Dinner · Part 3 of 3: Tips & recipe card

Root Beer Maple Bourbon Beef Short Ribs: Dump-and-Forget Crockpot Dinner Tips, FAQ & printable recipe

Name: Root Beer Maple Bourbon Beef Short Ribs: Dump-and-Forget Crockpot Dinner
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; 2 cups root beer; 2 cups diced sweet onion (about 2 medium); 1 1/2 cups maple bourbon barbecue sauce

By Clara Weller · Oct 28, 2026

Beef short ribs in a crockpot, glazed with dark barbecue sauce and topped with caramelized onions.

Prep: 10 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 10 min resting

Tips for success

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

If you're short on time, you can cook on high for 5 to 6 hours, but the meat won't be quite as fall-apart tender. Also, resist the urge to add extra liquid—the root beer and sauce provide plenty of moisture, and the ribs release their own juices as they cook.

To get a thicker, stickier glaze, after the ribs are done, transfer the sauce to a saucepan and simmer it on the stovetop for 10 to 15 minutes until reduced. This concentrates the flavor and makes the sauce perfect for spooning over the meat.

You can also use a fat separator to remove excess fat from the sauce before reducing, if you prefer a leaner finish. Serve the ribs with extra sauce on the side.

Variations

Spicy Chipotle: Add 2 chopped chipotle peppers in adobo sauce and 1 tablespoon of adobo sauce to the barbecue sauce before pouring over the ribs. The smoky heat pairs well with the sweet root beer.
Garlic Herb: Stir 4 minced garlic cloves and 2 teaspoons dried thyme into the onion layer. After cooking, sprinkle with fresh rosemary and parsley before serving.
Cola Version: Substitute the root beer with an equal amount of cola, and use a regular barbecue sauce. The cola adds a similar sweetness with a slightly different caramel note.
Beef and Onion Soup Mix: Sprinkle 1 packet of onion soup mix over the ribs before adding the root beer. This adds savory depth and helps thicken the sauce.

Storage and make-ahead

Fridge: Store in an airtight container for up to 4 days. The sauce will thicken as it chills; add a splash of water or root beer when reheating.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently in a covered pot on the stovetop over low heat, or in a 325°F (165°C) oven for 20-30 minutes, until warmed through. Add a little liquid if needed.

Store leftover short 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, so leftovers taste even better the next day.

To reheat, place the ribs and sauce in a covered pot over low heat, or microwave in 30-second bursts, adding a splash of water or root beer if the sauce has thickened too much. The meat will remain tender and moist.

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.

To serve, reheat gently on the stovetop or in the oven at 325°F (165°C) until heated through. The meat can also be shredded and used in sandwiches, tacos, or over rice. The sauce can be made ahead and stored separately for up to a week.

Serving ideas

Serve the short ribs over creamy mashed potatoes, polenta, or buttered egg noodles to soak up the rich sauce. A side of roasted vegetables or a crisp green salad with a tangy vinaigrette balances the sweetness. For a barbecue-style meal, pair with coleslaw and cornbread. The ribs are hearty enough to stand alone, but the sauce begs for something to mop it up—crusty bread is a must.

For a more elegant presentation, remove the meat from the bones and pile it onto a platter, then spoon the caramelized onions and sauce over the top. Garnish with chopped fresh parsley or chives for a pop of color. These ribs also make fantastic sliders—just pile the meat onto soft buns with a spoonful of sauce. Leftovers can be repurposed into a rich beef stew or a hearty pasta sauce.

Frequently asked questions

Can this recipe be made in a Dutch oven instead of a slow cooker?

Yes, you can make these ribs in a Dutch oven. Preheat the oven to 300°F (150°C). Follow the same layering steps, then cover and bake for 3 to 4 hours, or until the meat is fork-tender. Check occasionally to ensure there is enough liquid; add a splash of root beer if needed. The cooking time is shorter than in a slow cooker because oven heat is more direct.

Is it necessary to sear the short ribs before adding them to the slow cooker?

No, searing is not necessary. The slow cooker will create a rich flavor through the long braise, and the root beer and barbecue sauce provide plenty of depth. If you prefer a deeper brown color, you can sear the ribs in a hot skillet for 2 to 3 minutes per side before adding them, but this is optional and adds extra time.

Can the cooking time be reduced by using high heat?

Yes, you can cook the ribs on high for 5 to 6 hours instead of 8 to 10 on low. The meat will still be tender, but not quite as fall-apart. The low-and-slow method is recommended for the best texture, as it gives the collagen more time to break down. If using high heat, check the ribs at 5 hours to avoid overcooking.

What can be used instead of root beer?

Cola or ginger ale are the easiest substitutes, as they provide similar sweetness and carbonation. You can also use beef broth with a tablespoon of brown sugar for a less sweet version. If using a diet soda, the sugar content is lower, which may affect the sauce's thickness and caramelization, so regular soda is preferred.

How should the ribs be stored and reheated?

Store leftover ribs in an airtight container with some of the sauce. They will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, warm gently on the stovetop over low heat or in a 325°F (165°C) oven until heated through. Add a splash of water or root beer if the sauce is too thick.

Recipe card

Root Beer Maple Bourbon Beef Short Ribs: Dump-and-Forget Crockpot Dinner

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

5 lb bone-in English-cut beef short ribs
2 cups root beer
2 cups diced sweet onion (about 2 medium)
1 1/2 cups maple bourbon barbecue sauce

Instructions

Place the beef short ribs in the bottom of a 6-quart slow cooker in a single layer, overlapping slightly if needed. Scatter the diced sweet onion over the ribs, then pour the root beer around the meat, not over the top, to avoid washing away the seasoning.
Pour the maple bourbon barbecue sauce evenly over the ribs and onions. Use a spoon to gently spread the sauce over the meat, ensuring each rib is coated. Do not stir—layering keeps the sauce on top.
Cover the slow cooker and cook on low for 8 to 10 hours, or until the meat is fork-tender and nearly falling off the bone. Do not lift the lid during the first 6 hours to maintain heat and moisture. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and makes the meat easier to handle. Use a fork to test: the meat should pull apart with minimal resistance.
Using a carving fork or tongs, carefully lift the ribs out of the slow cooker, letting excess sauce drip back. Place them on a serving platter or individual plates. Spoon some of the caramelized onions and sauce over the top.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories: 850
Protein: 45 g
Carbohydrates: 40 g
Fat: 55 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.