Tasty and Saucy Slow Cooker Beef Ribs Recipe

Last modified on July 28th, 2021 at 6:29 pm

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Is it just me or is getting a slow cooker one of the best investments you can make for your kitchen? I find using my slow cooker very convenient especially with tenderizing meat or veggies. Also, since getting one, I was able to make beef ribs more frequently than I used to.

Why do you ask? Because all I had to do is sear them then throw them in the slow cooker and leave it to cook while I work on the other house chores. #TimeManagementQueen

Sure, it’s not Texas Smokehouse BBQ Ribs. But have you had a melt in your mouth braised beef back rib? Or fall off the bone BBQ short ribs? The pure epitome of succulent in every bite.

So, here I’m sharing my Top 2 favorites when making slow-cooked ribs. Enjoy!

Easy Braised Beef Back Ribs

Easy Braised Beef Back Ribs

Easy Braised Beef Back Ribs

Yield: 4
Prep Time: 45 minutes
Cook Time: 6 hours
Total Time: 6 hours 45 minutes

This recipe is worth the wait for all the meaty goodness you are for sure to enjoy!


  • 1 rack beef back ribs, cut individually
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 stalks of celery, diced
  • 2 medium carrots, chopped
  • 1 tablespoon tomato paste
  • 1 ½ cup dry red wine
  • 3 cups beef broth
  • 1 teaspoon dried thyme


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. 
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 28mgSodium: 1258mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 11g

Quick Fall Off the Bone Ribs

Quick Fall Off the Bone Ribs

Quick Fall Off the Bone Ribs

Yield: 4
Prep Time: 30 minutes
Cook Time: 7 hours
Additional Time: 10 minutes
Total Time: 7 hours 40 minutes

A fail-proof recipe that is guaranteed simple to make. A famous dish I prepare for family and friends.


  • 1 rack beef back ribs, cut individually
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup ketchup
  • 1/2 cup molasses
  • 2 tablespoons Honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper


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. 
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 1155mgCarbohydrates: 62gFiber: 1gSugar: 55gProtein: 9g

My family loves these two recipes and I always get a clean plate guarantee whenever I make them. Which one are you excited to try? In case, you need to put your slow cooker on a holiday, check out our blog on other beef ribs in oven and how to cook beef ribs on the grill recipes.

Let me know in the comments! I’d look forward to reading about it.  Much love, ciao! ♥

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