Smoky Chipotle Honey Hickory Beef Short Ribs Step-by-step instructions

Before you start

Before you start, make sure you have a 6- to 7-quart slow cooker. Pat the short ribs dry with paper towels to help the sauce adhere. Chop the chipotle peppers if they are whole, and measure out the honey and barbecue sauce.

There is no need to brown the meat first—the slow cooker will develop plenty of flavor. If you have time, let the ribs sit at room temperature for 30 minutes before cooking to help them cook more evenly, but this is optional.

Instructions

Building the Base

1. 1Layer the ribs in the slow cooker
   Place the beef short ribs in the bottom of a 6- to 7-quart slow cooker, arranging them in a single layer as much as possible. If the ribs are very long, they can overlap slightly; that's fine.
   Look for The ribs should cover the bottom of the slow cooker evenly.
   Tip Pat the ribs dry with paper towels before adding them, but do not season with salt yet—the adobo and BBQ sauce add plenty of flavor.
2. 2Add chipotle and honey
   Scatter the chopped chipotle peppers in adobo over the ribs, then drizzle the raw honey evenly over the top. Use a spoon or your hands to spread the mixture over the meat as best you can.
   Look for The ribs are coated with a reddish-brown paste of chipotle and honey.
   Tip If you prefer less heat, use only half the chipotle peppers and save the rest for another use.
3. 3Pour over the BBQ sauce
   Pour the honey hickory barbecue sauce evenly over the entire surface of the ribs. Use a spoon or spatula to spread it so every piece is coated.
   Look for The ribs are fully covered in a thick, glossy barbecue sauce.
   Tip No need to stir—the slow cooker will blend the flavors as it cooks.

At the end of this phase, the raw ribs are nestled in the slow cooker, coated with a thick, reddish-brown mixture of chipotle, honey, and barbecue sauce. The aroma is smoky and sweet, with a hint of heat. The ribs should be evenly covered, and the sauce should be pooled around them. This is the point where you can adjust the heat level by adding more or less chipotle.

Slow-Cooking to Tender

4. 4Slow-cook until tender
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the meat is fork-tender and nearly falling off the bone. The sauce will have darkened and thickened slightly. Let it rest for 3 minutes before slicing.
   Look for The meat is so tender that a fork slides in with no resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on LOW yields the most tender results; resist the urge to peek too often, as each opening lets out heat.
5. 5Rest the ribs
   Turn off the slow cooker and let the ribs rest in the sauce for at least 10 minutes. This allows the juices to redistribute and makes the meat even more succulent.
   Look for The sauce settles and the meat looks glistening and moist.
   Tip Resting is not optional for safety—it ensures the meat stays juicy and tender.

After 8 to 10 hours on LOW, the kitchen is filled with the rich, savory scent of braised beef and smoky barbecue. The sauce has darkened and thickened, and the meat is visibly shrinking from the bone.

A gentle poke with a fork shows the meat is incredibly tender, almost falling apart. The sauce is bubbling gently around the edges, and the ribs look glistening and moist.

Serving the Feast

6. 6Serve the ribs
   Using tongs or a fork, carefully lift the ribs out of the slow cooker and place them on a serving plate. Spoon some of the sauce from the pot over the top before serving.
   Look for The ribs should be glistening with sauce and the meat should be pulling away from the bone.
   Tip If the sauce is too thin, simmer it in a small saucepan for 5 minutes to reduce.

When you lift the ribs out of the slow cooker, they are glossy and coated with a thick, sticky glaze. The meat is so tender that it threatens to slip off the bone. As you place them on a serving plate, the sauce clings to the meat, and the aroma is irresistible. The plate is piled high with tender, smoky, sweet ribs, ready to be devoured.

Common mistakes

One common mistake is lifting the lid to check on the ribs too often. Each time you open the slow cooker, heat escapes, which can extend the cooking time and dry out the meat.

Another mistake is using a lean cut of beef; short ribs need fat and connective tissue to become tender. Finally, don't skip the resting step—letting the ribs rest in the sauce after cooking allows the juices to redistribute, making the meat even more succulent.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. Insert a fork into the thickest part of the meat—it should slide in with no resistance.

The internal temperature of the meat should read at least 145°F (63°C) on an instant-read thermometer, but for optimal tenderness, it will likely be much higher, around 200°F (93°C). The sauce should be slightly thickened and glossy.

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