There’s something almost magical about Apple Cider Braised Short Ribs — imagine beef ribs so tender they fall off the bone, simmered slowly in a bath of sweet, slightly tangy apple cider, enveloped in cozy aromas that remind you of Sunday family dinners. It’s comfort food elevated: slow-cooked with care, but elegant enough for a special evening.

Apple Cider Braised Short Ribs in a Dutch oven, fall-off-the-bone tender with glossy cider sauce

This dish combines the richness of braised short ribs with the bright, fruity notes of apple cider, giving you a warm, homey dinner that’s as satisfying as it is sophisticated. Whether you’re making it for a weeknight or a gathering, these ribs are guaranteed to be a hit — the kind of meal that makes people lean in close and say, “Wow, what is that?”

Why Apple Cider Braised Short Ribs Are Such a Comfort Food Staple

The Appeal of Apple Cider Braised Short Ribs

A Flavor Profile that Hits All the Right Notes
Slow braising transforms short ribs, which are a tougher, more sinewy cut into unbelievably tender meat. The apple cider adds a natural sweetness, while aromatics like onion, garlic, and herbs give depth. Some recipes also include broth or stock to enrich the braising liquid, balancing fruitiness with savory richness. For instance, Newel Tasting Table’s version uses beef broth with apple cider to build a deeply layered sauce.
A One-Pot, Slow-Cook Strategy That’s Homey and Practical
The method is low and slow — you sear the ribs, add aromatics, pour in cider, and cook gently for hours. This approach turns what could be a labor-intensive dish into a manageable, largely hands-off Sunday dinner. The crockpot version makes it even easier.
Comfort Food with Seasonal Vibes
Apple cider instantly evokes fall, harvest time, and cozy family meals. When short ribs braise in cider, the dish feels seasonal, heartwarming, and perfect for dinner parties or leftovers that taste even better the next day.

Health & Nutrition Advantages (Without Sacrificing Taste)

Nutrient-Rich Protein
Short ribs are a hearty source of protein and iron. When cooked slowly, they also create a rich braising liquid you can serve as a sauce, maximizing flavor without adding processed additives.
Healthier Braising Liquids
Many recipes use beef broth (or bone broth) combined with apple cider — a smart alternative to heavier or alcohol-based braising liquids.
Customizable to Dietary Needs
You can adapt the recipe easily: use less fat, strain out solids, or reduce and thicken the sauce. Some braised short-rib recipes even pair it with vegetable purées (like cauliflower) instead of richer mashed potatoes for a lighter side.

Versatility — How to Serve and Pair Apple Cider Braised Short Ribs

Traditional Sides
Mashed potatoes, creamy polenta, or buttery mashed sweet potatoes make perfect partners, soaking up the savory cider sauce.
Lighter, Modern Sides
For a fresher option, try serving the ribs over sautéed greens or cauliflower mash, as in some contemporary takes.
Make-Ahead and Leftovers
These short ribs reheat beautifully. If you make them a day ahead, you can skim off excess fat after chilling, then gently reheat and reduce the sauce for even more flavor. Newel Tasting Table’s recipe even suggests reducing and straining the liquid for a more refined sauce.

How to Make Apple Cider Braised Short Ribs – Step-by-Step Guide

Ingredients You’ll Need (Simple, Pantry-Friendly)

Protein & Main Components
- 3–4 lb bone-in beef short ribs (or boneless if preferred)
- Salt and pepper (for seasoning)
Braising Liquid & Aromatics
- 2 cups apple cider (non-alcoholic)
- 1–2 cups beef broth or stock
- 1 onion, chopped
- 2–3 carrots, roughly chopped
- 3–4 garlic cloves, smashed
- 1–2 sprigs fresh herbs (thyme, rosemary)
Optional Flavor Boosters
- Tomato paste (to deepen flavor)
- A splash of apple cider vinegar for brightness (used in some versions)
- Bay leaves or extra herbs
- Butter or oil for searing

