Place a large pan over medium-high heat. Coat the pan with cooking oil. Brown the beef ribs. (I could only brown one side since they have such a curve on the other side.) I left the ribs in 4-5 ribs per section, though you can cut the ribs individually if desired.
Place the ribs into a 6-quart slow cooker.
Add the onion soup mix, onions, and pour over the beer.
Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
If you prefer, you can degrease the sauce before serving by placing paper towels over the top of the sauce and removing it! Works like a charm!
Serve and enjoy!
Notes
You can use beef broth instead of beer if needed. You can also use a red wine such as red blend or merlot.
Place any leftover ribs into an airtight container and store them in the fridge for up to 4 days.
Want pork ribs instead? You can you country style ribs or pork baby back ribs.