Cowboy Butter Ribeye Bites with Green Beans and Potatoes Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose a well-marbled cut like ribeye or chuck. The fat renders during the long cook, keeping the meat moist and adding flavor to the sauce.

If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce after cooking, then let it simmer for a few minutes. To enhance the garlic flavor, add a few whole cloves of garlic to the pot along with the butter.

This recipe is perfect for meal prep. Divide the cooked dish into individual containers and refrigerate for up to 4 days. The flavors continue to meld as it sits, making it even more delicious the next day.

To reheat, gently warm it in a saucepan over medium heat or in the microwave, adding a splash of beef broth if needed to loosen the sauce. For a quick weeknight dinner, serve it over rice, noodles, or with crusty bread to soak up the sauce.

Variations

• Beef and Broccoli: Replace green beans with broccoli florets and add 1 cup of beef broth. Cook on low for 4 hours, then add the broccoli in the last 30 minutes to keep it crisp-tender.
• Spicy Cowboy Butter: Add 1 teaspoon of red pepper flakes or a diced jalapeño to the butter mixture for a spicy kick. Serve with extra hot sauce on the side.
• Mushroom and Onion: Add 8 oz sliced mushrooms and 1 large onion, sliced, to the slow cooker. Cook as directed, and the mushrooms will release extra moisture, creating a richer sauce.
• Low-Carb Version: Skip the potatoes and double the green beans or add cauliflower florets. Reduce the au jus mix to 1/2 oz to keep the sauce from being too salty.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, or microwave in 1-minute intervals, stirring occasionally.

Store leftover cowboy butter ribeye bites in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a little beef broth or water when reheating to restore the desired consistency. The dish can be frozen for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

This recipe is naturally make-ahead friendly. You can prep the ingredients the night before and store them in separate containers in the refrigerator. In the morning, simply layer everything into the slow cooker and start cooking. The leftovers also keep well, making it an excellent option for batch cooking. Cooked portions can be refrigerated for up to 4 days or frozen for up to 3 months.

Serving ideas

Serve the cowboy butter ribeye bites over a bed of creamy mashed potatoes to soak up the rich au jus. The buttery sauce also pairs well with crusty bread, rice, or egg noodles.

For a complete meal, add a simple green salad with a tangy vinaigrette to cut through the richness. The dish is hearty enough to be a main course on its own, but it also works well as a filling for tacos or sandwiches.

For a family-style dinner, place the slow cooker on the table and let everyone serve themselves. Garnish with fresh chopped parsley or chives for a pop of color and extra herb flavor.

If you have leftover sauce, use it to drizzle over roasted vegetables or mashed potatoes. This dish is best enjoyed warm, straight from the slow cooker, when the butter is still glossy and the beef is at its most tender.

Frequently asked questions

Recipe card

Cowboy Butter Ribeye Bites with Green Beans and Potatoes

Prep 15 minCook 6 hRest 5 minTotal 6 h 20 minServes 6

Ingredients

• 2 lb well-marbled ribeye steak, cut into 1-inch cubes
• 1 lb fresh green beans, trimmed
• 1 1/2 lb russet potatoes, peeled and cut into 1-inch cubes
• 2 sticks garlic-herb cowboy butter, sliced
• 1 oz dry au jus mix

Instructions

1. Place the cubed ribeye bites in the bottom of a 6-quart slow cooker in an even layer. Scatter the trimmed green beans over the beef, then add the cubed russet potatoes on top. Lay the slices of garlic-herb cowboy butter over the vegetables and beef. Sprinkle the dry au jus mix evenly over everything.
2. Cover the slow cooker with the lid. Cook on low for 6 hours, or until the beef is tender and the potatoes are fork-tender. Do not stir during cooking, as this helps the flavors meld and the beef stay moist. Let it rest for 3 minutes before slicing.
3. After 6 hours, check that the beef has reached an internal temperature of 145°F (63°C) using an instant-read thermometer. The potatoes should be easily pierced with a fork, and the green beans should be tender but still have a slight bite. If not done, continue cooking in 30-minute increments.
4. Turn off the slow cooker and let the beef rest in the warm sauce for at least 3 minutes. This resting period ensures the meat stays juicy and tender.
5. Gently stir the contents of the slow cooker to coat the beef and vegetables with the buttery au jus. Be careful not to break up the beef cubes.
6. Spoon the cowboy butter ribeye bites, green beans, and potatoes over a bed of creamy mashed potatoes on each plate. Ladle extra au jus over the top for extra flavor.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

28 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.