Apple Cider Braised Short Ribs (Printable Version)

Slow-braised beef short ribs in apple cider with vegetables and herbs, perfect for autumn comfort meals.

# What You'll Need:

→ Meats

01 - 3.5 pounds bone-in beef short ribs, well trimmed

→ Vegetables

02 - 2 medium yellow onions, sliced
03 - 3 medium carrots, peeled and sliced into thick rounds
04 - 2 celery stalks, sliced
05 - 4 garlic cloves, smashed

→ Liquids

06 - 2 cups apple cider (not hard cider)
07 - 1 cup beef broth
08 - 2 tablespoons apple cider vinegar

→ Aromatics & Herbs

09 - 2 bay leaves
10 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
11 - 2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary

→ Spices & Seasonings

12 - 2 tablespoons olive oil
13 - 1 tablespoon tomato paste
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper

# Steps to Follow:

01 - Preheat the oven to 325°F (160°C).
02 - Pat beef short ribs dry and season all sides generously with kosher salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs on all sides, about 2–3 minutes per side, then transfer to a plate.
04 - Reduce heat to medium. Add onions, carrots, and celery to the pot and cook, stirring occasionally, until softened and golden, 6–8 minutes.
05 - Stir in garlic and tomato paste; cook for 1 minute until fragrant.
06 - Pour in apple cider, scraping up browned bits from the bottom. Add beef broth and apple cider vinegar.
07 - Return short ribs and any accumulated juices to the pot. Add bay leaves, thyme, and rosemary.
08 - Bring to a gentle simmer. Cover, transfer to preheated oven, and braise for 2.5 hours or until meat is very tender and nearly falling off the bone.
09 - Remove pot from oven. Skim excess fat from surface. Discard bay leaves and herb stems. Serve short ribs with braised vegetables and pan juices over mashed potatoes or creamy polenta if desired.

# Additional Tips::

01 -
  • Uses simple familiar vegetables and everyday pantry seasonings
  • Beef ribs become meltingly tender with almost no hands on time
  • Naturally gluten free and perfect for cozy gatherings
  • Apple cider infuses the meat and sauce with subtle tangy sweetness
02 -
  • Short ribs are packed with collagen which melts during braising for unrivaled tenderness
  • The finished dish can be made one day ahead for deeper flavors and easier fat removal
  • Traditional beef short ribs are naturally gluten free but always check any packaged liquids for hidden wheat
  • 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
03 -
  • Always dry and season your meat thoroughly before browning for the best flavor base
  • Use a heavy bottomed Dutch oven for even slow cooking
  • Do not rush the caramelizing of the vegetables This is your secret step for a deeply savory sauce
  • When in doubt let the ribs cook a little longer rather than less The results are always worth it

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