I wanted to cook some beef ribs, and what better way to do it than in the slow cooker. My goodness, they are so good!
I don’t know if you usually see whole beef ribs in the butcher’s shop because I don’t, I typically find them boneless or cut into strips, so I let my butcher clean me a rib that I took it whole. Ok, now I have ribs for three lives.
The day I prepared these ribs, I was in the mood to work, and I wanted them to be as good as possible. Let’s get to it 😉
INGREDIENTS for 4 people
- 4 beef ribs on the bone, individually sliced
- 2 large onions, cut into feathers
- 10 garlic, peeled and crushed
- 2 tablespoons of mustard, I used Dijon mustard
- 1 liter of beef stock, low-fat if possible, reduced to 1/2 liter
- 1/2 liter of beer
- 2 bay leaves
- 20 black peppercorns, crushed
- 1 teaspoon salt
- 1/2 cup flour
- 2 tablespoons cornstarch
- Olive oil
- Salt and ground black pepper
Before preparing the meat and vegetables, reduce the liter of meat stock over high heat, together with the peppercorns, which have been previously crushed, and the bay leaves. We will let it cook until it has reduced to half; we want to cook the ribs in a much tastier meat broth.
Remove from the heat and dissolve the mustard in the broth. Set aside.
Cut the ribs individually, season them with salt and pepper, lightly flour them and cook them in a frying pan with a bit of oil over medium-high heat until they get some color.
As they cook, place them on a plate with absorbent paper to remove excess oil.
If we have sealed the ribs in the frying pan, there are not many impurities, and we see that the oil is not burnt, we sauté the vegetables in the same frying pan adding more oil if necessary. If we see that the oil is not in good condition, we sauté it in clean oil until it starts to brown—season with salt and pepper.
Once the vegetables are ready, add to the frying pan the flour leftover from the ribs’ breading, a dash of water, and cook for 2 or 3 minutes more.
We already have the broth reduced, the meat sealed, and the vegetables browned. It is time to pour everything into the pot:
- We cover the bottom with the onion.
- We introduce the ribs with the bone upwards.
- We run the meat stock, and finally, we pour as much beer as it is necessary to reach the bone; it is not required to cover them (I needed about 35 cl).
We cover the pot and cook at low power until the ribs are tender; I needed 5 hours and 30 minutes in my case. I recommend that you check at 5 hours and then every 30 minutes, but be quick, do not let the pot lose temperature.
When the ribs are ready, let them rest in the same pot covered for 2 hours on the program that keeps the food warm.
After this time, transfer the ribs to the casserole, serve them or reserve them but do not turn off the pot. Correct the salt level.
I always try to eat these stews the next day so that the meat softens a little more; the flavors concentrate, and, by the way, I eliminate the fat that solidifies on the surface.
Dissolve the two tablespoons of cornstarch in 2 tablespoons of water, pour it into the pot, and mix well. Let the sauce continue cooking for 30 minutes at high power.
After this time, we will have finished our sauce, remove the bay leaf and add it to the casserole where we have the ribs. If you prefer to have a thinner sauce, you can whisk it before.
Stews like this one always ask me for rice or mashed potatoes to accompany the meat and not to waste a drop of sauce. This sauce was to die for, after tasting it, I had to serve the ribs with rice and bathe it with it 🙂
I know the following picture is scary, but it’s the best way to see how juicy the meat is.
After the feast we had, this is the only thing leftover! You don’t even have to scrape off the bones; the meat comes off just by looking at it 😉