HOW TO MAKE SLOW COOKER BARBECUED BEEF RIBS?
Barbecued Beef Ribs in a slow cooker are simple to prepare and incredibly tasty. All you need are some beef back ribs and a few spices to make a dinner meal that everybody would love.
Beef ribs, though not as traditional as pork ribs, are a decent substitute and cook in the same way as a rack of pork ribs. The key to succulent beef ribs is to cook them low and slow over indirect heat, which not only makes them moist and juicy but also keeps them from drying out.
INGREDIENTS NEEDED TO MAKE ONE OF OUR BEST SLOW COOKER RECIPES:
4 beef ribs, with bones, I sliced them individually.
2 Onions, large-sized, I cut them into feathers.
10 small Garlic cloves, I peeled and crushed them.
2 large spoons.Of Mustard, preferably use Dijon mustard.
A liter. Of Beef stock, you can use low-fat.
½ liter.Of Beer.
2 Bay leaves.
20 Black peppercorns.
1 small spoons.Of Salt.
½ Cup.Of all-purpose Flour.
2 large spoons.Of Cornstarch.
Other basic cooking ingredients, like olive oil, salt, and ground black pepper.
Before cooking the meat and vegetables, reduce the liter of meat stock over high heat with the peppercorns that have been crushed and the bay leaves. If you choose to cook the ribs in a more flavorful beef broth, let it cook until it has reduced to half.
Remove the pan from the fire and dissolve the mustard in the broth before setting it aside.
As previously said, break the ribs into individual pieces and season with salt and pepper. Flour them lightly. Cook them in a frying pan with a little oil over medium-high heat before they start to color.
In the meantime, I think that placing them on a plate with absorbent paper helps to extract excess oil.
Now that the ribs have been sealed in the frying pan, there aren’t many impurities left, and the oil hasn’t burned, sauté the vegetables in the same frying pan. If required, you may add more oil. Sauté it in clean oil until it begins to brown; season with salt and pepper only if the oil seems to be in poor shape.
Until the vegetables are primed, apply the flour from the ribs’ breading, along with a splash of water, to the frying pan. Cook for another 2 to 3 minutes, if necessary.
We’ve already decreased the broth, sealed the meat, and browned the vegetables. Now is the time to add all other ingredients to the pot.
At this stage, you need to spread the onion around the bottom and add the ribs with the bone-facing upwards.
Pour as much beer as is required to hit the bone after immediately operating the meat supply. It is not enough to cover them because I only wanted around 35 cl.
When done, cover the pot and cook on low for 5 hours and 30 minutes, or until the ribs are soft, checking every 5 hours and again every 30 minutes. Also, don’t let the temperature of the pot drop.
When the timer goes off, leave them in the same jar, sealed, for 120 minutes on the warm food program.
Move the ribs to the casserole, serve them, or set them aside, but do not switch off the heat. Remember to adjust the salt amount on a regular basis.
We consider eating these stews the next day so the meat softens a little more, the flavors meld together, and did I mention? The fat that solidifies on the skin can be removed as soon as possible.
Dissolve two large spoons of cornstarch in two tablespoons of water, then dump into the pot and stir thoroughly. Heat the sauce at high power for another half hour.
Finish the sauce by cutting the bay leaf and applying it to the casserole with the ribs now that the time has passed. If you like the sauce to be lighter, whisk it before serving.
What I serve with these ribs is determined by the number of people who will be eating them. If we want to have a couple of these big bad boys for dinner, I’ll serve them with a basic salad.
BUT, IF YOU WANT TO MAKE DINNER A BIT MORE COMPLETE, HERE ARE A FEW DELICIOUS SIDES TO SERVE ALONGSIDE THE RIBS THAT I ADDED TO THE RELATED POSTS BELOW, TAKE A LOOK AND TRY THEM!!!