Introduction

Apple cider braised short ribs are the kind of dish that turns an ordinary evening into something memorable. Slow-braised beef becomes tender, rich, and deeply flavorful, while the apple cider adds a bright, seasonal twist that makes the sauce richer and more aromatic than classic beef braises.

This recipe captures everything home cooks look for in a fall comfort food recipe: minimal hands-on work, a full-bodied sauce, and melt-in-your-mouth short ribs that pair with mashed potatoes, polenta, or buttered noodles. It’s a reliable option for special occasions, cozy weekends, or holiday dinner ideas.

What Makes These Apple Cider Braised Short Ribs Stand Out

Deep, Balanced Flavor

The combination of unfiltered apple cider, beef broth, red wine, and fresh herbs creates a sauce that’s both savory and naturally sweet. This balance is what makes apple cider recipes so popular during the colder months.

Perfect Fall and Winter Comfort Food

Braised short ribs are a staple in fall comfort food recipes, and adding apple cider gives them a seasonal upgrade without making the dish overly sweet.

Effortless One-Pot Dinner

Everything cooks in a single Dutch oven. The stove and oven handle the long braise while you relax.

Fail-Proof Texture

Slow braising ensures the beef becomes fork-tender, making it an ideal choice for dutch oven short ribs or any slow-braised beef recipe.

Ingredients You’ll Need

Beef & Braising Liquids

• 3–4 lbs bone-in beef short ribs
• 2 cups unfiltered apple cider
• 1 cup beef broth
• ½ cup additional beef broth

Aromatics & Vegetables

• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced

Flavor Builders

• 2 tbsp tomato paste
• 1 tbsp Dijon mustard (optional)
• 4–5 sprigs fresh thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 cinnamon stick (optional)

Seasoning & Oil

• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

How to Make Apple Cider Braised Short Ribs

BEFORE YOU BEGIN

Wash and dry all produce thoroughly. Prepare your Dutch oven, cutting board, and tools. Ingredient sizes, equipment performance, and moisture levels may vary, so adjust amounts and timing as needed. Cooking results and prep times may vary depending on your kitchen setup.

1. Prepare and Season

Pat short ribs dry with paper towels.
Season all sides with kosher salt and black pepper.
Visual cue: surface should be dry so it sears properly.

2. Brown the Short Ribs

Heat olive oil in a Dutch oven over medium-high heat.
Sear ribs on all sides until deeply browned, about 2–3 minutes per side.
Transfer to a plate.
Note: work in batches to avoid cooling the pan.

3. Cook the Vegetables

Add onion, carrots, and celery to the pot.
Cook 5–7 minutes, stirring occasionally, until softened and lightly browned.
Add garlic and tomato paste; cook 1 minute until fragrant.
Adjust heat if needed to prevent burning.

4. Deglaze with Apple Cider

Pour in the apple cider.
Scrape the bottom of the pot to release browned bits.
Simmer 2–3 minutes until slightly reduced.
Visual cue: mixture should gently bubble but not boil hard.

5. Add Broth, Wine (optional), and Herbs

Stir in beef broth and Dijon mustard (optional).
Add thyme, rosemary, bay leaves, and cinnamon stick.
Stir gently to combine.

6. Return the Ribs to the Pot

Nestle ribs into the braising liquid.
Liquid should cover most but not all of the meat.

7. Braise Low and Slow

Cover and transfer to a 325°F (163°C) oven.
Cook 2.5–3 hours, or until meat is tender when pierced and nearly comes away from the bone.
Note: cooking times vary depending on rib size and oven performance.

8. Finish the Sauce

Remove ribs from the pot.
Skim excess fat from the top of the sauce.
Simmer uncovered 5–10 minutes to reduce and thicken, adjusting heat as needed.
Visual cue: sauce should lightly coat a spoon.

STORAGE & SAFETY

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat slowly in a covered pan or oven at 300°F (150°C).
• Freeze for up to 3 months in freezer-safe containers.
• Discard if appearance, smell, or texture seems off.

Serving Ideas

These apple cider braised short ribs pair perfectly with:

• Creamy mashed potatoes
• Parmesan polenta
• Buttered egg noodles
• Roasted Brussels sprouts
• Glazed carrots
• Simple green beans

For holiday dinner ideas, serve with warm rolls or a fall salad.

Helpful Tips for Success

• Searing the meat is essential for a rich flavor.
• Use unfiltered apple cider, not apple juice.
• A Dutch oven offers the best heat distribution for braised short ribs.
• Don’t rush the braise—low and slow ensures tenderness.

Popular Variations

• Spicy Version: Add red pepper flakes.
• Herb Variation: Try sage or marjoram.
• Root Vegetables: Add parsnips, sweet potatoes, or turnips for a heartier one-pot dinner.

FAQs

Can I use boneless short ribs?

Yes, but bone-in ribs add more flavor to the sauce.

Can I make this in a slow cooker?

Yes. After searing, transfer everything to a slow cooker and cook on low for 7–8 hours.

How do I thicken the sauce?

Simmer the braising liquid on the stove for 10–15 minutes until it naturally reduces.

Recipe Card: Apple Cider Braised Short Ribs

Apple Cider Braised Short Ribs

Prep Time: 20 minutes
Cook Time: 2.5–3 hours
Total Time: About 3 hours 20 minutes
Servings: 4

Ingredients

Beef & Braising Liquids

½ cup additional beef broth

3–4 lbs bone-in beef short ribs

2 cups unfiltered apple cider

1 cup beef broth

Aromatics & Vegetables

• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced

Flavor Builders

• 2 tbsp tomato paste
• 1 tbsp Dijon mustard (optional)
• 4–5 sprigs fresh thyme
• 2 sprigs rosemary
• 2 bay leaves
• 1 cinnamon stick (optional)

Seasoning & Oil

• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

Before You Begin

Wash and dry produce thoroughly. Prepare tools and cookware. Ingredient sizes and equipment vary, so adjust timing as needed.

Instructions

1. Preheat oven to 325°F (163°C).
2. Pat short ribs dry; season with salt and pepper.
3. Heat oil in Dutch oven. Sear ribs on all sides until browned.
4. Sauté onion, carrots, and celery until softened. Add garlic and tomato paste.
5. Deglaze with apple cider and simmer briefly.
6. Add broth, mustard, herbs, and cinnamon stick.
7. Return ribs to pot. Cover and braise 2.5–3 hours until tender.
8. Remove ribs. Skim fat. Simmer sauce 5–10 minutes to thicken.
9. Serve warm.

Nutrition Information (Estimated Per Serving)

(4 servings total — values may vary)

• Calories: 560 kcal
• Protein: 38 g
• Fat: 38 g
• Saturated Fat: 16 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Sugar: 9 g
• Sodium: 480 mg
• Potassium: 780 mg
• Iron: 28% DV
• Calcium: 4% DV

Nutrition Disclaimer

Nutrition values are estimates and can vary based on ingredients and preparation.