Country Style Beef Ribs In An Onion Au Jus
A Simple Slow Cooked Delight
Country Style Beef Ribs in an Onion Au Jus are a slow cooked meal come true. These beef ribs roast up low and slow in your oven and come out tender, savory, and delicious.
Made with a bottle of rich tasting root beer, onions, seasonings, and herbs, this is pretty much a set it and forget it recipe that creates the most ultimate comfort food. Serve over creamy mashed potatoes for a decadent dinner.
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I have added a few paragraphs prior to the recipe card that have more information about the ingredients and the steps in this recipe. If you have any questions, you will find the answers in these paragraphs.
Boneless Beef Country Ribs
Maybe you are unfamiliar with Beef Country Ribs, but they are usually quite easy to find. I buy these from my local butcher but I have also seen them at all major grocery chains.
The texture and flavor when they are cooked this way in my recipe is very similar to Chuck Roast (Pot Roast). The meat is very tender and juicy.
These country ribs tend to be a lot less fatty than a chuck roast. I like to buy a package that has good marbling on the meat and sometimes even a fatty layer across the top.
You cook these country ribs low and slow so the fat renders down and adds great flavor.
How The Country Ribs Look Out Of The Package
As you can see, my ribs are marbled with fat. One also has a fat layer across the top.
After I made this recipe, it all cooked down adding flavor and juiciness to the beef. The darker color on the beef does not mean it is bad, this is just what happens to beef when air hits it.
I am no scientist but this has something to do with oxidization. Do not be afraid if your ribs look this way.
Tarragon and Bay
I love using the combination of tarragon and bay leaves in this recipe. To me, the tarragon adds a very light licorice flavor.
It is not overwhelming. I do not like licorice and yet I love tarragon.
The bay leaf helps round out the flavors. I like to use fresh bay leaves if I can.
I usually get these in the cold section of produce. Dry will work just fine if you cannot find fresh.
Make sure you remove the bay leaves before serving as they are not edible. Both of these flavors round out the root beer and vanilla in this recipe.
Root Beer and Vanilla Extract
I use root beer and vanilla in this recipe to make a rich, decadent gravy. The sweetness from the root beer adds a nice caramelized taste.
The vanilla infuses a nice creamy aroma to this dish and pairs great with the root beer. You may be surprised by these two ingredients, but TRUST me on this one!
Onion Gravy
You may be surprised to learn that this gravy is the most asked question I get. I use this onion gravy in my famous ROUND STEAK AND GRAVY recipe.
I find this easily at most grocery stores and all the major chains usually have it. If you cannot find this particular variety, you CAN substitute with a plain brown gravy or a mushroom one.
Covered Roaster
This is yet another recipe I use my covered roaster for. The other popular recipe on my site that uses this is my Mom’s Pork Roast recipe.
The reason we love and use this roaster often, is that it is the perfect density for slow cooking meats this way. The meats still come out tender, yet slightly caramelized.
I also love the cover on this. You can find these at most hardware stores believe it or not.
They are also quite affordable. I inherited a set of these from my grandmother. It is one kitchen item I use a lot.
I also use my covered roaster to make Stuffed Peppers.
Serve With Mashed Potatoes
I love this recipe served over a big plate of fluffy mashed potatoes. If you need a great recipe for mashed potatoes, I share mine on this site.
These potatoes come out so creamy and delicious. I have also, in a pinch, just used a package of refrigerated ready made potatoes and it is just fine.
Your guests will be amazed by how delicious this dish is!
Country Style Beef Ribs In Onion Au Jus
Country Style Beef Ribs in an Onion Au Jus are a slow cooked meal come true. These beef ribs roast up low and slow in your oven and come out tender, savory and delicious. Made with a bottle of rich tasting root beer, onions, seasonings and herbs, this is pretty much a set it and forget it recipe that creates the most ultimate comfort food. Serve over creamy mashed potatoes for a decadent dinner.
Ingredients
- 3 lbs of Boneless Beef Country Ribs (more clarifying info on this in post)
- 1 large yellow onion, can use more if you like a lot of onions
- 12 ounce bottle of "fancy" root beer
- 3 to 4 bay leaves
- 1 teaspoon of vanilla extract
- 1 tablespoon of soy sauce
- Garlic Salt, I used about 1 teaspoon
- Black Pepper, I used about 1 teaspoon
- Garlic and Onion Powder (I used about a tablespoon each, you can adjust for your preferences)
- 1 teaspoon of tarragon
- 1 packet of McCormick Onion Gravy, can substitute another variety of gravy if you can't find onion (pictured in post)
Instructions
- Add your country beef ribs to a roaster, or your crock pot if you are using a crock pot, I prefer the oven method. If using an oven, preheat to 325°.
- Pour the bottle of root beer over the beef, add the vanilla and soy sauce.
- Season your beef with the garlic salt, pepper, onion and garlic powders and tarragon.
- Chop your onion and add to the roaster and then I like to season the onions a little with the same seasonings as the meat, just eyeball this.
- Add your bay leaves.
- Cover if using a covered roaster, or use foil to cover the pan you are using, or place the lid on the slow cooker.
- In the oven cook these for 2.5 hours, try not to open the oven door so the heat stays consistent. If making this in a slow cooker, cook on low 6 hours.
- At the 2.5 hour mark if using the oven, carefully remove the pan from the oven and use a ladle to add 2 cups of the broth to a bowl, add your gravy mix and whisk to dissolve. Pour this back in the roaster, cover again and cook, 30 more minutes at 350 degrees.
- If using a slow cooker, remove 2 cups of the liquid from the pan, add to a bowl with the packet of gravy, whisk until smooth, add this back to your slow cooker and cook for another hour to hour and a half.
- Turn off oven or slow cooker and let this all rest for about 15 to 20 minutes either in the oven with the heat off or in the slow cooker. After this beef will shred easily. You will have a nice au jus. If you want a thicker gravy you can carefully pour the liquid into a pot, bring to a simmer, add a 1/2 tablespoon of corn starch to a bowl with 1 cup of cold water, stir to dissolve and slowly add this to the simmering gravy and whisk until it is as thick as you like.
- Remove the bay leaves. Serve over mashed potatoes, I add a sprinkle of dried parsley for color.
If you’re looking for a tasty veggie side for this dish, I highly recommend the Best Brussel Sprouts.