Posted by Lyndi
Right now I am feeling quite smug. A little giddy, actually.
If I am really honest with myself, it really is quite shameful how over-the-top cocky I feel.
Here is why…
I figured out a super-simple, no-fail, amazingly-delicious, elegantly-approachable, and thankfully-inexpensive meal that is good enough for everyday life and fancy-yet-not to serve to guests.
That explains the smugness and giddiness. But what makes it over-the-top cocky?
Oh… let’s just leave that hanging until the end, shall we?
Here it is…
I am in love with slow cooker bone-in beef ribs.
It’s so easy to make it will blow you away. You just HAVE to try it for yourself!
Slow Cooker Bone-In Beef Ribs
1. Look for beefy bone-in beef ribs at your local supermarket or butcher. Allen’s Market in Bella Vista has them for just $3.99 lb right now and they are prime cut. Ivan’s Old Time Meat Market in Rogers only has boneless beef ribs, which will work, too.
2. Place them in your slow cooker. Sprinkle salt, pepper, and garlic powder on all sides liberally. Do NOT put any oil, butter, water, broth, wine, or anything liquid in the slow cooker. I know that you will want to but fight the urge. Extra liquid will not give the meat that braised crust that no-liquid method will give. The meat has its own juices that will work just fine.
3. Low cook for approximately 8 hours. High cook for 4 hours. Yes, it is that simple.
4. Viola! Lift the lid and you will discover beautifully aromatic and gorgeous ribs, ready to eat. The reason why I like the bone-in option is that the marrow in the bones really give an added dimension to the taste of the ribs.
5. Here comes the over-the-top cocky part… When you prepare this dish with the bone-in beef ribs versus the boneless ribs, you have an added treat! Chew bones for you puppies! I have discovered that by cooking bone-in beef ribs once each week, I no longer have to buy bully sticks or chew toys for my dogs… so the meal is actually paying for itself! NOW do you see why I am feeling oh-so-cocky? Let’s see… what do they call it at church? Dare I say the Proverbs 31 woman? Is cockiness a virtue? Hmmm…
There you have it, folks.
Then again, perhaps bone-in beef ribs are already on your go-to recipe list and menu plans! Perhaps I am two-steps-behind everybody else?
Or, maybe I am on the right track and could even up my game by adding a spice or herb or… you tell me!
What am I missing to take this over the top?
Okay, so I know what we are having tomorrow… 🙂 These look awesome. I have always added a little liquid to the slow cooker in the past and even though the ribs were good they didn't have the texture you look for in ribs. They were more like roast on a stick… 🙂 I'll let you know how they turn out!
I know, right? I always added liquid as well. Makes for a completely different dish!!! Yes, please let me know how they turn out!
WOW! I'm soo hungry now. I'm sending this to my wife, can't wait to try this at the Richard household.
Thanks for sharing,
Tell Lisa that it is soooo easy! 🙂
Wow! I had my doubts but I really wanted to believe there was an easier no-nonsense way to make beef ribs in the slow cooker. I followed your directions but added onion powder. I cooked five meaty ribs on high for four hours in a 4 qt slow cooker. They are fabulous! Thank you!
Yea! So glad you decided to try it out and are pleased with the results!!!
Onion powder is a nice touch. 🙂
Lyndi
I've been to 4 different markets this week trying to get beef short ribs:(. Aaaaarrrrgggghhh. I din 't mske it to Bentonville Meat Mky or Ivan's…guess I should have!
Allens Market in Bella Vista has them all the time, too!
Hi, great recipe, sorry to put a downer on things but please never give cooked bones to your puppies/dogs or any pet. Uncooked is fine but when cooked they splinter and frequently become obstructions that we here at our Vet clinic remove from dogs at least once a month or so.
Oh nooo! Thank you for sharing! I had no idea!!!
Thank you for letting me *and all of us * know!!!
Well, if we're not giving the bones to the puppies, I'd add a sprinkle of cayenne powder and probably attempt a bay leaf and a dash or two of liquid smoke in the bottom under the meat, and I might even grate a small carrot in there, too. Plus probably a spritz of Burgundy? Yeah, probably, although it might be not too P31 of me… 😉
Thanks for this recipe. Cannot wait!
Now you're talking! Can I come over?
Sure! 😀
Simmer those bones with onion, carrots, celery and water—-soup stock!!!