By This BBQ Beef Ribs Slow-Cooked to Perfection balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
BBQ Beef Ribs Slow-Cooked to Perfection captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, BBQ Beef Ribs Slow-Cooked to Perfection becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
3-4 lb beef chuck roast
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, cut into large chunks
3 celery stalks, cut into large chunks
1½ cups beef broth
1 cup red wine (optional, or substitute with more beef broth)
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
PREPARATION STEPS
Sear the Beef:
In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
Prepare the Slow Cooker:
In a slow cooker, combine the sautéed vegetables, beef broth, red wine (if using), diced tomatoes, tomato paste, dried rosemary, dried thyme, dried oregano, and bay leaves. Stir to combine.
Add the Beef:
Place the seared beef chuck roast on top of the vegetable mixture in the slow cooker. Season with additional salt and pepper if desired.
Slow Cook:
Cover and cook on low for 8-10 hours, or until the beef is tender and easily pulls apart with a fork.
Serve:
Once cooked, remove the beef from the slow cooker and let it rest for a few minutes before slicing or shredding. Serve with the vegetables and sauce from the slow cooker, garnished with fresh chopped parsley.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
