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
- 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.