Braised Apple Cider Short Ribs

Why You’ll Love This Recipe

You’ll love this recipe for its incredible depth of flavor and melt-in-your-mouth texture. The apple cider adds a subtle sweetness that perfectly balances the richness of the beef, while slow braising ensures the meat becomes tender and succulent. It’s elegant enough for entertaining yet simple enough for a cozy weekend meal. Plus, the sauce doubles as the perfect gravy to spoon over mashed potatoes or roasted vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in beef short ribs
• Salt and black pepper
• Olive oil or vegetable oil
• Yellow onion, sliced
• Carrots, chopped
• Celery, chopped
• Garlic cloves, minced
• Tomato paste
• Apple cider (not vinegar)
• Beef broth
• Fresh thyme and rosemary sprigs
• Bay leaf
• Dijon mustard (optional)
• Butter (optional, for finishing)

Directions

1. Prepare the short ribs: Pat the short ribs dry and season generously with salt and pepper.
2. Brown the meat: In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
3. Sauté the aromatics: Add onion, carrots, and celery to the pot. Cook for 5–6 minutes until softened, then stir in garlic and tomato paste. Cook for 1 minute more.
4. Deglaze the pot: Pour in the apple cider, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
5. Add liquids and herbs: Stir in beef broth, thyme, rosemary, bay leaf, and Dijon mustard (if using). Return the ribs to the pot, ensuring they are mostly submerged.
6. Braise: Cover the pot and place in a preheated oven at 325°F (160°C) for 2½ to 3 hours, or until the ribs are tender and easily pull away from the bone.
7. Finish the sauce: Remove the ribs and discard the herbs. Simmer the liquid on the stove for 10–15 minutes to thicken slightly, whisking in a small knob of butter for a glossy finish if desired.
8. Serve: Spoon the sauce over the short ribs and serve hot with mashed potatoes, polenta, or roasted root vegetables.

Servings and timing

This recipe serves 4 and takes about 3½ hours total—30 minutes for preparation and 3 hours for cooking.

Variations

• Instant Pot method: Sear the ribs using the sauté function, then pressure cook on high for 45 minutes with a natural release for tender results.
• Sweet twist: Add sliced apples or a tablespoon of maple syrup for a touch of sweetness.
• Spicy version: Add a pinch of red pepper flakes or a splash of hot sauce for a little heat.
• Bone-out option: Use boneless short ribs or chuck roast if preferred—adjust cooking time slightly.
• Wine addition: Replace ½ cup of the cider with dry red wine for a deeper, more robust flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat until warmed through, adding a splash of broth if needed to loosen the sauce. Braised dishes taste even better the next day as the flavors meld. For longer storage, freeze for up to 2 months—thaw overnight in the refrigerator before reheating.

FAQs

1. Can I make this recipe ahead of time?

Yes, braised short ribs are perfect for making ahead. The flavor improves as they rest overnight—just reheat before serving.

2. What’s the best type of apple cider to use?

Use pure, non-alcoholic apple cider (not vinegar or hard cider) for the best flavor balance.

3. Can I use boneless short ribs?

Yes, but bone-in ribs provide more flavor and richer sauce.

4. Do I have to sear the ribs first?

Searing is essential—it builds depth and caramelization that enhances the overall flavor of the dish.

5. What can I serve with these short ribs?

Mashed potatoes, creamy polenta, or roasted root vegetables make perfect sides.

6. Can I thicken the sauce more?

Yes, simmer uncovered until it reaches your desired consistency, or whisk in a cornstarch slurry.

7. Can I cook this on the stovetop instead of the oven?

Yes, simmer gently on low heat for about 3 hours, covered, until the ribs are tender.

8. Can I use apple juice instead of cider?

Yes, though it’s sweeter. You can balance it with a splash of vinegar or lemon juice.

9. How do I know when the ribs are done?

They should easily pull away from the bone and shred with a fork—this means they’re perfectly tender.

10. Can I make it dairy-free?

Absolutely—just skip the butter at the end or use a dairy-free substitute.

Conclusion

Braised Apple Cider Short Ribs are a soul-warming dish that transforms simple ingredients into a luxurious meal. The tender, succulent beef paired with the sweet-savory cider sauce creates an unforgettable flavor combination that’s perfect for fall and winter gatherings. Whether served over mashed potatoes or creamy polenta, this dish is sure to impress with its comforting richness and beautiful presentation.

Braised Apple Cider Short Ribs

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Braised Apple Cider Short Ribs are a luxurious and comforting dish featuring tender, fall-apart beef slow-cooked in apple cider and aromatic herbs. The cider lends a subtle sweetness that balances the rich, savory sauce, creating an elegant yet cozy meal perfect for autumn dinners or special occasions.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Braising
• Cuisine: American

Ingredients

• 4 lbs bone-in beef short ribs
• Salt and black pepper, to taste
• 2 tbsp olive oil or vegetable oil
• 1 large yellow onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups apple cider (not vinegar)
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 tsp Dijon mustard (optional)
• 1 tbsp butter (optional, for finishing)

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Instructions

1. Prepare the short ribs: Pat ribs dry and season generously with salt and pepper.
2. Brown the meat: In a large Dutch oven, heat oil over medium-high heat. Sear ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
3. Sauté aromatics: Add onion, carrots, and celery to the pot. Cook 5–6 minutes until softened, then stir in garlic and tomato paste. Cook for 1 minute more.
4. Deglaze: Pour in apple cider, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.
5. Add liquids and herbs: Stir in beef broth, thyme, rosemary, bay leaf, and Dijon mustard. Return ribs to the pot, ensuring they are mostly submerged.
6. Braise: Cover and place in a preheated oven at 325°F (160°C) for 2½–3 hours, until ribs are tender and pull away from the bone.
7. Finish the sauce: Remove ribs and discard herbs. Simmer liquid 10–15 minutes to reduce slightly. Whisk in butter for a glossy finish, if desired.
8. Serve: Spoon sauce over ribs and serve hot with mashed potatoes, polenta, or roasted vegetables.

Notes

• Use pure, non-alcoholic apple cider for the best flavor (avoid vinegar or hard cider).
• For extra richness, add a splash of red wine along with the cider.
• Braised short ribs taste even better the next day as flavors meld.
• To make ahead, cook a day in advance and reheat gently before serving.
• Refrigerate leftovers for up to 4 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1 portion (about 2 short ribs)
• Calories: 720
• Sugar: 9g
• Sodium: 980mg
• Fat: 48g
• Saturated Fat: 20g
• Unsaturated Fat: 25g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 54g
• Cholesterol: 170mg