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Tender apple cider braised short ribs with rich sauce and herbs served as a comforting fall dinner
Isaac blogger

Apple Cider Braised Short Ribs

Tender apple cider braised short ribs slow-cooked in a Dutch oven with beef broth, herbs, and vegetables for a rich, comforting fall dinner.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Dinner / Main Course
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Beef & Braising Liquids
  • 3–4 lbs bone-in beef short ribs
  • 2 cups unfiltered apple cider
  • 1½ cups 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 tablespoons tomato paste
  • 1 tablespoon Dijon mustard (optional)
  • 4–5 sprigs fresh thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 cinnamon stick (optional)
  • Seasoning & Oil
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat oven to 325°F (163°C).
  4. Pat short ribs dry and season all sides with salt and black pepper.
  5. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned. Transfer to a plate.
  6. Add onion, carrots, and celery to the pot. Cook until softened. Stir in garlic and tomato paste until fragrant.
  7. Pour in apple cider, scraping the bottom of the pot to release browned bits. Simmer briefly.
  8. Add beef broth, Dijon mustard (if using), herbs, and cinnamon stick. Stir gently.
  9. Return ribs to the pot. Liquid should cover most, but not all, of the meat.
  10. Cover and braise in the oven for 2½–3 hours, until meat is fork-tender.
  11. Remove ribs. Skim excess fat and simmer sauce uncovered until slightly thickened.
  12. Serve warm with sauce spooned over the ribs.

Notes

  • Sear ribs 2–3 minutes per side until deeply browned.
  • Braise at 325°F (163°C) for 2½–3 hours until fork-tender.
  • Liquid should gently simmer during braising, not boil rapidly.
  • Sauce is ready when slightly reduced and coats the back of a spoon.
  • Refrigerate leftovers within 2 hours in an airtight container up to 4 days.
  • Reheat gently until heated through before serving.