This Fall-Off-The-Bone Beef Ribs recipe is the ultimate guide to achieving perfectly tender, smoky, and incredibly flavorful ribs without the need for a professional smoker. Using your slow cooker, this method is foolproof and requires minimal effort, making it the perfect beef rib dinner for any day of the week. The low and slow cooking process breaks down the tough connective tissues, resulting in meat that is succulent and literally melts in your mouth.
Ingredients
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Utensils Used
Slow Cooker (Crock-Pot), Measuring Spoons, Small Mixing Bowl, Tongs, Basting Brush (optional for glaze).
Nutritional Values Per Serving
Select Portions:
Current Portions: 1
Amount per serving
Calories 620
% Daily Value*
Total Fat 45 g (58%)
Protein 48 g (96%)
Total Carbohydrate 8 g (3%)
Dietary Fiber 1 g (4%)
Total Sugars 5 g (10%)
Sodium 980 mg (43%)
Vitamin A (15%)
Vitamin C (2%)
Calcium (6%)
Iron (35%)
* Percent Daily Values are based on a 2,000 calorie diet.
Pat the beef ribs completely dry with paper towels. This is crucial for the dry rub to adhere properly and for achieving a good sear.
✨ Pro Tip: Trimming excess hard fat is optional, but leaving a thin layer will render down and keep the meat moist.
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly.
✨ Pro Tip: For a deeper flavor, you can toast the spices in a dry pan for 1-2 minutes before mixing.
Generously rub the spice mixture all over the ribs, covering all sides. For best flavor, sear the ribs in a hot skillet with a little oil for 2-3 minutes per side until a brown crust forms.
✨ Pro Tip: Searing is optional but highly recommended as it locks in juices and adds a ton of flavor through the Maillard reaction.
Place the seared ribs in the slow cooker. Add the beef broth, Worcestershire sauce, and liquid smoke around the ribs (not on top, to avoid washing off the rub). Cover and cook on LOW for 8 hours.
✨ Pro Tip: Do not open the lid during cooking! This lets out heat and steam, significantly increasing the cooking time.
Once cooked, carefully remove the ribs from the slow cooker (they will be very tender). Let them rest for 10 minutes before serving. This allows the juices to redistribute throughout the meat.
✨ Pro Tip: For a sticky glaze, brush the ribs with your favorite BBQ sauce and broil them in the oven for 2-3 minutes after slow cooking.
Frequently Asked Questions
Can I cook these beef ribs on HIGH instead of LOW?
Yes, you can cook on HIGH for 4-5 hours. However, cooking on LOW for 8 hours yields the most tender, fall-off-the-bone results as the collagen breaks down more gradually.
I don't have liquid smoke. Can I skip it?
Absolutely. The smoked paprika will still provide a smoky flavor. For a more authentic taste, you could add a teaspoon of chipotle powder for heat and smoke.
How do I know when the ribs are done?
The ribs are done when the meat has shrunk back from the bone by about half an inch and is extremely tender. You should be able to easily pull the meat apart with a fork.
Can I make these in the oven?
Yes! After searing and seasoning, place the ribs in a Dutch oven or deep baking dish with the liquids. Cover tightly with a lid or foil and bake at 300°F (150°C) for 3-4 hours, or until tender.
What are the best sides to serve with beef ribs?
These rich ribs pair wonderfully with creamy mashed potatoes, coleslaw, corn on the cob, roasted vegetables, or a simple green salad to cut through the richness.
