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