Apple Cider Braised Short Ribs (Print version)

Slow-braised short ribs with apple cider, herbs, and vegetables create a comforting main course for family or guests.

# What you'll need:

→ Meats

01 - 3 pounds 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
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, plus more to taste
13 - 1/2 teaspoon freshly ground black pepper

→ Fats

14 - 2 tablespoons olive oil

# How to make it:

01 - Set oven to 325°F (165°C) and allow to fully preheat.
02 - Pat beef short ribs dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
03 - Heat olive oil in a Dutch oven or heavy oven-safe pot over medium-high heat. Sear ribs in batches until deeply browned on all sides, about 8 minutes total. Transfer browned ribs to a plate.
04 - Add sliced onions, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables are softened and lightly browned, about 6 minutes. Add minced garlic and sauté for 1 minute.
05 - Stir in tomato paste and cook, stirring, for 2 minutes until it darkens in color.
06 - Pour in apple cider and beef broth, scraping up any browned bits from the pot's bottom with a wooden spoon.
07 - Nestle browned short ribs among the vegetables. Add thyme, rosemary sprigs, and bay leaves.
08 - Bring mixture to a simmer, cover tightly, and transfer Dutch oven to the preheated oven.
09 - Braise for 2 1/2 to 3 hours, until beef becomes fork-tender and nearly releases from the bone.
10 - Remove short ribs and vegetables to a serving platter. Skim excess surface fat from the sauce, discard herb stems and bay leaves. Reduce sauce over medium heat on stovetop if desired, then spoon braising sauce over short ribs before serving.

# Expert suggestions:

01 -
  • Uses accessible pantry and fridge staples
  • The oven does most of the work for you
  • The apple cider infuses gentle sweetness and fall flavor
  • Gluten free and allergy friendly
  • Makes wonderful leftovers that taste even better the next day
02 -
  • High in protein and rich in iron
  • Excellent for making ahead or freezing
  • Stovetop reduction lets you control the sauce’s thickness and flavor
03 -
  • Brown the ribs deeply for layers of flavor
  • Use a heavy Dutch oven or braiser for even slow cooking
  • A splash of cider vinegar at the end brightens the sauce if desired
  • Do not rush the oven time patience creates tenderness
  • Always taste and adjust seasoning right before serving

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