Slow Braised Boneless Country-Style Beef Ribs

Trim away any thick or excess fat from the ribs. Pat them dry thoroughly with paper towels to help them sear properly. Season both sides generously with salt and freshly ground pepper.

Heat a large skillet or braising pot over medium-high heat until hot. Add 1 tablespoon of vegetable oil, then carefully place the seasoned ribs in the pan. Sear them until deeply browned on all sides—this builds flavor and locks in juices. Once browned, transfer the ribs to a plate and set aside. Don’t worry about cleaning the pan; those browned bits are gold and will add richness to the next step.

Using the same pan, add a bit more vegetable oil if needed and sauté half of a diced onion over medium heat until it softens and becomes translucent. Add 3 minced garlic cloves sautéing for another minute.

Stir in a 1/4 cup of butter and let it melt completely. Sprinkle in 1/4 cup of flour, stirring constantly, and cook for 1–2 minutes to create a light roux, which adds body and richness to the braising liquid.

Create the Braising Liquid: Pour in 3 cups of beef broth, then stir in 1 teaspoon each of Worcestershire sauce, balsamic vinegar, and soy sauce. Season with salt and freshly ground pepper to taste. Whisk everything together and bring the mixture to a gentle boil. Once bubbling, return the seared ribs to the pot, nestling them into the liquid. Cover and reduce the heat to a low simmer. Let the ribs braise slowly for 2 to 2 1/2 hours, stirring occasionally, until they’re melt-in-your-mouth tender and the liquid has reduced into a rich, savory gravy. If the braising sauce gets too reduced, simply add an extra ½ cup to 1 cup of beef broth, as needed.

Once the ribs are tender and the gravy is thick and delicious, remove from the heat, skim off any surface grease, and discard it. Plate and serve.

Enjoy!