Equipment & Prep Tips

Tools You’ll Use
- Dutch oven or heavy oven-safe pot with a lid
- Skillet (for searing)
- Oven (or slow cooker if using crockpot method)
Preparing the Short Ribs
- Pat the ribs dry with paper towels — this helps them sear properly.
- Season generously with salt and pepper, even up to a few hours ahead — this draws in flavor.
Searing for Depth
- Heat oil in a skillet; brown short ribs on all sides until rich, deep color develops. This step builds flavor.
Preparing the Aromatics
- Sauté onion, carrot, and garlic in the same pot you seared the ribs; scrape up the brown bits to integrate flavor.

Braising the Short Ribs

Building the Braising Liquid
- Deglaze the pot with apple cider, scrape up browned bits.
- Add beef broth, herbs, and any optional flavor enhancers (tomato paste, cider vinegar).
Oven Braising Method
- Nestle the short ribs into the liquid in the Dutch oven.
- Bring to a simmer, then cover and transfer to a 325°F (163°C) oven. Newel Tasting Table recommends 3–3½ hours for “very tender, fall-off-the-bone” meat.
Slow Cooker (Crockpot) Method
- After searing, place ribs and aromatics in the crockpot. Add cider, broth, herbs, and any fruit (some recipes add apple slices in the last hour).
- Cook on low for ~7–8 hours or on high for ~5–6 hours, until meat is tender.
Finishing the Sauce
- Once ribs are tender, remove them and skim off fat.
- To concentrate flavor, strain out vegetables/herbs and reduce the braising liquid by simmering.
- If you like a herby topping, make a simple gremolata (fresh parsley, garlic, lemon zest) — as in the rosemary-gremolata version.

Variations, Serving Ideas & Tips for Apple Cider Braised Short Ribs

Creative Twists & Variations

Rosemary Gremolata Version
One recipe pairs the braised short ribs with a bright lemon-garlic-rosemary gremolata, cutting through the richness with fresh acidity.
Honey-Ginger Glazed Ribs
Use apple cider vinegar in the braise and finish with a honey-ginger glaze for a sweet-savory pop.
Cider + Mushrooms + Apples
In some crockpot versions, mushrooms, thyme, and chopped apples are added to the braise. They deepen the flavor and bring texture.
Paleo / Whole-Food Adaptation
Use boneless short ribs and natural sweeteners; some paleo recipes even include figs for added body.

Best Sides & Pairings

Hearty Potato or Cauliflower Mash
Serve the ribs over mashed potatoes or a lighter cauliflower mash (used in some home cook versions).
Mashed Sweet Potatoes / Polenta
The sweet cider sauce complements sweet potato soufflé or creamy polenta beautifully.
Greens or Vegetable Purée
If you prefer something lighter, pair the ribs with sautéed greens, or a vegetable purée (like root vegetables) to soak up the sauce.
Make-Ahead Benefits
You can refrigerate or freeze leftovers. When reheating, reduce the sauce gently to bring back that fresh, concentrated flavor.

Pro Tips for Perfect Braising

Trim Excess Fat but Don’t Over-Dry
Remove thick fat caps, but leave a little — it renders during braising and enriches the sauce.
Don’t Skip Searing
Browning the meat adds depth of flavor you won’t get otherwise.
Monitor Liquid Level
Make sure the ribs are at least halfway submerged. If needed, top up with broth.
Use Fresh Herbs Wisely
Bundle rosemary or thyme in twine so you can remove easily; this avoids having to fish out leaves.
Reduce Sauce Separately
Strain and reduce the braising liquid in a small separate pot to concentrate the flavor without overcooking the meat.

