Root Beer Honey Hickory Beef Short Ribs: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure the slow cooker insert is clean and dry. Pat the short ribs dry with paper towels—this helps the sauce and seasonings adhere better. Dice the sweet onion into roughly 1/2-inch pieces so they soften and melt into the sauce.

Measure the root beer and BBQ sauce so everything is ready to go. No need to sear the meat first; the slow cooker will do all the work, and skipping the sear keeps this recipe truly dump-and-go.

Instructions

Layer and Cover

1. 1Layer the Raw Ingredients
   Place the beef short ribs in the slow cooker insert in a single layer, bone-side down. Scatter the diced sweet onion evenly over the ribs. Pour the root beer around and between the ribs, not directly over the top, so the meat stays exposed. Finally, squeeze the honey hickory barbecue sauce generously across the entire surface of the ribs, covering them completely.
   Look for The ribs should be mostly submerged in liquid, with a thick layer of sauce on top.
   Tip If the ribs are very thick, overlap them slightly—they will shrink as they cook.
2. 2Cover and Cook Low
   Cover the slow cooker with its lid. Cook on the low setting for 8 to 10 hours, until the meat is fork-tender and nearly falling off the bone. Do not open the lid during the first 6 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the meat should shred easily with a fork and the bones should slide out cleanly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low is essential; high heat can make the meat tough and dry out the sauce.

At this point, the slow cooker is filled with raw ribs, onions, and liquid. The ribs should be partially submerged, with the BBQ sauce spread across the top.

The onions are scattered around, and the root beer is pooling at the bottom. It smells like a sweet, smoky barbecue sauce—the promise of what's to come.

Slow Cook and Reduce

3. 3Finish on High (Optional)
   If the sauce is thinner than you like, turn the slow cooker to high and leave the lid off for 20 to 30 minutes. Stir gently to coat the ribs. The sauce will reduce and thicken slightly. Be careful not to break the meat apart.
   Look for The sauce should cling to a spoon and coat the ribs in a glossy glaze.
   Tip Skip this step if you prefer a saucier result—just serve with extra sauce from the pot.

After 8 to 10 hours, the kitchen smells deeply of barbecue and caramelized onions. The ribs have darkened, the sauce is bubbling around the edges, and the meat is visibly shrinking from the bones. A fork can easily pierce the meat, and the sauce has thickened into a glossy glaze.

Rest and Serve

4. 4Rest and Serve
   Turn off the slow cooker and let the ribs rest in the sauce for 5 minutes. Using a large fork, carefully lift the ribs out, letting any excess sauce drip back into the pot. Transfer to a serving plate. Spoon some of the caramelized onions and sauce over the top.
   Look for The meat should be so tender that it nearly slips off the bone as you lift it.
   Tip For a neater presentation, remove the bones before serving—they should pull out with no resistance.

The ribs are lifted out of the pot, glistening with sauce and steam rising. The meat is so tender that it nearly falls off the bone as you transfer it to a plate. The onions are soft and jammy, and the sauce is rich and thick. It's ready to be served and devoured.

Common mistakes

One common mistake is opening the slow cooker too often during cooking, which releases heat and extends the cooking time. Another is using a lean cut of beef, like sirloin or round, which will dry out and become tough instead of meltingly tender.

Also, avoid using diet root beer—it can become bitter. Finally, don't skip the resting time at the end; it allows the juices to redistribute and makes the meat even more tender.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls apart. A thermometer inserted into the thickest part of the meat, away from the bone, should read at least 145°F (63°C), but because of the long cook time, it will likely be much higher.

The meat should be so tender that a fork slides in with no resistance and the bones can be pulled out cleanly. The sauce should be thick enough to coat a spoon, and the onions should be soft and caramelized.

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