Apple Cider Maple Bourbon Beef Short Ribs: Slow-Cooker Step-by-step instructions

Before you start

Before you start, pat the short ribs dry with paper towels. There's no need to season them since the barbecue sauce is quite flavorful, but you can add salt and pepper if you like.

Core and slice the apples into 1/2-inch thick wedges. Measure the cider and sauce. Have your slow cooker clean and ready. This recipe is truly dump-and-go, so there's minimal prep work involved.

Instructions

Layer and Sauce

1. 1Layer the ribs and apples
   Place the beef short ribs in the bottom of a 7-quart slow cooker in a single layer. Arrange the sliced apples evenly over the ribs. Pour the apple cider around the edges of the cooker, being careful not to rinse the ribs.
   Look for The ribs should be nestled together with apples covering the top.
   Tip If the ribs are too large, trim them to fit the cooker.
2. 2Pour over the sauce
   Generously pour the maple bourbon barbecue sauce over the ribs and apples, spreading it with a spoon to cover as much surface as possible. The sauce will thin as the meat cooks.
   Look for The ribs should be well coated with a thick layer of sauce.
   Tip No need to stir; the slow cooker will blend the flavors.

At the end of this phase, the slow cooker insert is filled with a single layer of raw short ribs, topped with a mound of sliced apples. The cider is poured around the edges, and the barbecue sauce is generously drizzled over everything.

The scene looks vibrant and saucy, with the apples peeking through. The raw ribs are deep red with creamy white fat, and the sauce is a rich mahogany color.

Slow Braise

3. 3Cook low and slow
   Cover the slow cooker and cook on LOW for 8 to 10 hours, until the meat is fork-tender and easily pulls away from the bone. Avoid opening the lid during the first few hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The meat should be deeply browned and falling off the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If time is short, cook on HIGH for 5 to 6 hours, but low is best for tenderness.
4. 4Check the internal temperature
   Insert an instant-read thermometer into the thickest part of a rib, avoiding the bone. The meat must reach at least 145°F (63°C) for food safety, but for the most tender result, cook until it exceeds 200°F (93°C) and the connective tissue has broken down. Let it rest for 3 minutes before slicing.
   Look for The thermometer should read 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For melt-in-your-mouth texture, aim for 200°F (93°C) or above.
5. 5Rest the meat
   Turn off the slow cooker and let the ribs rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist.
   Look for The ribs should be glistening and tender.
   Tip Resting is essential for the best texture.

After 8 to 10 hours on LOW, the slow cooker is bubbling gently. The sauce has darkened to a deep amber, and the ribs are glistening with a glossy glaze. The apples have softened and melded into the sauce, and the meat is visibly pulling away from the bones. The kitchen smells intensely of sweet barbecue and roasted apples. A fork inserted into the meat meets no resistance.

Serve and Glaze

6. 6Lift out the ribs
   Using a large fork or tongs, carefully lift each short rib out of the slow cooker, letting the excess sauce drip back into the pot. Place the ribs on a serving platter or individual plates.
   Look for The ribs should hold together but be tender enough to pull apart with a fork.
   Tip Handle gently to keep the meat on the bone.
7. 7Spoon over the glaze
   Spoon some of the remaining sauce and cooked apples from the slow cooker over the ribs. The sauce will have thickened into a glossy, rich glaze.
   Look for The ribs should be coated with a shiny, amber glaze.
   Tip Skim off excess fat from the sauce before spooning if desired.
8. 8Serve hot
   Serve the short ribs immediately while hot, with extra sauce on the side if desired. The apples are a delicious sweet-tart accompaniment.
   Look for The ribs should be steaming and inviting.
   Tip Pair with mashed potatoes or crusty bread to soak up the sauce.

The ribs are lifted out of the slow cooker, each one coated in a thick, sticky glaze. The meat is so tender that it quivers as you move it. The sauce is spooned over the top, and the apples are scattered around. The dish looks rich and inviting, with a deep caramel color and a sheen that catches the light. It's ready to be served immediately.

Common mistakes

One common mistake is opening the slow cooker lid too often, which lets heat escape and extends cooking time. Another is using lean cuts of beef—short ribs need fat and collagen to become tender, so don't substitute with a lean roast.

Also, be careful not to overcook to the point where the meat becomes mushy; it should be tender but still hold its shape. Finally, resist the urge to stir too much during cooking, as the ribs can break apart.

How to tell it’s done

The short ribs are done when they are fork-tender and the meat easily pulls away from the bone. The internal temperature should be at least 145°F (63°C) for safety, but for the best texture, cook until it reaches 200°F (93°C) or higher.

The sauce should be thickened and glossy, and the apples should be soft and caramelized. If the meat is still tough, continue cooking and check again in 30 minutes.

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