Dinner · Part 3 of 3: Tips & recipe card

Root Beer Honey Hickory Beef Short Ribs: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Name: Root Beer Honey Hickory Beef Short Ribs: 5-Ingredient Crockpot Dinner
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 4 lb bone-in English-cut beef short ribs; 2 cups diced sweet onion; 1 1/2 cups root beer; 1 cup honey hickory barbecue sauce

By Clara Weller · Oct 28, 2026

Glazed beef short ribs in a black Crockpot, covered in honey hickory BBQ sauce and caramelized onions.

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

Tips for success

For the deepest flavor, let the cooked ribs sit in the sauce for 10–15 minutes before serving. This allows the meat to absorb more of the sauce and makes it even more succulent.

If you have time, you can also refrigerate the cooked ribs overnight in the sauce, then reheat gently—the flavors will meld even further.

To make the sauce even thicker, you can transfer the liquid to a saucepan and simmer it on the stovetop for 10 minutes after the ribs are done. This is a great trick if you prefer a syrupy glaze. Just be careful not to reduce it too much, as it can become too salty or intense.

Variations

Spicy Kick: Add 2 teaspoons of chipotle hot sauce or a minced fresh jalapeño along with the onions for a smoky heat that cuts through the sweetness. Or stir in 1/2 teaspoon of crushed red pepper flakes before cooking.
Cola Version: Swap the root beer for a cola (not diet) for a slightly different flavor profile. Cola adds a caramel note that pairs well with the BBQ sauce. Reduce the sugar slightly if desired, as cola is sweeter.
Smoky Maple Twist: Replace the honey hickory BBQ sauce with a maple-flavored BBQ sauce, or add 2 tablespoons of pure maple syrup to the sauce mixture. This adds a deeper, woodsy sweetness that complements the root beer.
Garlic and Herb: Add 4 cloves of smashed garlic and 2 sprigs of fresh thyme to the slow cooker before cooking. The garlic infuses the sauce, and the thyme adds an earthy note that balances the sweet and smoky flavors.

Storage and make-ahead

Fridge: Store leftover ribs in an airtight container with sauce for up to 4 days. Reheat gently on the stovetop or in the microwave until hot.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over low heat, adding a splash of water or root beer if the sauce is too thick. Or reheat in a 350°F (175°C) oven for 20 minutes.

Store any leftover ribs in an airtight container with some of the sauce. They will keep in the refrigerator for up to 4 days.

The sauce will solidify slightly when cold, but it will loosen again when reheated. For best quality, keep the ribs submerged in the sauce to prevent them from drying out.

This recipe is perfect for making ahead. Cook the ribs as directed, then let them cool completely in the sauce. Transfer to a container and refrigerate for up to 3 days.

When ready to serve, reheat gently in a saucepan over low heat or in a 350°F (175°C) oven until warmed through, about 20 minutes. The ribs will be even more flavorful the next day.

Serving ideas

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

Spoon the caramelized onions over the top and add a side of roasted vegetables or a crisp green salad to balance the richness. A piece of crusty bread for sopping up the sauce is non-negotiable.

For a more casual meal, shred the meat and pile it onto soft rolls with coleslaw for an incredible sandwich. The sauce doubles as a spread, and the onions add a sweet-tangy crunch. This is a great way to stretch the leftovers and make a second meal.

Frequently asked questions

Can this recipe be made with boneless beef short ribs?

Yes, boneless short ribs will work, but they are leaner and may cook faster. Check for doneness at 6 to 7 hours on low. The cooking time may be shorter, so begin checking around 6 hours to prevent the meat from drying out.

Why does the sauce turn out watery?

If the sauce is watery, it is usually because the slow cooker was set to high, or the lid was opened too often, causing condensation to drip back into the pot. Cooking on low and keeping the lid closed helps. To thicken, simmer the sauce on the stovetop for a few minutes after removing the ribs.

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

Yes, but the cooking time is much shorter. Brown the ribs first if desired, then cook on high pressure for 35 to 40 minutes, followed by a natural release. The sauce may need to be reduced on the stovetop to thicken.

Is it necessary to sear the ribs before adding them to the Crockpot?

No, searing is not necessary. The long, slow cooking will develop deep flavor on its own. However, if you have time, searing the ribs in a hot skillet before adding them will add an extra layer of browning and richness.

How can this recipe be made gluten-free?

Use a gluten-free barbecue sauce and check that the root beer is gluten-free (most are, but some may contain barley). Ensure the short ribs are not coated in a flour-based rub. All other ingredients are naturally gluten-free.

Recipe card

Root Beer Honey Hickory Beef Short Ribs: 5-Ingredient Crockpot Dinner

Prep 10 minCook 8 hTotal 8 h 10 minServes 4

Ingredients

4 lb bone-in English-cut beef short ribs
2 cups diced sweet onion
1 1/2 cups root beer
1 cup honey hickory barbecue sauce

Instructions

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.
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.
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.
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.

Contains: gluten

Estimated nutrition per serving

Calories: 780
Protein: 58 g
Carbohydrates: 32 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.