Beef chuck country-style ribs are a cut of beef taken from the chuck section, which is located in the shoulder area of the cow. They are meatier and more flavorful than traditional pork ribs. Chuck country-style ribs are cut from the boneless chuck roll and contain parts of the chuck eye muscle, making them very tender and juicy with a nice beefy flavor.
Where Does the Chuck Roll Come From on the Cow?
The chuck roll is located in the forequarter or front section of the cow. It sits above the brisket and comes from the area between the neck and shoulders. This is one of the hardest working areas on the animal, so the meat contains a lot of connective tissue, which needs to be broken down during cooking to become tender.
Muscles in the Chuck Roll
The main muscles found in the chuck roll include:
- Complexus
- Spinalis dorsi
- Longissimus dorsi
- Serratus ventralis
These muscles get a good workout supporting the weight of the cow’s heavy head and neck, which gives them a lot of rich beefy flavor.
How Country-Style Ribs are Cut from the Chuck Roll
To produce country-style ribs, the butcher removes the chuck roll from the forequarter. The outer layer of fat and connective tissue is removed. Then the roll is sliced into long 1-2 inch thick strips that run parallel to the length of the muscle fibers. These strips are then cross-cut into individual ribs about 4-6 inches long.
Difference Between Country-Style Ribs and Back Ribs
Unlike pork country-style ribs which come from the rib area near the loin, beef country-style ribs are not actually ribs at all. Real beef ribs with bones come from the rib primal further back on the cow. Country-style ribs are cut from the chuck eye roll, so they contain part of the shoulder meat.
Best Cooking Methods for Chuck Country-Style Ribs
Because they contain a good amount of connective tissue, chuck country-style ribs benefit from slow, moist cooking methods. This helps break down the collagen for tender, fall-apart meat. Popular cooking techniques include:
Braising
Braising involves browning the ribs first to develop flavor, then cooking them in a small amount of liquid like broth or wine in a covered pot or pan. The meat cooks slowly while sitting in the flavorful braising liquid, making it very moist and tender. Add aromatics like onions, garlic, and herbs. Braise for 2-3 hours until fork tender.
Stewing
Stewing is similar to braising. The ribs are seared then cooked in liquid for a long time. However, more liquid is used so the meat cooks while fully submerged. The liquid reduces and thickens into a gravy or sauce. Stew for 2-3 hours until extremely tender.
Slow Roasting
Seasoned ribs are cooked uncovered in a low 250-325°F oven for several hours. The dry heat helps render the fat and concentrate flavors. Baste the ribs every so often with pan juices to keep them moist. Roast for 3-4 hours until very tender.
Grilling
Grilling works better when the ribs are marinated first or cooked using indirect heat. Marinate for a few hours, then grill over medium heat for 20-30 minutes per side, until nicely charred. For indirect grilling, cook the ribs offset from direct heat for 1-2 hours with the grill cover down.
Are Beef Chuck Country-Style Ribs Expensive?
Compared to other beef cuts like steak and ground beef, chuck country-style ribs are very affordable. They can cost about $3-7 per pound depending on the butcher and quality. This makes them a budget-friendly option for feeding a crowd or making hearty stews and pot roasts. Due to their high collagen content, country-style ribs cook down significantly, so you get a lot of servings out of one package.
| Beef Cut | Average Cost per Pound |
|---|---|
| Chuck country-style ribs | $3-7 |
| Ground chuck | $4-6 |
| Sirloin steak | $7-12 |
| Ribeye steak | $10-16 |
How to Prepare Beef Chuck Country-Style Ribs
Here are some tips for getting beef chuck country-style ribs ready to cook:
Trim Excess Fat
Use a sharp knife to trim off any thick outer pieces of fat before cooking. Leave about 1/4 inch of fat if possible to keep the meat juicy and flavorful.
Season Well
Season the ribs all over with salt and pepper or a spice rub. The seasonings will really penetrate the meat during the long cooking time. Garlic powder, onion powder, paprika, chili powder, cumin, and oregano all pair well with beef.
Coat in Flour or Spices
Before searing, toss the ribs in flour seasoned with salt and pepper. This will help create a nice brown crust. For more flavor, coat in spices like chili powder, cumin, oregano, garlic powder, or a barbecue seasoning blend instead of flour.
Sear Before Braising
Browning the ribs on all sides before braising or stewing adds a lot of flavor. Use a very hot pan and don’t crowd the meat. Let each side get well-browned.
