Save Beef short ribs are seared until golden, then gently braised in a blend of apple cider and beef broth alongside aromatic vegetables and fresh herbs. Slow cooking in the oven creates rich, fork-tender meat and a lush sauce. The finished dish offers deep, savory beef notes balanced by subtle sweetness from the apple cider, complemented by onion, garlic, and a touch of thyme and rosemary. Serve over mashed potatoes or polenta for a warming main course, ideal for cold-weather meals or special occasions.
Apple Cider Braised Short Ribs are my go-to dish when the cold settles in and I crave something warming and deeply satisfying. With tender beef, apple cider sweetness, and heaps of soft vegetables, this recipe creates a rich and cozy meal for family gatherings or relaxed Sunday suppers.
The first time I made this was for a birthday dinner in late October. The house smelled incredible and everyone kept coming back for seconds. It became an instant tradition at our table.
Ingredients
- Beef short ribs: choose bone-in for extra richness and flavor. Ask your butcher for meaty well-marbled ribs
- Yellow onions: foundational for building sweetness and depth in the braising liquid. Pick ones with tight smooth skins
- Carrots: add earthy notes and soften beautifully. Go for firm bright orange carrots
- Celery: contributes subtle savor and fragrance. Look for crisp stalks with no browning
- Garlic: freshly minced garlic perfumes every layer. Choose cloves with tight unbroken skin
- Apple cider: brings natural sweetness and rounds out the sauce. Use fresh pressed cider not vinegar for best results
- Beef broth: good-quality broth boosts the base flavor. Homemade if you have it or choose a low-sodium store-bought option
- Tomato paste: helps thicken and enhances umami depth. Select tomato paste with a rich red color for freshness
- Fresh thyme and fresh rosemary: infuse aromatic herbal warmth. Use whole sprigs and pick vibrant green bunches
- Bay leaves: classic for slow braises for background savor and subtle complexity. Whole leaves work best
- Salt: lifts and balances flavors. Taste as you go. Use kosher or sea salt if possible
- Black pepper: freshly ground for a gentle bite right before braising
- Olive oil: necessary for searing and flavor development. Use extra virgin for richness
Instructions
- Prep the Oven and Ingredients:
- Preheat your oven thoroughly to 325 degrees Fahrenheit or 165 degrees Celsius so the braise cooks evenly from start to finish. Pat the short ribs dry with paper towels to ensure a good sear and season both sides generously with salt and pepper.
- Sear the Short Ribs:
- In your Dutch oven or heavy oven-safe pot heat olive oil over medium-high. Sear each short rib in batches without crowding. Let them develop a deep brown crust by cooking each side carefully for about eight minutes total. This step adds incredible savory flavor.
- Build the Vegetable Base:
- Lower the heat and add onions carrots and celery. Stir and cook for six minutes until vegetables release their juices and start showing golden edges. Add minced garlic and cook only one minute more to prevent burning but awaken the aroma.
- Toast the Tomato Paste:
- Push the vegetables aside and add tomato paste. Cook and stir continuously for two minutes so the paste caramelizes just a bit enhancing the final taste.
- Deglaze with Liquids:
- Pour in apple cider and beef broth. Use a wooden spoon to scrape up browned bits on the pot bottom. This makes every drop of the liquid flavorful and sweet.
- Add Herbs and Return Ribs:
- Nestle the seared short ribs among the vegetables. Place fresh thyme fresh rosemary and bay leaves right on top. These herbs will infuse the braise with deep herbal notes as they simmer.
- Braise in the Oven:
- Bring the mixture to a gentle simmer on the stovetop before covering with a tight-fitting lid. Transfer the whole pot into the oven. Let it cook undisturbed for two and a half to three hours. The meat should be fork-tender and nearly falling off the bone when you check it.
- Finish the Sauce:
- Carefully transfer the ribs and vegetables to a warm platter. Skim any excess fat from the sauce in the pot and remove herb stems and bay leaves. If you want a thicker sauce set the pot back on the stove and reduce until glossy.
- Serve and Savor:
- Spoon the braising sauce generously over the meat and vegetables. Serve right away alongside mashed potatoes or bread if desired.
Save My favorite thing about this dish is the way apple cider transforms the beef’s flavor. The sweet tang gently softens the meat and I can always count on my family lingering at the table just to scoop out every last drop of that sauce. The savory aroma always takes me back to autumn suppers spent with friends.
Storage Tips
Cool leftovers completely before storing in an airtight container. They keep well in the fridge up to three days. Reheat gently covered until hot to preserve moisture. You can also store individual portions for easy grab-and-go lunches.
Ingredient Substitutions
If apple cider is unavailable swap for pear cider or even unsweetened apple juice. If you need to avoid beef try lamb or pork ribs. Vegetable broth works in a pinch but beef broth truly deepens the flavor.
Serving Suggestions
Present ribs atop creamy mashed potatoes for full comfort or pile onto buttery polenta. Warm crusty bread is perfect for soaking up every bit of the braising sauce. A crisp green salad or roasted root vegetables on the side add freshness and color.
Cultural Context
Braised short ribs are a classic American fall and winter dish drawing inspiration from French and Southern cooking traditions. Apple cider is a staple in Northeastern autumn harvests which makes it perfect for this type of comforting slow-cooked meal.
Seasonal Adaptations
Use parsnips or turnips in place of carrots for a late-winter version
Fresh sage works as a swap for thyme to highlight autumn flavors
Try finishing with chopped parsley or chives for brightness at serving
Success Stories
Every time I bring these short ribs to a potluck they vanish fast. They work for casual family dinners or more upscale holiday tables. Friends often ask for the recipe and love how simple yet impressive it turns out each time.
Freezer Meal Conversion
Allow braised ribs to cool completely then portion into containers with some sauce and vegetables. Label and freeze up to two months. Thaw overnight in the fridge and reheat gently in the oven or on the stove.
Save Once you master these short ribs, you'll have a go-to dish to delight your family every fall and winter. Enjoy every savory bite while the memories linger around your table.
Recipe FAQs
- → Can I use boneless short ribs?
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Yes, boneless short ribs may be used. Adjust braising time; meat often cooks faster without bones.
- → Is apple cider vinegar a suitable substitute?
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No, use apple cider (not vinegar) for sweetness and depth. Vinegar would be too sour for this preparation.
- → What sides pair well with this dish?
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Serve alongside creamy mashed potatoes, polenta, or rustic bread to soak up the flavorful sauce.
- → Can this be made ahead?
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Yes, flavors improve if prepared a day in advance. Store refrigerated, then gently reheat before serving.
- → How do I skim excess fat from the sauce?
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After braising, ladle or spoon off oil from the surface, or chill and remove solidified fat before reducing sauce.
- → Can I use a slow cooker?
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Yes, sear ribs and veggies first, then transfer to a slow cooker with liquids. Cook on low for 7–8 hours.
