Best Slow Cooker Beef Ribs For Passover Recipes

BEST EVER SLOW COOKER BEEF RIBS

Steps:

• Wash the ribs. Place in a large mixing bowl and add the flour, salt and pepper. Toss the ribs and make sure they are well coated with the flour. Transfer any remaining flour to a cup and add a few tablespoons of water. Stir to make a paste and set aside.
• In a large pan, add a drop of olive oil and brown the ribs on all sides then transfer to the slow cooker.
• Using the same pan, saute the onions and garlic until soft. Use a spatula and stir everything, scraping the bottom and sides of the pan to get all the beef residue off.
• Add the tomato puree, bay leaves, paprika, honey, Worcestershire sauce, thyme and beef stock.
• Using the flour paste you made, add that to the broth mixture, stir over a high heat until it starts to boil. Add the carrots. Taste if you wish to add any salt and pepper.
• Transfer the broth mixture to the slow cooker. Place lid on and cook on LOW for 6 hours.
• **If cooking this in the oven, transfer everything to a casserole dish and cover. Place in the oven at oven at 300 F or 150 C for approximately 3 hrs.
• **TIP: 20 minutes before cook time (slow cooker and oven), just have a quick check to make sure the broth is as thick as you would like. if it is too thin, simply mix 1 tablespoon of cornstarch to 1 tablespoon of cold water in a cup and pour that into the broth and stir. this will thicken it when it continues to cook for the remaining cook time.
• When cooked, serve with some delicious creamy cheesy mashed potatoes and steamed vegetables.

SLOW COOKER BEEF RIBS

Steps:

• If your ribs came in a rack, slice them apart so you have individual ribs. Sprinkle each with your favorite seasoning salt or salt and pepper.
• Layer the ribs in your slow cooker and top with 1 1/2 cups of the BBQ sauce and 1 cup of water. Cook on low for 7-8 hours, high for 3-4. The ribs are ready for the next step when you can easily pull the meat apart with a fork.
• Transfer ribs to a foil-lined baking sheet. Brush them generously with the remaining 1/2 cup of BBQ sauce. Broil for 5-8 minutes, until sauce is caramelized and sticky.
• Serve and enjoy!

BRAISED SHORT RIBS

Steps:

• Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat.
• Center a rack in the oven and preheat the oven to 350 degrees F.
• Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.
• Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.
• Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.
• Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.
• Presentation: Pour the sauce over the meat. Serve with vegetables of your choice.

SLOW COOKER BARBEQUED BEEF RIBS

Steps:

• Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
• Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

SLOW COOKER RIBS

Steps:

• Mix the steak seasoning, garlic salt, black pepper, and chili powder in a small bowl. Rub the ribs all over with the seasoning mix, and place into the bottom of a slow cooker. Pour in barbecue sauce, Worcestershire sauce, soy sauce, teriyaki sauce, orange juice, and hot pepper sauce. Liquid should not cover the ribs all the way.
• Set the cooker to Low, and cook until ribs are tender, about 8 hours.

SLOW COOKER RIBS

Steps:

• Put 4 tbsp of barbecue sauce along with the rest of the ingredients into your slow cooker. Top up with enough water to cover (roughly 1.5l). Slow cook on Low for 8 - 9 hours until very tender but not completely falling off the bone.
• Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 - 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.

SLOW-COOKER BARBECUE BRISKET

Steps:

• In small bowl, stir together all ingredients except beef and barbecue sauce. Rub mixture over beef. Place in resealable food-storage plastic bag; refrigerate at least 8 hours or overnight.
• In 3- to 4-quart slow cooker; place beef; pour barbecue over top.
• Cover; cook on Low heat setting 6 hours.
• Increase heat setting to High; cook 1 to 2 hours longer or until beef falls apart.
• Serve with additional barbecue sauce.

SLOW COOKER TZIMMES

Steps:

• Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well., Cover and cook on low until vegetables are tender, 5-6 hours. Dollop servings with yogurt if desired.