Slow-Cooker Peach Bourbon Beef Short Ribs Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker and a good cutting board. Pat the short ribs dry with paper towels—this helps the sauce adhere better. If the ribs are very thick, you can trim any large pieces of fat, but leave most of the marbling for flavor.

Slice the peaches if you're using fresh ones, and measure out the bourbon and barbecue sauce. Have your serving platter ready, and if you plan to skim the fat, keep a large spoon or a fat separator handy. This recipe is truly dump-and-go, so there's very little prep—just a few minutes of layering ingredients.

Instructions

Layer and Set

1. 1Layer the Ribs
   Place the beef short ribs in the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible. They can overlap slightly, but try to keep them even for consistent cooking.
   Look for The ribs should cover the bottom of the slow cooker in a single, even layer.
   Tip If the ribs are very thick, you can trim any large excess fat, but leave most of it for flavor.
2. 2Add Peaches and Bourbon
   Scatter the sliced peaches evenly over the ribs. Pour the bourbon over the peaches and ribs, making sure it splashes over the meat and fruit.
   Look for The peaches should be distributed over the ribs, and the bourbon should moisten the top of the meat.
   Tip Use a good-quality bourbon you enjoy drinking, as its flavor will concentrate during cooking.
3. 3Pour Over the BBQ Sauce
   Pour the maple bourbon barbecue sauce over the ribs and peaches, using a spoon to spread it evenly over the surface. Ensure every piece of meat is coated with the sauce.
   Look for The sauce should cover the ribs and peaches, creating a thick, glossy layer.
   Tip If the sauce is very thick, you can warm it slightly to make it pour more easily.

At the end of this phase, the slow cooker contains a single layer of short ribs, topped with sliced peaches, a splash of bourbon, and a generous coating of barbecue sauce. The sauce should cover the meat and fruit, creating a glossy, sticky-looking surface. The raw ribs should be visible under the sauce, and the peaches should be scattered evenly. This is the 'dump it in' moment—everything is in place, and the slow cooker is ready to go.

Low and Slow

4. 4Slow-Cook on Low
   Cover the slow cooker and cook on low for 8 to 10 hours, until the meat is fork-tender and easily pulls away from the bone. Do not lift the lid during the first 6 hours to maintain heat. Let it rest for 3 minutes before slicing.
   Look for The meat should be falling off the bone and the sauce should be bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low is essential for tender ribs; high heat can make them tough.
5. 5Rest the Meat
   Once the ribs are tender, turn off the slow cooker and let the ribs rest in the sauce for 10 minutes. This allows the juices to redistribute and the meat to become even more succulent.
   Look for The ribs should be resting in the hot sauce, with the meat beginning to pull away from the bones.
   Tip Resting is not just for steaks—it helps short ribs stay moist and tender.

After 8 to 10 hours on low, the ribs should be fork-tender, with the meat easily pulling away from the bone. The sauce should be bubbling gently around the edges, and the peaches should have softened and melded into the sauce, creating a thick, glossy glaze.

The aroma is rich and sweet with a hint of bourbon. The meat should look caramelized and deeply browned in spots. Check that the internal temperature of the meat is at least 145°F (63°C) before proceeding.

Serve and Savor

6. 6Skim the Fat
   Using a large spoon, skim off any excess fat that has risen to the surface of the sauce. This will help the sauce become glossy and not greasy.
   Look for The sauce should look clean and shiny, with no large pools of fat on top.
   Tip If you have time, refrigerate the sauce to solidify the fat, then lift it off easily.
7. 7Serve the Ribs
   Using a carving fork or tongs, 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 peaches and sauce over the top.
   Look for The ribs should be glistening with sauce, with the peaches nestled around them.
   Tip For a cleaner look, remove the bones after cooking, if desired.

At the end of this phase, the ribs are arranged on a platter, glistening with the reduced sauce, with the soft peaches nestled around them. The sauce should be thick enough to coat the back of a spoon. The meat should be so tender that it threatens to fall off the bone as you lift it. The dish is ready to be served, with extra sauce spooned over the top. The final dish should look rustic and inviting, with a rich, glossy sheen.

Common mistakes

One common mistake is lifting the lid too often during cooking. Every time you open the slow cooker, you release heat and extend the cooking time. Resist the urge to peek for at least the first 6 hours.

Another mistake is using boneless short ribs or a lean cut—this recipe needs the fat and collagen of bone-in ribs to stay moist and tender. Finally, don't skip the resting step; it's crucial for the meat to reabsorb its juices. And if the sauce seems thin at the end, you can simmer it on the stovetop to reduce and thicken it.

How to tell it’s done

The ribs are done when they are fork-tender—meaning a fork inserted into the meat twists easily and the meat begins to pull away from the bone. The internal temperature should reach at least 145°F (63°C) for food safety, but because they cook low and slow, they will likely reach well above that, often around 200°F (93°C), which is ideal for breaking down collagen.

The sauce should be bubbling gently and have thickened slightly. Let the ribs rest in the sauce for at least 3 minutes before serving to allow the juices to redistribute.

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