How to Make Apple Cider Braised Short Ribs

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Discover Your New Favorite Comfort Food

Are you looking for a meal that feels both special and effortless? Our apple cider braised short ribs are exactly that. They are the ultimate in cozy, comforting food. The beef becomes incredibly tender.¹ It literally melts in your mouth. This recipe is perfect for a Sunday dinner or a holiday meal.

This one-pot wonder brings together the savory richness of beef with the crisp, tangy flavor of apple cider. The aroma will fill your kitchen with a delightful scent of autumn.

Why You’ll Love This Recipe

• Amazing Flavor: The sweet and acidic notes of the apple cider perfectly balance the rich, fatty taste of the beef short ribs. This creates a deep and complex flavor profile.
• Fork-Tender Texture: Slow cooking in a liquid bath breaks down the tough connective tissues. This results in fall-off-the-bone tender meat.
• Easy to Make: This recipe uses simple steps. Most of the time is hands-off while the oven does the work.² It’s a great braising recipe for beginners.
• Perfect for Any Occasion: Whether you’re planning a cozy winter dinner or a celebratory meal, these short ribs impress every time.
• Seasonal Twist: Using apple cider gives this classic dish a unique and fresh seasonal twist. It’s a great braised beef recipe for the fall.

What You’ll Need to Make It

Ingredients

• Bone-in beef short ribs: These are key for maximum flavor.
• Apple cider: Use unfiltered, not apple juice.³
• Beef broth: Adds rich, savory depth.
• Dry red wine (optional): For an even more complex flavor.
• Aromatics: Yellow onion, carrots, celery, and garlic.⁴
• Fresh herbs: Thyme, rosemary, and bay leaves.⁵
• Pantry staples: Olive oil, kosher salt, and black pepper.⁶
• Optional additions: Tomato paste, Dijon mustard, or a cinnamon stick.⁷

Tools

• Large Dutch oven: Essential for searing and slow cooking.⁸
• Tongs: To handle the short ribs safely.
• Cutting board and knife: For prepping vegetables.
• Measuring cups and spoons: To get the right proportions.

How to Make Apple Cider Braised Short Ribs

Step-by-Step Guide

1. Prep and Season: Pat the short ribs dry.⁹ Season them generously with kosher salt and black pepper on all sides. This builds the first layer of flavor.
2. Sear the Meat: Heat olive oil in your Dutch oven over medium-high heat.¹⁰ Sear the seasoned beef short ribs in batches until they are deeply browned on all sides.¹¹ This browning step is crucial for flavor. Remove the ribs and set them aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery.¹² Cook until they soften and start to brown. Then, add the minced garlic and tomato paste, stirring for just one minute.
4. Deglaze the Pot: Pour in the apple cider and scrape up all the flavorful browned bits from the bottom of the pot.¹³ Let it simmer for a couple of minutes.
5. Add Liquid and Herbs: Stir in the beef broth, red wine (if using), and any optional ingredients like Dijon mustard and a cinnamon stick. Add the sprigs of fresh thyme, rosemary, and bay leaves.¹⁴
6. Braise in the Oven: Return the seared short ribs to the pot, making sure they are nestled into the liquid.¹⁵ The liquid should cover most of the meat.¹⁶ Cover the pot with a lid and transfer it to a preheated oven at 325°F (163°C).¹⁷
7. Cook Until Tender: Braise for 2.5 to 3 hours. The short ribs are ready when the meat is incredibly tender and falling off the bone.¹⁸
8. Finish the Sauce: Carefully remove the ribs from the pot.¹⁹ Skim off any excess fat from the surface of the sauce.²⁰ You can also simmer the sauce on the stovetop to thicken it up for a richer consistency.

Serving Suggestions & Pairings

• Over a Starch: Serve the short ribs over a classic creamy mashed potato recipe, creamy polenta, or buttered egg noodles.²¹ The starch soaks up all the delicious sauce.
• With Vegetables: Pair this dish with simple roasted Brussels sprouts, green beans, or glazed carrots for a complete meal.
• Wine Pairing: A bold Zinfandel or a dry hard cider complements the flavors beautifully.

Storage, Reheating & Make-Ahead Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Gently reheat in a covered saucepan on the stove over low heat.²² You can also use the oven at 300°F (150°C) until it is warmed through.²³
• Make-Ahead: This is a perfect make-ahead meal. The flavors deepen overnight, making the dish even more delicious the next day. Cook it a day or two in advance for a stress-free dinner party.

Special Tips

• Don’t Skip the Sear: Searing the meat is the most important step for developing a rich, deep flavor.
• Apple Cider vs. Apple Juice: Be sure to use unfiltered apple cider. It has a more robust, less sweet flavor than apple juice.
• Dutch Oven is Best: A heavy-bottomed Dutch oven provides even heat distribution.²⁴ This is essential for perfect braising.

Variations

• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a little heat.²⁵
• Herb Twist: Use different fresh herbs like marjoram or sage.²⁶
• Root Vegetables: Add other root vegetables like parsnips or sweet potatoes to the pot for a hearty one-pot meal.

Common Mistakes to Avoid

• Not Seasoning Enough: Be generous with the salt and pepper on the short ribs before searing.
• Overcrowding the Pot: Sear the short ribs in batches to avoid steaming them.²⁷ This ensures a nice, deep brown crust.
• Cooking on High Heat: Braising is a low and slow process.²⁸ Cooking on a high temperature will make the meat tough.

FAQs

Can I use boneless short ribs?

Yes, you can. However, bone-in short ribs will provide more flavor to the sauce.

Can I make this in a slow cooker?

Absolutely. Follow the searing and sautéing steps, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.

How do I thicken the sauce?

After removing the meat, you can simmer the braising liquid on the stove for 10-15 minutes.29 This will reduce and thicken it naturally.

Recipe Card

Apple Cider Braised Short Ribs

This recipe for braised beef short ribs is a foolproof way to create a spectacular meal. The braising liquid with apple cider and herbs creates a sauce that is rich, flavorful, and incredibly comforting. It’s a dish that will become a go-to for special occasions and a cozy Sunday dinner.

Prep Time: 20 mins

Cook Time: 3 hrs

Total Time: 3 hrs 20 mins

Servings: 4

Ingredients

• 3-4 lbs bone-in beef short ribs
• 1 tbsp olive oil
• 1 tsp kosher salt³⁰
• ½ tsp black pepper
• 1 large yellow onion, chopped³¹
• 3 cloves garlic, minced³²
• 2 carrots, peeled and chopped³³
• 2 celery stalks, chopped³⁴
• 2 cups apple cider (unfiltered)³⁵
• 1 cup beef broth³⁶
• ½ cup dry red wine (optional)
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard (optional)
• 4-5 sprigs fresh thyme³⁷
• 2 sprigs rosemary³⁸
• 2 bay leaves³⁹
• 1 stick cinnamon (optional)⁴⁰

Instructions

1. Preheat oven to 325°F (163°C).⁴¹
2. Season the short ribs generously with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat.⁴² Sear short ribs in batches until browned on all sides (2-3 mins per side).⁴³ Remove and set aside.
4. In the same pot, sauté onion, carrots, and celery until soft.⁴⁴ Add garlic and tomato paste; cook for 1 minute.
5. Deglaze with apple cider, scraping up the browned bits.⁴⁵ Simmer for 2-3 mins.
6. Stir in beef broth, red wine, mustard, and herbs.
7. Return short ribs to the pot. Cover and braise in the oven for 2.5 to 3 hours, until the meat is fall-off-the-bone tender.⁴⁶
8. Remove ribs and skim excess fat from the sauce. Serve hot with sauce.