Beef Short Ribs in a Slow Cooker

Extremely hands off, foolproof fashion to melt beef ribs – slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and glutinous. Besides known equally short ribs, these are a prized cut for ho-hum cooking!

BONUS:this all happens in one pan, it'due south 100% perfect for make ahead and freezing, and makes its ain barbecue sauce (and it might be the best yous ever have in your life!).

Deadening cooked BBQ Beef Ribs

Beef ribs are the king of all beef cuts for ho-hum cooking (pretty sure I said that in my Beef Curt Ribs in Ruddy Vino Sauce also). They are juicier than brisket and chuck (at that place'due south always a few lean-ish patches, that's just the manner that cut is). Beef Cheeks come close, but ribs have 1 big thing going for them that cheeks practice not:

THE BONE.

I don't know what information technology is nearly fall autonomously meat on a bone, but it gets me every time. Hence my ever increasing collection of lamb shank recipes. And pork ribs. And now it seems I've moved onto beef ribs!

If you're new to beef ribs, this is an splendid way to innovate them into your life, and I'll wager that they'll go a regular fixture. The sweet-savoury flavour of the BBQ Sauce is a perfect lucifer with the beefy flavor of ribs.

And it's virtually a foolproof recipe – yous only need to ensure it's cooked long enough so the beef becomes like THIS:

BBQ Beef Ribs Rub

Here's what yous demand for the Rub. There'southward quite a few substitutions possible so don't fret if y'all don't have every item:

Beef Ribs

Beef ribs practice come in a variety of cuts, but I'one thousand using the nearly common cut (here in Australia) which is besides calledbeefiness brusque ribs.It's a chunky rectangle block, cut with individual bones and are very meaty.

They shrink about 30% and then try to get big meaty ones. But if yous can merely go small ones ~250g/8oz, that's nonetheless ok!

Beef rib RACK:sometimes you see beef ribs in rack form. They typically have less meat on them. They will work bang-up in this recipe likewise – run across recipe carte du jour for directions. Yet, brand sure you practise NOT use the rib racks that come vac packed – these have been brined and will be too salty (read ingredients, if it has anything in it other than beef, then it's brined ie salt injected).

Beef alternative cuts:beef cheeks and chuck (cutting into baseball game size chunks) volition both work really dandy hither. For brisket, use the Charcoal-broil Beefiness Brisket recipe.

Other meats:For pork ribs, use this recipe and for chicken, utilise this recipe.

Rub substitutions:

• Brown saccharide – sub white

• Garlic powder – ane tsp minced garlic (using press) per i tsp pulverisation

• Onion powder – garlic pulverization

• Mustard pulverisation – dijon or standard mustard

If subbing fresh garlic or mustard spread, then rub those wet ingredients on first before pressing into dry rub.

Beef Ribs braising liquid / bootleg BBQ sauce

And here's what yous need for the homemade BBQ Sauce which doubles as the braising liquid for the beef ribs (so it absorbs flavour as it slow cooks which is why we don't demand to marinate these ribs):

• Ketchup is the main season base for homemade barbecue sauce. You'll notice it in all my barbecue sauce flavoured recipes, including this (piece of cake!) wed Baked BBQ Chicken, BBQ Pork Ribs, Pulled Pork with BBQ Sauce and tiresome cooked brisket with BBQ Sauce.Sub with Aussie Tomato Sauce – it'south nigh as good;

• Cider vinegar –the tang in homemade barbecue sauce. Sub with white wine vinegar, sherry or Champagne vinegar OR i/3 cup normal white vinegar;

• Brown sugar – barbecue sauceis sweet. If you don't similar sweet, you can cut it back.

• Garlic – I really similar using fresh merely pulverization is fine too;

• Onion powder – sub garlic powder;

• Mustard pulverization – sub with dijon or normal yellowish mustard (not hot English mustard! Unless you Want the oestrus!)

• Worcestershire Sauce – savoury element. Soy sauce (all purpose or light) is an acceptable sub (it won't make it Asiany);

• Cayenne – for a hum of warmth. This is not overly spicy. If you're concerned, start with less and you can adapt right at the end. If you like it hot, get-go with the recipe amount so add together hot sauce at the end.

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How to make BBQ Beef Ribs

Dead like shooting fish in a barrel – everything goes into the pan, and then you slow cook it in a moderate oven until the meat is fall autonomously tender. Information technology's fabulously foolproof because there's a big window before the meat volition first to dry out out from overcooking – I've left information technology in 1 1/ii hours too long and it was However juicy!

PRO TIP: Make in advance

If yous're a first timer or worried almost cook timing for a scheduled repast (re: whether it will take longer for the beef to become fall-autonomously tender), make information technology before in the day or even the day earlier…or the day before! As with all slow cooked things (similar stews, shanks), the flavor gets better with time and information technology'southward actually straightforward to reheat.

