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
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
Season the short ribs generously with salt and pepper. Pat them dry so they brown well.
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.
In the same pot, add onion, carrots, and garlic. Cook 5–6 minutes until softened. Stir in tomato paste and cook 1 minute.
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).
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.
Remove ribs and skim the fat off the top. Simmer the liquid until slightly thickened.
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