Slow Cooker Smoky Paprika Honey Hickory Beef Short Ribs Step-by-step instructions

Before you start

Before starting, pat the short ribs dry with paper towels to help the spice rub stick. Measure out the paprika and garlic powder and stir them together in a small bowl.

Have the barbecue sauce open and ready. No other prep is needed; you won't be browning the meat or sautéing aromatics. Make sure your slow cooker is clean and dry, and set it on a heat-safe surface.

Instructions

Season and Sauce

1. 1Prepare the Ribs
   Place the beef short ribs in the slow cooker basin. In a small bowl, stir together the smoked paprika and garlic powder. Sprinkle the spice mixture evenly over all sides of the ribs, patting it in gently with your fingers so it adheres to the meat.
   Look for The ribs are fully coated with a deep red-brown spice crust.
   Tip Pat the ribs dry with paper towels before adding the rub for better adherence.
2. 2Add the Barbecue Sauce
   Pour the honey hickory barbecue sauce over the seasoned ribs, using a spoon or spatula to spread it into an even layer. Make sure every rib is coated and the sauce pools slightly around the meat.
   Look for The ribs are glistening with a thick, amber sauce.
   Tip No need to stir after this; the slow cooker will blend the flavors.

The ribs are coated in a fragrant, brick-red spice rub. The barbecue sauce forms a thick, glossy layer over the meat, with a sweet-smoky aroma. The slow cooker is full but not overflowing, and the sauce is evenly distributed.

Slow Cook and Rest

3. 3Slow Cook
   Cover the slow cooker and set it to low. Cook for 8 to 10 hours, until the meat is fork-tender and nearly falling off the bone. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently around the edges and the meat is pulling apart easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce reduces too much, add a splash of water or beef broth.
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 and the meat to become even more tender.
   Look for The meat is moist and the sauce has thickened slightly.
   Tip Resting also makes the ribs easier to handle without breaking apart.

After hours on low, the sauce is bubbling gently around the edges. The meat has pulled back from the bones and is visibly tender. A fork slides in with little resistance. The kitchen smells intensely of barbecue and garlic.

Serve and Enjoy

5. 5Serve
   Using a carving fork, carefully lift each rib from the slow cooker and place it on a serving plate. Spoon some of the sauce from the cooker over the top. Serve hot.
   Look for The ribs are glistening with sauce and the meat is sliding off the bone.
   Tip For a cleaner presentation, skim excess fat from the sauce before spooning over.

The ribs are lifted onto a plate, glistening with a caramelized sauce. The meat is so tender it nearly falls off the bone. A spoonful of the reduced sauce finishes the dish with a rich, sweet-smoky punch.

Common mistakes

A common mistake is lifting the lid to check on the ribs, which lets heat escape and extends cooking time. Trust the process and keep the lid closed.

Another issue is overcooking, which can make the meat mushy; check for doneness at the 8-hour mark. Also, don't skip the rest step—cutting into the ribs too soon causes the juices to run out, leaving the meat dry.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone.

A thermometer inserted into the thickest part of the meat (without touching bone) should read at least 145°F (63°C), though it will likely be higher after the long cook.

The sauce should be bubbling and slightly thickened. Let the ribs rest for 10 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