Country Style Texas Ribs?

You may be thinking to yourself, "What the hell are country style Texas ribs?" Good question. It's the same one I asked myself when I picked up the package at the store, but they looked delicious so I got them anyway. I wasn't really sure how to cook them either, but they looked like a cut of meat that would be delicious if cooked slowly. Plus they were labeled as ribs so it seemed like the thing to do.

There they are in all of their beefy delicious glory. I am a huge fan of thyme with any kind of beef and particularly slow roasted or braised beef, and that is exactly what I put on the ribs. Salt. Pepper. Thyme. Nothing else needed. Since it's grilling season I decided I would sear them on the grill instead of on the stove.

I know. I should have eaten them right at this point because they look awesome, but these was more deliciousness yet to come. I put them in a pan and roasted them in the oven at 260 degrees. I know 260 seems odd, but that is the lowest setting on our oven for some reason. I left them in for around 3 hours until they were nice and tender. I served them with mashed potatoes that to which I added a little bit of marble jack cheese and green onions, and I made grilled asparagus simply seasoned with salt and pepper. Unfortunately the asparagus was neglected while I was mashing the potatoes, and they were very overcooked.

If it looks like there is a sauce on the ribs it's because there is. There was a TON of awesome brown stuff in the pan, so I removed the ribs and added water to deglaze the pan. I made a slurry with cornstarch and water then added it to the drippings, and let it reduce until it was like a slightly runny gravy. These ribs were delicious. I would definitely purchase them again (if I can ever actually find them).