Braised Apple Cider Short Ribs are a deliciously unique twist on a classic comfort dish, combining the rich, meaty flavor of beef short ribs with the sweet and tangy notes of apple cider. The ribs are braised slowly in a mixture of apple cider, broth, and aromatic vegetables like onions and carrots, allowing the meat to become tender and infused with a subtle sweetness. As they cook, the cider reduces into a rich, glossy sauce that beautifully complements the hearty flavor of the ribs. This dish is perfect for fall and winter gatherings, served alongside creamy mashed potatoes or rustic bread, providing a cozy, flavorful meal that celebrates the essence of the season.
Braised Apple Cider Short Ribs
Ingredients
- 8 short ribs
- Salt and pepper
- All-purpose flour for dusting
- 2 tbsp olive oil
- 3 garlic cloves minced or grated
- 2 cups apple cider
- 1 cup beef stock
- 1 tbsp tomato paste
- 10 fresh thyme sprigs
- 3 fresh rosemary sprigs
- 3 fresh sage sprigs
- 2 cinnamon sticks
- 1 onion, sliced
- 1/2 tbsp whole cloves
- Pinch of crushed red pepper
Instructions
- Heat oven to 300 degrees. Generously sprinkle short ribs with salt and pepper and lightly dust with flour. In a large Dutch oven, heat olive oil over medium-high until it shimmers. Without overcrowding the pan, brown about half of the short ribs on one side. Cook about four to five minutes, flip and repeat on the other side. Remove first batch of short ribs and repeat with the second batch. Transfer browned short ribs to a plate.
- Reduce the heat to medium. Add garlic and cook for 30 seconds, stirring constantly.
- Pour in apple cider and beef stock, scrapping the bottom of the Dutch oven to deglaze. Stir in the tomato paste. Add the thyme, rosemary, sage, cinnamon sticks, onion slices, cloves and crushed red pepper. Place the short ribs back in the pot and bring to a boil. Cover and move to the oven.
- In the oven, cook until short ribs are tender and shreddable and can easily be removed from the bone, about three to three and a half hours.
- Once the short ribs are ready, serve immediately or refrigerate for up to three days. If refrigerating, scrape the layer of fat off the surface and reheat on the stove. Serve short ribs with sauce over pumpkin polenta or brown butter mashed potatoes. Enjoy!
SLOW COOKER METHOD
- Generously sprinkle short ribs with salt and pepper and lightly dust with flour. In a large Dutch oven, heat olive oil over medium-high until it shimmers. Without overcrowding the pan, brown about half of the short ribs on one side. Cook about four to five minutes, flip and repeat on the other side. Remove first batch of short ribs and repeat with the second batch. Transfer browned short ribs to a plate.
- In the slow cooker, stir together the garlic, apple cider, beef stock and tomato paste to make a cohesive mixture. Add the fresh herbs, onion slices, cinnamon sticks, cloves, red pepper and browned short ribs.
- Cover and cook on low for six to eight hours until the short ribs are tender and shreddable and can easily be removed from the bone.
- Once the short ribs are ready, serve immediately or refrigerate for up to three days. If refrigerating, scrape the layer of fat off the surface and reheat on the stove. Serve short ribs with sauce over pumpkin polenta or brown butter mashed potatoes. Enjoy!
Notes
The sauce will be thin after braising. You can drizzle it on top of the short ribs as is, but if you’d like to turn it into a thicker gravy, strain the sauce and reserve two cups. Melt 2 tablespoons butter over medium heat in a skillet. Whisk in 2 tablespoons flour and cook for about three minutes, whisking constantly. Slowly pour in the strained sauce. Whisk until smooth. Add a pinch of salt and continue to cook until thickened. This should take a few minutes.
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