Cherry Cola Molasses Beef Short Ribs: One-Pot Slow Cooker Step-by-step instructions

Before you start

Before starting, pat the short ribs dry with paper towels. You don't need to season them—the BBQ sauce and cola will provide plenty of flavor.

Measure out the cherries, cola, and BBQ sauce so everything is ready to go. Set the slow cooker on your counter and plug it in. Have a serving platter ready for when the ribs are done.

Instructions

Layer the Ingredients

1. 1Layer the ribs
   Place the beef short ribs in the slow cooker insert, arranging them in a single layer as much as possible. If they overlap, that's fine—they'll shrink as they cook.
   Look for The ribs should fill the bottom of the slow cooker, with the meaty sides facing up.
   Tip Trim any large fat caps if desired, but leave some for flavor and moisture.
2. 2Scatter the cherries
   Scatter the pitted dark sweet cherries evenly over the ribs. They will break down during cooking, creating a sweet-tart base for the sauce.
   Look for The cherries should be spread out so they aren't all in one pile.
   Tip Frozen cherries work just as well—no need to thaw.
3. 3Pour in the cola
   Pour the cola down the side of the slow cooker, avoiding pouring directly over the ribs to keep the rub in place. The cola will help deglaze and add a subtle caramel note.
   Look for The liquid should come about a quarter of the way up the ribs.
   Tip Use a full-sugar cola; diet versions won't caramelize the same way.
4. 4Add the BBQ sauce
   Drizzle the molasses garlic BBQ sauce in thick ribbons over the ribs and cherries. Use a spoon to spread it gently so the ribs are mostly coated.
   Look for The sauce should coat the top of the ribs in a glossy layer.
   Tip If the sauce is very thick, you can warm it slightly to make it easier to pour.

At the end of this phase, the slow cooker should contain a single layer of short ribs, topped with cherries, cola, and a generous drizzle of BBQ sauce. The sauce will look thick and glossy, and the cherries will be scattered evenly. The liquid should come about a third of the way up the sides of the ribs.

Slow-Cook to Tender

5. 5Slow-cook the ribs
   Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the meat is fork-tender and pulls away from the bone easily. 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 sauce will be bubbling gently, and the kitchen will smell sweet and savory.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks too thin at the end, you can simmer it on the stovetop to reduce.
6. 6Check for doneness
   Insert a fork into the thickest part of a rib. The meat should be very tender and start to pull away from the bone. If it's still tough, continue cooking for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
   Look for The meat should be easily pierced and almost falling off the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the internal temperature reaches at least 145°F (63°C).
7. 7Rest the ribs
   Turn off the slow cooker and let the ribs rest in the liquid for 10 minutes. This allows the juices to redistribute and makes them easier to handle.
   Look for The meat will look glossy and the sauce will have thickened slightly.
   Tip Don't skip the rest—it helps keep the meat moist.

After several hours, the sauce will be bubbling gently and the kitchen will smell sweet and savory. The ribs should look darkened and glossy, and the meat should be visibly shrinking from the bones.

A fork inserted into the thickest part should meet little resistance, and the meat should start to pull away.

Serve and Glaze

8. 8Serve the ribs
   Using tongs or a carving fork, carefully lift the ribs out of the slow cooker and place them on a serving platter. Spoon some of the reduced cherry-cola sauce over the top.
   Look for The ribs should be glistening and the sauce should cling to the meat.
   Tip For a thicker sauce, transfer the liquid to a saucepan and simmer on the stovetop for 5-10 minutes.

When you lift the ribs out, they should be tender enough that they might threaten to fall apart. The sauce should cling to the meat, and the cherries should have mostly broken down into the liquid. Spoon extra sauce over the top for a glossy, appetizing finish.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using a too-thin BBQ sauce, which can result in a watery sauce at the end.

If the sauce is too thin after cooking, remove the ribs and simmer the liquid on the stovetop until it reduces. Avoid overfilling the slow cooker—leave some room for the sauce to bubble without spilling over.

How to tell it’s done

The ribs are done when a fork slides into the meat with almost no resistance and the meat begins to pull away from the bone. For a precise check, use an instant-read thermometer: the internal temperature should be at least 145°F (63°C).

Because the meat is braised, it will be far more tender than a steak at that temperature. If the meat is still tough, continue cooking in 30-minute increments until it yields easily.

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