Apple Cider Braised Short Ribs

Tender Apple Cider Braised Short Ribs bring together hearty beef, the cozy sweetness of cider, and the richness of roasted vegetables in one unforgettable main dish. Every spoonful is layered with deep savory flavors and just enough apple brightness. I reach for this recipe the moment the weather turns cool, and it always makes my kitchen smell incredible.

The first time I braised short ribs in apple cider was during a rainy fall weekend. My family asked for seconds and even begged for it at Thanksgiving. Now it is requested anytime we want a truly special but easy dinner.

Ingredients

• Beef short ribs: Bone-in for richness and flavor Select cuts with good marbling
• Yellow onions: Adds sweetness and body Choose onions with smooth skins and no soft spots
• Carrots: Offer subtle sweetness and texture Look for firm carrots without cracks
• Celery: Gives depth and balances richness Use crisp stalks
• Garlic: Brings warmth and savory notes Use fresh cloves for the best aroma
• Apple cider: Fresh unfiltered cider delivers better flavor than anything shelf-stable
• Beef broth: Deepens the sauce Choose low-salt or homemade stock for purity
• Tomato paste: Intensifies savoriness Look for rich red paste in a quality tin
• Fresh thyme and rosemary: Freshness and herbal warmth Pick bright green sprigs without dryness
• Bay leaves: Understated background fragrance Dried leaves work if fresh are not available
• Salt and black pepper: Essential for seasoning Use kosher salt and freshly ground pepper for balance
• Olive oil: Helps brown and develop flavor Choose extra virgin for added depth

Instructions

Sear the Short Ribs:

Pat the beef dry and season well. Heat olive oil in your Dutch oven over medium-high. Sear short ribs in batches so they do not crowd. Brown deeply on all sides for about eight minutes total. This step locks in juices and builds the dish’s foundation flavor.

Build the Vegetable Base:

Add onions, carrots, and celery to the pot with the leftover beef fat. Cook over medium for six minutes, scraping bits from the bottom. Stir often until vegetables soften and take on a gentle brown hue. This builds sweetness and depth for the braise.

Add Garlic and Tomato:

Scatter in minced garlic and cook one minute until aromatic but not burnt. Stir in tomato paste and let it caramelize two minutes. The tomato paste adds body to the sauce and melds all the flavors.

Deglaze with Liquid:

Pour in apple cider and beef broth and use a wooden spoon to scrape up any browned bits. These bits provide incredible flavor to the final sauce.

Nestle and Herb:

Return the short ribs to the pot, nestling them among the vegetables. Tuck in thyme sprigs, rosemary, and bay leaves so the herbs infuse every bite.

Simmer and Braise:

Bring everything just to a simmer on the stovetop. Cover tightly and transfer the pot to your preheated oven. Braise for two and a half to three hours. Check for fork-tender meat falling away from the bone.

Finish and Serve:

Remove the cooked ribs and vegetables to a platter. Skim off excess fat from the sauce. Discard spent herb stems and bay leaves. If you want a thicker sauce reduce it on the stovetop for a few minutes. Taste and adjust seasoning. Spoon sauce over short ribs and serve.

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One of my favorite parts of this dish is the way apple cider intensifies flavor as it simmers. Watching my family gather for dinner and inhale that sweet savory aroma will always remind me why I keep making this. Fresh thyme from the garden also makes it feel extra special.

Storage Tips

Cool leftovers quickly and store in airtight containers. Braised short ribs keep in the fridge for up to three days. Flavors actually deepen overnight so plan to enjoy them again. They can be frozen for up to two months. Thaw slowly in the fridge for best texture.

Ingredient Substitutions

Pear cider works instead of apple cider for a subtle twist. If you do not have beef broth use chicken stock or even vegetable broth. For herbs dried thyme and rosemary are fine but use half the amount. Boneless short ribs work though bone-in gives richer sauce.

Serving Suggestions

Top mashed potatoes or creamy polenta with short ribs and plenty of sauce. Warm crusty bread is wonderful for the extra gravy. A crisp green salad makes a bright contrast to this rich dish.

Cultural and Historical Context

Braised beef short ribs are a classic dish in American comfort food with roots in European slow-cooking traditions. The use of apple cider gives this version a nod to autumn harvests and colonial flavors found in early American kitchens.

Seasonal Adaptations

Replace apple cider with pear cider in spring Add root vegetables like parsnips in winter for extra heartiness Use more fresh herbs from the garden during summer

Success Stories

Many home cooks share that this dish wins rave reviews at dinner parties and holidays. It is memorable for its depth of flavor and the way leftovers become even richer the next day. A friend once sent me a photo with mashed sweet potatoes as a base and it looked absolutely stunning.

Freezer Meal Conversion

To freeze prepare and cool cooked ribs and sauce quickly. Store in portions so you can rewarm just what you need. Always thaw slowly and reheat gently to preserve texture and flavor.

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This recipe guarantees delicious fork-tender beef with the perfect balance of savory and sweet. Enjoy the wonderful aroma and flavor whether for a holiday gathering or a cozy weeknight dinner.

Questions & Answers

→ What cut of beef works best for this dish?

Bone-in beef short ribs are preferred for their tenderness and rich flavor after slow braising.

→ Can I substitute apple cider with another liquid?

Pear cider provides a similar taste, or use additional beef broth for less sweetness.

→ Which herbs enhance the flavor?

Fresh thyme, rosemary, and bay leaves build earthy, fragrant notes that complement cider and beef.

→ What are ideal side dishes?

Serve over mashed potatoes, polenta, or with crusty bread to soak up the savory sauce.

→ How do leftovers taste?

Flavor deepens after refrigeration; reheat gently for even more tender meat and concentrated sauce.

→ Is this dish suitable for gluten-free diets?

Yes, the ingredients are naturally gluten-free; check store-bought broth labels to confirm.