Bourbon Peach BBQ Short Ribs: Set-and-Forget Crockpot Dinner Step-by-step instructions

Before you start

Before you start, pat the short ribs dry with paper towels. No need to season with salt—the BBQ sauce provides plenty of flavor. If using fresh peaches, slice them into wedges. Measure the bourbon and sauce.

You'll need a 6-quart or larger slow cooker; if yours is smaller, cut the recipe in half. Have a serving platter ready. This recipe is truly dump-and-go: no searing, no sautéing, no complicated steps.

Instructions

Layer and Sauce

1. 1Layer the Ingredients
   Place the beef short ribs in the slow cooker in a single layer, bone side down. Scatter the sliced peaches over the ribs. Pour the bourbon evenly over the peaches and ribs.
   Look for The ribs should be snug in the crockpot; peaches cover the meat.
   Tip If the ribs are too large, trim to fit so they cook evenly.
2. 2Add the BBQ Sauce
   Pour the thick BBQ sauce over the ribs and peaches, using a spatula to spread it evenly so all the meat is coated.
   Look for The sauce should completely cover the meat and peaches.
   Tip No need to stir; the sauce will melt down during cooking.

After layering, the crockpot should look colorful: deep red meat, bright peach slices, and glossy dark sauce. The bourbon will be visible as a liquid layer.

The aroma is sweet and boozy. Everything should be well-coated, but it's okay if the sauce doesn't completely cover the top—it will melt down as the meat releases juices.

Slow-Cook and Rest

3. 3Slow-Cook Until Tender
   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. Let it rest for 3 minutes before slicing.
   Look for The meat should be very tender, but not falling apart completely.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cook on low for best texture; high can toughen the meat.
4. 4Rest the Ribs
   Turn off the slow cooker. Let the ribs rest in the sauce for at least 10 minutes before serving. The internal temperature should reach at least 145°F (63°C).
   Look for The meat will be very tender and the sauce slightly thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting helps the meat reabsorb juices and makes it easier to handle.

By the end of cooking, the kitchen will smell intensely of BBQ and peaches. The sauce should be bubbling gently, and the meat will have pulled back from the bone. A fork should slide in with almost no resistance. The peaches will have softened and melded into the sauce. Let it rest to let the flavors settle.

Serve

5. 5Serve and Enjoy
   Using tongs, carefully lift the short ribs out of the slow cooker and place on a serving platter. Spoon some of the peach and sauce mixture over the top.
   Look for The ribs should be glistening with sauce and the peaches soft.
   Tip Serve immediately, with extra sauce on the side if desired.

When you lift the ribs, they should glisten with sauce and hold together just enough to transfer to a platter. The meat will be deeply browned, almost caramelized from the sauce. Spooning extra sauce over the top adds a glossy finish. The peaches will be tender and sweet, perfect for spooning alongside the beef.

Common mistakes

One common mistake is cooking on high instead of low—this can make the meat tough and dry. Another is lifting the lid to peek; this releases heat and extends cooking time.

Also, be careful not to overcook: while short ribs are forgiving, they can become stringy if cooked too long. Finally, don't skip the rest—it allows the meat to reabsorb juices and makes it easier to handle.

How to tell it’s done

The short ribs are done when the meat is fork-tender and easily pulls away from the bone. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer.

The sauce will have thickened slightly, and the peaches will be soft and translucent. If the meat is still tough, continue cooking in 30-minute increments until it yields easily. Let the ribs rest in the sauce for 10 minutes before serving.

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