Dinner · Part 3 of 3: Tips & recipe card

Garlic Herb Honey Hickory Beef Short Ribs: Slow-Cooker Dump Dinner Tips, FAQ & printable recipe

Name: Garlic Herb Honey Hickory Beef Short Ribs: Slow-Cooker Dump Dinner
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 4 lb bone-in English-cut beef short ribs; 10 cloves garlic, smashed; 4 sprigs fresh rosemary; 2 cups honey hickory barbecue sauce

By Clara Weller · Oct 28, 2026

Slow cooker beef short ribs coated in glossy honey hickory BBQ sauce with garlic and rosemary

Prep: 10 min
Cook: 8 h
Total: 8 h 20 min
Serves: 4

Includes 10 min resting

Tips for success

For the best texture, do not rush the cooking. Low heat for 8 hours is ideal; if you are short on time, you can cook on high for 5–6 hours, but the meat may not be quite as tender.

The sauce will also reduce more on high, so you may need to add a splash of water if it gets too thick.

Make this recipe your own by adjusting the amount of garlic or rosemary. If you love garlic, add a few extra cloves.

For a spicier kick, stir in a teaspoon of hot sauce or a pinch of red pepper flakes before cooking. The slow cooker makes it easy to adapt to your taste.

Variations

Spicy Chipotle Short Ribs: Replace the honey hickory sauce with a chipotle barbecue sauce and add 2 chipotle peppers in adobo, minced, for a smoky heat. Omit the rosemary and use 1 tablespoon ground cumin instead.
Balsamic-Garlic Short Ribs: Swap the barbecue sauce for 1 cup balsamic vinegar and 1/2 cup honey. Add 2 tablespoons Dijon mustard. Reduce the garlic to 6 cloves and use thyme instead of rosemary.
Asian-Style Short Ribs: Use hoisin sauce instead of barbecue sauce, add 3 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon grated ginger. Replace rosemary with 2 star anise and 1 cinnamon stick.
French Onion Short Ribs: Use 2 cups beef broth and 1 packet French onion soup mix instead of barbecue sauce. Add 2 sliced onions and 1 tablespoon Worcestershire sauce. Omit the rosemary and use bay leaves.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when cold; reheat gently with a splash of water or broth.
Freezer: Freeze the cooled ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a covered pot over low heat, stirring occasionally, until heated through. Add a little water or broth if the sauce is too thick.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days.

The sauce will solidify when cold; reheat gently on the stovetop or in the microwave, adding a splash of water or beef broth to loosen it. The ribs taste even better the next day as the flavors meld.

You can assemble the entire dish the night before: place the ribs, garlic, rosemary, and sauce in the slow cooker insert, cover, and refrigerate overnight.

In the morning, simply place the insert into the slow cooker and turn it on. Add 30 minutes to the cooking time to account for the cold start.

Serving ideas

Serve the ribs on a bed of creamy mashed potatoes or polenta to soak up the rich sauce. A side of roasted vegetables or a crisp green salad balances the richness. For a true barbecue feel, serve with cornbread and coleslaw.

The ribs are also excellent shredded and piled onto soft rolls for sliders, or served over rice with a spoonful of the sauce. For a low-effort dinner party, set out the slow cooker and let guests help themselves. Garnish with a sprinkle of fresh parsley if you like.

Frequently asked questions

Can this recipe be made with boneless short ribs?

Yes, boneless short ribs work well. They may cook slightly faster because there is no bone to slow heat transfer. Check for tenderness at 7 hours on low. The meat will still be very tender, but it may not have the same dramatic pull-apart presentation as bone-in ribs.

Why does the sauce not thicken after cooking?

If the sauce remains thin, it may be because the slow cooker produced more liquid than expected, or the sauce was too watery to begin with. To thicken, remove the ribs to a plate, then simmer the sauce on the stovetop over medium heat for 10–15 minutes until reduced. Alternatively, whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons water and cook for 5 minutes.

Can this recipe be cooked on high instead of low?

Yes, you can cook on high for 5–6 hours, but the meat may not be quite as tender and the sauce may reduce more quickly. Check for doneness at 5 hours. If the sauce gets too thick, add a splash of beef broth or water.

What should be served with these short ribs?

The rich, sweet-savory sauce pairs well with mashed potatoes, polenta, or crusty bread to soak up the juices. Roasted vegetables, a simple green salad, or coleslaw add freshness and balance. For a heartier meal, serve over egg noodles or rice.

Can the short ribs be frozen after cooking?

Yes, the cooked ribs freeze beautifully. Cool them completely, then place in a freezer-safe container with the sauce. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in a 350°F oven until heated through.

Recipe card

Garlic Herb Honey Hickory Beef Short Ribs: Slow-Cooker Dump Dinner

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 4

Ingredients

4 lb bone-in English-cut beef short ribs
10 cloves garlic, smashed
4 sprigs fresh rosemary
2 cups honey hickory barbecue sauce

Instructions

Place the beef short ribs in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Scatter the smashed garlic cloves and fresh rosemary sprigs evenly over the ribs, tucking some garlic under the meat for even flavor.
Pour the honey hickory barbecue sauce over the ribs, using a spatula to spread it into an even coating. Make sure the sauce reaches the sides of the slow cooker and covers the top surface of the meat.
Cover the slow cooker and cook on low for 8 hours, or until the meat is fork-tender and easily pulls away from the bone. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
Test the ribs with a fork: the meat should shred easily and the bone should slide out cleanly. If not tender, continue cooking for another 30 minutes and check again. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and the meat to set slightly for easier handling.
Using a carving fork, lift each rib out of the sauce, letting the excess drip back into the slow cooker. Place the ribs on a serving platter or individual plates. Spoon a little extra sauce over the top if desired.

Contains: milk, gluten, soy

Estimated nutrition per serving

Calories: 720
Protein: 45 g
Carbohydrates: 35 g
Fat: 42 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.