Apple Cider Braised Short Ribs

Apple Cider Braised Short Ribs are my secret weapon for impressing dinner guests without spending all day in the kitchen. These melt-in-your-mouth tender ribs get their unique sweetness from apple cider, creating a flavor profile that’s both comforting and sophisticated. I first made this recipe for a fall dinner party, and the aroma alone had everyone gathering in the kitchen before dinner was even ready.

What makes these braised short ribs truly special is how the apple cider reduces into a rich, slightly sweet sauce that perfectly complements the savory beef. The long, slow braising transforms tough short ribs into fork-tender perfection, while the vegetables add depth and body to the sauce. I love that most of the cooking happens hands-off in the oven, giving me time to prepare sides or simply relax. This apple cider braised beef recipe has become my go-to for special occasions and cozy Sunday dinners alike.

Quality Ingredients Make All the Difference

I always use bone-in beef short ribs for maximum flavor and that fall-off-the-bone texture. Pro tip: look for ribs with good marbling, as the fat renders during braising and keeps the meat incredibly juicy.

• 4 lbs beef short ribs (bone-in, cut into individual pieces)
• 2 cups apple cider (use quality cider, not apple juice)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped into 1-inch pieces
• 2 celery stalks, chopped into 1-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 bay leaf
• Salt and pepper to taste

Pro tip: Fresh thyme makes a noticeable difference in this recipe, but dried works in a pinch. Don’t skip the bay leaf as it adds subtle depth to the braising liquid.

Detailed Cooking Method

I recommend using a heavy-bottomed Dutch oven for this recipe, as it distributes heat evenly and can go from stovetop to oven seamlessly.

Step 1: Preheat your oven to 325°F (163°C). This lower temperature allows the short ribs to braise slowly and become incredibly tender without drying out.

Step 2: Pat the short ribs completely dry with paper towels, then season generously on all sides with salt and pepper. This step is crucial for proper browning and flavor development.

Step 3: Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, brown the short ribs on all sides, about 3-4 minutes per side. You want a deep golden-brown crust. Transfer the browned ribs to a plate and set aside.

Step 4: In the same pot with the flavorful drippings, add the chopped onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. The vegetables will pick up all those delicious browned bits from the bottom of the pot.

Step 5: Add the minced garlic and stir for about 30 seconds until fragrant. Be careful not to let it burn.

Step 6: Pour in the apple cider, fresh thyme, and bay leaf. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits are packed with flavor and will enrich your braising liquid.

Step 7: Return the short ribs to the pot, nestling them into the liquid and vegetables. The liquid should come about halfway up the sides of the meat. Cover the pot with a tight-fitting lid and transfer to the preheated oven.

Step 8: Braise for 2.5 to 3 hours, checking occasionally. The meat is done when it’s fork-tender and practically falling off the bone. If the liquid reduces too much, add a splash of water or more apple cider.

Step 9: Remove from the oven and let the short ribs rest in the pot for 10 minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness.

Serving Suggestions for Fall Perfection

These Apple Cider Braised Short Ribs pair beautifully with sides that soak up the incredible sauce and complement the rich, slightly sweet flavors.

Creamy Mashed Potatoes: The ultimate pairing for braised short ribs, providing a buttery canvas for that luscious apple cider sauce to shine.

Crusty Bread: A rustic loaf or dinner rolls are essential for mopping up every last drop of the flavorful braising liquid.

Roasted Root Vegetables: Parsnips, sweet potatoes, or more carrots roasted until caramelized add earthy sweetness that echoes the apple cider notes.

Buttered Egg Noodles: These simple noodles provide the perfect texture contrast and readily absorb the rich sauce without overwhelming the dish.

More Hearty Comfort Food Recipes

These Apple Cider Braised Short Ribs pair wonderfully with other slow-cooked comfort dishes perfect for cooler weather. For another show-stopping braise, try our Short Rib Ragu which transforms tender beef into a rich pasta sauce. If you love Dutch oven cooking, our Crockpot Beef Stew and Slow Cooker French Onion Pot Roast offer similar hands-off convenience with incredible results.

When you’re in the mood for more elegant beef dishes, explore our French Onion Beef Short Rib Soup or the comforting Beef Barley Stew. For a complete fall feast, serve these ribs alongside our Cozy Autumn Wild Rice Soup as a starter.

Storage and Leftover Tips

Store leftover Apple Cider Braised Short Ribs in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and improve after a day, making leftovers even more delicious.

Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also reheat in a 300°F oven, covered with foil, for about 20 minutes until warmed through.

Pro tip: These short ribs freeze beautifully for up to 3 months. Freeze in the braising liquid to maintain moisture. Thaw overnight in the refrigerator before reheating. For an even richer flavor next time, add a splash of balsamic vinegar during the last 30 minutes of braising.

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