|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||66%|
|Saturated Fat 20g||99%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 1g||4%|
|Total Sugars 25g|
|Vitamin C 6mg||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ever run across country-style beef ribs at the grocery store and have no idea what to do with them? Well, this recipe will fix that problem.
Given that this cut of beef is quite lean, it is the perfect candidate for slow cooking. Unlike short ribs, these do not render any fat, so there is no need to drain halfway through cooking. This recipe calls for a simple tomato and red wine barbecue sauce that is lightly sweetened with honey.
Serve these mouthwatering, fork-tender ribs with corn on the cob, potato salad, and some coleslaw.
1 1/2 pounds (700 grams) country-style beef ribs
1 1/2 cups (360 milliliters) ketchup
1/2 cup (120 milliliters) red wine, reserving half for deglazing pan
2 tablespoons (30 milliliters) low-sodium soy sauce
1 tablespoon (15 milliliters) honey
2 teaspoons (10 milliliters) Worcestershire sauce
2 teaspoons (10 milliliters) herbes de Provence
1 teaspoon (5 milliliters) dry mustard
1/2 teaspoon (2.5 milliliters) black pepper
1/4 teaspoon (1.25 milliliters) cayenne powder, optional
1 tablespoon (15 milliliters) olive oil
1/3 cup (80 milliliters) finely chopped onion
2 cloves garlic, minced
2 teaspoons (10 milliliters) kosher salt
Gather the ingredients.
Combine ketchup, 1/2 of the red wine, soy sauce, honey, Worcestershire sauce, herbes de Provence, dry mustard, black pepper, and optional cayenne powder, if desire, in a bowl. Set aside.
In a large pan, heat olive oil. Add onion and cook for 1 to 2 minutes. Add garlic, and cook for an additional 1 minute. Remove with a slotted spoon and set into a bowl with sauce mixture. Sprinkle both sides of ribs with salt and pepper. Add to the pan and sear the meat on all sides—about 2 minutes per side. Make sure the pan is good and hot.
When meat is done searing, remove and place them in the slow cooker. Keep pan hot and add 1/2 of the red wine (1/4 cup) to the pan allowing it to deglaze. Let the mixture bubble for 15 to 30 seconds. Turn down the heat. Add sauce mixture to pan and heat through, about 1 to 2 minutes. Once the sauce is well mixed, pour over meat and turn on slow cooker on high. Cook for 30 minutes on high and reduce heat to low and cook for 6 to 8 hours.
By the end of cook time, beef ribs should be fork tender. Be gentle when removing from the slow cooker. If you are so inclined, you can also shred the beef and add to sandwiches with the sauce on top or served on the side.
- Shred the leftovers and turn them into a pulled beef sandwich.
How to Store
- Leftover cooked ribs can be placed in an airtight container and stored in the refrigerator for up to four days.