Beef

Crock Pot Boneless Beef Ribs & Twice Baked Potatoes

There is a perfectly nice little HEB grocery store down the street from my apartment that always just happens to run out of at least one thing that I need when I do my shopping for the week. Every week I complain about it, and every week I go back to the same store because it is so convenient. This past week, however, I decided to venture out of my neck of the woods and shop at “the big HEB” as I like to call it. It’s a good 20 minutes away, but it was worth it! My fiance thinks I am a weirdo because I enjoy grocery shopping so much. It is a weekly outing that I genuinely look forward to, and I love to take my time with it. I usually end up staying at the store for a good hour or even two because I just love food that much. I love everything about it from the shopping and cooking to the actual eating. I feel like a kid in a candy store when I go to gigantic grocery stores, and I always end up coming out of there with a lot of stuff that wasn’t on my original list.

I am telling you all of this because I came across the greatest find ever at the big HEB last week. They had boneless beef chuck ribs for like 3 dollars, and I was giddy with excitement about the idea of crock pot boneless ribs. It was one of those rare moments where I knew exactly what I wanted to make as soon as I saw them. I used a few different recipes for some guidance on the sauce for these, but for the most part I just mixed things until it tasted good. Oh my gosh these turned out so amazing and tender. There was the perfect amount of spice to the sauce, and the ribs just fell apart. These would be delicious served over rice or as a shredded beef sandwich, but I just served them with some good ol’ twice baked potatoes (because what is not to like about baked potatoes that have been mixed with sour cream and other goodies).
Crock Pot Boneless Beef Ribs
1 1/2 lbs. boneless beef chuck ribs
2/3 cup water
1 (6 oz.) can tomato paste
1/2 cup ketchup
1 tablespoon Dijon mustard
1/3 cup white vinegar
1 teaspoon garlic salt
1/2 teaspoon pepper
Pinch of salt
1-2 tablespoons hot sauce (I used Frank’s Red Hot) – add more or less depending on how spicy you like it

Put the ribs into a large crock pot. Whisk the other ingredients together in a large bowl and pour over the ribs. Cook on low for 7 hours.
Twice Baked Potatoes
2 large baked potatoes (you can adjust this if you are cooking for more people)
2 tablespoons butter
1/3 cup sour cream
1 tablespoon chopped chives
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
Shredded sharp cheddar for sprinkling on top

Preheat the oven to 400 degrees.

Poke several holes into each potato with a fork and place directly on the oven rack; cook for an hour.

Remove potatoes from the oven and reduce the heat to 375. Cut out the top of the skin in an oval shape. Carefully scoop out the insides of the potatoes with a spoon and put into a bowl. Add the rest of the ingredients (except for the cheese) and mix together with an electric mixer until smooth.

Spoon the mixture back into the potato skins and top with cheddar cheese.
Put the potatoes on a baking sheet and cook for another 20 minutes until heated through.

Crock Pot Boneless Beef Ribs & Twice Baked Potatoes
 
Ingredients
  • Crock Pot Boneless Beef Ribs:
  • 1½ lbs. boneless beef chuck ribs
  • ⅔ cup water
  • 1 (6 oz.) can tomato paste
  • ½ cup ketchup
  • 1 tablespoon Dijon mustard
  • ⅓ cup white vinegar
  • 1 teaspoon garlic salt
  • ½ teaspoon pepper
  • Pinch of salt
  • 1-2 tablespoons hot sauce (I used Frank's Red Hot) - add more or less depending on how spicy you like it
  • Twice Baked Potatoes:
  • 2 large baked potatoes (you can adjust this if you are cooking for more people)
  • 2 tablespoons butter
  • ⅓ cup sour cream
  • 1 tablespoon chopped chives
  • 1 teaspoon garlic salt
  • ½ teaspoon onion powder
  • ½ teaspoon pepper
  • Shredded sharp cheddar for sprinkling on top
Instructions
  1. Crock Pot Boneless Beef Ribs:
  2. Put the ribs into a large crock pot. Whisk the other ingredients together in a large bowl and pour over the ribs. Cook on low for 7 hours.
  3. Twice Baked Potatoes:
  4. Preheat the oven to 400 degrees.
  5. Poke several holes into each potato with a fork and place directly on the oven rack; cook for an hour.
  6. Remove potatoes from the oven and reduce the heat to 375. Cut out the top of the skin in an oval shape. Carefully scoop out the insides of the potatoes with a spoon and put into a bowl. Add the rest of the ingredients (except for the cheese) and mix together with an electric mixer until smooth.
  7. Spoon the mixture back into the potato skins and top with cheddar cheese.
  8. Put the potatoes on a baking sheet and cook for another 20 minutes until heated through.

 

Comments (1)

  • Just want to say thank you. What a great sauce. I had never cooked the boneless ribs before and your recipe seemed as if it had all the right ingredients. I did add one tablespoon of brown sugar. It was soooo good with buttered egg noodles and rapini. My husband being of Hungarian, Polish and German decent loved it. It’s a keeper according to him. Thanks again.

    Reply

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