Slow Cooker Country Style Beef Ribs

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 05/31/22
Slow Cooker Country Style Beef Ribs
Regarding BBQ, Inc.
Prep: 20 mins
Cook: 8 hrs
Total: 8 hrs 20 mins
Servings: 4 servings

Ever run across country-style beef ribs at the grocery store and have no idea what to do with them? Well, this recipe will fix that problem.

Given that this cut of beef is quite lean, it is the perfect candidate for slow cooking. Unlike short ribs, these do not render any fat, so there is no need to drain halfway through cooking. This recipe calls for a simple tomato and red wine barbecue sauce that is lightly sweetened with honey.

Serve these mouthwatering, fork-tender ribs with corn on the cob, potato salad, and some coleslaw.

Ingredients

  • 1 1/2 cups (360 milliliters) ketchup

  • 1/2 cup (120 milliliters) red wine, reserving half for deglazing pan

  • 2 tablespoons (30 milliliters) low-sodium soy sauce

  • 1 tablespoon (15 milliliters) honey

  • 2 teaspoons (10 milliliters) Worcestershire sauce

  • 2 teaspoons (10 milliliters) herbes de Provence

  • 1 teaspoon (5 milliliters) dry mustard

  • 1/2 teaspoon (2.5 milliliters) black pepper

  • 1/4 teaspoon (1.25 milliliters) cayenne powder, optional

  • 1 tablespoon (15 milliliters) olive oil

  • 1/3 cup (80 milliliters) finely chopped onion

  • 2 cloves garlic, minced

  • 1 1/2 pounds (700 grams) country-style beef ribs

  • 2 teaspoons (10 milliliters) kosher salt

Steps to Make It

  1. Gather the ingredients.

  2. Combine ketchup, 1/2 of the red wine, soy sauce, honey, Worcestershire sauce, herbes de Provence, dry mustard, black pepper, and optional cayenne powder, if desired, in a bowl. Set aside.

  3. In a large pan, heat olive oil. Add onion and cook for 1 to 2 minutes. Add garlic and cook for an additional 1 minute. Remove with a slotted spoon and set into a bowl with sauce mixture. Sprinkle both sides of ribs with salt and pepper. Add to the pan and sear the meat on all sides—about 2 minutes per side. Make sure the pan is good and hot.

  4. When meat is done searing, remove and place in the slow cooker. Keep the pan hot and add 1/2 of the red wine (1/4 cup) to the pan allowing it to deglaze. Let the mixture bubble for 15 to 30 seconds. Turn down the heat. Add sauce mixture to pan and heat through, about 1 to 2 minutes. Once the sauce is well mixed, pour over meat and turn the slow cooker on high. Cook for 30 minutes on high, reduce heat to low, and cook for 6 to 8 hours.

  5. By the end of cook time, beef ribs should be fork tender. Be gentle when removing from the slow cooker. You can also shred the beef and add to sandwiches with the sauce on top or served on the side.

Tips

How to Store

  • Leftover cooked ribs can be placed in an airtight container and stored in the refrigerator for up to four days.
Nutrition Facts (per serving)
781 Calories
52g Fat
34g Carbs
41g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 781
% Daily Value*
Total Fat 52g 66%
Saturated Fat 20g 99%
Cholesterol 143mg 48%
Sodium 1847mg 80%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Total Sugars 25g
Protein 41g
Vitamin C 6mg 29%
Calcium 61mg 5%
Iron 5mg 29%
Potassium 911mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags: