Hearty Country Style Beef Ribs

Prep Time
Cook Time
7h 15m
Ready In

"I found the basic recipe in the 2009 edition of Taste of Home Quick Cooking Cookbook. The original recipe was sent to them by Helena Ivy of St.Louis, Missouri. Her recipe used short ribs and mushrooms, and mine uses carrots and country style boneless beef ribs.I also used golden mushroom soup instead of cream of mushroom.The amount of pepper used is strictly up to you. As with most crockpots cooking times will vary, so adjust accordingly.I served this over mashed potatoes, but I'm sure either rice or noodles would also be good.Submitted to " ZAZZ " on August 21st.,2012"

Original is 6 servings


  • Serving Size: 1 (485.6 g)
  • Calories 653.1
  • Total Fat - 37.5 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 225.8 mg
  • Sodium - 285.5 mg
  • Total Carbohydrate - 15.2 g
  • Dietary Fiber - 3.5 g
  • Sugars - 5.5 g
  • Protein - 60.3 g
  • Calcium - 121.7 mg
  • Iron - 3.6 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 1.2 mg

Step by Step Method

Step 1

Place onions and carrots on bottom of crockpot.

Step 2

Top vegetables with ribs, and sprinkle pepper evenly over the ribs.

Step 3

In a medium bowl combine soup,1 /2 cup water, brown gravy mix,garlic, and thyme;pour over ribs.

Step 4

Cover and cook on low for 7 hours. ( adjust cooking time to your own crockpot ).

Step 5

Remove meat to platter and keep warm

Step 6

Combine cornstarch and 2 Tablespoons water until smooth.

Step 7

Skim fat from cooking juices; transfer juices to a small pan, and bring to a boil.

Step 8

Gradually stir cornstarch/water mixture into meat juices, and bring back to a boil.

Step 9

Cook and stir for 2 minutes or until thickened,and serve with meat and mashed potatoes.


No special items needed.

3 Reviews


This was good, but my meat was on the tough side. Not sure why.


review by:
(5 Feb 2020)


Yum. This was easy to prepare and tasted great. The gravy put it over the top. Thanks for sharing.


review by:
(13 Nov 2018)


This was super easy and very good! Made exactly as written - served over Polenta. I think I could eat this on a weekly basis. Thanks for sharing another great recipe!


review by:
(30 Jan 2015)

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