There’s something magical about a dish that’s been cooking low and slow all afternoon. The kind where the aroma fills your kitchen and you just know dinner is going to be incredible. That’s exactly what you get with this Apple Cider Braised Short Ribs Recipe.
Tender, fall off the bone beef short ribs are braised in apple cider, beef broth, and herbs for hours, creating a dish that’s cozy, comforting, and perfect for chilly evenings or special gatherings. The apple cider adds a subtle sweetness that perfectly balances the richness of the meat. It’s fall and winter in a single bite.
Apple Cider Braised Short Ribs Recipe
Why You’ll Love This Apple Cider Braised Short Ribs
There are a lot of ways to make short ribs, but this one just might become your go to. Here’s why:
- Tender & Juicy Slow braising locks in the meat’s moisture, creating that “melt in your mouth” texture we all crave.
- Seasonal & Comforting The apple cider makes it a perfect choice for fall dinners, Thanksgiving, or any cozy night in.
- Rich Flavor Depth Fresh herbs and aromatics round out the flavors, giving you that restaurant-quality taste right at home.
Ingredients You’ll Need
- 3–4 lbs bone in beef short ribs
- 2 cups apple cider (not apple cider vinegar!)
- 1 large onion, sliced
- 3–4 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 4–5 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp olive oil
- Salt & black pepper, to taste
- Optional: ½ cup red wine for extra flavor depth
How to Make Apple Cider Braised Short Ribs
- Sear the short ribs Pat the ribs dry, season generously with salt and pepper, and sear in a Dutch oven with olive oil until browned on all sides. Remove and set aside.
- Sauté aromatics In the same pot, cook onions, carrots, and celery until softened. Add garlic and tomato paste, stirring for 1–2 minutes.
- Deglaze the pan Pour in apple cider (and optional wine), scraping up the browned bits from the bottom.
- Add the braising liquid Return the short ribs to the pot, add beef broth, rosemary, thyme, and bay leaf.
- Braise low and slow Cover and place in a 325°F (160°C) oven for 2.5–3 hours, or until the meat is fork-tender.
- Serve & enjoy Remove herbs, adjust seasoning, and serve over mashed potatoes, polenta, or with crusty bread to soak up the sauce.
What to Serve with Apple Cider Braised Short Ribs
- Creamy mashed potatoes Perfect for soaking up that rich sauce.
- Buttery egg noodles A simple, satisfying base.
- Roasted seasonal vegetables Think Brussels sprouts, carrots, or roasted squash for added color and sweetness.
Storage & Make Ahead Tips
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freeze for up to 3 months just be sure to cool completely before storing.
- Reheat gently on the stove or in the oven to keep the meat tender.
| Calories | 540 kcal |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugars | 9 g |
| Protein | 44 g |
| Total Fat | 34 g |
| Saturated Fat | 14 g |
| Cholesterol | 150 mg |
| Sodium | 720 mg |
| Potassium | 910 mg |
| Calcium | 60 mg |
| Iron | 5 mg |
FAQs About Apple Cider Braised Short Ribs
1. Can I make this in a slow cooker?
Absolutely! Sear the ribs and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 7–8 hours.
2. Can I use boneless short ribs?
Yes, but bone-in ribs have more flavor and richness.
3. What’s the difference between apple cider and apple cider vinegar?
Apple cider is a sweet, unfiltered apple juice not sour. Apple cider vinegar is fermented and tangy, and won’t work in this recipe.
Apple Cider Braised Short Ribs Recipe
Ingredients
- For the Pumpkin Bread:
- 1 ½ cups pumpkin puree
- 1 ¾ cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup brown sugar
- 2 large eggs room temperature
- ½ cup whole milk
- 1 tsp vanilla extract
- ½ cup unsalted butter melted and cooled
- For the Cinnamon Swirl:
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter melted
- For the Cream Cheese Glaze:
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 –3 tbsp milk adjust for consistency
Instructions
- Preheat oven to 325°F (160°C).
- Season short ribs generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
- In the same pot, sauté onions, carrots, and garlic until softened.
- Stir in tomato paste and cook for 1 minute.
- Pour in apple cider and beef broth, scraping up browned bits from bottom.
- Add thyme, rosemary, and bay leaves. Return short ribs to pot.
- Cover and braise in oven for 2.5 hours, until meat is tender.
- Remove herbs and bay leaves before serving.
Video
Notes
- Best served with mashed potatoes or crusty bread.
- Can be made 1 day ahead; flavors deepen overnight.
