What’s better than short ribs that melt in your mouth and make your entire house smell like fall?
This dish blends the savory richness of slow-cooked beef with the subtle sweetness and tang of apple cider.
It’s comfort food with a seasonal twist. Whether you’re hosting a holiday dinner or just craving something warm and satisfying, apple cider braised short ribs deliver serious flavor without the fuss.
We’ll walk you through everything you need to know, from ingredients and techniques to serving ideas and storage tips.
Let’s dig into this heartwarming, crowd-pleasing dish.
Why Braise Short Ribs with Apple Cider?
- The sweet and slightly acidic apple cider balances the deep, meaty flavor of beef short ribs.
- Apple cider acts as a tenderizer, breaking down the connective tissue for ultra-soft, fall-apart meat.
- It’s a perfect pairing for fall and winter—evoking cozy, seasonal vibes.
- Using cider gives this classic dish a unique, slightly sweet dimension that sets it apart from traditional red wine braises.
Ingredients You’ll Need (and Substitutions)
- Bone-in beef short ribs – Rich and flavorful, these are ideal for braising.
- Apple cider – Not to be confused with apple juice; cider is unfiltered and has a deeper, more robust flavor.
- Beef broth – Adds depth to the braising liquid.
- Red wine (optional) – A splash can deepen the flavor even more.
- Aromatics – Onion, garlic, carrots, and celery for a flavorful base.
- Fresh herbs – Thyme, rosemary, and bay leaves for earthy, aromatic notes.
- Olive oil or butter – For searing and sautéing.
- Salt and pepper – Essential for seasoning each layer.
- Optional additions: cinnamon stick, star anise, Dijon mustard, or balsamic vinegar for added complexity.
Substitutions:
- Use boneless short ribs or chuck roast in a pinch.
- Swap apple cider with a mix of apple juice and a splash of apple cider vinegar if necessary.
- Use vegetable broth to keep it lighter or for dietary preferences.
Step-by-Step Instructions for Apple Cider Braised Short Ribs
- Preheat the oven to 325°F (163°C).
- Season and sear the short ribs on all sides in a Dutch oven until browned. Remove and set aside.
- Sauté the aromatics – onions, garlic, carrots, and celery – in the same pot until soft and golden.
- Deglaze with apple cider, scraping up all the browned bits from the bottom of the pot.
- Add broth and wine (if using), then return the short ribs to the pot. Toss in herbs and any optional spices.
- Cover and braise in the oven for about 2.5 to 3 hours, or until the ribs are fork-tender.
- Skim excess fat from the top of the sauce before serving. You can also reduce the sauce on the stovetop for a thicker finish.
Slow Cooker Method:
Follow steps 1-4, then transfer everything to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Serving Suggestions & Pairings
- Serve over mashed potatoes, creamy polenta, buttered noodles, or crusty bread to soak up the sauce.
- Side dishes: Roasted Brussels sprouts, glazed carrots, sautéed green beans, or parsnip puree.
- Wine pairings: Try a bold Cabernet Sauvignon, Zinfandel, or a dry hard cider for a thematic match.
- Garnish: Fresh parsley or thyme adds color and freshness before serving.
Storage, Reheating & Make-Ahead Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Gently reheat in a covered pan over low heat, or in the oven at 300°F until warmed through.
- Make-ahead: These ribs taste even better the next day as the flavors continue to develop. Perfect for prepping before a big gathering.
Recipe FAQ’s
Can I use boneless short ribs?
Yes, though bone-in provides more flavor and structure during the long cooking time.
Can I substitute apple cider vinegar for apple cider?
No, cider vinegar is too acidic and lacks the sweetness. Only use it as a very small accent.
What if I don’t have a Dutch oven?
A large, oven-safe pot with a lid will work, or try using a slow cooker.
Can I thicken the sauce?
Yes. After removing the ribs, simmer the braising liquid on the stove to reduce it to a thicker consistency.
Apple Cider Braised Short Ribs
These apple cider braised short ribs are the perfect cold-weather comfort food. The beef is seared until golden, then slowly braised in apple cider, broth, and aromatics for deep, rich flavor with a subtle sweetness. Fall-off-the-bone tender and perfect for a Sunday dinner or holiday gathering, this one-pot meal is easy to prepare and impossible to forget.Serve with creamy mashed potatoes or rustic bread for the ultimate cozy meal.
Ingredients
- 3-4 lbs bone-in beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 cups apple cider not apple juice
- 1 cup beef broth
- ½ cup dry red wine optional
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard optional
- 4-5 sprigs fresh thyme
- 2 sprigs rosemary
- 2 bay leaves
- 1 stick cinnamon optional, for extra warmth
Instructions
- Preheat the oven to 325°F (163°C).
- Season the short ribs generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until browned on all sides (about 2–3 minutes per side). Remove and set aside.
- Sauté aromatics: In the same pot, add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened and beginning to brown. Add garlic and tomato paste, stir for 1 minute.
- Deglaze the pot with apple cider, scraping up the browned bits. Let it simmer for 2–3 minutes.
- Add beef broth, red wine (if using), Dijon mustard (if using), and herbs (thyme, rosemary, bay leaves, cinnamon stick). Stir to combine.
- Return the short ribs to the pot, nestling them into the liquid and vegetables. The liquid should mostly cover the meat.
- Cover and braise in the oven for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
- Remove the pot from the oven, transfer the ribs to a plate, and skim off excess fat from the surface of the liquid.
- Optional: Simmer the remaining liquid on the stovetop to reduce and thicken the sauce before serving.
- Serve hot, over mashed potatoes, polenta, or crusty bread with a spoonful of the sauce.