Slow Cooker Beef Ribs
Perfect For The Crockpot or Dutch Oven
Ingredients
- 6 Beef Ribs Really a personal choice. At the Grocery store, What looks bests? Buy That :
- 1 Medium Onion Chopped
- 1 Poblano Pepper chopped substitute, Bell Pepper((any color )),
- 1 cup Mushrooms I used Crimini, Button mushrooms works too
- 1 cup Red Wine
- 1 can Fire Roasted Tomatoes 14oz plus the liquid from the can
- 1 Dried Guajillo Pepper Red Dried Pepper
- 1 Dried Ancho Chile Pepper
- 1 tbps Sea Salt
- ½ tbps Black Pepper
- 2 cups Water or Beef or Chicken Stock
Instructions
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 Ovens
- 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 3 to 4 hours, or until tender.Stovetop will cook quick, yet not ideal for tenderness.
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 20 minutes then turn down to low.
- Cook for 5 to 8 hours
Notes
Selecting the Best Beef Ribs:
- Quality Matters: Choose high-quality beef ribs with visible marbling for the best flavor and tenderness.
- Cut Selection: Short ribs are preferred for their meatiness, but back ribs can also be used for a leaner option.
- Balance of Flavors: Aim for a balance of savory, sweet, and acidic elements in your marinade to enhance the beef's natural flavors.
- Time is Key: Allow the ribs to marinate for a minimum of 4 hours, though overnight marination yields the best results.
- Low and Slow: Cook the ribs on a low setting for 6-8 hours to achieve optimal tenderness.
- Avoid Overcrowding: Ensure the ribs are not overcrowded in the slow cooker for even cooking.
- Sauce Reduction: For a richer sauce, consider reducing the cooking liquids on the stovetop after slow cooking.
- Season to Taste: Adjust seasoning after cooking, as flavors can change during the slow cooking process.
- Rest Before Serving: Let the ribs rest for a few minutes after cooking to allow the juices to settle.
- Garnish Wisely: Garnish with fresh herbs like parsley or thyme for a pop of color and freshness.
- Complementary Sides: Serve with sides that can absorb the rich sauce, such as mashed potatoes, polenta, or rice.
- Vegetable Pairings: Balance the richness of the ribs with light, steamed, or roasted vegetables.