dark red cherry boneless beef country style ribs

dark red cherry boneless beef country-style ribs

Short Ribs

Beef country style ribs with a dark cherry sauce are fork tender and melt in your mouth delicious! This will be a family favorite. Hope there’re leftovers!

Short ribs, whether they’re beef or pork, are alike but they’re also different. Confusing, huh? Both types of short ribs are super flavorful and juicy, that is when they’re cooked properly. For a leaner choice, go for pork where the popular cuts are baby back or spare ribs. And, if you choose those spare ribs, well, they’re admittedly meatier, but, alas, higher in fat and calories. 

Beef short ribs are also known as beef back ribs and beef spare ribs. Basic difference between these two is that they come from different places on the cow. Beef back ribs are from the cow’s rib section. The short ribs come from the plate cut. And,  yes, both mean different cooking methods. 

So when you’re buying short ribs at the market, be sure you have some knowledge of what you want and how to cook what you purchase.

Beef Ribs

There are three kinds of beef ribs:

  • Plate Short Ribs.
  • Back Ribs.
  • Chuck Short Ribs.

Of these three options, plate short ribs are short and sweet. And, bonus point, they’re the biggest and meatiest bee fibs. Usually you’ll find only two or three to a package with each weighing a pound and more. These ribs easily feed two to three folks.

The beef back ribs typically don’t have much meat on them. They’re the meat on the ribs that make a rib roast. You see these beef ribs a lot on special holidays like Christmas and New Years as they grace many a dinner table. 

Ahhh, chuck short ribs. They’re also known as just beef ribs, short ribs and braising ribs. Yes, this cut is the crowd favorite because they’re full of flavor, meaty,and super tender when slow cooked. 

Country Style Ribs

Country style ribs come from any portion of the chuck eye roll.  Country style ribs really aren’t ribs technically but they kinda look like ‘ribs’. These ‘ribs’ are rich in flavor and when prepared perfectly like these dark red cherry boneless beef country style ribs, they’re fall apart tender. 

Added bonues are that this is an inexpensive meat choice, they’re easy to make and you’ll love the twist of the cherries with the beef. 


Cherries are packed with nutrition. So, how do you get all that goodness into your diet on a more regular basis than just when the cherries are in season and when you have to spend time pitting those cherries.  It’s a no-brainer for me. I use frozen seedless dark red cherries. They’re mother nature perfect. For this recipe, you’re gonna need to jump over to the cherry sauce to use!

My dear Croatian Mom was ‘green’ and ‘healthy’ long before it became vogue and chic. Growing up during the Depression you were resourceful, re-cycled and ate unprocessed and healthy foods.  One of her favorite fruits was the cherry, and when they were in season, she couldn’t get enough of them!  I know if these frozen cherries had been in the grocery store, she’d have gobbled them up. She’d probably be eating them straight or maybe she’d have popped a few in her whiskey sour or another cocktail!

dark red cherry boneless beef country-style ribs

dark red cherry boneless beef country style ribs

Yield: About 6+ folks

Beef country style ribs with a dark cherry sauce are fork tender and melt in your mouth delicious! This will be a family favorite. Hope there're leftovers!


  • Preheat oven to 425
  • 3 lbs country style boneless beef ribs
  • 1 ½ cups flour
  • 2 tsp. sea salt
  • 2 tsp. paprika
  • 2 tsp. granulated garlic
  • 1 tsp. pepper
  • 2 tsp. minced onions
  • 4 Tbl. butter
  • ¼ cup canola oil


Combine the flour, salt, paprika, garlic, pepper and minced onions in a large plastic bag.  Put 3 pieces of the beef in at a time and dredge completely in the flour.  Shake off excess and put on a plate.  Repeat with all the beef.

In a large heavy skillet over medium high heat, melt the butter and add the olive oil. Put the floured beef in and brown on all sides.  Slowly add about 3 cups of water while blending to make a gravy.

Cover the skillet with doubled foil, a lid and place in a preheated 425 oven for one hour.  Add  1 ½ cups of the Dark Cherry Sauce and blend in.  Recover and cook another 1.5 hours or until fork pull-apart tender.  Check occasionally to see if water is needed.

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Dark Cherry Sauce Recipe~~click here~



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