I’m sharing my Slow Cooker Bourbon Beef Short Ribs as a Savory Short Ribs recipe that yields succulent, tender meat infused with deep bourbon flavor from long, slow cooking in the crockpot.

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I never expected a slow cooker could turn bone-in beef short ribs into something that makes people stop talking. I tossed them in with bourbon and let the crockpot do the heavy lifting, and the result was deep, sticky, kind of bad-for-you delicious.

If you like Bourbon Short Ribs Instant Pot or those Shortribs Slowcooker posts you see online, this version goes darker and richer without me hovering over the stove. There are little tricks I picked up that make the sauce sing, and honestly you are gonna want to lick the spoon.

Ingredients

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Beef short ribs: Rich in protein and iron, fatty and tender when slow cooked, soulful comfort.
Bourbon: Adds warm caramel notes and boozy depth, little sugar, no fiber or protein.
Brown sugar: Brings molasses sweetness and caramelization, mostly carbs, use sparingly or not.
Soy sauce: Salty umami boost, minimal calories, high sodium so watch your salt intake.
Garlic: Pungent aromatic, tiny calories, may help heart health, gives savory depth.
Onion: Adds sweetness when caramelized, provides fiber and antioxidants, softens in slow cooking.
Beef broth: Concentrated savory base, some protein and minerals, keeps ribs moist during cooking.
Apple cider vinegar: Brightens dish with tang, small calories, helps balance sweet and rich flavors.

Ingredient Quantities

3 to 4 pounds bone-in beef short ribs, trimmed of excess fat

kosher salt, to taste

freshly ground black pepper, to taste

2 tablespoons vegetable oil

1 large yellow onion, sliced

3 cloves garlic, minced

1 cup beef broth

1/2 cup bourbon

1/4 cup soy sauce

2 tablespoons Worcestershire sauce

1/4 cup packed brown sugar

2 tablespoons tomato paste

1 tablespoon apple cider vinegar

2 bay leaves

1 teaspoon dried thyme

1 tablespoon cornstarch (optional)

1 tablespoon cold water (optional)

How to Make this

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1. Trim excess fat from 3 to 4 pounds bone in beef short ribs, pat them dry and season all over with kosher salt and freshly ground black pepper.

2. Heat 2 tablespoons vegetable oil in a large skillet over medium high heat until shimmering, sear the ribs in batches about 2 to 3 minutes per side until well browned, then transfer seared ribs to the slow cooker.

3. In the same skillet add 1 large sliced yellow onion and cook until softened, about 5 minutes, then stir in 3 cloves minced garlic and cook 30 to 45 seconds more.

4. Stir 2 tablespoons tomato paste into the onion mixture and cook 1 minute, then carefully pour in 1/2 cup bourbon to deglaze the pan scraping up browned bits, let the alcohol mellow for 1 to 2 minutes.

5. Add 1 cup beef broth, 1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 1/4 cup packed brown sugar, 1 tablespoon apple cider vinegar, 2 bay leaves and 1 teaspoon dried thyme to the skillet; stir to combine.

6. Pour the sauce over the ribs in the slow cooker, nestle ribs so they are mostly covered, cover and cook on low for 8 hours or on high for 4 to 5 hours, until the meat is fork tender and falling from the bone.

7. When done remove the ribs to a platter, skim or spoon off excess fat from the surface of the cooking liquid and discard the 2 bay leaves.

8. If you want a thicker sauce mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, whisk that slurry into the hot sauce in the slow cooker and cook on high for 15 to 20 minutes until thickened, or simmer the sauce in a saucepan on the stove until reduced.

9. Return the ribs to the thickened sauce to warm and coat, taste and adjust kosher salt and pepper if needed, then serve — spoon lots of sauce over the ribs and enjoy.

Equipment Needed

1. Large cutting board and sharp chef’s knife, for trimming fat and slicing the onion
2. Paper towels, to pat ribs dry and blot excess fat
3. Large heavy skillet or sauté pan, for searing and building the sauce
4. Long tongs, to turn and transfer hot ribs
5. Wooden spoon or heatproof spatula, for sautéing and scraping browned bits
6. 6 quart slow cooker or crockpot, for low and slow braising
7. Measuring cups and spoons, for the broth, bourbon, soy, sugar and seasonings
8. Small bowl and whisk or fork, for mixing the cornstarch slurry and thinning if needed

FAQ

Do I need to sear the ribs first? No you dont have to, but searing them 2 to 3 minutes per side in a hot pan gives better color and way more flavor, so i usually do it.

How long should I cook them in the slow cooker? Cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the meat is fall apart tender. Low is best if you got the time.

Will the bourbon make the ribs boozy? Most of the alcohol cooks off during the long braise so it just leaves a warm caramel flavor. If you're uneasy, swap the bourbon for extra beef broth or a bit of apple juice.

My sauce is too thin how do I thicken it? Remove ribs and skim fat, then whisk 1 tablespoon cornstarch with 1 tablespoon cold water into the simmering sauce and cook a few minutes till thickened. You can also reduce the sauce on the stove for 15 to 20 minutes.

