Smoky Chipotle Honey Hickory Beef Short Ribs

These slow-cooker beef short ribs are the definition of set-it-and-forget-it cooking. A handful of bold ingredients—chipotle peppers, raw honey, and honey hickory barbecue sauce—transform into a deeply smoky, sweet, and tangy glaze that coats every inch of the meat.

The result is fall-apart tender beef that practically melts off the bone. With just 10 minutes of prep, you can walk away and let the slow cooker work its magic.

Beef short ribs are a cut that rewards low-and-slow cooking. In the slow cooker, they become impossibly tender, absorbing the smoky heat of chipotle and the mellow sweetness of honey and hickory barbecue sauce.

The combination of flavors is bold and balanced—smoky, sweet, with a gentle kick of heat. This recipe is a true dump-and-go: layer the ribs, add the sauce, and let time do the rest. Serve them over mashed potatoes, polenta, or with crusty bread to soak up every last drop of the rich sauce.

Ingredients

Why this recipe works

The slow cooker is the ideal tool for beef short ribs. The long, moist heat breaks down the tough connective tissue in the meat, turning it silky and tender. Cooking on LOW for 8 to 10 hours allows the collagen to melt into gelatin, which gives the sauce body and richness. The result is meat that falls off the bone with a fork, yet remains juicy and flavorful.

The combination of chipotle peppers in adobo, raw honey, and honey hickory barbecue sauce creates a complex flavor profile that develops as it cooks. The chipotle adds smoky heat, the honey provides floral sweetness, and the barbecue sauce brings tang and depth. As the ribs simmer, the flavors meld and intensify, creating a glaze that clings beautifully to the meat.

Notes and substitutions

Bone-in English-cut short ribs are the best choice for this recipe. They are cut across the bone, giving you a thick, meaty piece with a rich, beefy flavor.

If you can only find flanken-style ribs (cut across the bone), they will work too, but adjust the cooking time slightly—they may cook faster. For a leaner option, boneless chuck roast can be substituted, but the cooking time may need to be reduced.

Chipotle peppers in adobo are canned smoked jalapeños in a tangy sauce. They add a deep, smoky heat. If you are sensitive to spice, start with less and taste the sauce before serving.

Raw honey is preferred for its floral notes, but regular honey works fine. The barbecue sauce should be a honey-hickory variety; if you use a different flavor, you may want to add a little extra honey or smoked paprika to compensate.

• bone-in English-cut beef short ribs: Boneless beef chuck roast, cut into large chunks
• chipotle peppers in adobo: 1 to 2 tablespoons adobo sauce from canned chipotles, plus 1 teaspoon smoked paprika
• raw honey: Regular honey or maple syrup
• honey hickory barbecue sauce: Your favorite smoky barbecue sauce, plus 1 tablespoon honey

Equipment

• 6- to 7-quart slow cooker
• Tongs
• Cutting board
• Chef's knife
• Measuring cups
• Serving plate