Apple Cider Braised Short Ribs

Apple cider braised short ribs bring together tender, fall-apart beef with the subtle sweetness of cider, perfect for crisp evenings and celebrations with friends or family. The combination of slow-braised meat, aromatic vegetables, and fragrant herbs creates a comforting main dish that always takes center stage at my autumn table.

I fell for this recipe the first time I made it on a rainy October weekend. After hours of incredible aromas wafting through the house, the reward was juicy ribs and a pan sauce so satisfying, my family insisted we turn it into a new tradition.

Ingredients

• Beef short ribs: bone in well trimmed for the best texture and flavor ensure you use meaty ribs from a butcher you trust
• Yellow onions: sliced they caramelize as they cook enhancing the rich sauce
• Carrots: thick rounds hold their shape after long cooking and add earthy sweetness choose firm bright carrots
• Celery: sliced to give balance and classic deep flavor in the base look for crisp stalks
• Garlic cloves: smashed to add punchy aroma and depth in every bite
• Apple cider: not hard cider brings natural sweetness and helps tenderize the meat choose a fresh unfiltered cider if possible
• Beef broth: rounds out the braising liquid opt for low sodium so you can control the seasoning
• Apple cider vinegar: balances the richness with a bit of sharpness choose raw unfiltered for the best complexity
• Bay leaves: infuse a gentle herbal bitterness helping deepen flavors
• Fresh thyme or dried thyme: classic pairing with beef best if fragrant and perky
• Fresh rosemary or dried rosemary: brings woodsy notes rosemary should be vibrant and not withered
• Olive oil: for searing gives a savory base layer to the developed fond use extra virgin if handy
• Tomato paste: builds umami in the sauce and enriches the color choose double concentrate if possible
• Kosher salt: ensures even seasoning throughout ask your butcher for recommendations if unsure
• Freshly ground black pepper: gives warmth to everything try a coarse grind for best impact

Instructions

Preheat and Prepare the Oven

Set your oven to 160C or 325F so it is hot and ready when you begin braising

Season the Short Ribs

Use paper towels to thoroughly dry each short rib Patting them dry encourages a gorgeous crust as they brown Next sprinkle every side with salt and black pepper taking time to rub the seasoning in for an even coating

Brown the Ribs

In a large Dutch oven pour the olive oil and heat over medium high temperature When the oil is shimmering carefully add short ribs in batches Brown each side for two to three minutes without crowding so every surface turns a deep golden brown Move the finished ribs to a plate as you work

Cook the Aromatics

Lower the heat to medium Scatter onions carrots and celery into the pot where the beef was Remove any excess fat but keep all browned bits Stir every few minutes for six to eight minutes letting the vegetables get lightly golden and start to soften

Build the Flavor Base

Add garlic and plop in the tomato paste Give everything a good stir for about one minute until the tomato paste darkens and the garlic smells wonderful This step makes the heart of your sauce

Deglaze and Add Liquids

Carefully pour in the apple cider Scrape the bottom of the pot with a wooden spoon to loosen any caramelized bits which become the flavor backbone Pour in beef broth and apple cider vinegar Mixing gently combine all the liquids and create a vivid braising base

Bring Back the Ribs and Herbs

Nestle the browned ribs and any of their juices into the pot Tuck in bay leaves sprigs of thyme and rosemary so their flavors infuse the braising liquid

Braise in the Oven

Let the liquids come to a bare simmer on the stovetop Then cover the pot with a tight fitting lid and move it to your preheated oven Braise for two and a half hours or until the beef is so tender it almost falls off the bone

Skim the Fat and Finish

Take out the pot using oven mitts Skim any fat from the surface with a spoon or ladle Remove and discard the bay leaves and herb stems

Serve

Spoon the ribs and their vegetables over a bed of mashed potatoes or creamy polenta Drizzle with pan sauce for the most comforting main dish

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There is something truly special about what apple cider brings to these ribs Its gentle sweetness balances the dish and every year I look forward to the aroma filling my kitchen My kids say the smell alone signals the start of cozy autumn dinners

Storage Tips

Let leftovers cool completely before refrigerating Place them in a tightly sealed container with all the braising liquid and vegetables Short ribs taste even better the next day Gently reheat on the stovetop or in a low oven covered to avoid drying out

Ingredient Substitutions

If beef short ribs are unavailable you can use beef chuck roast cut into large pieces For a bit more bite try hard cider but slightly reduce the vinegar If you have trouble finding fresh herbs dried ones work pretty well just use about one third as much Diced parsnips make a sweet swap for carrots and sometimes I stir in a diced apple during the last hour for more fall flavor

Serving Suggestions

While mashed potatoes are a classic pairing these short ribs also shine with creamy polenta egg noodles or roasted root vegetables For a finishing touch I like to sprinkle on a bit of fresh chopped parsley or chives and serve with crusty bread to soak up the sauce

Cultural and Seasonal Context

Short ribs have long been a favorite for American family gatherings thanks to their rich flavor and forgiving nature The apple cider adds a distinctly autumnal note while the whole recipe reflects classic cold weather comfort This was the first dish I cooked in my grandmother’s Dutch oven and every year someone in my family requests it as soon as the leaves start to turn

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Braise these ribs once and you will return to them year after year for soul warming family dinners and easy entertaining. Nothing beats that first fork tender bite with cider scented sauce soaked into potatoes.

Common Recipe Questions

→ What cut of meat works best?

Bone-in beef short ribs are ideal for this preparation, as they provide rich flavor and tender texture after slow braising.

→ Can I use hard apple cider instead?

Yes, hard apple cider will add a bolder taste. Reduce the amount of apple cider vinegar if opting for this substitution.

→ Is this meal suitable for making ahead?

Absolutely. Preparing the dish a day early allows flavors to deepen and makes fat removal easier once chilled.

→ What sides pair well with these short ribs?

Serve over mashed potatoes or creamy polenta to soak up the savory pan sauce and enjoy a hearty meal.

→ How long should the ribs braise for optimal tenderness?

Braising for about 2.5 hours in the oven ensures the meat is tender and almost falling off the bone.

→ Can this dish be made gluten-free?

Yes, ensure any store-bought broth and cider are certified gluten-free for a safe, comforting dish.