Georgia Peach Molasses Beef Short Ribs Step-by-step instructions

Before you start

Before you start, pat the short ribs dry with paper towels (no need to season, as the BBQ sauce is salty and flavorful). Slice the peaches if not already sliced; you'll need about 4 cups. Measure the bourbon and have the BBQ sauce ready.

No need to sear the ribs — the slow cooker does the work. Place the ribs in the slow cooker in a single layer, then layer the peaches and pour over the bourbon and sauce. Cover and set the timer for 8 hours on low.

Instructions

Layer and Glaze

1. 1Layer the Ribs and Peaches
   Place the beef short ribs in the slow cooker in a single layer, bone side down. Scatter the sliced peaches over the top, then pour the bourbon evenly over everything.
   Look for The ribs should be nestled together with peaches piled on top.
   Tip If the ribs are very long, cut them between the bones to fit the slow cooker.
2. 2Pour the Glaze
   Pour the molasses garlic BBQ sauce over the ribs and peaches, using a spatula to spread it into an even coating. Make sure the sauce reaches the bottom of the pot by gently lifting the ribs with tongs.
   Look for The sauce should coat the ribs and peaches in a thick, glossy layer.
   Tip Don't stir vigorously; you want the peaches to stay intact.

At the end of this phase, the slow cooker contains raw short ribs nestled in a single layer, topped with sliced peaches and a pour of bourbon, then covered in a thick, glossy molasses garlic BBQ sauce.

The sauce should coat the ribs and peaches evenly, with some sauce pooling at the bottom. The peaches are still firm and bright, and the bourbon's aroma is sharp and inviting.

Slow Cook to Tender

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 8 hours, or until the meat is fork-tender and nearly falling off the bone. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The meat should shred easily with a fork and the sauce should be bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems thin at the end, remove the ribs and simmer the sauce on the stovetop to reduce.
4. 4Rest the Ribs
   Turn off the slow cooker. Using tongs, carefully transfer the ribs to a cutting board. Let them rest for at least 3 minutes before serving to allow the juices to redistribute.
   Look for The ribs will be very tender; handle gently so they don't fall apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip While the ribs rest, skim any excess fat from the sauce if desired.

After 8 hours on low, the kitchen smells richly of molasses, garlic, and bourbon. The sauce is bubbling gently around the edges, and the meat has pulled back from the bone, looking deeply browned and glistening. A fork inserted into the meat twists easily, and the peaches have softened into jammy pieces. The sauce is thick enough to coat a spoon.

Rest and Serve

5. 5Serve the Ribs
   Place the ribs on a serving platter or individual plates. Spoon the peaches and sauce over the top. Serve hot, with extra sauce on the side.
   Look for The ribs should be glistening with sauce and the peaches soft and caramelized.
   Tip Pair with mashed potatoes, grits, or crusty bread to soak up the sauce.

The ribs have rested for at least 3 minutes, so the juices have settled. When you lift a rib, the meat clings to the bone but pulls off with a gentle tug. The peaches are soft and caramelized, and the sauce is glossy and clinging to the meat. On the plate, the ribs sit in a pool of dark, rich sauce with soft peach slices scattered around.

Common mistakes

The most common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Resist the urge to peek. Another mistake is using boneless short ribs or a lean cut like sirloin, which will dry out.

Stick with bone-in, well-marbled short ribs. Also, if you use a very sweet BBQ sauce, the dish can become cloying — balance it with a splash of apple cider vinegar or a squeeze of lemon juice before serving if needed.

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 should read at least 145°F (63°C) on an instant-read thermometer, but for the most tender results, cook until the meat shreds easily — usually 8 hours on low.

The sauce should be thickened and glossy, and the peaches will have softened and melded into the sauce. If the sauce seems too thin, remove the ribs and simmer the sauce on the stovetop for a few minutes to reduce.

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