These Country-Style Beef Ribs with Gravy are the definition of hearty, comforting home cooking. Perfectly tender beef ribs are slow-cooked in a rich, flavorful gravy, creating a dish that’s both indulgent and deeply satisfying. Whether paired with mashed potatoes, rice, or pasta, this recipe is a surefire way to win hearts at the dinner table.
Every time I make this dish, it feels like Sunday dinner at Grandma’s house. My husband always says it reminds him of his childhood, when hearty meals like this were a weekly tradition. The first time I made it, our little one declared it the “best dinner ever,” and now it’s a staple for family gatherings. The aroma that fills the house as it bakes is irresistible, and watching everyone savor each bite makes it worth the wait.
Why This Country-Style Beef Ribs and Gravy Recipe Will Be Your Go-To
- Unbelievably Tender: These ribs practically fall apart, thanks to slow cooking at a low temperature.
- Rich and Flavorful Gravy: The combination of onion gravy, beef broth, and a touch of cherry cola creates a unique and savory sauce.
- Easy One-Pot Meal: Everything goes into one dish, making cleanup a breeze.
- Versatile Pairing: Serve with mashed potatoes, pasta, or rice for a complete meal that suits any craving.
Ingredients
- 1.4 kg (3 lb) country-style beef ribs (bone-in or boneless – see notes)
- 1 large onion, thinly sliced
- 355 ml (12 oz) cherry cola (see notes for substitutions)
- 3 bay leaves
- 4 garlic cloves, minced
- 15 ml (1 tbsp) Worcestershire sauce
- 1 packet onion gravy mix (about 28 g / 1 oz)
- 240 ml (1 cup) low-sodium beef broth
Directions
- Preheat the Oven: Set your oven to 150°C (300°F).
- Prepare Ingredients: In a Dutch oven or a deep baking dish, layer the beef ribs at the bottom. Add the sliced onion, minced garlic, and bay leaves on top.
- Mix the Sauce: In a separate bowl, whisk together the cherry cola, Worcestershire sauce, onion gravy mix, and beef broth. Pour this mixture over the ribs, ensuring everything is evenly coated.
- Cook Low and Slow: Cover the dish with a lid or aluminum foil and bake for 2½ hours.
- Finish Without the Lid: Remove the cover and bake for an additional 30 minutes to let the sauce thicken and develop a deeper flavor.
- Serve and Enjoy: Discard the bay leaves and serve the ribs hot alongside mashed potatoes, rice, or pasta for a comforting, satisfying meal.
Notes
- Substitutions for Cherry Cola: If you don’t have cherry cola, use regular cola or root beer for a slightly different flavor profile.
- Choosing Ribs: Bone-in ribs provide extra flavor, but boneless ribs work perfectly too and are easier to serve.
- Cooking Tip: For even more tender ribs, let the dish rest for 10 minutes after removing it from the oven. This allows the juices to redistribute.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.