Apple Cider Braised Short Ribs

When the air starts to chill and apples are at their peak I find myself craving Apple Cider Braised Short Ribs. This recipe slow cooks beef short ribs in apple cider and broth along with carrots onions and fragrant herbs. The result is rich deeply savory melt in your mouth ribs with a subtle sweetness and aromatic sauce. It is my go to for cozy gatherings or Sunday suppers when I want to impress without spending all day at the stove.

I first made this dish for my parents’ anniversary dinner. Watching everyone savor those tender bites around the table sealed it as a forever favorite in our house.

Ingredients

• Bone in beef short ribs: add richness and are essential for deep flavor look for meaty well marbled ribs from the butcher
• Yellow onions: bring sweetness and create a luscious sauce choose firm heavy onions
• Carrots: lend color and earthy natural sweetness pick ones that are bright and firm
• Celery: gives balance and background aroma avoid limp stalks
• Garlic: infuses depth and savoriness use fresh cloves if you can
• Apple cider: not apple cider vinegar brings fruity tartness fresh pressed cider makes the difference
• Beef broth: enhances savoriness try to use low sodium and check for clean ingredients
• Tomato paste: thickens and adds umami a high quality brand will make the sauce shine
• Fresh thyme and rosemary: layer in woodsy herbs choose sprigs that are fragrant and not dried out
• Bay leaves: deliver subtle complexity
• Salt and black pepper: round out the flavors use kosher salt and freshly ground pepper for best results
• Olive oil: is for browning the ribs pick extra virgin for a fuller flavor and golden crust

Instructions

Sear the Short Ribs:

Pat ribs dry and season all sides with salt and pepper. Heat olive oil in a large Dutch oven over medium high until shimmering. In batches add ribs without crowding. Sear each piece deeply on all sides for about eight minutes. This step is the key to developing complex beefy flavor

Sauté the Vegetables:

Lower heat to medium. Add onions carrots and celery to the same pot. Cook stirring and scraping up any browned bits. Let vegetables soften and take on golden color for six minutes. Add minced garlic and continue cooking just until fragrant about one minute

Build the Braising Base:

Add tomato paste and cook stirring constantly so it does not burn. Let the paste darken and coat the vegetables for two minutes. Pour in apple cider and beef broth. Use a wooden spoon to deglaze and loosen caramelized bits from the bottom. This step lifts all the flavor into the sauce

Nestle and Braise:

Return seared short ribs and any juices back into the pot. Tuck ribs among vegetable mixture so they are mostly submerged. Scatter in sprigs of thyme rosemary and bay leaves. Bring entire pot just to a simmer then cover tightly with lid

Slow Cook to Tender Perfection:

Transfer pot to a preheated oven at three twenty five degrees fahrenheit. Let ribs braise undisturbed for two and a half to three hours. The meat should be almost falling off the bone and fork tender

Finish the Sauce:

Remove ribs and vegetables with tongs and set aside keeping warm. Skim excess fat from the surface of the sauce with a ladle. Discard herb stems and bay leaves. If you like a thicker sauce simmer it uncovered on the stove until it reduces to your desired consistency

Serve and Enjoy:

Arrange short ribs and vegetables on a platter or individual plates. Spoon the silky apple cider sauce generously over each portion

Save to Pinterest

I always look forward to biting into the braised carrots that soak up all the apple and thyme essence. One Thanksgiving my little niece skipped the turkey just to eat these ribs with mashed potatoes and still talks about it every fall since.

Storage Tips

Let short ribs cool slightly before refrigerating in an airtight container. They keep well for up to four days. The flavors deepen after a night in the fridge and reheating is simple either covered in the oven or gently on the stove. For easy fat removal chill overnight and skim off any fat that solidifies on top before reheating.

Ingredient Substitutions

Bone in beef chuck works in place of short ribs though you may need to adjust braise time since the pieces are typically larger. For a twist swap pear cider for the apple or try chicken broth if you do not have beef. Parsnips add a sweet peppery note if carrots are not on hand.

Serving Suggestions

Serve these short ribs over creamy mashed potatoes polenta or buttered egg noodles to soak up that luscious sauce. For a lighter side try roasted winter squash or garlicky sautéed greens. A glass of dry hard cider or red wine is always a welcome pairing.

Cultural and Seasonal Context

Braising beef in apple cider is a comforting tradition in parts of the American Northeast where cider making is celebrated all autumn. This dish captures the essence of harvest time and communal meals when loved ones gather for something slow cooked and nourishing as days grow colder.

Seasonal Adaptations

Switch to pear cider in early spring for a fresher sweetness Toss in hearty root vegetables like parsnips or rutabagas in winter Garnish with chopped fresh parsley or apple slices in late fall for color and brightness

Save to Pinterest

The leftovers are delicious and the ribs freeze beautifully for a cozy meal anytime. Enjoy every tender and flavorful bite with your favorite sides.

Frequently asked questions about this recipe

→ What cut of beef works best?

Bone-in short ribs are ideal, offering tenderness and rich flavor during slow braising.

→ Can I use apple juice instead of cider?

Apple cider is preferred for its depth, but fresh apple juice can be used for a slightly sweeter profile.

→ Should I brown the ribs before braising?

Searing the ribs adds flavor and texture, making for a deeper, more savory final result.

→ What sides pair well?

Creamy mashed potatoes, polenta, or crusty bread complement the braised ribs and soak up the sauce.

→ Can leftovers be reheated?

Yes, flavor develops further after resting. Reheat gently to preserve tenderness and moisture.