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Apple Cider Braised Short Ribs

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Fall-off-the-bone tender short ribs braised in spiced apple cider. Perfect autumn dinner with rosemary sweet potatoes.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 2 cups spiced apple cider
  • 2 cups beef stock
  • 2 cinnamon sticks
  • 2 star anise pods
  • 4 whole cloves
  • 2 lbs sweet potatoes, peeled and diced
  • 4 tablespoons butter
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons heavy cream

Instructions

  1. Pat ribs dry and season generously with salt and pepper. Heat olive oil in Dutch oven over medium-high heat. Sear ribs 4-5 minutes per side until deep golden brown. Remove and set aside.
  2. In same pot, add onions and carrots. Sauté 6-8 minutes until softened, stirring frequently. Add garlic and cook 1 minute until fragrant.
  3. Pour in apple cider to deglaze, scraping up browned bits. Add beef stock, cinnamon sticks, star anise, and cloves. Bring to gentle simmer.
  4. Return ribs to pot, nestling into liquid. Cover and transfer to 325°F oven. Braise 2.5-3 hours until fork-tender and meat pulls from bone easily.
  5. Bring large pot of salted water to boil. Cook diced sweet potatoes 15-20 minutes until fork-tender. Drain and return to pot.
  6. Add butter, cream, and rosemary to sweet potatoes. Mash until creamy and smooth. Season with salt to taste.
  7. Remove ribs from pot. Strain sauce if desired. Plate sweet potatoes, top with ribs, and drizzle with apple cider sauce. Garnish with rosemary.

Notes

  • Use quality spiced apple cider from local orchards for best flavor. Apple juice can substitute with added cinnamon.
  • For thicker sauce, simmer braising liquid on stovetop to reduce by half after removing ribs.
  • Pork shoulder can substitute beef with 2-hour cooking time. Slow cooker option: LOW 8 hours or HIGH 4-5 hours.

Nutrition

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