Slow-Cooker Bourbon Gravy Ribeye Bites with Asparagus Step-by-step instructions

Before you start

Before starting, cut the ribeye into 1-inch cubes and trim the asparagus. Smash the garlic cloves with the flat side of a knife. Measure out the gravy and butter.

Have the slow cooker ready and the rice cooked or ready to cook. There is no need to brown the beef — it will cook perfectly in the slow cooker.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the cubed ribeye steak in the bottom of a 6-quart slow cooker. Lay the asparagus spears and smashed garlic cloves over the beef. Pour the mushroom-bourbon gravy over everything, then dot with the butter pats.
   Look for The beef is covered with gravy and butter.
   Tip No need to stir — the layers will meld as they cook.
2. 2Cover and Cook
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the beef is tender and the asparagus is fork-tender. Let it rest for 3 minutes before slicing.
   Look for The gravy is bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low gives the beef the most tender texture.

After layering all the ingredients, the slow cooker is filled with raw beef, asparagus, garlic, gravy, and butter. As it cooks, the aroma of bourbon and mushrooms fills the kitchen.

The gravy will begin to bubble gently around the edges of the insert. The beef will turn from red to brown, and the asparagus will become vibrant green.

Check and Rest

3. 3Check the Meat
   After the cooking time, check that the beef has reached an internal temperature of at least 145°F (63°C) using an instant-read thermometer. Let the meat rest for at least 3 minutes before serving.
   Look for The thermometer reads 145°F or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the juices to redistribute.

At the end of the cooking time, the gravy is dark and glossy, and the beef is tender enough to shred with a fork. The asparagus is tender but still holds its shape. The internal temperature of the beef reads at least 145°F (63°C). After resting, the meat is juicy and the flavors have melded together.

Serve

4. 4Serve Over Rice
   Spoon the cooked white rice onto plates or a serving platter. Ladle the beef, asparagus, and bourbon gravy over the rice.
   Look for The rice is steaming and the gravy coats the meat.
   Tip Use a slotted spoon for the meat and then spoon extra gravy on top.

When served over rice, the dish looks hearty and inviting. The beef cubes are coated in a rich, dark gravy, and the asparagus adds a pop of green. The rice soaks up the flavorful sauce, making every bite satisfying. The steam rising from the plate signals that the meal is ready to enjoy.

Common mistakes

One common mistake is overcooking the asparagus, which can make it mushy. To avoid this, place the asparagus on top of the beef and check it early.

Another mistake is using a lean cut of beef, which can become dry and tough. Stick with well-marbled ribeye or another fatty cut. Finally, don't skip the resting time — it's essential for keeping the meat juicy.

How to tell it’s done

The dish is done when the beef is fork-tender and the asparagus is easily pierced with a fork. To ensure food safety, the beef should reach an internal temperature of at least 145°F (63°C) before serving.

Use an instant-read thermometer inserted into a cube of beef to check. After cooking, let the meat rest for at least 3 minutes to allow the juices to redistribute.

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