Slow Cooker Maple Bourbon Short Ribs
Fall-off-the-bone tender beef short ribs bathed in a sticky, smoky maple bourbon glaze. The slow cooker does the heavy lifting while the sauce reduces into something rich, glossy, and impossible to resist. This is comfort food with a grown-up twist.
Why This Recipe Works
- Low and slow = maximum tenderness: Collagen breaks down into gelatin over hours, making the ribs incredibly succulent.
- Balanced glaze: Maple adds sweetness, bourbon brings smoke and oak, soy gives umami, and Dijon cuts through with brightness.
- Brown first for flavor: Searing the ribs builds a deep, caramelized crust that the sauce alone cannot create.
- Hands-off cooking: Perfect for weekends, holidays, or meal prep.
Ingredients
For the Short Ribs
- 3 to 4 lbs bone-in beef short ribs
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tbsp neutral oil, for searing
For the Maple Bourbon Glaze
- ½ cup pure maple syrup
- ⅓ cup bourbon
- ⅓ cup low-sodium soy sauce
- ¼ cup ketchup
- 2 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp onion powder
Instructions
- Prep the ribs: Pat short ribs dry with paper towels. Season all sides generously with salt and pepper.
- Sear for flavor: Heat oil in a large skillet over medium-high heat. Sear ribs 2 to 3 minutes per side until deep brown. Work in batches so you do not crowd the pan. Transfer seared ribs to the slow cooker insert.
- Make the glaze: In a bowl, whisk maple syrup, bourbon, soy sauce, ketchup, Dijon, garlic, smoked paprika, and onion powder until smooth.
- Slow cook: Pour the glaze over the ribs, turning to coat. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the meat is tender and pulls away from the bone easily.
- Reduce the sauce: Transfer ribs to a platter and tent with foil. Pour the liquid from the slow cooker into a saucepan. Simmer over medium heat 10 to 15 minutes until syrupy and reduced by half. Skim fat if needed.
- Glaze and serve: Brush ribs with the reduced sauce. Serve extra sauce on the side for dipping. Garnish with sliced green onions or sesame seeds if desired.
Pro Tips
Choose meaty short ribs: Look for English-cut ribs with good marbling. Flanken-cut works too but cooks faster, so check at 6 hours on LOW.
Bourbon substitute: For no alcohol, use ⅓ cup apple cider + 1 tsp vanilla extract + 1 tsp Worcestershire sauce.
Make ahead: Cook a day early. Chill ribs in the sauce overnight. The fat will solidify on top for easy removal. Reheat gently before serving.
Finish under the broiler: For sticky, caramelized edges, broil glazed ribs 2 to 3 minutes after slow cooking.
What to Serve With Short Ribs
| Category | Ideas |
|---|---|
| Starch | Creamy mashed potatoes, polenta, or buttered egg noodles |
| Veggies | Roasted Brussels sprouts, garlic green beans, or honey glazed carrots |
| Fresh | Simple arugula salad with lemon vinaigrette to cut the richness |
Storage & Reheating
Store cooled ribs and sauce in an airtight container in the fridge up to 4 days. They freeze well for 3 months. Reheat covered in a 325°F oven with a splash of broth until warmed through, about 25 minutes.