Root Beer Molasses Short Ribs: Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the most tender results, cook the ribs on low rather than high. The low, slow heat allows the collagen to break down gradually, resulting in meat that is tender and juicy.

If you are short on time, you can cook on high for 5 to 6 hours, but the texture will be slightly less fall-apart. Always let the meat rest a few minutes before serving to allow the juices to redistribute.

To achieve a thicker glaze, remove the ribs from the slow cooker and transfer the sauce to a saucepan. Simmer over medium-high heat for 5 to 10 minutes, stirring frequently, until it reduces and coats the back of a spoon.

Then pour the glaze over the ribs. If you prefer a thinner sauce, simply serve it as is, spooning it generously over the meat.

Variations

• Spicy Chipotle: Add 1 to 2 minced chipotle peppers in adobo sauce to the BBQ sauce mixture. The smoky heat balances the sweetness of the root beer and molasses. Garnish with fresh cilantro before serving.
• Beer-Braised: Replace the root beer with a dark, malty beer like a stout or porter. The beer adds a deep, slightly bitter note that pairs well with the molasses. Omit the root beer and use an equal amount of beer.
• Garlic Lover's: Increase the garlic in the BBQ sauce by adding 3 additional minced cloves directly to the slow cooker. The garlic will mellow during cooking and infuse the sauce with a rich, savory flavor.
• Honey Mustard Twist: Stir 2 tablespoons of Dijon mustard and 1 tablespoon of honey into the BBQ sauce before pouring over the ribs. This adds a tangy, slightly sweet kick that complements the root beer.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when chilled; reheat gently with a splash of liquid.

Freezer

Freeze cooked ribs in a freezer-safe container with sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered pot on the stovetop over low heat, stirring occasionally, until warmed through.

Refrigerate leftover ribs in an airtight container with some of the sauce for up to 4 days. The flavors will continue to meld and may even taste better the next day.

Reheat gently in a covered pot on the stovetop over low heat, or in the microwave, adding a splash of water or root beer if the sauce has thickened too much.

This recipe can be assembled up to 24 hours in advance. Place the raw ribs, onions, root beer, and BBQ sauce in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low as directed. You may need to add 30 to 60 minutes to the cooking time because the ingredients start cold.

Serving ideas

Serve the short ribs over creamy mashed potatoes, polenta, or buttered egg noodles to soak up the rich sauce. The sweet, tangy glaze also pairs well with roasted vegetables like carrots or Brussels sprouts. A simple green salad with a bright vinaigrette can cut through the richness.

For a casual meal, pile the shredded meat onto soft rolls and top with the caramelized onions for a delicious sandwich. The sauce doubles as a dipping sauce. Garnish with fresh parsley or chives, if desired, to add a pop of color and freshness.

Frequently asked questions

Recipe card

Root Beer Molasses Short Ribs: Slow Cooker

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 4 lb bone-in beef short ribs, English-cut
• 2 cups diced sweet onion
• 1 1/2 cups root beer
• 1 cup molasses garlic BBQ sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

25 g

Fat

44 g

Automatic estimate from the ingredient list, not laboratory-verified.