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+ servings

Slow Cooker Beef Ribs

Steven Pennington
Perfect For The Crockpot or Dutch Oven
No ratings yet
Cook Time 5 hrs
Total Time 5 hrs
Course Classic Sunday Supper
Cuisine American


  • Beef Ribs (Really a personal choice. At the Grocery store, What looks bests? Buy That :) 2 to 6
  • Medium Onion Chopped 1
  • Poblano Pepper chopped (substitute, Bell Pepper((any color )),) 1
  • Mushrooms (I used Crimini, Button mushrooms works too) 1 cup
  • Red Wine 1 cup
  • Fire Roasted Tomatoes 14oz (plus the liquid from the can) 1 can
  • Dried Guajillo Pepper (Red Dried Pepper) 1
  • Dried Ancho Chile Pepper 1
  • Sea Salt 1 tbps
  • Black Pepper ½ tbps
  • Water (or Beef or Chicken Stock) 2 cups


Using a Dutch Oven

  • Salt and Pepper the Beef Ribs, add cooking oil to medium-high heat dutch oven, sear the beef ribs on all sides.
  • Remove the Beef Ribs and add more oil if needed. Sweat the onions and poblano peppers, or bell peppers will they start to take on some color. Next, deglaze with Red Wine being sure to scrape the bottom on the dutch oven. Add in all remaining ingredients. Add in the water or stock and cover ⅔ of the way up the meat. Then cover

Cooking with Dutch Oven

  • Two options: First option: place in the oven at 300 degrees for 3 to 5 hours or till fork tender
  • Second: Braise on the stovetop on low for 4 to 7 hours, or until tender

Using a Crockpot:

  • Add Beef Ribs to the bottom of the crockpot, layer in onions, mushrooms, poblanos, dried chiles, red wine, fire-roasted tomatoes, salt, and pepper. Add water or stock and mix all ingredients, then cover and turn on high for the first 30 minutes then turn down to low.
  • Cook for 5 to 8 hours


Keyword Slow Cooker Beef Ribs
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