The Ultimate Tender Slow Cooker Boneless Beef Ribs
This foolproof crock pot recipe uses a secret ingredient combination to create a rich, savory sauce and incredibly tender, fall-apart boneless beef short ribs. A true set-it-and-forget-it meal.
Equipment
- 1 Large skillet (optional, for searing)
- 1 6-quart slow cooker
- 1 Medium Bowl
- 1 Whisk
Ingredients
- 3 lbs boneless beef short ribs
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1 can (12 oz) cola not diet
- 1 cup beef broth
- 1/2 cup ketchup
- 3 tbsp achiote paste
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 2 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp salt, plus more for searing
Instructions
- Pat the boneless beef ribs dry and season lightly with salt and pepper.
- (Optional but recommended) Sear the ribs in olive oil in a hot skillet for 2-3 minutes per side until browned. Place them in the bottom of a 6-quart slow cooker.
- In a medium bowl, whisk together the chopped onion, garlic, cola, beef broth, ketchup, achiote paste, Worcestershire sauce, smoked paprika, onion powder, salt, and pepper.
- Pour the sauce mixture over the ribs in the slow cooker.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the meat is fork-tender.
- Carefully remove the ribs. If desired, skim the fat from the sauce and simmer it on the stove for 10-15 minutes to thicken before serving over the ribs.
Video
Notes
- Searing is Key: Searing the ribs before slow cooking is optional, but it creates a deep, savory crust (the Maillard reaction) that adds incredible flavor to the final dish.
- Don't Overcrowd: For the best results, arrange the ribs in a single layer in the crock pot. This ensures they braise evenly instead of steaming.
- Low and Slow: While the HIGH setting works, cooking on LOW for the full 8 hours produces the most tender, fall-apart results as it gives the connective tissues more time to break down.