Marinate Overnight
For extra juicy and flavorful ribs, marinate them overnight in the fridge. Use an acidic marinade of wine, vinegar, tomato, citrus, or yogurt with plenty of garlic, herbs, and spices.
Ideal Side Dishes for Serving with Beef Chuck Country-Style Ribs
Here are some tasty side dish ideas to complement beef chuck country-style ribs:
Mashed Potatoes
Classic creamy mashed potatoes pair perfectly with braised or stewed ribs. The potatoes soak up the delicious meaty gravy or sauce.
Rice or Grits
Cooked rice, cheesy grits, or creamy polenta are excellent for serving with country-style ribs. They work well with rib recipes that make a thick, stew-like sauce.
Roasted Vegetables
Roast carrots, potatoes, parsnips, Brussels sprouts, or other veggies to offset the richness of the ribs. Toss the vegetables in olive oil, salt, pepper, and herbs.
Mac and Cheese
What’s better than mac and cheese with tender braised ribs covered in sauce? Make an easy baked macaroni and cheese or stove-top version.
Cornbread
Moist cornbread makes a nice accompaniment to soak up pot likker and sauce. Serve it alongside braised or barbecued country-style ribs.
Coleslaw
A vinegar-based coleslaw pairs perfectly with richer ribs off the grill. The cool crispness balances the smoky meat.
Baked Beans
Sweet, saucy baked beans complement the deeper flavor of beef ribs. Pork and beans or homemade beans work too.
Tips for Cooking Beef Chuck Country-Style Ribs
Use these helpful tips for cooking chuck country-style ribs to perfection:
Cook Low and Slow
The connective tissue in chuck ribs requires several hours of gentle cooking to get tender. Cook for at least 2-3 hours on low heat, up to 6 hours for fall-off-the-bone texture.
Cover During Braising
Keep the pot or pan covered when braising or stewing ribs. This will trap in steam to help break down the meat and collagen. Check occasionally and add more liquid if needed.
Flip Halfway During Roasting
When oven roasting country-style ribs, remember to flip them over halfway through. This allows even exposure to heat so they cook evenly.
Check for Doneness
Test for doneness by piercing the meat with a fork. It should slide in easily when they’re done. The meat should start to pull away from the bones as well.
Make Ahead
You can cook chuck country-style ribs in advance since they reheat very well. Store leftovers in the fridge for 3-4 days or freeze for several months.
Save the Braising Liquid
Don’t discard that flavorful braising liquid! Use it as a sauce for the ribs or as the base for soups, stews, or gravy.
Rest Before Serving
Let roasted or grilled ribs rest for 10-15 minutes before slicing to allow the juices to redistribute. This keeps the meat nice and moist.
Recipe Ideas for Beef Chuck Country-Style Ribs
Here are a few popular recipe ideas for cooking beef chuck country-style ribs:
Slow Cooker Country Ribs
Season ribs and cook in a slow cooker on low for 6-8 hours until fall-apart tender. Add barbecue sauce, onions, garlic, and spices.
Braised Country Ribs
Braise seasoned ribs in beef broth with red wine, balsamic vinegar, and aromatics for 2-3 hours until extremely tender.
Rosemary Ranch Country Ribs
Whisk olive oil, lemon juice, garlic, rosemary, and ranch seasoning to marinate ribs. Grill 8-10 minutes per side.
Crockpot Chili Country Ribs
Cook ribs in chili sauce, tomatoes, peppers, onions, beans, garlic, cumin, and chili powder on low for 7 hours.
Country Ribs and Sauerkraut
Season ribs and braise with sauerkraut, chicken broth, juniper berries, and bay leaves for rich flavor.
Cola Braised Country Ribs
For an easy braise, cook ribs in cola, mustard, and barbecue sauce until fork tender.
Country Ribs with Pearl Onions
Braise ribs in beef stock with pearl onions, mushrooms, thyme, and red wine.
Conclusion
Beef chuck country-style ribs are an extremely versatile and budget-friendly cut to have in your cooking arsenal. They take well to slow, moist cooking methods and become meltingly tender when braised or stewed for hours. Packed with beefy flavor and built-in marbling, these meaty ribs work great in everything from soups and chilis to barbecue dishes. With the right preparation and seasonings, inexpensive chuck country-style ribs can truly shine at the dinner table.