Smoky Chipotle Maple Bourbon Beef Short Ribs

These slow cooker beef short ribs are the definition of set-and-forget cooking. Just layer the meat in the crockpot, spoon over smoky chipotle peppers and sweet honey, then pour on a generous amount of maple bourbon barbecue sauce.

Walk away for a few hours and come back to a pot of impossibly tender, fall-off-the-bone beef bathed in a sticky, glossy glaze. The combination of smoky, sweet, and tangy flavors is pure comfort food, and it takes just 10 minutes of hands-on time.

This recipe turns a handful of ingredients into a dinner that tastes like it simmered all day in a barbecue pit. Bone-in short ribs become meltingly tender as they cook low and slow in a sauce that balances the heat of chipotle, the floral sweetness of honey, and the deep, smoky notes of maple bourbon barbecue sauce.

The slow cooker does all the work, making it perfect for busy weeknights or lazy weekends. Serve these ribs over mashed potatoes, polenta, or crusty bread to soak up every last drop of the sauce.

Ingredients

Why this recipe works

Cooking short ribs low and slow in a slow cooker breaks down the tough collagen in the meat, turning it into rich, gelatinous goodness. The long, gentle heat allows the connective tissue to melt away, leaving the meat so tender it nearly falls off the bone.

This method also lets the flavors of the chipotle, honey, and barbecue sauce penetrate deep into the meat, creating a complex, layered taste that you just can't get from a quick sear.

The sauce itself is a perfect balance of sweet, smoky, and spicy. Chipotle peppers in adobo bring a warm, earthy heat, while raw honey adds a delicate floral sweetness that rounds out the tangy, bourbon-laced barbecue sauce. As the sauce simmers and reduces, it thickens into a glossy glaze that clings to every bite. The result is a deeply satisfying dish that feels both indulgent and effortless.

Notes and substitutions

Choose bone-in English-cut short ribs for the best flavor and texture. These are cut across the bone, yielding thick, meaty pieces that hold up well to long cooking. If you can only find flanken-style ribs (cut across the bone into thin strips), they will work too, but reduce the cook time by about 2 hours. For a leaner option, boneless chuck roast can be substituted, but the meat will be less rich and may not shred as easily.

The quality of the barbecue sauce matters here. Look for a maple bourbon variety that is thick and not too vinegar-forward. If you can't find one, you can make your own by stirring a tablespoon of bourbon and a tablespoon of maple syrup into your favorite smoky barbecue sauce.

The chipotle peppers come packed in adobo sauce—use the peppers themselves for heat and a little of the sauce for extra depth. Store any leftover chipotles in an airtight container in the fridge for up to two weeks.

• bone-in English-cut short ribs: boneless beef chuck roast, cut into 2-inch chunks (reduce cook time to 4-5 hours)
• chipotle peppers in adobo: 1 tablespoon chipotle chili powder mixed with 1 tablespoon tomato paste
• raw honey: pure maple syrup or brown sugar
• maple bourbon barbecue sauce: your favorite smoky barbecue sauce mixed with 2 tablespoons bourbon and 1 tablespoon maple syrup

Equipment

• 6-quart slow cooker
• cutting board
• chef's knife
• measuring cups and spoons
• serving fork
• dinner plates