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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. Beef ribs photographed on a white background. 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. The exact measurements are included in the recipe card below. 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. The ingredients needed to cook beef ribs in the slow cooker. 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. A photo collage showing steps 1-4 for slow cooking beef ribs.

Add some water to the slow cooker pan, then layer the ribs in the pan. Cover and cook on LOW for 6 hours. A photo collage showing steps 5-8 for cooking beef ribs in the slow cooker. A photo collage showing steps 9-12 for making slow cooker beef ribs.