Apple Cider Braised Short Ribs Recipe
Tender, fall off the bone short ribs slowly braised in apple cider, herbs, and aromatics for a cozy, comforting meal.
Ingredients
- 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
Instructions
- 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.
Video
Notes
📝 Notes
- Choose well-marbled bone-in short ribs for the most tender texture.
- Sear ribs until deeply browned to build rich flavor.
- Use unsweetened apple cider, not apple cider vinegar.
- Add carrots, onions, and garlic for natural sweetness and depth.
- Braise low and slow in the oven until meat easily pulls apart.
- Skim excess fat from the sauce before serving.
- Swap beef broth with chicken broth if needed.
- Store leftovers in the fridge up to 4 days or freeze for 3 months.