Country style beef ribs are a popular cut of meat that is often misunderstood. Despite their name, they are not actually ribs at all. So what exactly are country style beef ribs and how are they different from regular beef ribs? This article will explain it all in simple terms.
What Part of the Cow Do Country Style Ribs Come From?
The country style ribs cut comes from the chuck section near the shoulder of the steer not the rib section as the name suggests. Specifically it is cut from the chuck eye roll, which is part of the chuck primal.
When the chuck eye roll is sliced into steaks, those steaks can then be cut in half lengthwise to produce the country style rib shape So while they resemble a meaty rack of ribs, they are technically a boneless beef steak.
Why Are They Called Country Style Ribs?
The name “country style ribs” first started being used in the 1960s. A butcher named Cliff Bowes came up with the idea to slice and shape pork shoulder or butt into “ribs” to increase sales. This same technique was soon applied to beef as well.
Although it may be a bit misleading, the country style designation has stuck. It differentiates this cut from true beef short ribs that are cut from the rib primal.
Other Names for Country Style Ribs
While country style is by far the most common name, you may also see this cut labeled as:
- Boneless beef ribs
- Beef shoulder ribs
- Beef chuck ribs
- Chuck eye ribs
Grocers and butchers want customers to easily recognize that these boneless steaks can be prepared like ribs even though they don’t contain any ribs bones.
Flavor, Texture, Fat Content and Tenderness
The chuck section is known for its deep beefy flavor. Country style ribs are very well marbled with fat ribbons running through the meat. This contributes to their signature tender and juicy texture when cooked properly.
The high fat content means country style ribs need to be cooked low and slow through methods like grilling, smoking, roasting or braising. The collagen melts into the meat, leaving it fall-apart tender.
Typical Uses for Country Style Beef Ribs
Because of their resemblance, country style ribs can be used in any recipe that calls for beef ribs. They are extremely versatile for all types of barbecue cuisine:
- Smoking or grilling with a dry rub
- Braising in a slow cooker or oven
- Serving with barbecue sauce
- Using in stews, chili, soups or casseroles
The boneless nature of country style ribs allows the meat to absorb flavors very well. They are ideal for bold rubs or long marinades before cooking.
Average Nutrition Facts for Country Style Beef Ribs
A 3 ounce serving of country style beef ribs contains:
- Calories: 190
- Fat: 4.2g
- Saturated Fat: 4.2g
- Sodium: 60mg
- Protein: 26g
- Iron: 2.5mg
- Zinc: 9.2mg
Like most beef cuts, country style ribs are a good source of protein, iron, zinc and B vitamins. Be mindful of limiting saturated fat and sodium intake if following a heart healthy diet.
Buying and Selecting Country Style Beef Ribs
- Check with the local butcher counter to see if they stock country style ribs or will specially cut them
- Can also purchase chuck eye steaks to slice into ribs yourself
- Online retailers will deliver freshly cut country style ribs
- Look for ribs that are bright red and well marbled but with minimal fat cap
- Estimate 1 pound per person for a hearty main course portion
For the best results, choose ribs that show ample intramuscular fat marbling throughout. This will keep the meat tender and prevent drying out.
How to Prepare Country Style Ribs for Cooking
These boneless ribs require very little trimming or prep work. Simply pat dry and apply your favorite spice rub or marinade. Refrigerate for 1-2 hours up to overnight.
If you bought chuck eye steaks instead of pre-cut ribs, just slice into 1 inch pieces and halve lengthwise before seasoning. Remove ribs from fridge 30 minutes before cooking.
How to Cook Country Style Beef Ribs
Cooking low and slow is key for ultra tender, fall-off-the-bone ribs:
- Grill indirectly at 250°F for 2-3 hours
- Smoke at 225°-250°F for 4-6 hours
- Braise in oven at 300°F covered for 2-3 hours
- Braise in a slow cooker on low for 6-8 hours
Use a meat thermometer to test for doneness between 195°-205°F. Brush with barbecue sauce during last 15-30 minutes once tender.
Allow to rest for 5-10 minutes before slicing between bones. Serve ribs with traditional barbecue sides like baked beans, coleslaw, cornbread or mac and cheese.
Frequently Asked Questions About Country Style Beef Ribs
Are country style ribs real ribs?
No, they are not actual ribs. Country style ribs are sliced from the chuck eye roll steak.
What is the difference between beef ribs and country style ribs?
Real beef ribs contain bones and are cut from the rib primal. Country style ribs are boneless and come from the chuck primal.
Why are country style ribs so expensive?
They aren’t necessarily more expensive than other cuts. Being well marbled with fat means they are flavorful and tender when cooked properly.
Can you grill country style ribs?
Yes, they are ideal for grilling, smoking or barbecuing over low indirect heat. Apply seasoning and grill for 2-3 hours until fork tender.
How long does it take to cook country style ribs in the oven?
Cook covered at 300°F for 2-3 hours until fall-apart tender, then optionally finish under the broiler.
Conclusion
Country style beef ribs offer a tender, beefy alternative to traditional ribs. Although they don’t actually contain any rib bones, their well-marbled character allows them to be prepared just like ribs. They are versatile for all types of barbecue and make a satisfying family meal. With a good understanding of what makes country style ribs unique, you can appreciate why cooks love this cut.
How to Cook Boneless Beef Ribs in the Oven
1. Prep the ribs: I start by placing a big piece of foil on a baking sheet. Then, I dry off the ribs and put them on the foil. After that, I brush them with olive oil and sprinkle on the spice mix. I wrap the foil around the ribs to make a packet.
2. Bake: I pop those beef ribs into my oven set at 300°F and let them bake for about two and a half hours until they’re beautifully tender.
3. Bring on the BBQ: Then I take the ribs out of the oven and unwrap them, being careful of the steam. Then, I brush barbecue sauce all over them and put them back in the oven, uncovered for another 15 minutes.
- Quality Matters: I always go for ribs with lots of marbling. That fat melts as they cook, keeping the meat juicy and packed with flavor.
- Foil Is Your Friend: I like to wrap my ribs in foil at first. It keeps all the moisture locked in, making them super juicy and tender. And it makes cleanup easier.
- Sauce Timing: Wait until the ribs are tender before slathering them with BBQ sauce to avoid burning.
- Rest the Ribs: I always make sure to let the ribs rest before serving. It gives the juices time to redistribute, making every bite tender and juicy.
Country Style Beef Ribs, on our Gypsy Plate… enjoy!
