Smoky Chipotle Maple Bourbon Beef Short Ribs Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a barbecue sauce that has a good balance of sweetness and tang. A maple bourbon variety works beautifully, but you can also try a honey barbecue sauce or a smoky chipotle version.

If you like extra heat, add an extra tablespoon of chopped chipotle peppers or a pinch of cayenne. For a thicker glaze, remove the lid during the last 30 minutes of cooking to let the sauce reduce. You can also skim off any excess fat from the surface of the sauce with a spoon before serving.

To make this dish even more hands-off, you can assemble everything in the slow cooker insert the night before and store it in the refrigerator. In the morning, place the insert in the slow cooker and turn it on. This is a great make-ahead option for busy days.

Just be aware that the cooking time may need to be extended by about 30 minutes since you're starting from cold. Always ensure the meat reaches an internal temperature of at least 145°F (63°C) before serving.

Variations

• Spicy Kick: Add an extra tablespoon of chopped chipotle peppers or a minced fresh serrano pepper to the sauce before cooking. For an even deeper heat, stir in a teaspoon of smoked paprika or a dash of cayenne. Serve with cooling crema or sour cream to balance the spice.
• Honey Garlic: Reduce the barbecue sauce to 1 cup and add 1/4 cup of soy sauce and 4 minced garlic cloves. The soy sauce adds a savory umami depth that pairs beautifully with the honey and chipotle. This version is especially good served over rice.
• Bourbon Brown Sugar: Substitute the raw honey with 1/4 cup packed brown sugar and add 2 tablespoons of bourbon to the sauce. The brown sugar melts into a rich, molasses-like glaze that clings to the meat. This variation is sweeter and deeply caramelized.
• Orange Chipotle: Add the zest and juice of one orange to the sauce along with the chipotle peppers. The bright citrus cuts through the richness of the beef and complements the smoky heat. This version is bright and tangy, perfect for a lighter meal.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water or broth when reheating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Reheat

Reheat gently in a covered saucepan over low heat, adding a little water or extra barbecue sauce to loosen the sauce.

Store any leftover short ribs in an airtight container in the refrigerator for up to 4 days. The meat will continue to absorb the sauce, making it even more flavorful.

When reheating, place the ribs in a saucepan with a splash of water or extra barbecue sauce and warm gently over low heat, or microwave in 30-second intervals until heated through. The sauce can also be stored separately and spooned over the meat before serving.

This recipe is ideal for making ahead. Prepare the short ribs and sauce in the slow cooker insert the night before, then refrigerate overnight. In the morning, place the insert in the slow cooker and cook on low for 7 to 8 hours.

You can also cook the ribs completely, let them cool, and store them in the refrigerator for up to 3 days. Reheat gently in a covered pot with a little water or broth until warmed through. The flavors deepen as they sit, so leftovers often taste even better the next day.

Serving ideas

Serve the short ribs over creamy mashed potatoes, soft polenta, or buttery egg noodles to soak up the rich sauce. A side of roasted vegetables, like carrots or Brussels sprouts, adds a nice contrast to the sweet and smoky meat. For a complete meal, add a simple green salad with a tangy vinaigrette to cut through the richness. Don't forget crusty bread for wiping the plate clean.

These ribs are also fantastic on a sandwich. Shred the meat and pile it onto a toasted brioche bun with pickled onions and a spoonful of the sauce. Or serve them over a bed of grits for a Southern-inspired twist. The sticky glaze makes them a crowd-pleaser at casual gatherings, and they can be kept warm in the slow cooker on the warm setting for easy serving.

Frequently asked questions

Recipe card

Smoky Chipotle Maple Bourbon Beef Short Ribs

Prep 10 minCook 6 hTotal 6 h 10 minServes 4

Ingredients

• 3 lb bone-in English-cut beef short ribs
• 2 tbsp chipotle peppers in adobo sauce, chopped
• 1/4 cup raw honey
• 1 1/2 cups maple bourbon barbecue sauce

Instructions

1. Place the beef short ribs in the bottom of a 6-quart slow cooker, arranging them in a single layer as much as possible. If they overlap slightly, that's fine—they will shrink as they cook.
2. Spoon the chopped chipotle peppers in adobo over the ribs, spreading them evenly. Drizzle the raw honey over the top, trying to coat as much of the meat as possible.
3. Pour the maple bourbon barbecue sauce over everything, using a spoon to spread it into an even layer. Make sure the meat is well coated on all sides.
4. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the meat is fork-tender and easily pulls away from the bone. Avoid lifting the lid during the first 4 hours of cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
5. Insert a fork into the thickest part of a rib. The meat should be so tender that the fork slides in with almost no resistance and the meat begins to pull away from the bone. If it's not there yet, continue cooking for another 30 to 60 minutes. Let it rest for 3 minutes before slicing.
6. Once the ribs are tender, turn off the slow cooker and let the meat rest in the sauce for at least 10 minutes. This allows the juices to redistribute and makes the meat even more succulent.
7. Using a carving fork or tongs, carefully lift each short rib out of the slow cooker, letting any excess sauce drip back into the pot. The meat may be so tender that it wants to fall off the bone—handle gently.
8. Place each short rib onto a warm dinner plate. Spoon additional sauce from the slow cooker over the top if desired. Serve immediately while hot.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

720

Protein

48 g

Carbohydrates

38 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.