They need to cook to around 200\u00b0F so you can shred the meat with a fork. <\/strong>The beef should pull apart incredibly easily.<\/p>\n\n\n\nThere are too many variables when it comes to the cooking rate of ribs. The size of the beef, its thickness, and the humidity in your kitchen all factor in. Due to this, it is difficult to accurately calculate how quickly the ribs will be done.<\/p>\n\n\n\n
This is why it is important to use an instant-read thermometer. Make sure to stick it into the thickest part of the ribs to get an accurate reading.<\/p>\n\n\n\n
A thermometer that can be left in while the ribs are in the oven is nice, too.<\/strong> Then, you can track the temp throughout the cooking process.<\/p>\n\n\n\nThis is especially important here as you need to know when it is time to unwrap the meat at 160\u00b0 and add the butter and beer or broth.<\/p>\n\n\n\n
Once the probe hits 200\u00b0F after returning the ribs to the oven, take out the meat. A probe or toothpick should glide into the meat with almost no resistance. That means your beef is done cooking. Dinner time!<\/strong><\/p>\n\n\n\n
<\/figure><\/div>\n\n\nNo Need to Rest the Beef Ribs<\/h2>\n\n\n\n I\u2019m a rebel when it comes to resting some cuts of meat. I don\u2019t think these \u201cribs\u201d will benefit from a rest since they\u2019re cooked in liquid. You\u2019ll also be shredding the beef, and then mixing it back in with the liquid. Anyone who gives you the \u201cjuices need to redistribute\u201d shtick doesn\u2019t know what they\u2019re talking about. <\/p>\n\n\n\n
This beef is going to be incredibly juicy because you\u2019re mixing it with butter and a 12 oz can of beer or 12 oz of broth. <\/strong>Skip the rest. Serve your dinner.<\/p>\n\n\n\nWhat Should You Serve Country Style Ribs With?<\/h2>\n\n\n\n The sky is the limit when it comes to sides, but here are some of my favorites:<\/p>\n\n\n\n
If you\u2019re going for a BBQ-like meal, mashed potatoes, coleslaw, corn on the cob, and similar side dishes would be excellent choices.<\/p>\n\n\n\n
Mound the beef on a bun, or serve it over rice, mashed potatoes, or your favorite noodles.<\/strong><\/p>\n\n\n\nA nice green salad would also be a refreshing accompaniment. A bottle of dry red wine is optional but encouraged. Or, serve with the same beer you used as a braise.<\/strong><\/p>\n\n\n\nFrequently Asked Questions<\/h2>\n\n\n\n<\/div>\n\n\n\n
1. How Long Does It Take to Cook Boneless Ribs at 350\u00b0F?<\/h3>\n\n\n\n It will take around 1.5 hours to cook 3 pounds of ribs at 350\u00b0F, but this temp is too hot for me for this particular cut of beef.<\/strong><\/p>\n\n\n\n2. What Temperature Do You Cook Country Style Beef Ribs?<\/h3>\n\n\n\n I think these \u201cribs\u201d are best when cooked low and slow. Baking the beef ribs at 275\u00b0F gives the connective tissues and intramuscular fat time to break down into tender meat.<\/p>\n\n\n
\n
<\/figure><\/div>\n\n\nWrapping It Up<\/h2>\n\n\n\n If you want to make country-style beef ribs in the oven, you now know the world\u2019s greatest recipe.<\/strong> Okay, I may be exaggerating. But it\u2019s an excellent recipe. Brown the meat on all sides, then stick the ribs in a 275\u00b0F oven until they are around 200\u00b0F internal temperature. The beef should shred apart easily.<\/p>\n\n\n\nI hope I\u2019ve covered everything you need to know to tackle your country-style ribs. Happy cooking!<\/p>\n","protected":false},"excerpt":{"rendered":"
While country-style beef ribs aren\u2019t actually ribs (they\u2019re chuck), they\u2019re still delicious. My recipe has you searing the beef and then cooking it at low temperatures in the oven. The meat gets so tender you can shred it just by looking at it. (Okay, not really. You\u2019ll need a fork.) You know me. I love […]<\/p>\n","protected":false},"author":2,"featured_media":19077,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3998"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=3998"}],"version-history":[{"count":31,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3998\/revisions"}],"predecessor-version":[{"id":19738,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/3998\/revisions\/19738"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/19077"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=3998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=3998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=3998"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=3998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}