Can I use boneless short ribs or another cut? Yes boneless works but they wont look as nice and may fall apart sooner. Chuck roast is a fine substitute but adjust cook time depending on size.

How do I store and reheat leftovers? Cool and refrigerate in an airtight container for 3 to 4 days or freeze up to 3 months. Reheat gently on the stove over low heat or in the oven at 325F, add a splash of broth if the sauce seems too thick.

Slow Cooker Bourbon Beef Short Ribs Recipe Substitutions and Variations

Bourbon: dark rum, rye whiskey, or for a no alcohol option use 1 cup beef broth plus 1 tablespoon molasses to add that caramel note — (if you want less sweetness use a splash of apple cider instead)
Soy sauce: tamari, coconut aminos, or low sodium soy sauce. Tamari is best if you need gluten free and coconut aminos is milder and a bit sweeter
Brown sugar: maple syrup, honey, or coconut sugar. If you swap in a liquid sweetener like maple or honey cut back other liquids a touch
Cornstarch: arrowroot, potato starch, or all purpose flour. For flour use about 2 tablespoons flour per 1 tablespoon cornstarch and cook a little longer to cook out the raw taste

Pro Tips

1. Sear like you mean it, but dont crowd the pan. Browning gives flavor for the sauce so do it in batches, let the oil get hot and dont move the ribs too soon or they wont brown properly.

2. Be careful with the bourbon. To avoid a flare up take the skillet off the heat before you pour it in, scrape the browned bits then let the alcohol mellow for a minute or two. If you dont want to use booze, use a little extra beef broth and a splash of apple cider vinegar instead.

3. Get rid of excess fat quickly for a cleaner sauce. After cooking, spoon off the fat at the surface or put the sauce in the fridge for 20 to 30 minutes so the fat firms up and you can lift it off. A fine mesh strainer or fat separator will make the sauce smoother.

4. Thicken and finish the sauce with care. A cornstarch slurry works fast but simmering to reduce concentrates flavor better. For a glossy finish stir in a bit of cold butter right at the end, and always taste and tweak with a pinch of salt, pepper or a tiny splash of vinegar to brighten it up.

Slow Cooker Bourbon Beef Short Ribs Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m sharing my Slow Cooker Bourbon Beef Short Ribs as a Savory Short Ribs recipe that yields succulent, tender meat infused with deep bourbon flavor from long, slow cooking in the crockpot.

Servings

servings

Calories

650

kcal

Equipment: 1. Large cutting board and sharp chef’s knife, for trimming fat and slicing the onion
2. Paper towels, to pat ribs dry and blot excess fat
3. Large heavy skillet or sauté pan, for searing and building the sauce
4. Long tongs, to turn and transfer hot ribs
5. Wooden spoon or heatproof spatula, for sautéing and scraping browned bits
6. 6 quart slow cooker or crockpot, for low and slow braising
7. Measuring cups and spoons, for the broth, bourbon, soy, sugar and seasonings
8. Small bowl and whisk or fork, for mixing the cornstarch slurry and thinning if needed

Ingredients

3 to 4 pounds bone-in beef short ribs, trimmed of excess fat
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 large yellow onion, sliced
3 cloves garlic, minced
1 cup beef broth
1/2 cup bourbon
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/4 cup packed brown sugar
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
2 bay leaves
1 teaspoon dried thyme
1 tablespoon cornstarch (optional)
1 tablespoon cold water (optional)

Directions

Trim excess fat from 3 to 4 pounds bone in beef short ribs, pat them dry and season all over with kosher salt and freshly ground black pepper.
Heat 2 tablespoons vegetable oil in a large skillet over medium high heat until shimmering, sear the ribs in batches about 2 to 3 minutes per side until well browned, then transfer seared ribs to the slow cooker.
In the same skillet add 1 large sliced yellow onion and cook until softened, about 5 minutes, then stir in 3 cloves minced garlic and cook 30 to 45 seconds more.
Stir 2 tablespoons tomato paste into the onion mixture and cook 1 minute, then carefully pour in 1/2 cup bourbon to deglaze the pan scraping up browned bits, let the alcohol mellow for 1 to 2 minutes.
Add 1 cup beef broth, 1/4 cup soy sauce, 2 tablespoons Worcestershire sauce, 1/4 cup packed brown sugar, 1 tablespoon apple cider vinegar, 2 bay leaves and 1 teaspoon dried thyme to the skillet; stir to combine.
Pour the sauce over the ribs in the slow cooker, nestle ribs so they are mostly covered, cover and cook on low for 8 hours or on high for 4 to 5 hours, until the meat is fork tender and falling from the bone.
When done remove the ribs to a platter, skim or spoon off excess fat from the surface of the cooking liquid and discard the 2 bay leaves.
If you want a thicker sauce mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, whisk that slurry into the hot sauce in the slow cooker and cook on high for 15 to 20 minutes until thickened, or simmer the sauce in a saucepan on the stove until reduced.
Return the ribs to the thickened sauce to warm and coat, taste and adjust kosher salt and pepper if needed, then serve — spoon lots of sauce over the ribs and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.