FAQ (Frequently Asked Questions)

Here are answers to common questions people have about apple cider braised short ribs, based on top-searched recipes:

Can I use apple cider vinegar instead of apple cider?
- Yes — but note the flavor will be tangier and more acidic. Some recipes use a mix of cider and cider vinegar for balance.
Do I have to sear the ribs first?
- It’s not strictly required, but searing adds rich, caramelized flavor. Many top recipes sear to build depth.
What if I don’t have a Dutch oven?
- You can use a slow cooker (crockpot) instead. After searing, transfer everything to the crockpot and cook low for 7–8 hours.
How do I thicken the sauce?
- Remove the ribs and strain out solids, then simmer the liquid until it reduces. Optionally, whisk in a little flour or cornstarch to thicken.
Can I make this ahead?
- Absolutely! Braised ribs often taste even better the next day. After chilling, you can skim off fat that solidifies, reheat gently, and reduce the sauce as needed.

Conclusion

Apple cider braised short ribs are the kind of dish that feels like a warm hug. They blend the rich, soulful comfort of braised beef with the bright, fruity sweetness of apple cider in a way that’s both homely and elegant. Whether you’re planning a slow Sunday dinner, prepping for a special gathering, or just craving something that melts in your mouth, this recipe delivers.

With simple ingredients (most likely already in your pantry), minimal hands-on effort, and a one-pot approach, you’ll end up with succulent meat and a deeply flavored sauce that’s perfect with mash, veggies, or a cozy purée. Plus, leftovers reheat like a dream — even better than day one.

Give it a try, and you might just find that apple cider becomes your secret weapon in the braising game.

Apple Cider Braised Short Ribs – Tender, Fall-Off-the-Bone Comfort Food

Author: David Tag
Total Time: About 3.5 hours

Print Recipe

Description

Tender, fall-off-the-bone beef short ribs slowly braised in cozy apple cider, onions, carrots, garlic, and herbs. The cider creates a sweet-savory sauce that clings beautifully to the meat, making this a comforting dinner perfect for chilly evenings. Beginner-friendly, deeply flavorful, and elegant enough for guests.

Ingredients

Scale

Short Ribs

3–4 lb bone-in beef short ribs
1 ½ tsp salt
1 tsp black pepper
2 tbsp butter or oil (for searing)

Aromatics & Vegetables

1 large onion, chopped
3 carrots, chopped
4 garlic cloves, smashed
1–2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves

Braising Liquid

2 cups apple cider (non-alcoholic)
1 ½–2 cups beef broth
1 tbsp tomato paste
1 tbsp apple cider vinegar (optional, adds brightness)

Optional for Serving

Mashed potatoes, cauliflower mash, or polenta
Fresh parsley or thyme for garnish

Instructions

1. Prep the Ribs

Season the short ribs generously with salt and pepper. Pat them dry so they brown well.

2. Sear for Flavor

Heat butter or oil in a Dutch oven. Sear the ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.

3. Cook the Aromatics

In the same pot, add onion, carrots, and garlic. Cook 5–6 minutes until softened. Stir in tomato paste and cook 1 minute.

4. Build the Braising Liquid

Pour in the apple cider and scrape the bottom of the pot to release browned bits. Add beef broth, herbs, bay leaves, and apple cider vinegar (optional).

5. Braise the Ribs

Return the ribs to the pot, bone-side down. Bring to a simmer, cover, and place in a 325°F oven for 3–3 ½ hours, or until the meat is very tender.

6. Reduce the Sauce

Remove ribs and skim the fat off the top. Simmer the liquid until slightly thickened.

7. Serve

Plate the ribs over mashed potatoes or your favorite side. Spoon sauce over the top and garnish with fresh herbs.

Notes

You can make this a day ahead. Chill, skim the fat, and reheat for even richer flavor.

Slow cooker option: After searing, cook on low 7–8 hours or on high 5–6 hours.

For a lighter pairing, serve with roasted vegetables or greens instead of potatoes.

Prep Time: 20 minutes
Cook Time: 3–3.5 hours

Nutrition

Serving Size: Serves 4–6