How to slow cook ribs of beef

beef ribs with mash

Few cuts of meat possess the taste and mouth watering appeal of beef ribs (especially when using grass fed Irish beef). 

Beef ribs are renowned for their robust flavour and melt in your mouth texture (especially when slow cooked). Derived from the primal rib section of the cow, these ribs boast an exquisite balance of marbling and meat, making them ideal candidates for the slow-cooking process. As they gently simmer away, the connective tissue breaks down, transforming the meat into tender perfection, while simultaneously infusing the surrounding sauce with a delicious depth of flavour.

Picture this: tender, fall-off-the-bone meat infused with layers of rich flavour, with some tasty spices and seasonings. It’s a recipe that tantalises the taste buds and leaves a lasting impression.

Ingredients for Slow Cooked Ribs of Beef

  • 2kg beef ribs
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • ½ cup red wine (optional)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Chopped fresh parsley for garnish (optional)

Instructions/Method Ribs of Beef

  1. Season the beef ribs generously with salt and pepper on all sides
  2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the ribs and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the ribs to a slow cooker.
  3. In the same skillet, add chopped onions and garlic, and sauté until softened and aromatic, about 2-3 minutes.
  4. Deglaze the skillet with beef broth, scraping up any browned bits from the bottom of the pan. Stir in red wine (if using), Worcestershire sauce, brown sugar, smoked paprika, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a simmer.
  5. Pour the sauce over the beef ribs in the slow cooker. Cover and cook on low heat for 6 hours, or until the meat is tender and falling off the bone.
  6. Once the ribs are done cooking, carefully remove them from the slow cooker and transfer to a serving platter. Skim any excess fat from the cooking liquid and discard the bay leaf.
  7. Serve the beef ribs hot, garnished with chopped fresh parsley if that’s your cup of tea. Pair with your favourite sides, such as mashed potatoes, roasted vegetables, or crusty bread, and enjoy this feast of flavour.

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