Next, place the boneless beef ribs in the Crock-Pot and pour the sauce mixture over them, making sure to coat each rib evenly. Cook on low for 6-8 hours, or until the ribs are fork tender.

There's nothing better than coming home to the comforting aroma of beef stew or pasta sauce simmering in a Crock-Pot, especially on those particularly cold winter days.

I made heavy use of the crock pot, not being able to tend a pot on the stove for between 12 and 16 hours. ... 5 pounds beef neck bones. 5 pounds beef shin. 3 large onions. 6 celery stalks ...

I found that turkey necks had much more meat and were easier to eat off the bone than beef and pork. Plus, when I slow-cook turkey necks in a Crock Pot, they tend to have a distinct flavor that ...

lb. 2"–3" sections mixed soup beef bones (oxtail, marrow, knuckles, and/or neck bone), rinsed under cold running water to remove blood and excess bits 1 lb. beef brisket or chuck, cut into 2" pieces ...

Pot-au-feu, one of France's most iconic dishes, is a simple, slow-cooked stew of tender beef, root vegetables, and marrow bones, which together create a hearty, flavorful meal.