Cowboy Butter Garlic Potato Ribeye Bites Step-by-step instructions

Before you start

Before you start, cut the ribeye into 1-inch cubes and pat them dry with paper towels. Halve the baby potatoes so they cook evenly. Slice the cowboy butter into thin pats so it melts quickly.

Measure the minced garlic and have the au jus mix ready. No need to preheat the slow cooker—just add the ingredients in the order listed and turn it on.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the cubed ribeye in the bottom of a 6-quart slow cooker. Scatter the halved baby potatoes and minced garlic over the beef. Lay the sliced garlic-herb cowboy butter on top, then sprinkle with the au jus mix.
   Look for The slow cooker is filled about halfway with beef, potatoes, and butter pats.
   Tip Cut the butter into slices so it melts evenly over the meat and potatoes.

At the end of this phase, the slow cooker contains a neat layer of beef, potatoes, garlic, butter slices, and a dusting of au jus mix. The butter is still solid, but the ingredients look fresh and colorful. Check that the beef is in a single layer as much as possible for even cooking.

Slow-Cook to Tender

2. 2Slow-Cook Until Tender
   Cover and cook on LOW for 4 to 5 hours, or until the beef is fork-tender and the potatoes are easily pierced with a knife. Do not lift the lid during the first 3 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the kitchen smells richly of butter and garlic.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks thin at the end, leave the lid off for 15 minutes to let it reduce slightly.

After 4 to 5 hours, the slow cooker is filled with bubbling golden liquid. The butter has melted into the au jus, creating a rich, glossy sauce.

The kitchen smells intensely of garlic and herbs. The beef is fork-tender, and the potatoes are soft but hold their shape. The sauce is slightly thickened and coats the back of a spoon.

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker and let the beef rest for at least 3 minutes before serving. Spoon the beef, potatoes, and buttery au jus over whipped mashed potatoes or serve directly from the crock.
   Look for The beef is tender and glistening with butter, and the potatoes are golden.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a thicker gravy, stir 1 tablespoon cornstarch into 2 tablespoons cold water and whisk into the hot sauce.

After resting, the beef is moist and tender, and the potatoes are glistening with butter. The sauce has settled slightly, and the flavors have melded. Serve immediately over mashed potatoes or with crusty bread to soak up every drop.

Common mistakes

One common mistake is lifting the lid too often, which releases heat and extends cooking time. Another is using a lean cut of beef, which can become dry and stringy.

Also, avoid cutting the potatoes too small—they can turn mushy. Finally, don’t skip the resting time; it’s essential for juicy meat.

How to tell it’s done

The beef is done when it is fork-tender and reaches an internal temperature of 145°F (63°C). Let it rest at least 3 minutes before serving to allow the juices to redistribute.

The potatoes should be easily pierced with a knife, and the sauce should be bubbling and slightly thickened. If the sauce is too thin, remove the lid and cook on HIGH for 15 minutes to reduce.

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