Slow Cooker Beef Ribs – Set It & Forget It


Slow Cooker Beef Ribs

I fully realize this is my third recipe for boneless beef ribs, but figure everyone can use another great and easy crock pot recipe, right? This literally takes about ten minutes to throw everything together prior to cooking. The sauce is just slightly different from my other recipes, but equally as delicious. You can use your favorite barbecue sauce, but I think homemade is always better. A lot of people like searing their ribs prior to cooking them (including me) as it gives a nice, caramelized crust, but it’s not a “must-do”. I’ve including the instructions on how to do that, but feel free to skip it if you desire.

Ingredients

  • 2 lbs. Chuck boneless beef short ribs
  • 1/2 cup ketchup
  • 3 oz. (half can) tomato paste
  • 6 tbsp. brown sugar
  • 1 tbsp. honey
  • 1 tbsp. molasses
  • 1/2 tsp. cayenne
  • 1 clove garlic, minced
  • 1/4 cup apple cider vinegar
  • 1 tbsp. Dijon mustard
  • 1/4 cup chopped onion (or 1 tsp. onion powder)
  • 1 tsp. Kosher salt
  • 2 tbsp. olive oil (if searing the ribs)

Directions

  1. Heat 2 tbsp. olive oil in a large skillet on medium-high heat
  2. Season ribs with salt & pepper, and sear on both sides until lightly browned.
  3. Mix all ingredients in crock pot until brown sugar & salt are dissolved.
  4. Add ribs & stir to coat. Cover and cook on low for 7 hours or high for 4.

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Boneless Beef Ribs – Version 2 (Winner)


Boneless Beef Ribs

Over the weekend, I stopped into Von’s Supermarket on my way back from a fabulous trip to my hair salon in West Hollywood to solely pick up some sushi (they make it fresh), and while there, decided to look for more boneless beef ribs. I saw some that seemed to be a great deal (a pound for just a little over $3), so threw ’em in my basket (no brainer). As much as I enjoyed the ribs and loved the BBQ sauce I made last weekend from Sunny Andersen’s recipe, I wanted to try something different. I found a recipe by Tyler Florence, whom I love (in a chefy kinda way), and know his recipes rock, so thought I’d try it out. It calls for parboiling the ribs, which I’ve never done before, but was excited to try something new. When I started making this, I realized I didn’t have two ingredients the recipe calls for… tomato paste and brown mustard, so improvised using ketchup and course Dijon mustard. Even with my slight modifications, it turned out AMAZING, and in my opinion, much better than my other recipe (maybe because of the cooking method?). All I know is, these are the most tender, delicious boneless short ribs I’ve tasted, so are a clear winner in my book (no offense to Sunny). I’m posting the original recipe so you have it, but if you want to use my substitutions, rest assured, it’ll turn out scrumptious!

Ingredients

  • 4 lbs. boneless beef short ribs
  • 1 garlic clove
  • 1 bay leaf
  • 1/4 cup brown mustard
  • 1/4 cup red wine vinegar
  • 2 1/2 tbsp. brown sugar
  • 1 tbsp. tomato paste
  • 1/2 tsp. cayenne pepper
  • 1 1/2 tbsp. butter, melted
  • 1/2 tbsp. molasses
  • 1 1/2 tbsp. Worcestershire sauce
  • 1/2 tbsp. granulated onion
  • 1/2 tbsp. granulated garlic
  • Salt and pepper, to taste

Directions

  1. Fill a large pot with water and bring to a boil.
  2. Add the ribs, garlic clove and bay leaf. Parboil the ribs, covered, for 30-45 minutes, until fork tender.
  3. Preheat oven to 350°F.
  4. In a medium saucepan, combine all ingredients (except ribs, bay leaf & garlic clove).
  5. Pour 1/2 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through.
  6. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.
  7. Transfer the ribs to a baking dish, and add a little bit of the sauce.
  8. Cook in oven to finish for approximately 20 minutes.
  9. Serve with remaining sauce on the side, if desired.
Shown with zucchini, grape tomatoes, avocado, cilantro and goat cheese salad topped with a honey balsamic vinaigrette.
Shown with zucchini, grape tomatoes, avocado, cilantro and goat cheese salad topped with a honey balsamic vinaigrette.

Tip: To reheat ribs, remove from refrigerator and let sit at room temperature for 30 minutes. Preheat oven to 250°F, and coat with some leftover sauce. If you don’t have any remaining sauce, use another sauce of your choice and wrap in foil. Place in oven and cook for about 30 minutes.

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Boneless BBQ Short Ribs


BBQ Short Ribs

Last weekend, we celebrated my Mom’s birthday at a fabulous restaurant in El Segundo called Paul Martin’s. My Mom ordered their short ribs, and much to my good fortune, she wasn’t able to finish them, so I got to take the leftovers home. All I have to say is… WOW… incredibly delicious! I decided to pick up some short ribs and see how they’d turn out making them myself. I found a BBQ recipe by Sunny Andersen which looked great and received wonderful reviews so went with that one. As many of you know, I generally alter/modify recipes I find, but decided to follow it exactly as written, with the only exception being using regular paprika instead of Hungarian paprika and adding some chopped onions to the baking dish. Well, I’m happy to report the hype was true… this turned out scrumptious, and the barbecue sauce is over-the-top!!!!

Ingredients

  • 2 lbs. boneless beef short ribs, cut into 3-inch long pieces
  • Kosher salt and freshly ground black pepper
  • 1/3 cup light brown sugar (I added a little more for extra sweetness)
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried ground thyme
  • 1/2 tsp. paprika
  • 1/3 cup ketchup
  • 1/2 tbsp. white vinegar
  • 1/2 tbsp. yellow mustard
  • 1/2 tbsp. Worcestershire sauce

Directions

  1. Preheat the oven to 300° F.
  2. Arrange the short ribs in a medium size baking dish and season with salt and pepper.
  3. In a small bowl, combine all the remaining ingredients and stir to incorporate.
  4. Pour the sauce over ribs and toss well, coating all the pieces.
  5. Cover with aluminum foil and roast until cooked through and tender, about 1 1/2 hours. Remove the foil during the last 30 minutes of cooking to brown the top.
  6. Remove from oven and serve.

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