Apple Cider Braised Short Ribs

Rich Apple Cider Braised Short Ribs deliver everything you want in a chilly-night meal. Imagine fork-tender beef slow-baked with sweet apple cider and garden herbs wrapped in a sauce so luscious you will be chasing it with bread. I make this every autumn as soon as the air gets crisp and the kitchen fills with scents that signal family and comfort.

This recipe has become my go-to fall celebration dish after the first time I tasted its subtle sweet-and-savory sauce with my favorite mashed potatoes.

Ingredients

• Beef short ribs: look for meaty pieces with good marbling for tenderness
• Yellow onions: sliced for sweetness and depth buy firm and heavy onions
• Carrots: peeled and chopped they add richness and a natural sweetness choose bright orange carrots
• Celery stalks: chopped fresh celery boosts both aroma and savory notes
• Garlic: minced for warmth and foundation pick plump cloves without sprouting
• Apple cider: real unfiltered cider gives authentic sweetness avoid vinegar or spiced blends
• Beef broth: adds body and depth look for low-sodium with clean flavor
• Tomato paste: brings touch of acid and color use best quality for concentrated flavor
• Fresh thyme: aromatic earthiness use bright green sprigs
• Fresh rosemary: woodsy spice select stems that smell strongly when crushed
• Bay leaves: essential for herbal backbone look for leaves that do not crumble
• Salt: brings out all flavors use kosher or sea salt
• Freshly ground black pepper: for a subtle snap and lift use coarse-grind
• Olive oil: for browning and richness use real extra virgin for clean flavor

Instructions

Searing the Ribs:

Pat short ribs dry thoroughly so they brown well. Rub salt and pepper generously on every side. Sear in a heavy pot heated with olive oil until the crust is deeply colored. Keep the heat medium-high and do not crowd the pan. About eight minutes is perfect for color and richness without overcooking.

Vegetable Base:

Lower heat to medium and add onions, carrots, and celery into those pan juices. Stir well, scraping up bits from the pot bottom. Cook for six minutes they should soften and hint at browning, which sets the flavor foundation. Add garlic last, stirring until its aroma blooms without burning.

Tomato Enrichment:

Stir tomato paste into the vegetables. Let it cook for two minutes you will see it deepen in color. This step adds needed acidity and makes the sauce more velvety.

Add Liquids:

Pour apple cider and beef broth slowly, scraping up more fond from the pan. Liquids should come to a gentle simmer, blending with the vegetable mix.

Nestle the Ribs:

Return the browned short ribs to the pot. Fit them into the vegetables so each piece touches the base. Tuck in thyme, rosemary, and bay leaves around the ribs so their oils infuse both meat and braise.

Braise in Oven:

Cover the pot and transfer to an oven heated to 325 Fahrenheit. Braise for two and a half to three hours, checking at intervals. Meat should be so tender it nearly falls from the bone with a fork.

Finishing Touches:

Remove meat and vegetables to a platter. Skim extra fat from the surface using a spoon. Toss out herb stems and bay leaves. If sauce looks thin, simmer it on the stovetop until reduced and glossy. Taste salt.

Serve:

Plate short ribs and spoon the warm braising sauce over top. Serve immediately with mashed potatoes, polenta, or bread.

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The garden-fresh rosemary is my favorite ingredient here. When I snip sprigs from outside and drop them in, the herbal aroma makes me feel rooted in home and season. My daughter loves helping with the carrots she says the family meal tastes sweeter when she helps.

How to Store

Leftovers taste even more intense on day two. Store cooled ribs and sauce together in airtight containers for up to three days. Reheat gently on the stovetop with a splash of broth so the beef stays moist. Freeze individual portions for up to two months.

Ingredient Swaps

If apple cider is not available, pure pear cider offers a bright twist. Use leeks instead of onions for a subtler base. Vegetable broth will work for beef broth in a pinch, though it will taste lighter. You can swap rosemary for sage if that is what is in your garden.

Serving Suggestions

Serve over creamy mashed potatoes so the sauce soaks in. Polenta or egg noodles turn this into comfort food. A side of buttered peas or roasted parsnips brightens the meal. Nest the ribs on a platter and spoon sauce so everyone gets the best pieces.

Seasonal Adaptations

Fall and winter make the apple cider shine Carrots and onions can be replaced with squash in deeper winter Fresh herbs in spring make this lighter if you reduce cooking time

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Let ribs cool completely. Portion ribs and sauce into freezer-friendly containers, making sure sauce covers the meat. Defrost overnight in the fridge, then gently warm in a covered pot. The flavor deepens after freezing.

Recipe Questions & Answers

→ What type of apple cider should I use?

Choose fresh, non-alcoholic apple cider for a mildly sweet flavor. Avoid apple cider vinegar; it will overpower the dish.

→ Can I substitute the short ribs?

Bone-in beef short ribs give the best texture, but beef chuck can work if short ribs aren't available.

→ How do I thicken the braising sauce?

After cooking, reduce the sauce on the stovetop or whisk in a tablespoon of cold butter for extra richness.

→ Is this dish gluten-free?

Yes, all main ingredients are gluten-free. Always verify broth labels if you have sensitivities.

→ What can I serve alongside?

Try creamy mashed potatoes, polenta, or crusty bread to soak up the savory sauce.

→ Can I make this ahead?

Yes, flavors deepen if made a day in advance. Reheat gently before serving for best results.