Root Beer Molasses Short Ribs: Slow Cooker Step-by-step instructions

Before you start

Before you start, pat the short ribs dry with paper towels to help the sauce cling. Dice the onion into roughly 1/2-inch pieces so they soften evenly. Measure the root beer and BBQ sauce.

There is no need to sear the meat first; the slow cooker will develop enough flavor on its own. Have a 6-quart slow cooker ready and make sure the insert is clean and dry.

Instructions

Layer and Cook Low

1. 1Layer the Ingredients
   Place the beef short ribs in the bottom of a 6-quart slow cooker in a single layer, overlapping as needed. Scatter the diced sweet onion evenly over the ribs. Pour the root beer around the meat, then drizzle the molasses garlic BBQ sauce over the top in thick ribbons, covering as much of the meat as possible.
   Look for The ribs should be well coated with sauce; the liquid will come about halfway up the meat.
   Tip Do not stir after adding the sauce. Layering keeps the onions on top and the meat submerged in liquid.
2. 2Cover and Cook Low
   Cover the slow cooker with the lid and cook on low for 8 to 10 hours, until the meat is fork-tender and easily pulls away from the bone. Avoid lifting the lid during cooking to keep the heat and moisture steady.
   Look for The sauce will be bubbling gently around the edges and the meat will look deeply browned.
   Tip If possible, flip the ribs once halfway through using tongs, but do it quickly to minimize heat loss.

At the end of this phase, the slow cooker is filled with raw ribs, onions, and sauce. The liquid should come about halfway up the meat, and the sauce should cover the top of the ribs. The slow cooker is set to low and will cook for 8 to 10 hours, filling the kitchen with a sweet, savory aroma as the meat slowly becomes tender.

Check and Rest

3. 3Check for Doneness
   After 8 hours, pierce the thickest part of a rib with a fork. The meat should be very tender and almost falling off the bone. If not, continue cooking for another 30 to 60 minutes. The internal temperature of the meat should reach at least 145°F (63°C) for food safety, but for fall-apart texture, cook until it easily shreds. Let it rest for 3 minutes before slicing.
   Look for The meat should offer no resistance when pierced; the bone may slip out easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender results, cook on low rather than high. High heat can toughen the meat.
4. 4Rest the Meat
   Turn off the slow cooker and let the ribs rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute and makes the meat even more succulent.
   Look for The sauce will settle slightly and the meat will look glossy.
   Tip Resting also makes the ribs easier to handle without breaking apart.

After 8 hours, the meat should be fork-tender and the sauce bubbling gently. The onions will have softened and become jammy, and the sauce will have darkened and thickened slightly.

Pierce the meat to check for tenderness; it should offer no resistance. Let the ribs rest in the sauce for at least 3 minutes before serving to lock in the juices.

Serve and Glaze

5. 5Serve the Ribs
   Using tongs or a carving fork, carefully lift the ribs from the slow cooker, letting any excess sauce drip back into the pot. Place the ribs on a serving platter or individual plates. Spoon some of the caramelized onions and sauce over the top.
   Look for The meat should be glistening and the onions soft and jammy.
   Tip If the sauce is too thin, simmer it in a saucepan for a few minutes to reduce before serving.

The ribs are lifted out of the slow cooker with tongs, glistening with a dark, glossy sauce. The meat should be so tender that it nearly falls off the bone. Spoon the caramelized onions and extra sauce over the top. The dish is ready to serve immediately, with the rich, sweet-savory aroma filling the room.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends the cooking time. Resist the urge to peek. Another is using a root beer that is too watery or overly carbonated; a rich, full-bodied root beer gives better flavor.

Also, do not skip the resting time after cooking—this allows the juices to redistribute. Finally, if the sauce is too thin at the end, remove the meat and simmer the sauce on the stovetop until it thickens, then spoon it back over.

How to tell it’s done

The short ribs are done when they are fork-tender and the meat easily pulls away from the bone. The internal temperature should read at least 145°F (63°C) for food safety, but for the best fall-apart texture, cook until the meat shreds easily with a fork, which usually takes 8 to 10 hours on low.

The sauce should have thickened slightly and the onions should be soft and translucent. If the meat is still tough, continue cooking in 30-minute increments until it yields easily.

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