Slow-Cooker Garlic Molasses Beef Short Ribs Step-by-step instructions

Before you start

Before you start, pat the short ribs dry with paper towels and let them come to room temperature for about 30 minutes. Smash the garlic cloves and rinse the rosemary sprigs.

Measure out the BBQ sauce. No need to sear the meat—the slow cooker does all the work. Have a 6-quart slow cooker ready and a serving platter nearby.

Instructions

Build the Base

1. 1Layer the Ribs
   Place the beef short ribs in the slow cooker insert in a single layer, bone side down. Scatter the smashed garlic cloves and rosemary sprigs over the ribs.
   Look for The ribs should fit snugly in the bottom of the slow cooker.
   Tip English-cut ribs are best because they are thick and meaty, perfect for slow cooking.
2. 2Pour the Glaze
   Pour the molasses garlic BBQ sauce over the ribs, making sure each piece is coated. Use a spoon to spread the sauce evenly if needed.
   Look for The sauce should cover the ribs completely, creating a thick coating.
   Tip Don't add extra liquid—the ribs will release juices as they cook.

At the end of this phase, the slow cooker contains a single layer of short ribs, scattered garlic cloves, and rosemary sprigs, all coated with the molasses BBQ sauce. The sauce should be thick and evenly distributed. The raw ribs are still pink, and the aroma of garlic and rosemary is just beginning to emerge.

Slow Cook

3. 3Cook Low and Slow
   Cover the slow cooker and cook on low for 6 to 8 hours, until the meat is fork-tender and nearly falling off the bone. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently and the meat will have pulled back from the bones.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cook on low, not high, to keep the meat moist and tender.
4. 4Rest the Ribs
   Turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute.
   Look for The meat should be very tender and easily pierced with a fork.
   Tip Resting keeps the meat from drying out when you lift it.

After 6-8 hours on low, the sauce is bubbling gently around the edges. The meat has pulled back from the bones and looks glossy and dark.

A fork inserted into the thickest part meets no resistance. The kitchen smells richly of molasses, garlic, and beef. The sauce has reduced slightly and coats the ribs like a glaze.

Rest and Serve

5. 5Serve
   Using a carving fork, carefully lift each rib from the slow cooker, letting excess sauce drip back. Place on a platter or individual plates and spoon some of the sauce from the slow cooker over the top.
   Look for The meat should be glistening and tender, with the sauce clinging to it.
   Tip For a thicker sauce, simmer the remaining liquid in a saucepan for a few minutes.

The ribs have rested and are ready to serve. They are so tender that they threaten to fall off the bone when lifted. The sauce is thick and clings to the meat, with a deep mahogany color. The garlic cloves have softened into sweet, spreadable confit, and the rosemary has infused the sauce with its piney aroma.

Common mistakes

One common mistake is cooking on high instead of low, which can make the meat tough and dry. Another is adding extra liquid—the ribs release plenty of juices, and too much liquid will make the sauce thin.

Also, don't open the lid during cooking; every time you do, you lose heat and extend the cooking time. Finally, be patient: rushing the cook time will leave you with chewy ribs.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. Use a fork to test: it should slide in with almost no resistance.

The internal temperature should reach at least 145°F (63°C) for food safety, but because of the long cook time, it will likely be much higher. Let the ribs rest for 3 minutes before serving to allow the juices to settle.

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