Smoky Maple Bourbon Beef Short Ribs Crockpot Step-by-step instructions

Before you start

Before you start, pat the short ribs dry with paper towels—this helps the spice rub adhere. Measure out the smoked paprika, garlic powder, salt, and pepper into a small bowl and stir to combine. Have your 6-quart slow cooker ready and the barbecue sauce open.

If you have time, apply the rub to the ribs and let them sit in the refrigerator for up to 24 hours for deeper flavor. When you're ready to cook, arrange the ribs in the slow cooker, pour the sauce over them, and set the timer. That's all the preparation needed; the slow cooker will handle the rest.

Instructions

Season and Load

1. 1Season the Ribs
   Pat the beef short ribs dry with paper towels. In a small bowl, stir together the smoked paprika, garlic powder, kosher salt, and black pepper. Rub the spice mixture all over the ribs, coating every side evenly.
   Look for The ribs are fully coated in a deep red-brown spice rub.
   Tip For deeper flavor, let the rubbed ribs sit in the refrigerator for up to 24 hours before cooking.
2. 2Place Ribs in Slow Cooker
   Arrange the seasoned short ribs in the bottom of a 6-quart slow cooker, standing them upright or laying them in a single layer as best as possible. They can overlap slightly.
   Look for The ribs fit snugly in the slow cooker.
   Tip If the ribs are very long, cut them between the bones to fit.

At the end of this phase, the short ribs are evenly coated in the deep red spice rub, and they're nestled in the slow cooker. You should see a generous layer of spice clinging to the meat, and the ribs should be arranged in a single layer as much as possible.

The aroma of paprika and garlic is fragrant but not yet cooked. This is the point where the ribs are ready to receive the sauce and begin their long, slow transformation.

Slow Cook and Simmer

3. 3Add Barbecue Sauce
   Pour the maple bourbon barbecue sauce over the ribs, using a spatula to spread it evenly and ensure every piece is coated. The sauce should pool around the meat.
   Look for The ribs are glistening with sauce; the slow cooker has a generous layer of liquid.
   Tip Don't add extra liquid—the meat releases juices as it cooks.
4. 4Slow Cook on Low
   Cover the slow cooker and cook on low for 8 to 10 hours, until the meat is fork-tender and nearly falling off the bone. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the kitchen smells smoky and sweet.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Low and slow is key; high heat can make the meat tough.

After several hours on low, the sauce should be gently bubbling around the edges of the slow cooker. The kitchen will smell richly of barbecue and smoke. The ribs are darkening as they cook, and the sauce is beginning to thicken. When you gently poke the meat with a fork, it should feel tender but not yet falling apart. This phase is about patience—resist the urge to peek, and let the slow cooker work its magic.

Rest and Serve

5. 5Rest the Ribs
   Turn off the slow cooker. Using tongs, carefully transfer the short ribs to a cutting board and let them rest for at least 3 minutes. This allows the juices to redistribute.
   Look for The meat is very tender; some pieces may start to separate from the bone.
   Tip Resting helps the meat hold together when serving.
6. 6Serve the Ribs
   Spoon some of the sauce from the slow cooker over the ribs. Serve the short ribs on a warm plate, with extra sauce on the side if desired.
   Look for The ribs are glossy with sauce and the meat is pulling away from the bone.
   Tip Skim any excess fat from the sauce before spooning over.

At the end of this phase, the ribs are fork-tender and the meat is pulling away from the bone with ease. The sauce has reduced to a sticky, glossy glaze that coats the meat beautifully. After resting, the ribs hold together just enough to transfer to a plate, but they're so tender they nearly melt. The final dish is a rich, deeply savory plate of short ribs with a sweet-smoky glaze that's impossible to resist.

Common mistakes

A common mistake is lifting the lid to check on the ribs during cooking, which lets out heat and extends the cooking time. Trust the process and keep the lid on. Another pitfall is using too little sauce—make sure the ribs are generously coated so they don't dry out.

Skimping on the spice rub can also lead to bland results; be generous and coat every surface. Finally, don't rush the cooking by using the high setting; low heat is essential for tender meat. If the ribs are not fork-tender after 8 hours, continue cooking for another hour or two.

How to tell it’s done

The ribs are done when the meat is fork-tender and easily pulls away from the bone. A thermometer inserted into the thickest part of the meat should read at least 145°F (63°C) for food safety, but because of the long, slow cooking, the meat will likely reach a much higher internal temperature, which is exactly what breaks down the collagen and makes it fall-apart tender.

The sauce should be thick and glossy, clinging to the meat. If the sauce seems too thin, remove the ribs and simmer the sauce on the stove for a few minutes to reduce it.

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