Slow Cooker Beef Ribs
Ingredients
- 4 lbs beef short ribs or trimmed back ribs
- 1/2 tsp Kosher salt
- 1/2 tsp cracked black pepper
- 2 tbsp olive oil
- 3 cups beef stock
- 1/2 cup tomato paste
- 3 tbsp honey or 2 tbsp brown sugar
- 3 cloves garlic, minced
- 2 bay leaves
- 4 tbsp Worcestershire sauce
- 1/2 tsp fresh ginger root, grated
- 1 cup of your favorite barbeque sauce
Instructions
- Take the short ribs out of the refrigerator. Trim them as needed and let them rest for about 1 hour to come to room temperature.
- Blot the surface of the meat with paper towels. Rub the surface of the meat with half of the olive oil and sprinkle on the salt and pepper. Heat the other tablespoon of olive oil in a cast iron pan. Sear the beef ribs until there is an even browning on the surfaces. Set the meat aside.
- Mix the garlic and ginger together with the honey and tomato paste. Rub this onto the surface of the ribs when they’ve cooled. Add the beef stock, Worcestershire sauce, and bay leaves to the crock pot. Set it to high heat and add the ribs.
- Cover the slow cooker and let it cook for around 6 to 8 hours. Test the meat and remove it when it’s soft enough to pull apart easily with your fingers. Let the ribs drain, then baste on a layer of barbecue sauce. You can put them on a baking sheet and give them a few minutes under the broiler to add a little char and to thicken the sauce like it does on the grill.
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