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.