Country Style Ribs with Rustic Fire-Roasted Tomato Sauce

Got a craving for some down-home cooking? Try this recipe featuring tender, fall apart Country-Style Ribs served in a fire-roasted tomato sauce with pasta.

  • 2 hrs
    30 min
  • 6
  • 427
  • 32 g

Ingredients & Cooking


  • 2 pounds beef Country-Style Ribs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups sliced assorted wild mushrooms (such as cremini, oyster and shiitake)
  • 2 tablespoons minced garlic
  • 2 cans (14-1/2 ounces each) fire-roasted tomatoes, undrained
  • 5-1/2 cups hot cooked bowtie pasta
  • Sliced fresh basil and shredded Parmesan cheese (optional)


  1. Heat oil in stockpot over medium heat until hot. Brown half of beef ribs; remove from stockpot. Repeat with remaining beef. Season with salt and pepper.

  2. Add mushrooms and garlic to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in tomatoes. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.

  3. Remove beef; cut into bite size pieces. Keep warm. Skim fat from cooking liquid. Combine beef, pasta and cooking liquid in same pan; heat over medium heat until heated through, stirring occasionally.

  4. Garnish beef mixture with basil and cheese, if desired.

Nutrition Information

Butcher Counter

Country Style Ribs with Rustic Fire-Roasted Tomato SauceCountry-Style Ribs Chuck Primal

Meaty, boneless ribs that work best in a slow-cooker or slow-cooked and finished on the grill.


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