Apple Cider Braised Short Ribs (Printable)

Slow-braised beef short ribs in apple cider with vegetables and herbs, perfect for comfort-focused main courses.

# What You'll Need:

→ Meats

01 - 3 lbs bone-in beef short ribs

→ Vegetables

02 - 2 medium yellow onions, sliced
03 - 3 medium carrots, peeled and cut into 1-inch pieces
04 - 2 celery stalks, chopped
05 - 4 cloves garlic, minced

→ Liquids

06 - 2 cups apple cider, not apple cider vinegar
07 - 1 cup beef broth
08 - 2 tablespoons tomato paste

→ Spices & Herbs

09 - 2 sprigs fresh thyme
10 - 2 sprigs fresh rosemary
11 - 2 bay leaves
12 - 1 teaspoon salt, more to taste
13 - 1/2 teaspoon freshly ground black pepper

→ Fats

14 - 2 tablespoons olive oil

# How-to Steps:

01 - Preheat oven to 325°F (165°C).
02 - Pat beef short ribs dry with paper towels; season generously with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until deeply browned on all sides, about 8 minutes total. Transfer ribs to a plate.
04 - Add onions, carrots, and celery to the pot. Sauté, stirring occasionally, until vegetables are softened and lightly caramelized, about 6 minutes. Add garlic and cook for 1 minute longer.
05 - Stir in tomato paste and cook for 2 minutes to concentrate flavor.
06 - Pour in apple cider and beef broth, scraping up browned bits from the bottom of the pot.
07 - Return seared short ribs to the pot, nestle them among vegetables, and add thyme, rosemary, and bay leaves.
08 - Bring liquid just to a simmer. Cover pot with a tight-fitting lid and transfer to preheated oven.
09 - Cook for 2 1/2 to 3 hours, or until meat is fork-tender and nearly falls off the bone.
10 - Remove short ribs and vegetables to a platter. Skim excess fat from braising liquid. Discard herb stems and bay leaves. Optionally, reduce sauce on the stovetop for desired consistency.
11 - Arrange short ribs on plates with vegetables. Spoon braising sauce over and serve immediately.

# Expert Pointers:

01 -
  • Uses everyday pantry items no hard-to-find ingredients
  • Perfect for cooler seasons and holiday gatherings
  • The flavor is a beautiful balance of savory and subtle sweetness
  • Hands-off braising makes prep easy once you start
  • Ideal meal for pairing with mashed potatoes crusty bread or polenta
02 -
  • High in protein and gluten-free for most eaters
  • Improves in flavor overnight so leftovers make an even better meal
  • Versatile served with various sides mashed potatoes polenta or bread
03 -
  • Take time with the sear it is the secret to robust flavor
  • Do not trim all the fat from ribs a little keeps the meat extra juicy
  • Cool the braising sauce before skimming fat for easiest removal
  • If the sauce tastes flat after reducing add salt and a splash of fresh cider before serving to lift the flavor

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