Tasty and Saucy Slow Cooker Beef Ribs Recipe

Instructions

Prep the ribs.

1. Rinse the rack and pat dry with a paper towel. Get a sharp knife and cut the rack into single ribs. Then sprinkle with salt and pepper.

Sear it!

1. Heat up 2 tablespoons of olive oil in a large cast-iron pan on medium heat.  Once the oil heats up, sear the ribs on each side. Transfer the browned ribs to the slow cooker. 

Prep the veggies.

1. Take the chopped onions and sauté them on the same pan. Once the onions are translucent, add the garlic until they’re fragrant. Add the celery and carrots and cook for about 10 minutes while stirring occasionally. 
2. When the veggies are starting to brown, add the dry red wine and beef broth. Bring the mixture to boil then set aside.

Start to braise.

1. Stir tomato paste and dried thyme to the rib. Then slowly pour the veggie mixture. Cover the slow cooker and set to low. Let cook for 6 to 8 hours until the meat is fork-tender.

Assemble the braised beef ribs.

1. Take the ribs out and transfer them to a serving platter. Then ladle the sauce from the slow cooker into a fat separator. Once it has separated from the fat, pour the sauce into a medium saucepan on medium heat.  Reduce until you get a gravy-like consistency. Salt and pepper to taste. 
2. Pour the sauce over the plated short ribs and serve with your preferred side dish. This is best paired with mashed potatoes or freshly baked biscuits. 

Instructions

Make the sauce.

1. In a medium-sized bowl, mix ketchup, molasses, honey, apple cider vinegar, Worcestershire sauce, paprika, cayenne pepper, and garlic powder until they’re well combined. Set aside.

Prep the ribs.

1. After rinsing and drying the ribs, remove the thin membrane from the back using the sharp tip of the knife. Lift a corner then use a paper towel to pull it off completely. Then rub the whole rack with salt and pepper before cutting individually. 

Slowly cook the ribs.

1. Sear the ribs on a cast iron pan on medium heat. When all sides are browned, transfer it to the slow cooker. On the same cast iron pan, sauté the onion and garlic until fragrant. Then pour in the sauce and let it simmer. Once it simmers, pour into the slow cooker and leave it to cook on low for 7 to 9 hours. 

Broil the ribs.

1. Once the ribs are pull-apart tender, transfer them one by one to a foil-lined baking sheet. Baste with the reduced sauce and broil for 5 to 10 minutes. This extra step will give the ribs the sticky glaze and crispy charred edges.
2. Transfer to a serving plate and drizzle with the remaining sauce. Best served with potato au gratin or roasted veggies.