Best Beef Boneless Chuck Country Style Ribs Recipe: Make a Mouthwatering Dish Today

Best Beef Boneless Chuck Country Style Ribs Recipe: Make a Mouthwatering Dish Today
Best Beef Boneless Chuck Country Style Ribs Recipe: Make a Mouthwatering Dish Today

Okay, so I tried out this beef boneless chuck country-style ribs recipe the other day, and let me tell you, it was quite the adventure. Here’s how it all went down:

First off, I gathered all my ingredients. I got these boneless chuck country-style ribs from the grocery store – they’re basically just strips of meat cut off the shoulder bone, pretty fatty and looked like they’d be tender. I also grabbed some stuff for a dry rub because that’s what I decided to go with.

Then, I mixed up the dry rub. I threw in some salt, pepper, garlic powder, onion powder, paprika, and a pinch of brown sugar, I also add some cumin powder and chili powder. Nothing fancy, just your basic pantry stuff. I made sure to mix it all up really good so the flavors were all combined and evenly mixed.

Best Beef Boneless Chuck Country Style Ribs Recipe: Make a Mouthwatering Dish Today

Next, I took those ribs and rubbed them down with my homemade spice mix. I made sure every inch of those ribs was covered. After that, I wrapped them up in plastic wrap and stuck them in the fridge. I left them there for a good few hours. I figured the longer, the better, you know? Let those flavors really get in there.

When it was time to cook, I preheated my oven to a low temperature. I think it was around 275°F. While the oven was heating up, I put a little olive oil in a pan and seared the ribs on all sides. Just wanted to get a nice color on them, not really cook them through at this point.

After searing, I placed the ribs in a baking dish and poured in some beef broth. I also added a splash of apple cider vinegar for a little tang. Then, I covered the dish tightly with foil and popped it in the oven. I also added the bay leaf and liquid smoke to the baking dish. Then, I covered the dish tightly with foil and popped it in the oven.

I let those ribs bake for about 3 to 4 hours. The waiting was the hardest part! But finally, they were done. I took them out of the oven and let them rest for a bit before slicing into them.

The Verdict

  • Appearance: They looked amazing. Golden brown and super juicy.
  • Texture: Fell apart with just a fork. Seriously tender.
  • Taste: The flavor was on point. The dry rub really did its job. The meat was rich and savory, with just a hint of sweetness and tanginess.

All in all, it was a success! It was a bit of work, especially with the waiting, but totally worth it. These ribs were delicious, and I’d definitely make them again. Maybe next time I’ll try a marinade instead of a dry rub, just to mix things up a bit.

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