Apple Cider Braised Short Ribs

Tender beef short ribs slow-braised in apple cider with aromatic vegetables and fresh herbs makes for a comforting, savory, and subtly sweet main dish, especially welcome in cooler seasons.

The first time I made these apple cider braised short ribs, my kitchen was filled with the scents of sweet apples and earthy herbs. The slow braising transformed the beef into a melt-in-your-mouth meal I now make every fall.

Ingredients

• Beef short ribs: 3 lbs (1.4 kg), bone-in
• Yellow onions: 2 medium, sliced
• Carrots: 3 medium, peeled and cut into 1-inch pieces
• Celery: 2 stalks, chopped
• Garlic: 4 cloves, minced
• Apple cider: 2 cups (480 ml), not apple cider vinegar
• Beef broth: 1 cup (240 ml)
• Tomato paste: 2 tbsp
• Fresh thyme: 2 sprigs
• Fresh rosemary: 2 sprigs
• Bay leaves: 2
• Salt: 1 tsp, more to taste
• Black pepper: ½ tsp, freshly ground
• Olive oil: 2 tbsp

Instructions

Preheat Oven:

Preheat oven to 325°F (165°C)

Season Short Ribs:

Pat the short ribs dry and season with salt and pepper

Sear the Ribs:

Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches on all sides until browned. Transfer to a plate

Sauté Vegetables:

Add onions, carrots, and celery. Cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Add garlic, cook 1 minute more

Add Tomato Paste:

Stir in tomato paste and cook for 2 minutes

Deglaze:

Pour in apple cider and beef broth, scraping up any browned bits from bottom of pot

Return Ribs & Add Herbs:

Return short ribs to the pot and add thyme, rosemary, and bay leaves

Braise:

Bring to a simmer, cover, and transfer to the preheated oven

Cook Until Tender:

Braise for 2½ to 3 hours or until meat is fork-tender and nearly falling off the bone

Finish Sauce & Serve:

Remove ribs and vegetables to a platter. Skim fat from sauce, discard herb stems and bay leaves, reduce sauce if desired, and serve spooned over ribs

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This dish became an instant favorite during our holiday gatherings, with everyone dipping their mashed potatoes into the rich braising sauce. It's become our family's ultimate comfort food tradition.

Serving Suggestions

Serve these short ribs with creamy mashed potatoes, buttery polenta, or a slice of crusty bread to soak up all the flavorful sauce.

Variations

Try substituting pear cider for apple cider or using a different mix of root vegetables like parsnips or turnips for subtle changes in flavor and texture.

Allergen & Nutrition

This recipe is naturally gluten-free and doesn't contain any of the top 8 allergens. Each serving provides about 650 calories, 38 g fat, 24 g carbohydrates, and 48 g protein.

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Enjoy these apple cider braised short ribs for special dinners or chilly nights when you crave comfort. Leftovers make a fantastic next-day meal.

Recipe FAQ

→ What cut of meat works best for this dish?

Bone-in beef short ribs are ideal as their rich marbling becomes tender and flavorful through slow braising.

→ Can I substitute apple cider with another liquid?

Pear cider is a great alternative, adding a slightly different fruity note while maintaining sweetness.

→ How long should the ribs be cooked for optimal tenderness?

Slow braising in the oven for about 2½ to 3 hours ensures the meat becomes fork-tender and nearly falling off the bone.

→ What vegetables enhance the flavor of the braising liquid?

Yellow onions, carrots, celery, and garlic contribute aromatic sweetness and depth to the braising liquid.

→ How can the sauce be enriched before serving?

Finishing the sauce with a tablespoon of cold butter adds richness and a velvety texture to the final dish.

→ What sides pair well with the braised ribs?

Creamy mashed potatoes, polenta, or crusty bread complement the rich sauce and tender meat beautifully.