When it begins turning into that stick-to-your-bones-food-craving kind of weather it’s normal to crave meaty comfort foods. I LOVE slow cooker grass-fed beef ribs for this because they are EVERYTHING — delicious, easy to make, an inexpensive cut, and fill a need for warming, yummy food.

As always, the source of your meat is as important (if not more) as anything else. Find a good source for cruelty-free, grass-fed beef and talk to the farmer about getting ribs butchered for you. You’ll want a few pounds to have on hand for the freezer. Because this recipe is totally addictive.

Serve with: Horseradish mashed potato / cauliflower combo, a yummy salad using bitter greens (like arugula or kale), some other delightful seasonal vegetables, and make using Awesome Homemade Bone Broth.

The recipe below makes A LOT. Leftovers freeze beautifully for a super quick weeknight meal. xo

Slow Cooker Grass-Fed Beef Ribs

  • 3 pounds grass-fed beef ribs, cut between the bones in 2 or 3 -inch chunks
  • 1 large onion, sliced into half rings
  • 3 large carrots, diced
  • 3 large celery stalks, diced
  • 3 large cloves garlic, minced
  • 1/2 tsp thyme
  • 2 bay leaves
  • 2 tsp mustard powder
  • 3 cups bone broth (preferably beef)
  • 1 can Guinness (this is kind of perfection — but you can sub in some red wine I suppose)
  • Sea salt and fresh ground black pepper, to taste
  • 1/4 cup flour, cornstarch, or arrowroot flour
  1. Season the ribs with salt and pepper. In a large cast iron pan brown the ribs for 3 to 5 minutes per side. Stack them inside the slow cooker.
  2. In the same pan, add the onion and saute 5 to 10 minutes until golden and soft. Add the carrots, celery and garlic and cook an additional 5 minutes. Add the spices and as much of the broth that will fit, bring to a simmer then pour the entire contents into the slow cooker, along with the can of Guinness.
  3. Turn the slow cooker to Low and let braise for 8 hours (or so). Once the ribs are nicely done, remove them and set inside a serving dish. Pour the liquid into a pot and add the thickening agent of choice. Simmer until thickened to your liking and pour over the ribs. Serve.
  4. DUTCH OVEN METHOD: Follow the same method as above, but reduce the amount of ingredients to half so it will fit. Do the sautéing and braising in the same big pot. Place in the oven for 2 or 3 hours at 350 F.
  5. PRESSURE COOKER METHOD: Follow the browning method but reduce the amount of ingredients to half so it all fits. Bring to full pressure and cook for 30 minutes. Let pressure release naturally, which should take between 15 to 20 minutes.