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I know it’s been around for a long time but I have only recently started to truly appreciate the beauty of the slow cooker. You add a bunch of ingredients with very little prep, turn the cooker on, go about your business, come back and everything is almost ready with minimal cleanup. It’s wonderful and it doesn’t even matter how long the cooking takes because it is so completely hands-off.
How to make slow cooker beef back ribs:
These delicious bone-in beef ribs were in the cooker for six hours in a mix of red wine, chicken broth, vegetables and a few chipotle peppers in adobo sauce for a bit of heat.
I bought them with the bone for extra flavor, seared them in a Dutch oven before transferring them to the slow cooker and by the time they were done the meat literally slid of the bone and tasted incredibly rich and flavorful.
I cooked the braising liquid down into a spectacular sauce (no additional ingredients required) and then served the ribs over egg noodles but mashed potatoes work equally well.
If you’re interested in more slow cooker recipes, I recommend this Slow Cooker Indian Chicken Curry:
Slow Cooker Beef Back Ribs
- 2 pounds beef back ribs, bone in
- 1 tablespoon vegetable oil
- 1 yellow onion, peeled and cut into 6 pieces
- 1 large carrot, cut into 2-inch chunks
- 2 celery ribs, cut into 2-inch chunks
- 2 cloves garlic, minced
- 1.5 cups dry red wine
- 3 cups chicken broth
- 1 cup water
- 2 chipotle peppers in adobo sauce
- 3 sprigs fresh thyme
- cooked egg noodles
- sour cream, optional
- Cut the rib rack into individual ribs, season with salt and pepper, then set aside.
- Heat the oil in a cast iron pan or a Dutch oven until shimmering.
- Sear the ribs on all sides until browned, then transfer to a slow cooker.
- Add onion, carrot and celery to the pan or Dutch oven you seared the meat in and cook for about 10 minutes until starting to brown. Be careful not to burn the browned bits from the ribs that are in the pan, turn the heat down if you need to.
- Add the garlic and cook until fragrant.
- Stir in wine, chicken broth and water, bring to a boil, then transfer to the slow cooker.
- Add the chipotle peppers and the thyme to the slow cooker, then cook on low for six hours.
- Transfer the liquid out of the slow cooker into a pot and cook on medium heat until reduced to a syrupy consistency.
- Shred the meat and serve with the sauce on egg noodles or mashed potatoes.
- Add a dollop of sour cream (optional).
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