Apple Cider Maple Bourbon Beef Short Ribs: Slow-Cooker Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, choose a barbecue sauce with a good balance of sweet and smoky. If you want a deeper bourbon flavor, add an extra tablespoon of bourbon to the sauce before pouring it over the ribs. You can also add a splash of apple cider vinegar at the end to brighten the sauce.

To make the sauce even thicker, remove the ribs after cooking and simmer the sauce on the stovetop over medium heat for 10 to 15 minutes until reduced.

Alternatively, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for a few minutes until thickened. This is great if you prefer a clingier glaze.

Variations

• Smoky Chipotle: Add 1 to 2 chopped chipotle peppers in adobo sauce to the barbecue sauce for a smoky, spicy kick. Reduce the apple cider to 3/4 cup to balance the heat.
• Honey Garlic: Replace the maple bourbon barbecue sauce with a mixture of 1/2 cup honey, 1/4 cup soy sauce, 1/4 cup ketchup, and 4 minced garlic cloves. Omit the apples for a more savory profile.
• Root Beer BBQ: Swap the apple cider for root beer and use a classic Kansas City-style barbecue sauce. The root beer adds a sweet, caramelized flavor that pairs well with the beef.
• Herb and Citrus: Add the zest and juice of one orange and a few sprigs of fresh thyme to the slow cooker with the ribs. Use a milder barbecue sauce and reduce the apple cider to 1/2 cup for a brighter, more aromatic dish.

Storage and make-ahead

Fridge

Store leftover short ribs in an airtight container in the refrigerator for up to 4 days. The sauce will solidify, but it will re-liquefy when reheated.

Freezer

Freeze cooked short ribs in a freezer-safe container with the sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cider or water to loosen the sauce.

Store leftover short ribs in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious.

Reheat gently in the microwave or in a covered pot on the stovetop over low heat, adding a splash of water or cider if the sauce has thickened too much.

This dish is perfect for making ahead. Prepare the recipe as directed, then let the ribs cool completely in the sauce. Transfer to an airtight container and refrigerate for up to 3 days.

When ready to serve, reheat in a slow cooker on LOW for 1 to 2 hours, or in a covered pot on the stovetop until heated through. The meat will be just as tender as the first day.

Serving ideas

Serve the short ribs over creamy mashed potatoes, polenta, or buttered egg noodles to soak up the rich sauce. The braised apples are a delicious side on their own, and you can spoon extra sauce over everything. For a pop of freshness, add a sprinkle of chopped parsley or thyme before serving.

This dish is hearty enough to stand alone with a simple green salad or steamed vegetables on the side.

It also makes a show-stopping centerpiece for a dinner party, especially when served directly from the slow cooker. Pair with a full-bodied red wine or a crisp hard cider to complement the sweet and savory flavors.

Frequently asked questions

Recipe card

Apple Cider Maple Bourbon Beef Short Ribs: Slow-Cooker

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 5 lb bone-in English-cut beef short ribs
• 3 Honeycrisp apples, cored and sliced
• 1 cup unfiltered apple cider
• 1 1/2 cups maple bourbon barbecue sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Serve the short ribs immediately while hot, with extra sauce on the side if desired. The apples are a delicious sweet-tart accompaniment.

Contains: sulfites

Estimated nutrition per serving

Calories

850

Protein

48 g

Carbohydrates

38 g

Fat

55 g

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