Dinner · Part 3 of 3: Tips & recipe card

Garlic Herb Maple Bourbon Beef Short Ribs Tips, FAQ & printable recipe

Name: Garlic Herb Maple Bourbon Beef Short Ribs
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 5 lb bone-in English-cut beef short ribs; 10 cloves garlic, smashed; 4 sprigs fresh rosemary; 2 cups maple bourbon barbecue sauce

By Clara Weller · Oct 28, 2026

Beef short ribs glazed in maple bourbon BBQ sauce in a black slow cooker

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

Includes 10 min resting

Tips for success

For the best texture, cook the ribs on low rather than high. Low heat gives the collagen more time to break down, resulting in more tender meat.

If you're short on time, you can cook on high for 5–6 hours, but the meat won't be quite as fall-apart tender. Also, trim any large pieces of surface fat from the ribs before cooking—this prevents the sauce from becoming greasy.

To make the sauce extra glossy, remove the ribs from the pot after cooking and whisk 1 tablespoon of butter into the sauce. The butter adds richness and helps the sauce cling to the meat.

If the sauce is too thin, simmer it on the stovetop over medium heat for 10–15 minutes until reduced. Taste and adjust with salt, pepper, or a splash of bourbon before serving.

Variations

Spicy Chipotle: Use chipotle barbecue sauce and add 2 chopped chipotle peppers in adobo. The smoky heat balances the sweetness and adds a deep, spicy kick.
Honey Garlic: Replace the maple bourbon sauce with a mixture of 1/2 cup honey, 1/4 cup soy sauce, 1/4 cup ketchup, and 4 minced garlic cloves. Reduce rosemary to 2 sprigs.
Root Beer Braised: Pour 1 can of root beer over the ribs along with 1 cup of your favorite barbecue sauce. The root beer adds a caramel sweetness and helps tenderize the meat.
Herb Crusted: Rub the ribs with a mixture of 2 tablespoons chopped fresh thyme, 2 tablespoons chopped fresh oregano, and 1 tablespoon olive oil before adding the sauce. Omit the rosemary sprigs.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
Freezer: Freeze the cooled ribs with sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a 350°F (175°C) oven for 20–25 minutes, or in the microwave in 1-minute increments, until steaming hot.

Store leftover ribs in an airtight container with some of the sauce. They will keep in the refrigerator for up to 4 days. The flavors continue to meld as they sit, making leftovers even better. When reheating, add a splash of water or beef broth to loosen the sauce.

This recipe is ideal for making a day ahead. Cook the ribs as directed, then cool them in the sauce and refrigerate overnight.

The next day, skim off any solidified fat from the surface, then reheat gently on the stovetop or in the slow cooker. The meat will be even more tender after resting.

Serving ideas

Serve the short ribs over creamy mashed potatoes, soft polenta, or buttered egg noodles to catch the sauce.

A side of roasted vegetables or a crisp green salad balances the richness. Spoon extra sauce over each serving and garnish with a fresh rosemary sprig for a pretty finish.

For a casual meal, pile the shredded meat onto soft rolls and top with coleslaw for a barbecue sandwich. The ribs also work well over rice or grits. Pair with a bold red wine, like Zinfandel or Syrah, or a cold beer to cut through the sweetness.

Frequently asked questions

Can this recipe be made with boneless beef chuck instead of short ribs?

Yes, boneless beef chuck roast is a good substitute. It has similar marbling and becomes tender with slow cooking. Reduce the cooking time to 6–7 hours on low, and check for tenderness with a fork.

Why does the sauce sometimes turn out watery?

Watery sauce can happen if the barbecue sauce is thin or if the lid is lifted often, letting steam escape. To fix it, remove the ribs and simmer the sauce on high for 20–30 minutes to reduce. Adding a slurry of cornstarch and water can also thicken it quickly.

Can this be made in an Instant Pot or pressure cooker?

Yes, but the texture will be different. Sear the ribs on sauté mode, then add the remaining ingredients and cook on high pressure for 45 minutes, followed by a natural release. The meat will be tender, but not as fall-apart as slow-cooked.

How should leftovers be reheated without drying out?

Reheat leftovers gently to avoid drying out. Add a splash of water or beef broth to the sauce, then warm in a covered pot on the stove over low heat, or in the microwave in 30-second increments, stirring between.

Can this recipe be doubled for a crowd?

Yes, as long as the ribs fit in the slow cooker without stacking too high. Use a larger slow cooker if needed, and increase the sauce proportionally. Cooking time may need to be extended by 1–2 hours for a full pot.

Recipe card

Garlic Herb Maple Bourbon Beef Short Ribs

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

Ingredients

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

Instructions

Place the beef short ribs in the slow cooker insert in a single layer, overlapping slightly if needed. Scatter the smashed garlic cloves and fresh rosemary sprigs evenly over the ribs.
Pour the maple bourbon barbecue sauce over the ribs, using a spatula to spread it evenly so all surfaces are coated. The sauce should pool around the ribs, not drown them.
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. Do not lift the lid during cooking—each peek adds 20 minutes of cook time. Let it rest for 3 minutes before slicing.
Turn off the slow cooker. Using tongs or a carving fork, carefully transfer the ribs to a plate. Let the meat rest for at least 3 minutes before serving. Spoon some of the sauce from the pot over the ribs.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories: 820
Protein: 45 g
Carbohydrates: 48 g
Fat: 48 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.