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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.

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)

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

Find it online: https://thefamilycooking.com/braised-apple-cider-short-ribs-2/