When the weather turns crisp, few dishes bring more comfort than a slow-braised, fall-apart short rib. This Fall-Off-The-Bone Apple Cider Braised Short Ribs recipe combines the deep richness of beef with the subtle sweetness of apple cider and herbs, resulting in a luxurious yet approachable meal. The cider tenderizes the ribs while creating a beautifully glossy sauce that’s both tangy and savory. I made this recipe last autumn and served it with mashed potatoes—it was a hit! The meat slid right off the bone, and the sauce was so flavorful that I ended up drizzling it over everything. It’s a dish that makes your home smell incredible and your table feel special, perfect for dinner parties or cozy nights in.
Why You’ll Love This Recipe
You’ll love this Apple Cider Braised Short Ribs because it’s a blend of rustic comfort and refined flavor. The apple cider adds natural sweetness, balancing the richness of the beef, while slow braising ensures the meat becomes impossibly tender. The best part? This recipe is largely hands-off—after the initial sear, the oven does all the work. It’s an impressive, satisfying dish that feels gourmet without being complicated.
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Fall-Off-The-Bone Apple Cider Braised Short Ribs Recipe: Cozy Elegance in Every Bite
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Diet: Halal
Description
These fall-off-the-bone apple cider braised short ribs are slow-cooked to perfection in a flavorful blend of apple cider, beef broth, and herbs, resulting in tender, juicy meat with a rich, slightly sweet sauce — the ultimate cozy comfort meal for fall.
Ingredients
- 1.8 kg (4 lbs) bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups apple cider (not apple cider vinegar)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons flour (optional, for thickening)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
- Optional garnish: chopped parsley or fresh thyme
Instructions
- Preheat oven to 160°C (325°F).
- Pat short ribs dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until well browned, about 3 minutes per side. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook until softened, about 6–8 minutes. Add garlic and tomato paste, cooking for 1 minute more.
- Deglaze the pot with apple cider, scraping up any browned bits from the bottom.
- Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir well to combine.
- Return the short ribs to the pot, ensuring they’re mostly submerged in the liquid.
- Cover the pot and transfer to the oven. Braise for 2.5–3 hours, or until the meat is fork-tender and falling off the bone.
- Once cooked, remove ribs and herbs from the pot. Simmer the remaining sauce on the stovetop for 10 minutes to thicken (optional: whisk in 2 tablespoons flour or cornstarch slurry for a richer sauce).
- Serve the short ribs with mashed potatoes, polenta, or roasted vegetables, topped with the cider reduction and garnished with fresh herbs.
Notes
- Apple cider gives the dish a subtle sweetness that balances the richness of the beef.
- These ribs taste even better the next day — refrigerate overnight and reheat before serving.
- For extra flavor, add a splash of balsamic vinegar or a tablespoon of Dijon mustard to the sauce before braising.
- Serve with crusty bread to soak up the delicious sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef short ribs: Choose bone-in short ribs for maximum flavor and tenderness. The bones enrich the braising liquid and ensure a velvety texture.
Apple cider: Adds gentle sweetness and a bright acidity that cuts through the richness of the beef. Use fresh, unfiltered cider if possible.
Beef broth: Deepens the braising liquid and provides a savory balance to the cider.
Onion: Creates a rich, aromatic base that melts into the sauce.
Carrots and celery: Add natural sweetness and depth to the braising mixture.
Garlic: Essential for savory aroma and flavor—use whole cloves for a mellow taste.
Tomato paste: Adds umami and body to the sauce, helping it cling to the ribs.
Olive oil: Used for searing the ribs to achieve that golden crust before braising.
Red wine (optional): Adds a layer of depth and complexity; can be replaced with extra cider.
Fresh thyme and rosemary: Infuse the dish with warm, earthy fragrance.
Salt and black pepper: Essential for seasoning throughout cooking.
Butter: Used at the end to finish the sauce with a silky, glossy texture.
Directions
- Preheat the oven to 325°F (160°C). Pat short ribs dry with paper towels and season generously with salt and pepper.
- Sear the ribs. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
- Sauté aromatics. In the same pot, add onion, carrots, celery, and garlic. Cook until softened and fragrant, about 5 minutes.
- Add tomato paste and deglaze. Stir in tomato paste and cook briefly, then pour in apple cider and red wine. Scrape up the browned bits from the bottom of the pan.
- Add broth and herbs. Return short ribs to the pot, add beef broth, thyme, and rosemary. Bring to a gentle simmer.
- Braise. Cover and transfer to the oven. Cook for 2½ to 3 hours, or until the ribs are tender and easily pull away from the bone.
- Finish the sauce. Remove the ribs and strain the braising liquid if desired. Skim off excess fat and simmer on the stovetop to reduce slightly. Stir in a small knob of butter for a rich finish.
- Serve. Spoon the cider reduction over the ribs and serve with mashed potatoes, creamy polenta, or roasted vegetables.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Servings: 4–6 portions
Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours 20 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cider to loosen the sauce. These short ribs taste even better the next day as the flavors continue to develop. For longer storage, freeze in an airtight container for up to 3 months—thaw overnight before reheating.
Variations and Customizations
Maple-Glazed Finish: Add a tablespoon of maple syrup to the sauce during the last 10 minutes of reducing for a sweet, glossy finish.
Cider and Mustard Twist: Stir in a teaspoon of Dijon mustard to the sauce for a subtle tangy bite.
Spiced Cider Version: Simmer the cider with a cinnamon stick and star anise before using it for an autumn-inspired aroma.
Balsamic Reduction: Add a splash of balsamic vinegar while reducing the sauce to enhance its depth and acidity.
Smoky BBQ Style: Add a pinch of smoked paprika and serve with mashed potatoes for a rustic Southern flair.
Root Vegetable Braise: Add parsnips or turnips to the pot for a heartier, one-pot meal.
Cranberry Cider Glaze: Mix cranberry juice with cider for a tangy, festive twist perfect for the holidays.
FAQs
Can I use boneless short ribs?
Yes, though bone-in ribs develop deeper flavor and richer texture.
Can I make this dish ahead of time?
Absolutely—braised short ribs are even better after resting overnight.
What type of apple cider should I use?
Use fresh, unfiltered cider for the best balance of sweetness and tartness.
Can I substitute red wine?
Yes, you can omit it and use more apple cider or beef broth.
How can I thicken the sauce?
Simmer uncovered until reduced, or whisk in a small amount of cornstarch slurry.
Can I use a slow cooker instead?
Yes, sear the ribs first, then cook on low for 8 hours or high for 4–5 hours.
What sides go best with this recipe?
Mashed potatoes, polenta, or buttered noodles pair beautifully.
Can I freeze braised short ribs?
Yes, they freeze very well for up to 3 months.
How do I prevent the sauce from becoming greasy?
Skim off the fat after braising or chill and remove the solidified layer before reheating.
Is this recipe gluten-free?
Yes, as long as your broth and cider are gluten-free.
Conclusion
This Fall-Off-The-Bone Apple Cider Braised Short Ribs recipe captures everything wonderful about comfort cooking—deep flavor, tenderness, and warmth in every bite. The combination of slow-cooked beef and apple cider creates a harmony of savory richness and gentle sweetness that feels both homely and elegant. Whether you’re cooking for a crowd or preparing a cozy dinner for two, this dish guarantees a memorable, heartwarming meal perfect for the colder months.
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