Dinner · Part 3 of 3: Tips & recipe card

Smoky Chipotle Molasses Beef Short Ribs Tips, FAQ & printable recipe

Name: Smoky Chipotle Molasses Beef Short Ribs
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 4 lb bone-in beef short ribs; 1 tbsp chipotle peppers in adobo, chopped; 1/4 cup raw honey; 1 cup molasses garlic BBQ sauce

By Clara Weller · Oct 28, 2026

Beef short ribs glazed in a dark molasses chipotle sauce in a slow cooker

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the best texture, let the ribs rest for at least 3 minutes after cooking. This allows the juices to redistribute, so the meat stays moist when you cut into it. If you have time, let the ribs cool in the sauce for 10 minutes before serving—they'll soak up even more flavor.

To make the sauce extra glossy, skim off any fat that rises to the surface after cooking, then simmer the sauce in a small saucepan until it coats the back of a spoon.

Drizzle it over the ribs just before serving. If you prefer a thicker glaze, stir in a teaspoon of cornstarch mixed with water and simmer for a minute.

Variations

Spicy Kick: Add 1–2 minced fresh jalapeños or a teaspoon of crushed red pepper flakes along with the chipotle peppers. For extra heat, stir a dash of hot sauce into the BBQ sauce before pouring.
Honey-Bourbon Glaze: Replace the honey with bourbon and reduce the BBQ sauce to 3/4 cup. The bourbon adds a warm, caramel-like depth that complements the molasses and smoke.
Citrus Brightness: Add the zest and juice of one orange to the sauce before cooking. The citrus cuts through the richness and adds a fresh, tangy note that lightens the dish.
Root Beer Braise: Swap the BBQ sauce for 1 cup of root beer and add 2 tablespoons of soy sauce and 1 tablespoon of molasses. The root beer adds sweetness and a subtle spice that pairs beautifully with the chipotle.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water if the sauce is too thick.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Or microwave in 30-second bursts, stirring between.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.

The ribs also freeze well for up to 3 months—cool completely, then transfer to a freezer-safe container.

This recipe is ideal for making ahead. Cook the ribs as directed, then let them cool in the sauce. Refrigerate for up to 4 days, or freeze for up to 3 months.

When ready to serve, reheat gently on the stovetop or in a 350°F (175°C) oven until warmed through. The flavors will continue to meld, making the leftovers even better.

Serving ideas

Serve the short ribs over creamy mashed potatoes, polenta, or buttery egg noodles to soak up the rich sauce. A side of roasted vegetables or a crisp green salad balances the richness. For a low-effort meal, add crusty bread for dipping—the sauce is too good to leave behind.

For a casual dinner, pile the ribs onto soft buns with pickles and coleslaw for a messy, delicious sandwich.

Or serve them as part of a taco bar with warm tortillas, diced onions, and cilantro. The smoky-sweet flavor pairs well with bright, acidic toppings like pickled jalapeños or a squeeze of lime.

Frequently asked questions

Can this recipe be made with boneless short ribs?

Yes, boneless short ribs work well, but they cook faster. Start checking for tenderness at 6 hours. The cooking time may be shorter because there's no bone to slow the heat transfer. The meat should still be fork-tender and reach an internal temperature of at least 145°F (63°C).

Why is the sauce thin after cooking?

The slow cooker traps steam, so the sauce doesn't reduce much. If you prefer a thicker glaze, remove the ribs and simmer the sauce in a saucepan for 5–10 minutes until it coats the back of a spoon. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer for a minute.

Can this be made ahead and reheated?

Absolutely. The ribs actually taste even better the next day as the flavors meld. Cool the ribs in the sauce, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

What is the best cut of beef for this recipe?

English-cut bone-in short ribs are ideal because they have a good meat-to-bone ratio and plenty of marbling. If you can't find them, beef chuck roast cut into large chunks is a good substitute. Avoid lean cuts like sirloin, which will dry out during the long cooking time.

Can this be cooked on high instead of low?

Yes, you can cook on HIGH for 4–5 hours, but the meat may not be quite as tender as when cooked on LOW. The lower temperature allows the collagen to break down more slowly, resulting in a more succulent texture. If you're short on time, HIGH works, but check for doneness earlier.

Recipe card

Smoky Chipotle Molasses Beef Short Ribs

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

4 lb bone-in beef short ribs
1 tbsp chipotle peppers in adobo, chopped
1/4 cup raw honey
1 cup molasses garlic BBQ sauce

Instructions

Place the beef short ribs in the slow cooker insert in a single layer, meaty side up. Spoon the chopped chipotle peppers over the ribs, then drizzle with the honey. Pour the molasses garlic BBQ sauce over everything, turning the ribs to coat each piece evenly.
Cover the slow cooker and cook on LOW for 8 hours, or until the meat is fork-tender and easily pulls away from the bone. Do not open the lid during cooking unless necessary, as this releases heat and extends the cooking time. Let it rest for 3 minutes before slicing.
Turn off the slow cooker. Using a fork, carefully lift the short ribs out of the sauce and transfer to a serving plate. Let the meat rest for at least 3 minutes before serving. Spoon some of the sauce from the slow cooker over the ribs.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories: 680
Protein: 45 g
Carbohydrates: 20 g
Fat: 44 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.