Cowboy Butter French Onion Ribeye Bites Step-by-step instructions

Before you start

Before starting, cut the ribeye into 1-inch cubes and slice the onions thinly. Measure out the consommé, cowboy butter, and au jus mix. Have a 6-quart slow cooker ready.

No need to sear the beef—the slow cooker does all the work. If you like, you can prepare the mashed potatoes ahead of time and keep them warm.

Instructions

Layer and Pour

1. 1Layer the Beef and Onions
   Place the cubed ribeye bites in the bottom of a 6-quart slow cooker in an even layer. Scatter the sliced Vidalia onions over the top of the beef, covering it as evenly as possible.
   Look for The beef should be mostly covered by the onion slices.
   Tip For deeper flavor, pat the beef dry with paper towels before adding.
2. 2Pour Over the Consommé
   Pour the beef consommé over the beef and onions, ensuring the liquid spreads evenly across the bottom of the slow cooker.
   Look for The consommé should pool around the beef and onions, not completely submerge them.
   Tip If using a thicker consommé, gently shake the slow cooker to distribute it.

At this point, you should see the beef cubes resting in the bottom of the slow cooker, topped with a blanket of raw onion slices.

The consommé has been poured over, creating a shallow pool of dark liquid around the beef. The raw ingredients look fresh and vibrant, with the butter and au jus mix not yet added.

Butter and Au Jus

3. 3Add the Cowboy Butter and Au Jus
   Dot the garlic-herb cowboy butter evenly over the top of the beef and onions. Sprinkle the dry au jus mix over everything, covering the surface as evenly as possible.
   Look for The butter pieces and au jus powder should be visible across the top.
   Tip If the butter is too firm to dot, cut it into small cubes first.
4. 4Cover and Cook Low and Slow
   Cover the slow cooker with the lid. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the onions are deeply caramelized. Let it rest for 3 minutes before slicing.
   Look for The beef should be easily pierced with a fork and the onions should be soft and golden.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

The butter is now dotted over the top, and the au jus mix is sprinkled evenly. The scene is a mix of raw beef, onions, and the pale butter pieces. The consommé has turned a deeper brown where it meets the au jus powder. The slow cooker is ready to be covered and turned on.

Slow-Cooked Reveal

5. 5Rest the Beef
   Turn off the slow cooker and let the beef rest in the hot liquid for at least 3 minutes. This allows the juices to redistribute and the meat to reach a safe internal temperature of 145°F (63°C).
   Look for The steam will be less intense, and the beef will look moist and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for tender, juicy bites.
6. 6Serve Over Mashed Potatoes
   Spoon the beef, onions, and buttery au jus over creamy mashed potatoes. Serve hot, with extra au jus spooned over the top.
   Look for The gravy should be thick enough to coat the back of a spoon.
   Tip For a complete meal, add a side of crusty bread to soak up the sauce.

After hours of cooking, the slow cooker is opened to reveal a bubbling, aromatic gravy. The beef is deep brown and tender, the onions have collapsed into silky ribbons, and the butter has melted into the sauce, giving it a glossy sheen.

The smell is rich and savory, with hints of garlic and herbs. The sauce should be thick enough to coat a spoon.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is using a lean cut of beef, which can become dry. Stick with a well-marbled cut like ribeye.

Also, be careful not to overcook, as the beef can become mushy if left too long. Finally, ensure the onions are evenly distributed so they caramelize uniformly.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart. The internal temperature of the beef should reach at least 145°F (63°C) for food safety. The onions should be soft and caramelized, and the sauce should be thickened and glossy. Taste the sauce and adjust seasoning if needed.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest