Boneless Beef Country Ribs in Simple Au Jus
Meaty & Delicious
Boneless Beef Country Ribs in Simple Au Jus is one of those recipes that feels fancy but is actually just good ingredients, like ribs seasoned with garlic salt, black pepper, Italian seasoning, paprika, and a touch of brown sugar in a covered pan with a little time to cook. They are then slow baked with butter, onions, and beef broth until they’re fork tender for the kind of low and slow comfort food that makes your kitchen smell amazing.
I love cooking these Boneless Beef Country Ribs In Simple Au Jus every once in a while because they add such deep flavor to a meal with no effort. Every single time I make them, Mr. Tipsy is convinced he’s eating filet mignon or some kind of super tender beef tenderloin so I always have to remind him that nope, they’re just humble beef country ribs doing their thing.
This recipe also gives you a built-in gravy without any extra work. Spoon it over mashed potatoes, egg noodles, or rice for a cozy dinner that tastes like you’ve been tending it all day.
The oven does most of the work, but this can also be made in a slow cooker and served on buns as sliders.
I made these the other night with roasted potatoes and that buttery au jus soaking into everything. It was one of those really satisfying dinners.
This is also one of my favorite meats to meal prep on a Sunday because it reheats beautifully all week. The meat stays tender and never dries out, which makes weekday dinners feel just as good as the first night.
Where To Buy
I get these beef country ribs at Aldi. They are always great quality and make a pretty decent sized portion for my household.
A lot of people ask me about the meat at Aldi and I have never been unhappy with ANY of the meat I get there. In fact, my Rib Roast Recipe is based off an affordable rib roast that I buy every holiday season from Aldi.
There is an interesting article from Tasting Table about the myths of Aldi meat.
What Are Boneless Beef Country Ribs?
Boneless beef country ribs are not actually ribs at all, which surprises a lot of people the first time they cook them. They’re usually cut from the chuck or shoulder area of the cow, which is a hardworking muscle packed with connective tissue and flavor.
When cooked low and slow, that connective tissue breaks down and turns into incredibly tender, juicy meat, which is why people often mistake them for filet mignon or beef tenderloin once they’re done cooking.
Because they come from the chuck, boneless beef country ribs have a richer, beefier flavor than many lean cuts. They’re affordable, forgiving, and perfect for covered roasting, braising, or slow cooking.
This cut cooks the best with moisture, seasoning, and time, and it rewards you with meat that stays tender instead of drying out.
The Perfect Meat For Low and Slow
Beef country ribs don’t need a lot of fuss. They benefit from butter, broth, onions, and low heat, which allows the meat to slowly soften while creating a natural gravy in the pan.
Covered cooking is the most important part here, whether that’s in the oven or a slow cooker, because it traps moisture and lets the meat bathe in the juices.
This is also one of those cuts that reheats beautifully, making it great for Sunday meal prep or cooking once and eating all week. The meat stays juicy and the au jus gets even better, which is why this is one of the few things I will eat as leftovers.
Other Ways To Use This Cut
Once you understand how versatile this cut is, you’ll start reaching for it more often. When I see it at Aldi, I buy a few packages and freeze them as they are great for a last minute crock pot dinner.
Boneless beef country ribs work beautifully in shredded beef recipes. They can be served over mashed potatoes or egg noodles or made into sandwiches or rice bowls.
They’re also great for beef and gravy dinners or for slow cooker beef tacos. Swap this cut to make French dip style sandwiches or even chop and fold into pasta with a rich sauce.
If you like comfort food that tastes like it cooked all day without requiring constant attention, this is a cut worth keeping in your rotation. It’s one of those grocery store finds that looks unassuming but delivers big flavor every time.
If you do not see this cut at the grocery store, ask the meat counter!
Boneless Beef Country Ribs in Simple Au Jus Recipe
These boneless beef country ribs are slow baked with butter, onions, garlic, and Italian seasoning until they’re fall apart tender in a simple, rich au jus. The beef cooks low and slow with beef broth, brown sugar, and warm spices, creating a savory gravy right in the pan. Serve it spooned over mashed potatoes, egg noodles, or rice for a cozy, no fuss comfort meal that tastes like it cooked all day.
Ingredients
- 2 pounds boneless beef country ribs
- 1 large onion or 2 medium onions, rough chopped (white onion preferred)
- 4 tablespoons butter
- 2 to 3 teaspoons garlic salt
- 1 to 2 teaspoons black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried Italian seasoning
- 1/2 tablespoon brown sugar
- 1/2 teaspoon paprika
- 1/2 cup beef broth
Instructions
- Preheat the oven to 325 degrees.
- Place the boneless beef country ribs into a covered roaster.
- Season the meat with the garlic salt, black pepper, onion powder, garlic powder, Italian seasoning, brown sugar, and paprika. Rub the seasoning all over the meat so it is well coated.
- Rough chop the onion and place it around the beef.
- Add the butter to the roaster and pour the beef broth into the bottom of the pan. Cover and bake for 3 hours.
- At the 90-minute mark, check the meat to be sure it is not drying out, as ovens and roasting pans can cook differently. When finished, the beef should be fork-tender. Remove from the oven and let the meat rest, covered, for 10 minutes.
- Serve as is with the au jus from the pan, or transfer the liquid to a saucepan and thicken with a cornstarch and water slurry if desired. This is especially good served over mashed potatoes, egg noodles, or rice.
- Slow Cooker Instructions:
Place all of the ingredients into a slow cooker. Cover and cook on low for 6 to 8 hours, or until the beef is fork-tender. Serve with the au jus, or thicken the liquid if desired.