Go Back
As the leaves turn golden and the air becomes crisp, the allure of autumn beckons us to embrace the season with heartwarming meals that nourish both body and soul. Among the myriad of dishes that epitomize this cozy season, Apple Cider Braised Short Ribs stand out as a quintessential comfort food. This recipe encapsulates the essence of fall, blending the rich flavors of beef with the sweet and tangy notes of apple cider, creating a dish that is both hearty and festive.

Apple Cider Braised Short Ribs

Embrace the flavors of fall with this Apple Cider Braised Short Ribs recipe, perfect for cozy autumn gatherings. Tender beef short ribs slow-cooked in a delightful blend of apple cider, aromatics, and spices create a comforting dish that warms both heart and home. The sweet and savory notes come together beautifully, making it a centerpiece that will impress family and friends alike. Discover the magic of seasonal cooking and enjoy a meal that celebrates the essence of autumn.
Print Recipe Pin Recipe

Ingredients
  

4 lbs bone-in beef short ribs

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, sliced

2 celery stalks, diced

2 cups apple cider

1 cup beef broth

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Fresh parsley, chopped for garnish

Instructions
 

Preparation of Short Ribs: Preheat your oven to 325°F (165°C). Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.

    Searing: In a large, heavy oven-safe pot (like a Dutch oven), heat the olive oil over medium-high heat. Once hot, add the short ribs in batches, searing them until browned on all sides, about 3-4 minutes per side. Remove them from the pot and set aside.

      Sautéing Aromatics: In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are softened and the onion is translucent.

        Deglazing: Pour in the apple cider, scraping up any brown bits from the bottom of the pot with a wooden spoon. Allow it to simmer for about 5 minutes.

          Building Flavor: Stir in the beef broth, apple cider vinegar, brown sugar, thyme, rosemary, and bay leaves. Bring the mixture to a boil.

            Braising: Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.

              Finishing Touches: Once fully cooked, remove the pot from the oven. Carefully remove the short ribs, placing them on a serving platter. Skim excess fat from the surface of the braising liquid if desired, and reduce the sauce on the stovetop over medium heat for about 10 minutes until thickened.

                Serving: Pour the reduced sauce over the short ribs and garnish with freshly chopped parsley. Serve alongside creamy mashed potatoes or roasted vegetables for a perfect autumn feast!

                  Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 4-6