Georgia Peach Honey Hickory Beef Short Ribs Step-by-step instructions

Before you start

Pat the short ribs dry with paper towels. There is no need to sear them—the slow cooker will develop plenty of flavor. Slice the peaches if they are not already sliced. Measure the bourbon and barbecue sauce. Have the slow cooker insert ready.

The ingredients can be prepped in about 10 minutes. For the best results, use a slow cooker with a removable insert for easy cleanup. The ribs can be assembled the night before and refrigerated, then started in the morning.

Instructions

Layer and Sauce

1. 1Layer the Ribs and Peaches
   Place the beef short ribs in the slow cooker insert in a single layer, overlapping as needed. Scatter the sliced peaches evenly over the ribs. Pour the bourbon over the peaches and ribs.
   Look for The ribs should be well covered by the peaches and bourbon.
   Tip For the best flavor, use ripe but firm peaches that hold their shape during cooking.
2. 2Add the Barbecue Sauce
   Pour the honey hickory barbecue sauce over the entire surface of the ribs and peaches, using a spoon to spread it evenly so every piece is coated.
   Look for The sauce should completely cover the meat and fruit.
   Tip If the sauce is very thick, it can be thinned with a few tablespoons of water, but this is usually not necessary.

At this stage, the slow cooker contains raw ribs, sliced peaches, a splash of bourbon, and a thick layer of barbecue sauce. The peaches should be scattered evenly over the meat, and the sauce should cover everything completely.

The raw meat should look well coated, with no dry spots. The bourbon should be visible as a liquid layer at the bottom. This is the 'dump it in' phase—everything is ready to cook.

Slow-Cook to Tender

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. The ribs are done when the meat is fork-tender and easily pulls away from the bone. If using a meat thermometer, the internal temperature should reach at least 145°F (63°C); for best tenderness, cook until the meat reaches 200°F (93°C). Let it rest for 3 minutes before slicing.
   Look for The meat should be falling off the bone and the sauce bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during cooking—each peek adds 20 minutes of cooking time.
4. 4Rest the Ribs
   Turn off the slow cooker and let the ribs rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and the meat to become even more tender.
   Look for The meat should be very tender and the sauce slightly thickened.
   Tip For the most tender result, let the ribs rest for 10 minutes before handling.

After 8 to 10 hours on low, the slow cooker should be bubbling gently, filling the kitchen with a sweet, smoky aroma. The sauce should be darker and slightly thickened, and the peaches should have softened and released their juices. The meat should look like it’s about to fall off the bone—when you press it with a fork, it should shred easily. The liquid should be glossy and coat the back of a spoon.

Serve and Enjoy

5. 5Serve the Ribs
   Using a carving fork, carefully lift the ribs out of the slow cooker and place them on a serving platter or individual plates. Spoon some of the peaches and sauce over the top. Serve hot.
   Look for The ribs should be glistening with sauce and the peaches soft and caramelized.
   Tip Pair with mashed potatoes or crusty bread to soak up the extra sauce.

When you lift the ribs out with a fork, they should be glistening with glaze, and the meat should be so tender that it nearly slips off the bone. The peaches should be caramelized and soft, with a deep amber color. The sauce should be thick enough to cling to the meat, and the whole dish should look irresistible. The final plate should have the ribs centered, topped with peaches and a spoonful of sauce.

Common mistakes

The most common mistake is not cooking the ribs long enough. Short ribs need time to break down their collagen; undercooked ribs will be tough. Another mistake is lifting the lid to check on the food—this lets out heat and extends cooking time.

Use the glass lid to peek if needed. Also, be generous with the barbecue sauce; the ribs need enough liquid to braise properly. Finally, don’t skip the resting time after cooking, as it allows the juices to redistribute.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. The internal temperature of the meat should reach at least 145°F (63°C), but for maximum tenderness, cook until it reaches 200°F (93°C).

The sauce should be bubbling and slightly thickened, and the peaches should be soft and infused with the barbecue flavor. If the meat is still chewy, continue cooking for another 30 minutes and check again.

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