Slow Cooker Beef Back Ribs

slow cooked beef back ribs on top of mashed potatoes on a plate.

5 from 2 votes

Slow Cooker Beef Back Ribs are fall-apart tender and full of flavor, thanks to the long, slow cooking process. This warm, hearty recipe is great to make any time, but it's especially when it's cooler.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Dishes

Cuisine: American

Servings:

Calories: 541kcal

Author: Kelly Bloom

Equipment

Ingredients

1 tablespoon Olive oil for browning ribs
3 lbs Beef back ribs
1 teaspoon Garlic powder
1 teaspoon Salt
¼ teaspoon Black pepper
2 tablespoon Olive oil for sauce
1 Shallot chopped
2 cloves Garlic fresh, minced
¾ Beef broth
1 cup Tomatoes petite diced, drained
½ teaspoon Smoked paprika
1 teaspoon Oregano
1 tablespoon Chives fresh or dried, for garnish

US Customary - Metric

Instructions

Heat one tablespoon of the olive oil in a skillet over medium heat. Season the beef back ribs with the garlic powder, salt, and black pepper and brown for about 5 minutes per side, or until you get good color.
1 tablespoon Olive oil, 3 lbs Beef back ribs, 1 teaspoon Garlic powder, 1 teaspoon Salt, ¼ teaspoon Black pepper
Place the browned beef back ribs in the slow cooker and let sit while you prepare the sauce.
Add two tablespoons of olive oil to the empty skillet and bring to medium heat.
2 tablespoon Olive oil
Add the chopped shallot, garlic, and saute until softened. De glaze skillet with the beef broth, scraping bottom of skillet.
1 Shallot, 2 cloves Garlic, ¾ Beef broth
Add the drained petite diced tomatoes, smoked paprika, and oregano to the skillet. Season to taste with salt and pepper and pour over the browned beef back ribs already in the slow cooker.
1 cup Tomatoes, ½ teaspoon Smoked paprika, 1 teaspoon Oregano
Cover the slow cooker and set to 4 hours on HIGH or 8 hours on LOW. Serve beef ribs and savory sauce over rice, mashed potatoes, or noodles while hot. Garnish with chopped fresh chives.
1 tablespoon Chives

Notes

For extra flavor, you can add a few sprigs of thyme or rosemary to the slow cooker.
If you don't have a slow cooker, you can cook these ribs in the oven at 300 degrees Fahrenheit for 2-3 hours, or until tender.
To make the ribs ahead of time, cook them in the slow cooker according to the instructions. Then, let them cool completely and store them in the refrigerator for up to 3 days. When you're ready to serve, reheat the ribs in the slow cooker on low for 1-2 hours.