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Cider Braised Short Ribs are the ultimate comfort food. Slow cooked and fall off the bone tender after simmering in a flavor filled broth of apple cider and savory herbs and vegetables. Pair it with creamy whipped potatoes and a great glass of wine for the ultimate homemade meal. Treat your family and friends to this wonderfully elegant meal of Cider Braised Short Ribs for the holidays.
Ingredients:
- 5 pounds bone-in beef short ribs
- 3 tablespoons all-purpose flour
- Kosher salt and black pepper to taste
- 1 tablespoon salted butter
- 4 yellow onions thinly sliced
- 2 cups apple cider
- 2 cups chicken broth
- 6 carrots chopped
- 6 cloves garlic smashed
- 2 tablespoons fresh thyme chopped
- 1 apple quartered (optional)
- 2 bay leaves
Instructions:
OVEN METHOD:
Prepare the Ribs:
- Preheat the oven to 325°F. Season the short ribs with salt and pepper, then coat them evenly with the flour.
Sear the Meat:
- Heat a large oven-safe Dutch oven over high heat. Sear the ribs on all sides until golden brown, then transfer to a plate. Wipe excess grease from the pot.
Cook the Onions:
- Melt the butter in the pot over medium heat. Add the sliced onions and cook for about 5 minutes, stirring until softened. Pour in ½ cup of the apple cider, season lightly with salt and pepper, and continue cooking for 5-8 minutes until the cider reduces and the onions turn golden.
Assemble for Braising:
- Stir in the thyme. Return the short ribs to the pot, arranging them snugly. Pour in the remaining apple cider and chicken broth. Add the carrots, garlic, bay leaves, and optional apple quarters around the ribs. Cover the pot tightly.
Roast:
- Place in the preheated oven and roast for 2½ to 3 hours, until the ribs are tender, and the meat easily pulls from the bone.
Finish and Serve:
- Remove the bay leaves. Serve the short ribs over mashed potatoes or your favorite side dish. Spoon the pan sauce and caramelized onions on top for a flavorful finish.
SLOW COOKER METHOD:
Prepare the Ribs:
- Season the short ribs with salt and pepper, then coat them with the flour. In a hot Dutch oven, sear the ribs on all sides.
Assemble in Slow Cooker:
- Transfer the seared ribs to the slow cooker. Add the butter and onions first, then place the ribs on top. Add thyme, apple cider, chicken broth, carrots, garlic, and bay leaves.
Cook:
- Cover and cook on low for 7-8 hours or high for 5-6 hours. Add the apple quarters during the last 1-2 hours of cooking, arranging them around the meat.
Finish and Serve:
- Remove the bay leaves. Serve the ribs over mashed potatoes, drizzling with the pan sauce and onions.
More Recipe Suggestions:
Apple Cider Braised Pork Shoulder
Honey Mustard Rosemary Chicken
Braised Beef Stew with Mushrooms and Cognac
Strawberry Lemonade Aperol Margarita
Cider Braised Short Ribs
Cider Braised Short Ribs are the ultimate comfort food. Slow cooked and fall off the bone tender after simmering in a flavor filled broth of apple cider and savory herbs and vegetables. Pair it with creamy whipped potatoes and a great glass of wine for the ultimate homemade meal.
Servings 6 Servings
Equipment
- Soup Pot / Dutch Oven optional
- Crock Pot / Slow Cooker optional
Ingredients
- 5 pounds bone-in beef short ribs
- 3 tablespoons all-purpose flour
- Kosher salt and black pepper to taste
- 1 tablespoon salted butter
- 4 yellow onions thinly sliced
- 2 cups apple cider
- 2 cups chicken broth
- 6 carrots chopped
- 6 cloves garlic smashed
- 2 tablespoons fresh thyme chopped
- 1 apple quartered (optional)
- 2 bay leaves
Instructions
OVEN METHOD:
Prepare the Ribs:
- Preheat the oven to 325°F. Season the short ribs with salt and pepper, then coat them evenly with the flour.
Sear the Meat:
- Heat a large oven-safe Dutch oven over high heat. Sear the ribs on all sides until golden brown, then transfer to a plate. Wipe excess grease from the pot.
Cook the Onions:
- Melt the butter in the pot over medium heat. Add the sliced onions and cook for about 5 minutes, stirring until softened. Pour in ½ cup of the apple cider, season lightly with salt and pepper, and continue cooking for 5-8 minutes until the cider reduces and the onions turn golden.
Assemble for Braising:
- Stir in the thyme. Return the short ribs to the pot, arranging them snugly. Pour in the remaining apple cider and chicken broth. Add the carrots, garlic, bay leaves, and optional apple quarters around the ribs. Cover the pot tightly.
Roast:
- Place in the preheated oven and roast for 2½ to 3 hours, until the ribs are tender, and the meat easily pulls from the bone.
Finish and Serve:
- Remove the bay leaves. Serve the short ribs over mashed potatoes or your favorite side dish. Spoon the pan sauce and caramelized onions on top for a flavorful finish.
SLOW COOKER METHOD:
Prepare the Ribs:
- Season the short ribs with salt and pepper, then coat them with the flour. In a hot Dutch oven, sear the ribs on all sides.
Assemble in Slow Cooker:
- Transfer the seared ribs to the slow cooker. Add the butter and onions first, then place the ribs on top. Add thyme, apple cider, chicken broth, carrots, garlic, and bay leaves.
Cook:
- Cover and cook on low for 7-8 hours or high for 5-6 hours. Add the apple quarters during the last 1-2 hours of cooking, arranging them around the meat.
Finish and Serve:
- Remove the bay leaves. Serve the ribs over mashed potatoes, drizzling with the pan sauce and onions.
