Braised Apple Cider Short Ribs

Why You’ll Love This Recipe

These short ribs are everything you want in a cozy fall meal—deeply savory, slightly sweet, and melt-in-your-mouth tender. Apple cider adds a unique twist, balancing the richness of the beef with just the right amount of brightness. Once braised, the ribs are incredibly flavorful, and the braising liquid reduces into a luscious sauce. It’s the kind of meal that tastes like it took all day but comes together with minimal hands-on effort.

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
• Onion
• Carrots
• Garlic
• Tomato paste
• Apple cider (non-alcoholic)
• Beef broth
• Fresh thyme
• Fresh rosemary
• Bay leaf
• Apple cider vinegar (optional, for balance)

Directions

1. Preheat Oven: Set your oven to 325°F (160°C).
2. Season and Sear the Ribs: Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until browned. Remove and set aside.
3. Sauté Vegetables: In the same pot, add chopped onions and carrots. Cook until softened, then stir in minced garlic and tomato paste. Cook for 2 minutes to deepen the flavor.
4. Deglaze and Build the Sauce: Pour in apple cider, scraping up browned bits from the bottom. Add beef broth, herbs, and a splash of apple cider vinegar (if using) for acidity.
5. Add the Ribs Back: Return the short ribs to the pot, making sure they’re mostly submerged. Bring to a simmer.
6. Braise: Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
7. Reduce the Sauce: Remove the ribs and strain the braising liquid. Return the liquid to the pot and simmer until thickened into a rich sauce.
8. Serve: Spoon the sauce over the ribs and serve hot with mashed potatoes, polenta, or crusty bread.

Servings and timing

This recipe serves 4–6.
Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours and 20 minutes

Variations

• Spiced Apple Cider: Use mulled cider with cinnamon and cloves for an even more autumnal flavor.
• Alcoholic Version: Swap part of the apple cider with a splash of hard cider or dry white wine.
• Boneless Option: Boneless short ribs work just as well and are easier to serve.
• Pressure Cooker: Use an Instant Pot to reduce cook time to about 60–75 minutes.
• Maple Glaze Finish: Add a drizzle of maple syrup to the sauce at the end for a sweet finish.

Storage/Reheating

Store leftover short ribs in an airtight container in the refrigerator for up to 4 days.

To reheat, place in a covered dish in a 325°F (160°C) oven for 20–25 minutes, or gently warm on the stovetop. The sauce may thicken after refrigeration—add a splash of broth or cider if needed.

Short ribs also freeze well. Cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What kind of apple cider should I use?

Use fresh, non-alcoholic apple cider for the best flavor. Avoid apple juice, as it lacks the same depth.

Can I make this in a slow cooker?

Yes. Sear the ribs and sauté vegetables first, then transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.

Should I use bone-in or boneless short ribs?

Bone-in short ribs provide more flavor and richness, but boneless can be more convenient and easier to serve.

Can I make this ahead of time?

Absolutely. It tastes even better the next day. Cool, refrigerate, and reheat gently for the best results.

What sides go well with this dish?

Mashed potatoes, creamy polenta, buttered noodles, roasted vegetables, or crusty bread pair beautifully.

Can I substitute the apple cider?

If you don’t have apple cider, use a combination of apple juice and a splash of apple cider vinegar.

Why sear the meat first?

Searing locks in flavor and adds depth to the dish by creating browned bits that enhance the braising liquid.

How do I thicken the sauce?

Simmer the strained braising liquid uncovered until reduced. You can also add a cornstarch slurry if needed.

Can I use other cuts of beef?

Chuck roast or beef shank can be used, though they may have slightly different textures and cook times.

How do I know when the ribs are done?

They’re ready when the meat is fork-tender and easily pulls away from the bone without resistance.

Conclusion

Braised Apple Cider Short Ribs are a fall-inspired feast of deep flavors and slow-cooked comfort. The natural sweetness of cider beautifully complements the richness of the beef, creating a mouthwatering dish that feels both rustic and refined. Whether you’re hosting a dinner or cozying up on a chilly night, this dish is sure to warm both the heart and the table.

Braised Apple Cider Short Ribs

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Braised Apple Cider Short Ribs are tender, fall-off-the-bone beef ribs slow-cooked in a rich, aromatic blend of apple cider, herbs, and broth. Perfect for autumn meals and special occasions, this comforting dish combines savory depth with a touch of seasonal sweetness.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Braising
• Cuisine: American
• Diet: Halal

Ingredients

• 3–4 lbs bone-in beef short ribs
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups apple cider (non-alcoholic)
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 tbsp apple cider vinegar (optional)

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Instructions

1. Preheat oven to 325°F (160°C).
2. Pat the short ribs dry and season generously with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned. Remove and set aside.
4. Add onions and carrots to the pot and sauté until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for another 2 minutes.
5. Deglaze with apple cider, scraping up any browned bits. Add beef broth, thyme, rosemary, bay leaf, and apple cider vinegar (if using).
6. Return short ribs to the pot, ensuring they’re mostly submerged. Bring to a simmer.
7. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until ribs are tender and falling off the bone.
8. Remove the ribs and strain the braising liquid. Return strained liquid to the pot and simmer until reduced into a thick sauce.
9. Serve ribs topped with the sauce alongside mashed potatoes, polenta, or crusty bread.

Notes

• Use fresh, non-alcoholic apple cider for best flavor.
• Braising ahead of time enhances flavor—reheat gently before serving.
• To thicken the sauce faster, use a cornstarch slurry or mash a few vegetables into the liquid.
• Ribs can be frozen after cooling completely—reheat with a splash of broth or cider.
• Sear ribs in batches to ensure even browning and flavor development.

Nutrition

• Serving Size: 1 portion
• Calories: 620
• Sugar: 8g
• Sodium: 720mg
• Fat: 40g
• Saturated Fat: 18g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 45g
• Cholesterol: 140mg