing the meat. This step builds a crucial layer of flavor (the Maillard reaction) that makes the final dish rich and savory.
- Doneness Test: The ribs are ready when the meat is fork-tender and shreds easily. The exact time can vary, so trust the texture over the clock.
- Cover Tightly: If your pot does not have a lid, use a double layer of heavy-duty aluminum foil to create a tight seal. This is essential for trapping steam and making the ribs tender.