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When you cook beef ribs in the slow cooker they come out tender, succulent, and so very flavorful.
I cook them slowly for several hours, then baste them with the pan juices and briefly broil them to brown the fat.
A couple of years ago, I spotted gorgeous beef ribs at Whole Foods and bought them without the faintest idea of how to make them.
At home, after some research, I developed the following recipe, which resulted in tender, succulent, and very flavorful ribs.
It's so good, that I've been making it regularly ever since. Apart from being super tasty, these ribs are also very easy to make, and I love the fact that leftovers are REALLY good - almost better than the freshly cooked dish.
Jump to:
- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variation
- Serving suggestions
- Storing leftovers
- Related recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to cook beef ribs in the slow cooker. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Beef back ribs: I usually get them at the meat counter at Whole Foods.
- Smoked salt: This ingredient is non-negotiable. The smoky flavor it adds greatly enhances this dish.
- To season: Black pepper, garlic powder, smoked paprika (also very important), ground cumin, and dried thyme.
Instructions
Cooking beef ribs in the slow cooker is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to cut the rack into individual ribs. You can remove the thin membrane from the bone side of the ribs, but it's not mandatory, and I typically don't.
Now, mix the salt and spices and season the tops of the ribs, gently pressing to help the spices adhere.
Add some water to the slow cooker pan, then layer the ribs in the pan. Cover and cook on LOW for 6 hours.
Transfer the cooked ribs to a rimmed baking sheet. Baste them with the pan juices, then briefly broil them to brown and crisp them up. That's it! Dinner is ready.
Expert tip
Using smoked salt and smoked paprika in this recipe is a must. They both impart a subtle but wonderful smoky flavor to the ribs. They really do greatly enhance this dish.
You can buy the salt on Amazon - a link is provided in the recipe card below. Smoked paprika is available in most supermarkets.
Frequently asked questions
Should I remove the membrane from the ribs?
Beef back ribs have a thin membrane attached to the bone side. You can remove it if you wish. But it gets considerably soft in the slow cooker, does not interfere with eating the ribs, and helps them stay intact. So I don't remove it.
What is the best way to cook beef ribs?
I like to use the slow cooker. These ribs are wonderful thanks to being cooked for several hours in very low heat and in a moist environment. You can't cook these ribs quickly - if you do, the meat would be tough and unpleasantly chewy.
Can I cook these ribs faster?
You can try cooking them on HIGH for 3-4 hours. But it won't be the same. It's best to make this recipe on a day when you have the time to cook them on LOW for the full six hours.
Variation
You can cook these ribs with BBQ sauce if you wish. Personally, I'm not a fan, because these ribs are so wonderfully flavorful and I don't want a sweet-tasting sauce to mask their flavor.
But if you'd like to try, season the ribs with just salt and pepper. Then spoon barbecue sauce on top of each rib - use a total of about 1 cup. Cook them for 6 hours on LOW. Once cooked, spoon some more BBQ sauce on top of each rib (use a total of about ½ cup) and briefly broil them.
Serving suggestions
You can serve these ribs with any side you like! They're very versatile. Personally, I like to serve them with any of the following side dishes:
- Loaded mashed cauliflower
- Cauliflower potato salad
- Creamed spinach
Storing leftovers
Leftovers keep well in the fridge, in a sealed container, for 3-4 days. Gently reheat them in the microwave, covered, on 50% power.
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- Boneless Short Ribs
Recipe Card
4.99 from 399 votes
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Slow Cooker Beef Ribs
These beef ribs are tender, succulent, and flavorful. They are cooked in the slow cooker, then briefly broiled to brown the fat.
Prep Time20 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 20 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 816kcal
Author: Vered DeLeeuw
Ingredients
- 4 pounds beef back ribs (7-8 ribs)
Seasoning mix:
- 2 teaspoons smoked salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
Instructions
If your ribs come in a full rack, turn the rack bone side up. Use a well-sharpened butcher’s knife or chef’s knife to cut the rack into individual ribs.
Prepare the seasoning mix: In a small bowl, mix the smoked salt, black pepper, garlic powder, smoked paprika, ground cumin, and dried thyme.
Turn the ribs bone side down. Season them with the seasoning mix, pressing to help the spices adhere to the meat.
Layer the ribs in the slow cooker pan. Add ½ cup of water to the bottom of the pan.
Cover and cook on LOW for 6 hours.
Fit an oven rack 6 inches below the broiler element (not directly below) and heat your broiler on high (500°F). Arrange the ribs on a foil-lined, rimmed baking sheet. Baste them with the cooking liquids.
Broil the ribs briefly to brown them, for about 2 minutes. Serve immediately.
Video
Notes
- You can remove the thin membrane from the bone side of the ribs, but this membrane helps prevent the ribs from falling apart and is considerably softened in the slow cooker. I don't remove it.
- The nutrition info assumes the entire rib is eaten - lean and fat parts.
- You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Gently reheat them in the microwave, covered, at 50% power.
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Nutrition per Serving
Serving: 2ribs | Calories: 816kcal | Carbohydrates: 2g | Protein: 54g | Fat: 66g | Saturated Fat: 28g | Sodium: 840mg
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Grace
Excellent. Simple, with a deep rich flavor. I used the cut off bones from the standing rib eye roasts I picked up to cut steaks. I was pleasantly surprised that there was so much meat on the bone, and delighted that I could use them in such a delicious way. I even made a gravy from the drippings (the 1/2 Cup water was perfect). Looking forward to making this recipe my own.Reply
Vered DeLeeuw
How wonderful, Grace! I'm so glad this recipe worked for you. Thank you for taking the time to write a detailed comment.
Reply
Brock
Made this recipe EXACTLY as written (detest reviews where individuals make deviations and say how good, or poor, it was).
It was absolutely delicious!
The smoked salt and smoked paprika certainly impart a nice subtle smokey flavor.
Job well done!Reply
Vered DeLeeuw
Thank you for following the recipe! I'm so glad you liked it!
Reply
Kym Snelling
Excellent recipe in its simplicity! I only made a couple of adjustments. I broiled the ribs for about 7 minutes on each side before I slow-cooked them. Also, instead of using water in the bottom of my crockpot, I used beef broth. My family really enjoyed them.Reply
Vered DeLeeuw
I'm so glad you and your family enjoyed this recipe, Kym! Thank you for leaving a comment.
Reply
