Smoky Paprika Molasses 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 better. Measure out all your spices and have the BBQ sauce ready. If your slow cooker insert is not removable, place it on a trivet before adding the ribs.

No need to brown the meat or sauté anything; this recipe is truly hands-off. Set out a small bowl for the spice rub and a measuring cup for the sauce. You'll also want a carving fork or tongs ready for serving.

Instructions

Season and Sauce

1. 1Season the Ribs
   In a small bowl, stir together the smoked paprika, garlic powder, kosher salt, and black pepper. Pat the beef short ribs dry with paper towels. Rub the spice mixture all over the ribs, coating every side evenly. Place the seasoned ribs in the slow cooker insert, arranging them in a single layer as much as possible.
   Look for The ribs are fully coated with a deep red-brown spice rub.
   Tip For more flavor, let the rubbed ribs sit in the fridge for 1 hour, but it's not required.
2. 2Pour the Sauce
   Pour the molasses garlic BBQ sauce over the seasoned ribs. Use a spoon or spatula to spread the sauce so it covers the top of the ribs. It's okay if some sauce pools around the meat—it will create the braising liquid.
   Look for The ribs are glazed with a thick, dark sauce.
   Tip Don't add extra liquid—the sauce and meat juices will be enough.

The ribs are fully coated in the deep red-brown spice rub, and the molasses sauce creates a dark, sticky layer over the meat. The aroma is smoky and sweet, with a hint of garlic. The sauce pools around the ribs, ready to become the braising liquid.

Slow Cook to Tender

3. 3Slow Cook
   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. Avoid opening the lid during cooking to keep the heat steady. The sauce will darken and reduce slightly as the ribs braise. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the meat is very tender and the sauce is bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If your slow cooker runs hot, check at 7 hours—the ribs should be falling apart.
4. 4Check for Doneness
   Test the ribs with a fork: the meat should shred easily and the internal temperature should read at least 145°F (63°C), but for fall-apart tenderness, it will be much higher. Let the meat rest in the sauce for 10 minutes before serving.
   Look for The meat is pull-apart tender and the sauce is glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the meat isn't fork-tender, cook for another 30-60 minutes on LOW.

After eight hours, the kitchen smells richly savory and slightly sweet. The sauce is bubbling gently around the edges, and the meat has pulled back from the bones, looking glossy and dark. A fork inserted into a rib meets no resistance and shreds the meat easily.

Lift and Serve

5. 5Serve
   Using a carving fork or tongs, carefully lift the ribs out of the slow cooker, letting excess sauce drip back. Place the ribs on a serving plate. Spoon some of the hot sauce from the slow cooker over the top. Serve immediately.
   Look for The ribs are glistening with dark sauce and steam rises.
   Tip Skim off any excess fat from the sauce before spooning over the ribs.

The ribs are carefully lifted out of the slow cooker, dripping with a thick, mirror-glossy sauce. They steam as they hit the serving plate, and the meat looks like it might slide off the bone. Spooning extra sauce over the top gives them an extra layer of flavor.

Common mistakes

A common mistake is lifting the lid to check on the ribs too often—each time you do, heat escapes and extends the cooking time. Trust the process and keep the lid on. Another issue is using a sauce that is too thin or too watery; look for a thick, molasses-based BBQ sauce that will cling to the meat.

Also, don't skip the spice rub—it adds essential flavor. Finally, if your short ribs are very fatty, you can trim some of the excess fat before cooking, but don't remove it all, as it keeps the meat moist.

How to tell it’s done

The ribs are done when the meat is fork-tender and pulls away from the bone easily. To check, insert a fork into the thickest part of a rib and twist—it should shred with little resistance.

The internal temperature of the meat should be at least 145°F (63°C), but because slow cooking brings it well above that, the meat will be far more tender.

The sauce should be slightly thickened and glossy, not watery. If the ribs aren't falling apart, continue cooking for another 30–60 minutes on LOW.

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