Slow Cooker Boneless Beef Ribs
These slow cooker boneless beef ribs are made with country-style beef ribs cooked low and slow in a sweet and savory soy ginger sauce until fall-apart tender. The cooking liquid is thickened at the end into a glossy sauce that’s perfect spooned over the beef and rice.
Servings: 8 servings
Ingredients
- 3 pounds boneless beef ribs
- 1 teaspoon onion powder
- ½ teaspoon fresh ground black pepper
- ½ cup soy sauce
- ½ cup brown sugar
- ¼ cup rice vinegar
- 5 cloves garlic minced
- 1 tablespoon ginger paste (or grated fresh ginger)
- 1 teaspoon sesame oil
- 1 teaspoon crushed red pepper flakes optional
- 2 tablespoon cornstarch
Instructions
- Place the boneless beef ribs in the slow cooker and season evenly with the onion powder and black pepper.
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, ground ginger, sesame oil, and crushed red pepper flakes until combined.
- Pour the sauce over the beef. Cover and cook on LOW for 8 hours, until the beef is very tender and easily pulls apart with a fork.
- Carefully transfer the ribs to a bowl or serving dish and cover with foil to keep warm. They will be very tender, so use a wide spoon or spatula if needed to keep them from falling apart.
- Spoon off and discard the excess fat from the cooking liquid remaining in the slow cooker.
- Turn the slow cooker to HIGH. In a small bowl, whisk the cornstarch with 1/4 cup cold water until completely smooth. Whisk the slurry into the cooking liquid and cook until the sauce has thickened.
- Pour the thickened sauce over the beef and serve warm.
Notes
- Beef ribs: I use boneless beef shoulder ribs or boneless country-style beef ribs, not short ribs. At H-E-B, they may be labeled Boneless Texas-Style Beef Shoulder Ribs or Boneless Country-Style Beef Ribs.
- Cook on low: The full 8-hour cook on LOW is what gives the beef time to get really tender. I don't recommend cooking them on HIGH.
- Be careful removing the ribs: They will be very tender after cooking and can fall apart easily when you transfer them out of the slow cooker.
- Skim the fat before thickening: Removing the excess fat keeps the finished sauce from tasting greasy.
- Cornstarch slurry: Always whisk the cornstarch with cold water until completely smooth before adding it to the hot cooking liquid.
- Serving: These are especially good served over white rice so you can spoon plenty of the thickened sauce over everything.
Nutrition
Serving: 4ounces | Calories: 375kcal | Carbohydrates: 17g | Protein: 34g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 930mg | Potassium: 673mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg