Slow Cooked Beef Ribs

Chica Andaluza

Before we set off for Spain and the kingdom of the pig, we had one final beef-feast meal in England. We have a local butcher, a young man called Ben who is passionate about locally sourced, organic meat and providing new and exciting cuts of meat to his customers. We love to shop at his store and make the most of what he recommends.

Slow Cooked Beef Ribs (5)

The other week it was beef ribs, something I hadn’t eaten for years. Put images of the court of Henry VIII out of your mind, with massive roasts supported by half a cow. Something like that just wouldn’t fit in our modern day ovens! I bought six ribs which I asked him to separate into individual ribs, so that I could slow cook them. I had anticipated 2 ribs per person but after our prawn starter, we managed 4 ribs between 3 people – I leave it to you to decide if, like me, “your eyes are greedier than your belly” (as my grandmother used to say)!

It’s not a complicated dish to prepare, the impact of flavour comes from the long, slow cooking which can also be done in a conventional oven.

Ingredients (to feed 4-6 people)

  • 6 beef ribs, separated into individual ribs
  • 1 tin of chopped tomatoes
  • 2 heaped tablespoons of tomato purée
  • 2 crushed cloves of garlic
  • A large sprig of rosemary
  • A glass of red wine (plus one for the cook)
  • Olive oil
  • Seasoning
  • Maldon (or kosher) salt

Heat a griddle pan to high and switch your slow cooker on to heat (or switch on the oven to low). Sear the ribs on all sides on a high heat until browned. You will probably need to do this in a couple of batches unless you have a huge griddle pan like me!

Slow Cooked Beef Ribs (1)

While they are being browned, gently heat a couple of tablespoons of oil in a deep frying pan. Add the garlic and as soon as it starts to soften, add the tomatoes, the tomato purée and the wine.  Bring to a gentle bubble, season lightly and pop the rosemary in. You are not looking to make a finished sauce at this point, just to get it started and to ensure that it’s hot when it goes into the slow cooker or oven.

Put the ribs into either the slow cooker or an oven dish which you can cover. Sprinkle lightly with Maldon salt and pour the sauce over. Cover the pot/slow cooker and be very, very patient. I cooked mine on low in the slow cooker for about 10 hours, turning them over gently 3 or 4 times during this period until the meat was falling off the bones. In a conventional oven I think 5 or 6 hours should be fine, and if you can make the dish a day ahead, even better.

Slow Cooked Beef Ribs (2)

Gently remove the ribs from the sauce, trying to keep the meat with the bones if (like us) you feel cheated if someone else gets your bone.

Slow Cooked Beef Ribs (6)

Put the sauce into a pan, remove the rosemary and reduce for about 10 minutes on a medium heat. If you want a silky smooth sauce, use a hand blender to sort out those little chunks of tomato. Taste and adjust the seasoning and serve the ribs with the sauce on the side so that strange folk like Big Man can eat them without and normal folk like me can smother them. Creamy mashed potato is always a good idea.

If you happen to be in beautiful Bexhill, do pop into London Road Butchers and say hello to Ben!

For more slow cooked dishes, why not try Slow Cooked Lamb Shanks or Mustard and Cider Chicken?

56 thoughts on “Slow Cooked Beef Ribs”

      1. Was going through your blog and juz loved “Crispy Prawns with Lemon Myrtle”.

      5. I totally agree with u and that is what u call absolute taste. I would love pairing this with red wine.

      1. (I think I got away with it. I remember beef ribs, DELICIOUS things! OOPS! I also remember the tray of beef fat I just put into the oven from trimming the dogs steak that I am going to make bird fat balls out of…it’s still in the oven! I can’t smell “burning” so hopefully Stevie-boy remembered to take it out or it’s in a cooler oven! Amazing how big of a paragraph you can whisper and in such urgent tones eh? 😉 )

      2. You are the ultimate vegan chick and we love you for it! Now go and banish those beefy memories from your mind as I know that despite us being on different ends of the meat eating spectrum, you too eat beautiful, delicious food! Your dogs get steak? I shall have to keep that quiet from my two!!

  10. Oh, yum. I’ve had to keep swallowing saliva as your description really hit my hungry genes. A perfect dish for out cold winter days. Thanks, Tanya.

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  11. So simple and appetizing that long and fancy recipes somehow promptly ‘fly out the window’! And we DO have winter coming or almost there Down Under! Methinks being friends with your butcher is the most important part of the dish actually! Those ribs look like ‘real’ food!!!

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  12. These look so hearty and beautifully cooked Tanya! I need to bring my slow cooker up from the storage room for this winter… loving the classic sauce flavours you’ve used and after cooking for 10hrs the ribs have no option but to be perfectly tender and melt-in-the-mouth!

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  16. So funny that your grandmother said: “your eyes are greedier than your belly.” I remember when a kid in cafeteria lines my mother would always say: “Don’t let your eyes be bigger than your stomach.” Love the ribs!

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  20. It’s been forever since I’ve been able to sit down and read my favorite blogs! Thanks so much for stopping by mine.. it’s so wonderful to read through and see your recipe, such beautiful tummy-warming food all displayed here! xx

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  21. Definitely delicious cuisine, a rib of beef cooked in spices and then grilled, in Indonesia the nama grilled spareribs oe it could be contrived sop sop konro name

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