That makes this a sensational dinner party pick! It plates upward really elegantly, posh restaurant style – and I have options beneath for fine-dining type sides instead of the hearty finger-licking type sides pictured (Coleslaw and steamed corn, classic BBQ sides)

Here's a close up look at the bootleg Charcoal-broil Sauce you end upwardly with in the pan. The beauty of this method of cooking is that the juices from the ribs mix in with the sauce, so you're substantially making information technology with the ultimate coin-tin can't-buy beef stock!

ANOTHER PRO TIP: For a posh eatery feel, strain the sauce to make it silky smooth. I do this for VIPs simply.😂

Grilling option!

In the recipe video, I make this entirely in the oven, including the caramelisation at the terminate. Only if information technology were warmer weather condition, I would accept finished information technology on the BBQ! I've included directions for grilling in the recipe.

What to serve with BBQ Beefiness Ribs

As promised, I'chiliad going to offer upwards a couple of different options for how to serve beef ribs – rustic, finger lickin' barbecue style OR elegant fine dining fashion (and yep, beef ribs certainly appear on the menu of fine dining restaurants, prized for the juicy qualities and because it CAN be plated upward elegantly):

Rustic Finger Lickin' Practiced Charcoal-broil Sides

I don't know what it is most sides with mayo based dressings, just they but go so well with anything glazed with charcoal-broil sauce!

My picks: Steamed corn, our best No Mayo Coleslaw, Greenish Edible bean Salad with Cherry Tomato Feta, cornbread (for mopping).

Elegant sides, fine dining style

My picks for a posh plate: Potato Gratin Stacks, Garlic Sautéed Spinach, Garlic Mushrooms.

Whichever way you go, information technology will be a hit. I know it, you know it! – Nagi x

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Watch how to make it

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Servings half-dozen

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Recipe video to a higher place. Extremely easily off, foolproof way to cook beef ribs - slow cooked in the oven in a bootleg BBQ Sauce braising liquid until the meat is autumn apart and ridiculously juicy inside, and the exterior is bronzed and sticky.

BONUS:this all happens in one pan, it's 100% perfect for make ahead and freezing, and makes its ain barbecue sauce (and it might be the best you always have in your life considering it's made with the rib juices!).

• ▢ 6 10 300 - 350g / 10 - 12 oz beef ribs (aka beef short ribs) (Note 1), patted dry

RUB:

• ▢ 1 tbsp brown sugar (sub white)
• ▢ 2 tsp paprika
• ▢ 1 tsp garlic pulverisation (sub one tsp fresh garlic)
• ▢ 1 tsp onion powder (sub garlic pulverization)
• ▢ one/2 tsp cumin powder
• ▢ 3/4 tsp mustard powder (Notation 2)
• ▢ ane tsp table salt
• ▢ 1/ii tsp black pepper

Barbecue SAUCE:

• ▢ 2 garlic cloves , minced (sub 2 tsp pulverization)
• ▢ 1/two cup apple cider vinegar (Note ii subs)
• ▢ 1 1/2 cups ketchup , or Aussie tomato plant sauce
• ▢ 1/2 cup brown sugar , loosely packed (ie don't pack it tight)(sub white)
• ▢ two tsp EACH black pepper, onion powder, mustard powder (Note 2)
• ▢ 1 tsp cayenne pepper (conform to taste re: spiciness)
• ▢ 1 tbsp Worcestershire sauce (sub soy sauce)
• ▢ 2 cups water

Optional garnish:

• ▢ Parsley or chives , chopped

• Preheat oven to 160°C/320°F (all oven types).

• Mix Rub in a small bowl big, plenty to fit one rib.

• Printing beef ribs into the rub, coating all sides. Shake off backlog.

• Mix Barbecue Sauce ingredients, except h2o, in a blistering pan. Then mix in water.

• Place ribs in sauce, turning to glaze. Arrange meat side down in the sauce, os side exposed (sauce won't cover completely, that'south ok).

• Embrace tightly with foil or lid, bake iii 1/2 hours.

• Remove from oven, remove foil. Plough ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.

• Bake 30 minutes uncovered, spooning over sauce once again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, comprehend and return to oven, but after 4 hrs they certainly should be!)

• Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to join (Note 3 on adjustments). Serve with ribs!

SERVING OPTIONS:

• Share platter (rustic!): Serve ribs on a platter for people to assist themselves with some sauce on it, and some sauce on the side for people to help themselves.

• Individual posh restaurant fashion: identify rib on plate, spoon over sauce (encounter annotation about straining selection). Garnish.

• See in mail for side options (both rustic and posh!).

1. Beef Ribs - comes in a variety of cuts. For this recipe, y'all desire the chunky rectangle block cut, often chosen Beefiness Short Ribs. Run into photo in post. They come up cut in private bones and are very compact.

They shrink virtually thirty% and so effort to get large meaty ones. Just if you can only go small ones ~250g/8oz, that'south still ok!

Beef ribs racks (less meaty, bones not separated) - utilise anywhere between 1.v - two.5kg / 3- 5lb (this recipe requires a minimum amount of braising liquid and it makes tons of sauce, more than needed for the beef ribs). Oven time volition vary depending on meatiness, but for average racks, I'd say 2.five hrs covered, 30 min uncovered (but check at 1.v hrs). You may need to scale up the Rub slightly (more surface area)

ALTERNATIVE MEATS: Beef cheeks (easily 2kg/4lb, beef chuck cut into baseball game size chunks (2kg/4lb). For both these, check at ii hrs, total oven time ~3 hrs. For brisket, use the Barbecue Beef Brisket recipe. For pork ribs, use this recipe and for craven, utilise this recipe.

DO Not buy beefiness ribs that come in a vac pack where the ingredients label has common salt or any other ingredient other than beef (these are brined so they're salty, then this volition come out too salty). If you're desperateand brined beef is all yous tin get, leave a comment below and I'll tell you how to adjust the recipe.

2. Ingredient subs:

• Mustard powder - dijon or yellow mustard
• Cider vinegar - white vino vinegar, sherry or Champagne vinegar OR 1/3 cup normal white vinegar.

If subbing fresh garlic or mustard spread in the rub, then rub those moisture ingredients on first before pressing into dry rub.

3. Sauce adjustments - in the perfect globe (like in the video!), it is the perfect thickness for serving directly out of the oven. In reality, ovens vary, roasting pan heat retentions vary, rib sizes vary, hence evaporation charge per unit varies. If need be, add a splash of boiling water to thin out. If as well thin (dubiousness information technology), pop back into oven. Taste and add together salt if needed, or a hitting of hot sauce if yous want more spice.

Thickness choices: pourable (per video), thicker (like BBQ sauce from squeeze bottles), dolloping (spoon) OR strain information technology for silky smoothen for VIP (optional!). The sauce has very intense flavours so even if thinned to exist pretty pourable, yous will not dilute flavour.

4. Other cook methods:

• Stove - two.5 hours on depression simmer, lid on (handle with care when removing)
• Slow cooker - viii hrs on low, 5 hrs on high, then transfer to oven to caramelise 30 min uncovered, per recipe.
• Force per unit area cooker - ane 60 minutes on loftier, follow tiresome cooker directions higher up. Depressurise naturally for 10 min, then release valve.
• Instant Pot - Follow slow cooker directions above but do the searing in your Instant Pot. Cook using irksome cooker or pressure cooker function using above times.

Terminate on GRILL!This is an excellent wow-factor grilling recipe. Cook it per recipe fully covered until it's fall apart tender (check with ii forks). Then spoon over sauce, keep covered and transfer beef into a container, and sauce in another ie. do not do the uncovered roasting step. Once fully cool, air-condition. On the mean solar day of, microwave beef to oestrus through - we only grill to caramelise the exterior and get subtle smokey flavour. Baste with warmed sauce, then grill iii minutes on each side on medium, basting lots, until you get a wickedly good caramelised sauce with charred bits. SO GOOD!

5. Meat will exist literally falling off the bone and so don't wait the meat to be clinging to the bone one time meat is tender. In fancy restaurants, they sometimes reconstruct it so it looks similar information technology'southward still attached, but it's not. If meat is tender, it cannot exist fastened to bone!

half dozen. Storage - gets better with fourth dimension, excellent depression-effort make ahead option. Absurd, refrigerate in sauce (or split up sauce if you lot strained it for posh-style). Keeps v days in fridge. The either reheat in microwave (I practise this, for most moist steamy result), or oven (180°C/350°F covered for 20 min until meat is hot and tender all the way through, then uncovered to recaramelise surface if needed, I detect it's non required).

Freezer - 3 months in closed container. Thaw then reheat using one of above options (do not try to microwave or heat from frozen). It freezes 100% perfectly.

7. Nutrition per beefiness rib, assuming all sauce is consumed (there volition likely be sauce leftover. See in post for what to do with it 🙂 )

Calories: 538 cal (27%) Carbohydrates: 38 one thousand (13%) Protein: 43 g (86%) Fat: 23 yard (35%) Saturated Fatty: 10 k (63%) Cholesterol: 129 mg (43%) Sodium: 1114 mg (48%) Potassium: 1045 mg (30%) Cobweb: 1 g (four%) Carbohydrate: 33 k (37%) Vitamin A: 433 IU (9%) Vitamin C: 3 mg (4%) Calcium: 50 mg (5%) Iron: 5 mg (28%)

Keywords: Beef Ribs, beef short ribs, Braised Beef Short Ribs, short ribs

Life of Dozer

Agenda boy!

This calendar was a souvenir. And I was secretly extra thrilled considering I thought it might be borderline too crazy-dog-lady to make i myself.

Then I keep my fingers crossed every twelvemonth on my birthday and Christmas that someone will requite me a Dozer calendar. Viii years in, and I've never had to!! Someone always comes through! 😂

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Source: https://www.recipetineats.com/bbq-beef-ribs-slow-cooked/

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