Slow Cooker Barbequed Beef Ribs Recipe
Roast beef ribs in a slow cooker are easy to prepare and incredibly tasty. All you need is some beef ribs and some seasoning to make a dinner that everyone will love.
The key to succulent beef ribs is to simmer them over a slow, indirect heat, which not only keeps them moist and juicy but also prevents them from drying out.
- 4 beef ribs, with bones (I sliced them individually.)
- A liter. Of Beef stock (you can use low-fat.)
- 2 Onions, large-sized, I cut into feathers.
- 10 small garlic cloves, peeled and crushed them.
- ½ liter.Of Beer.
- 2 large spoons Of Mustard (preferably use Dijon mustard.)
- 20 Black peppercorns.
- 2 Bay leaves.
- 1 small spoon.Of Salt.
- 2 large spoons.Of Cornstarch.
- ½ Cup.Of all-purpose Flour.
- and basic cooking ingredients, like salt, olive oil, and ground black pepper.
- Before cooking meat and vegetables, put the liter of meat broth on high heat with crushed peppercorns and bay leaves. If you choose to cook the ribs in flavorful beef broth, let it cook until reduced by half.
- Remove the pan from the heat and dissolve the mustard in the broth before setting it aside.
- As mentioned earlier, break the ribs into individual pieces and season with salt and pepper. Flour them gently. Cook it in a frying pan with a little oil over medium-high heat before it starts to color.
- In the meantime, I think placing it on a plate with absorbent paper helps draw out the excess oil.
- Now that the ribs are sealed in the pan, there are not many impurities left, and the oil has not burned, fry the vegetables in the same pan. If necessary, you can add more oil. fry them in clean oil until they begin to turn brown; Add salt and pepper only if the oil is in poor condition.
- Until vegetables are done, place the flour from the ribs’ breading, along with a splash of water, on the skillet and cook for another 2 to 3 minutes, if necessary.
- We have already reduced the broth, chop the meat, and brown the vegetables. Now it’s time to add all the other ingredients to the pot.
- At this point, you need to spread the onions around the bottom and add the ribs so that the bones are facing up.
- Pour as much beer as possible to hit the bone immediately after turning on the meat supply. (Not cover all it because I only wanted about 35 cl).
- When done, cover pot and cook over low heat for 5 hours and 30 minutes, or until ribs are tender, checking every 5 hours and again every 30 minutes. Also, do not let the temperature of the pot drop.
- When the timer rings, leave them in the same jar, closed, for 120 minutes on the warm food program.
- Transfer the ribs to a casserole, and serve, or set aside, but do not turn off the heat. Remember to adjust the amount of salt regularly.
- You can be eating these stews the next day so the meat is cooked a little more, and the flavors blend and The fat that hardens on the skin can be removed as quickly as possible.
- Dissolve 2 tablespoons of cornstarch in 2 tablespoons of water, then put 2 tablespoons of cornstarch in the saucepan and stir well. Heat the sauce on high power for another half hour.
- We finish the sauce by cutting up the bay leaf and applying it to the casserole with the ribs. Now that time has passed, If you’d like the sauce to be lighter, whisk it before serving.