Slow Cooker Barbecue Beef Ribs
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Easy
-
3 hours 15 mins
No matter the season, sticky slow cooked beef ribs will please a crowd! Our recipe is a set-and-forget slow cooker saviour. Serve with bread rolls and slaw on warm days or dial up the comfort factor with mash, greens and honey buttered corn for a winter treat.
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- ⅔ cup beef stock
- ½ cup red wine (optional)
- ½ cup water
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp tomato paste
- 75g (⅓ cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Feeling Hungry?
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
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-
مستوى المهارة
سهلة
-
مدة التحضير
15 دقيقة
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مدة الطهي
3 ساعات
-
الحصص
4
المكونات
- 2 كغ من ريَش اللحم البقري القصيرة، منشفة بفوطة
- 1 ملعقة صغيرة ملح البحر
- 2 ملعقة كبيرة زيت نباتي
- 2/3 كوب مرق لحم بقري
- كوب دبس رمان (اختياري)
- نصف كوب ماء
- 180 غم (نصف كوب) عسل كابيلانو الصافي
- 1 ملعقة كبيرة معجون طماطم
- 75 جم (1/3 كوب) سكر بني
- 60 مل (¼ كوب) خل التفاح
- 2 ملعقة صغيرة مسحوق المستردة
- 30 غم (¼ كوب) بابريكا مدخنة
- تتبل الريَش القصيرة بالملح والفلفل. في مقلاة كبيرة، سخن الزيت النباتي وحمّر الريش من جميع الجوانب حتى يصبح لونها بنياً ذهبياً، لمدة دقيقتين تقريباً لكل جانب. ثم ضعها في قدر الطبخ البطيء.
- اضف مرقة اللحم البقري، ودبس الرمان و¼ كوب الماء، ويُغطى بالغطاء ويُطهى على نار خفيفة لمدة 3 ساعات.
- بينما تطهو الريش، قم بخلط العسل ومعجون الطماطم مع السكر البني والخل والمستردة والبابريكا. اخلط جيداً حتى يتجانسوا.
- بعد مرور 3 ساعات، قم بإزالة الريش من قدر الطبخ البطيء وصفّي وعاء الطبخ من السوائل والدهون. تُعاد الريش إلى القدر وتُغطّى بصوص الباربيكيو. يُطهى على نار خفيفة لمدة 2-3 ساعات إضافية، حتى يصبح اللحم طرياً جداً، لكن على أن يبقى اللحم متماسكاً. تقدم في لفائف الخبز، وسلطة الكول سلو والذرة المطبوخة بالعسل والزبدة.
من مكونات هذه الوصفة
عسل صافي
سلس، حلو المذاق ومتوازن تماماً، تربت أجيال في أستراليا مع عسل Capilano Pure. مستخلص من النحل الأسترالي على يد مربي النحل، مزيجنا المميز من عسل زهرة الأوكالبتوس ونباتات الأرض هو طعم أسترالي بامتياز.
انتقل لما هو ألذ مذاقاً
يتميز العسل بمذاق حلو يعادل مذاق السكر مرتين، لذا فإنك تحتاج إلى كمية أقل في الخبيز والمشروبات والوصفات المملحة. تعلم المزيد عن استبدال السكر بعسل كابيلانو CAPILANO في وصفاتك هنا.
- تتبل الريَش القصيرة بالملح والفلفل. في مقلاة كبيرة، سخن الزيت النباتي وحمّر الريش من جميع الجوانب حتى يصبح لونها بنياً ذهبياً، لمدة دقيقتين تقريباً لكل جانب. ثم ضعها في قدر الطبخ البطيء.
- اضف مرقة اللحم البقري، ودبس الرمان و¼ كوب الماء، ويُغطى بالغطاء ويُطهى على نار خفيفة لمدة 3 ساعات.
- بينما تطهو الريش، قم بخلط العسل ومعجون الطماطم مع السكر البني والخل والمستردة والبابريكا. اخلط جيداً حتى يتجانسوا.
- بعد مرور 3 ساعات، قم بإزالة الريش من قدر الطبخ البطيء وصفّي وعاء الطبخ من السوائل والدهون. تُعاد الريش إلى القدر وتُغطّى بصوص الباربيكيو. يُطهى على نار خفيفة لمدة 2-3 ساعات إضافية، حتى يصبح اللحم طرياً جداً، لكن على أن يبقى اللحم متماسكاً. تقدم في لفائف الخبز، وسلطة الكول سلو والذرة المطبوخة بالعسل والزبدة.
-
Feeling Hungry?
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Organic Raw Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Organic Raw Honey
Smooth, sweet and fragrant, Capilano Organic Raw Honey is made by Aussie bees that have foraged native eucalypt and ground flora in Australia’s pristine national parks and forests.
Discover a Premium Taste
Perfectly pure, this honey is delicious drizzled on toast, cereal, tea, smoothies and yogurt.
Australian Certified Organic
This exceptional honey has been hand harvested by Aussie beekeepers from hives located within a 5km organic foraging radius and carefully packed to organic specifications.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savory recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Discover more...
- Learning Centre
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Active Manuka Honey
Nature’s Sweet Superfood
Made by some of the world’s healthiest bees* this special blend of Australian Manuka and floral honey is independently tested and certified to contain a minimum of 30mg of Methylglyoxal (MGO), the key compound that makes Manuka so special. The higher the MGO, the more potent the honey’s activity.
Delicious Taste
Australia produces some of the most potent, best tasting Manuka honey in the world due to our warm climate and diverse number of Leptospermum (Manuka) varieties. Capilano’s premium, bioactive Manuka honey has a rich, smooth, caramel taste.
Boost your Daily Health Routine
Squeeze the bioactive goodness of Capilano Active Manuka honey into your daily cup of tea, coffee, smoothies, yoghurt or cereal, or simply enjoy by the spoonful.
*Vella, G. 2016. Issue 215. CSIRO.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
- See all recipes
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp tomato paste
- 75g (⅓ cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
- See all recipes
-
Discover more...
- Learning Centre
-
Skill Level
Easy
-
Prep Time
15 mins
-
Cooking Time
3 hours
-
Servings
4
Ingredients
- 2kg beef short ribs, patted dry
- 1 tsp sea salt
- 2 tbsp vegetable oil
- 2/3 cup beef stock
- ½ cup pomegranate juice
- ½ cup water
- 180g (½ cup) Capilano Pure Honey
- 1 tbsp tomato paste
- 75g (1/3 cup) brown sugar
- 60ml (¼ cup) apple cider vinegar
- 2 tsp mustard powder
- 30g (¼ cup) smoked paprika
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
Used in this recipe
Pure Honey
Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and hand harvested by their beekeepers, our signature blend of eucalypt and ground flora honey is the taste of Australia.
Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.
- Season short ribs with salt and pepper. In a large skillet, heat vegetable oil and sear ribs on all sides until golden brown, approx. 2 minutes each side. Transfer to the bowl of a slow cooker.
- Add to slow cooker beef stock, wine, ¼ cup water, cover with lid and cook on low for 3 hours.
- While ribs are cooking combine honey, tomato paste, brown sugar, vinegar, mustard and paprika. Mix well to combine.
- After 3 hours, remove ribs from slow cooker and drain pot of cooking liquid and fat. Return ribs to cooker and cover with barbecue sauce. Cook on low for an additional 2-3 hours, until the meat is very tender, but not completely falling apart. Serve with bread rolls, coleslaw and honey butter corn.
-
Create it with Capilano...
- See all recipes
