These Slow Cooker Bourbon Beef Short Ribs cook until tender in a rich, savory-sweet sauce made with bourbon, beef broth, garlic, brown sugar, and a touch of Worcestershire. A quick sear before slow cooking builds extra flavor, while the slow cooker does the rest.
They’re perfect for weekend dinners, holiday meals, family gatherings, or a cozy meal served over mashed potatoes.
Prep Time: 25 minutes
Cook Time: 8–9 hours on low or 5–6 hours on high
Total Time: Approximately 8½–9½ hours on low
Servings: 4–6
Why You’ll Love This Recipe
- Beef becomes tender and easy to pull from the bone
- Rich bourbon and brown sugar sauce
- Slow cooker makes the long cooking simple
- Easy to serve with potatoes or noodles
- Great for a special dinner or family meal
- Can be prepared ahead
- The sauce is delicious over mashed potatoes
- Uses simple pantry seasonings
- Easy to adjust the sweetness
- Leftovers reheat well
Ingredients
Beef Short Ribs
- 3½–4 pounds bone-in beef short ribs
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
Bourbon Sauce
- ½ cup bourbon
- 1 cup low-sodium beef broth
- ¼ cup packed brown sugar
- ¼ cup soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Optional Garnishes
- Chopped fresh parsley
- Sliced green onions
- Extra black pepper
How to Make Slow Cooker Bourbon Beef Short Ribs
Step 1: Season the Ribs
Pat the short ribs dry with paper towels.
Season all sides with salt and black pepper.
Step 2: Sear the Ribs
Heat the olive oil in a large skillet over medium-high heat.
Working in batches if needed, sear the short ribs on all sides for about 2–3 minutes per side, until deeply browned. Transfer them to the slow cooker.
Step 3: Cook the Onion and Garlic
Reduce the skillet heat to medium.
Add the sliced onion and cook for 3–4 minutes, stirring often, until it begins to soften. Stir in the garlic and cook for another 30 seconds.
Transfer the onion and garlic to the slow cooker, arranging them around the ribs.
Step 4: Make the Bourbon Sauce
In a bowl, whisk together the bourbon, beef broth, brown sugar, soy sauce, tomato paste, Worcestershire sauce, smoked paprika, and thyme.
Pour the sauce over the ribs.
Step 5: Slow Cook
Cover and cook on low for 8–9 hours or high for 5–6 hours, until the meat is very tender and pulls away easily from the bone.
Cooking time varies by slow cooker and rib size. If the ribs are still firm, continue cooking and check again.
Step 6: Remove the Ribs
Carefully transfer the ribs to a serving platter. They will be tender, so use a wide spatula or tongs.
Skim excess fat from the surface of the sauce, if desired.
Step 7: Thicken the Sauce
Pour the cooking liquid into a saucepan.
In a small bowl, whisk the cornstarch and cold water until smooth. Bring the sauce to a gentle simmer on the stovetop, then slowly whisk in the cornstarch mixture.
Cook for 2–3 minutes, stirring, until the sauce thickens. Add a splash of broth if it becomes thicker than you prefer.
Step 8: Serve
Spoon the bourbon sauce over the short ribs.
Garnish with parsley or green onions and serve with mashed potatoes, rice, egg noodles, or roasted vegetables.
Tips for the Best Bourbon Beef Short Ribs
- Pat the ribs dry before seasoning to help them brown well.
- Sear the ribs in batches so the skillet stays hot.
- Use low-sodium broth and soy sauce to better control the salt.
- Cook until the meat is truly tender; short ribs need enough time for the connective tissue to soften.
- Skim excess fat from the sauce before thickening.
- Add the cornstarch slurry gradually, stopping when the sauce reaches your preferred consistency.
- Serve the ribs with a side that can soak up the sauce.
Can I Skip Searing the Ribs?
Yes. You can place the seasoned ribs directly in the slow cooker, but searing adds a deeper roasted flavor and gives the sauce more richness.
What Kind of Bourbon Should I Use?
Use a bourbon you enjoy drinking, but there’s no need to choose an expensive bottle. A straightforward mid-range bourbon works well.
For a bourbon-free version, replace it with an equal amount of beef broth. The sauce will taste different but will still be rich and savory.
Delicious Variations
Spicy Bourbon Short Ribs
Add ½ teaspoon crushed red pepper flakes or a few dashes of hot sauce to the sauce.
Bourbon BBQ Short Ribs
Replace the tomato paste and brown sugar with ½ cup barbecue sauce. Taste the sauce before adding extra sweetener.
Honey Bourbon Short Ribs
Replace the brown sugar with ¼ cup honey for a slightly different sweetness.
Mushroom Bourbon Short Ribs
Add 8 ounces sliced mushrooms to the slow cooker with the onion and garlic.
Orange Bourbon Short Ribs
Add 1 teaspoon orange zest to the sauce for a subtle citrus note.
Can I Make Them Ahead?
Yes. Cook the ribs and sauce, then let them cool slightly before refrigerating them separately or together in a covered container.
The flavors develop as they sit. The next day, remove any solidified fat from the sauce before reheating.
Storage
Let the ribs cool, then place them in an airtight container with some sauce.
Refrigerate for up to four days.
Reheat gently in a covered saucepan over low heat or in a 325°F oven until hot throughout. Add a little beef broth if the sauce has thickened too much.
Can You Freeze Slow Cooker Bourbon Beef Short Ribs?
Yes. Let the ribs and sauce cool completely, then place them in a freezer-safe container.
Freeze for up to three months. Thaw overnight in the refrigerator and reheat gently until hot throughout. For the best texture, freeze the ribs with some sauce to help keep the meat moist.
Frequently Asked Questions
Should I use bone-in or boneless short ribs?
Bone-in ribs are especially flavorful and work well in the slow cooker. Boneless short ribs can also be used; check them earlier because they may cook faster.
How do I know when the ribs are done?
They should be very tender and pull apart easily with a fork. If they still feel firm, continue cooking.
Can I cook the ribs on high?
Yes. Cook on high for about 5–6 hours, checking for tenderness toward the end. Low heat generally gives the most tender result.
Will the alcohol cook out of the bourbon?
Some alcohol cooks off during cooking, but it may not all evaporate in a covered slow cooker. For an alcohol-free version, replace the bourbon with beef broth.
Why is my sauce greasy?
Short ribs release fat as they cook. Skim the fat from the cooking liquid before thickening it. Chilling the sauce also makes the fat easier to remove.
Can I thicken the sauce in the slow cooker?
Yes. Whisk the cornstarch and cold water together, stir it into the slow cooker, and cook uncovered on high for about 20–30 minutes. A saucepan makes it easier to control the thickness.
What should I serve with short ribs?
Mashed potatoes, egg noodles, rice, roasted carrots, green beans, or crusty bread all pair well with the sauce.
Pro Tips
Sear the ribs well, then give them enough time in the slow cooker to become fork-tender. Before thickening the cooking liquid, skim off excess fat and taste the sauce; the soy sauce and broth may provide enough salt.
Final Thoughts
These Slow Cooker Bourbon Beef Short Ribs are rich, tender, and full of savory-sweet flavor. Serve them with mashed potatoes or noodles and spoon plenty of sauce over the top for a comforting dinner that feels special without requiring much hands-on cooking.
