Slow Cooker Beef Ribs
These Slow Cooker Beef Ribs are fall-off-the-bone tender, rich in flavor, and incredibly easy to prepare. With just a few simple ingredients and minimal prep time, you can create a comforting, hearty meal that’s naturally gluten-free and perfect for busy weeknights or lazy weekends.
Beef ribs are one of my favourite dinners ever! It is such a lovely warming meal that is perfect to have when the weather is cold.
The slow cooker does all the hard work, leaving you with juicy, succulent ribs that taste like they’ve been cooking for hours—because they have! Serve with your favorite sides (my favourite is…. potato mash and green vegetables), and enjoy a fuss-free dinner the whole family will love.
I also love to make Slow Cooker Lamb Shanks, Slow Cooker Butter Chicken or even Slow Cooker Osso Buco during the cooler months.
WHY YOU WILL LOVE THIS RECIPE
Gluten & dairy free – these slow cooked beef ribs are suitable for those with dietary restrictions without skimping on flavour.
Healthy wholefood ingredients – which are easy to find at any supermarket or health food shop.
Easy to make – Only a few preparation steps involved to make these beef ribs and then you let them cook during the day in your slow cooker.
INGREDIENTS
Ribs – I highly recommend using beef short ribs. They are easy to cook with and should fit in your slow cooker.
Worcestershire sauce – you can make your own or you can use a store-bought sauce. You can buy gluten free Worcestershire sauce from the major supermarkets and organic Worcestershire sauce from the health food shops.
Beef stock – you can use your own homemade stock or use store bought stock. If you are buying from the supermarket, try to find one with minial or no additives. My favourite is the Maggie Beer range.
STEP-BY-STEP INSTRUCTIONS
- Prepare the Beef Ribs: Pat the beef ribs dry with a paper towel and season both sides with salt and pepper.
- Sear the ribs: Sear the ribs in coconut oil in a large pan on medium high heat for 4-5 minutes on each side, or until browned.
- Assemble in the Slow Cooker: Place the seasoned beef ribs into your slow cooker in a single layer. Pour the stock and sauce mixture evenly over the ribs, making sure they’re well coated.
- Cook Low and Slow: Cover and cook on low for 6-7 hours or high for 4–5 hours, until the meat is tender and easily pulls away from the bone.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the ribs once cooked and keep them warm. Transfer the sauce to a saucepan and simmer over medium heat for 10–15 minutes until it reduces and thickens to your liking.
- Serve and Enjoy: Serve the beef ribs with the sauce spooned over the top.
SERVING SUGGESTIONS
Cauliflower Mash
A low-carb, creamy alternative to mashed potatoes that pairs beautifully with the rich sauce from the ribs.
Steamed or Roasted Vegetables
Think broccoli, green beans, carrots, or zucchini. Season with olive oil, garlic, and a squeeze of lemon for brightness.
Sweet Potato Mash or Wedges
Naturally sweet and packed with nutrients, sweet potatoes balance the savory richness of the beef.
Quinoa or Brown Rice
A high-fiber, gluten-free base to soak up the flavorful sauce—perfect for a more filling, balanced meal.
Simple Green Salad with Vinaigrette
A light and refreshing contrast to the slow-cooked meat—use baby spinach, rocket (arugula), or mixed greens.
Cauliflower Rice
A grain-free, low-carb side that works well if you’re keeping things paleo or keto-friendly.
Sautéed Greens
Quick sautéed kale, silverbeet (Swiss chard), or spinach with garlic and olive oil adds a nourishing touch.
TIPS AND FAQS
Time to cook – I highly recommend cooking on low heat for 6-7 hours. The longer you allow it to cook, the softer the meat will be.
Why searing is important – browning the ribs in pan first will ensure that you seal in the flavor.
How to store leftovers – Leftover ribs will keep well in the fridge for 3-4 days. Make sure you keep in a sealed container. When reheating in the microwave, use a microwave safe dish and heat on 50% power.
If you want a thicker sauce – remove the ribs once cooked and keep them warm. Transfer the sauce to a saucepan and simmer over medium heat for 10–15 minutes until it reduces and thickens to your liking.
Looking for other slow cooker recipes? Try these:
Slow Cooked Shredded Lemon Garlic Chicken
Slow Cooker Chicken Tikka Marsala
Lastly, if you make this slow cooker meal then I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Slow Cooker Beef Ribs
Ingredients
- 4 lbs beef short ribs
- Sea salt and black pepper for seasoning
- 2 tablespoons coconut oil
- 2 cups beef stock home made or organic preferred
- 1 cup tomato paste
- 4 tablespoons honey
- 3-4 cloves garlic minced
- 4 tablespoons Worcestershire sauce
- 1 teaspoon ground ginger minced
Instructions
- Season the ribs: First pat the ribs dry with some paper towel, and then season the ribs with salt and pepper.
- Sear the ribs: Melt the coconut oil in a large pan on medium high heat. Add the ribs and cook for 4-5 minutes each side or until browned.
- Prepare slow cooker: Remove the ribs from the pan and place in the slow cooker. Pour the beef stock over the ribs. In a small bowl, mix the tomato paste, honey, garlic, Worcestershire sauce and ginger. Pour over the ribs
- Cook ribs: Cook on low heat for 6-7 hours until the meat is falling off the bone. If you are short on time, you can cook on high for 4-5 hours.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the ribs once cooked and keep them warm. Transfer the sauce to a saucepan and simmer over medium heat for 10–15 minutes until it reduces and thickens to your liking.
- To serve: Drizzle the sauce over the ribs and serve with your favourite sides.
