Apple Cider Braised Short Ribs (Printable)

Slow-cooked beef short ribs with cider and herbs produce a savory, aromatic dish best enjoyed in cooler months.

# What You'll Need:

→ Meats

01 - 3 lbs bone-in beef short ribs

→ Vegetables

02 - 2 medium yellow onions, sliced
03 - 3 medium carrots, peeled and cut into 1-inch pieces
04 - 2 celery stalks, chopped
05 - 4 cloves garlic, minced

→ Liquids

06 - 2 cups apple cider
07 - 1 cup beef broth
08 - 2 tablespoons tomato paste

→ Spices & Herbs

09 - 2 sprigs fresh thyme
10 - 2 sprigs fresh rosemary
11 - 2 bay leaves
12 - 1 teaspoon salt, more to taste
13 - 1/2 teaspoon freshly ground black pepper

→ Fats

14 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 325°F.
02 - Pat beef short ribs dry with paper towels and season evenly with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, approximately 8 minutes total. Transfer browned ribs to a plate.
04 - Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables are softened and developing color, about 6 minutes. Add garlic and cook for an additional minute.
05 - Stir in tomato paste and cook, stirring frequently, for 2 minutes.
06 - Pour in apple cider and beef broth, scraping up any browned bits from the bottom of the pot.
07 - Nestle the browned short ribs among the vegetables. Add fresh thyme, rosemary, and bay leaves.
08 - Bring contents to a simmer, cover with a lid, and transfer the Dutch oven to the preheated oven.
09 - Braise for 2½ to 3 hours, or until the beef is fork-tender and nearly falling off the bone.
10 - Transfer ribs and vegetables to a serving platter. Skim excess fat from the braising liquid, discard herb stems and bay leaves, and reduce the sauce on the stovetop if desired. Serve ribs topped with braising sauce.

# Expert Advice:

01 -
  • Uses real apple cider for deep flavor
  • No flour or thickeners means it is naturally gluten-free
  • One pot makes both the beef and the sauce
  • Slow braising guarantees fall-apart tender meat
  • Vegetables and herbs steep into the sauce for complex notes
02 -
  • High in protein and iron from the beef
  • No flour means safe for gluten-free guests
  • Sauce improves flavor overnight
03 -
  • Always dry ribs before browning so you get a real crust
  • Do not skip deglazing the pot with cider that is what carries the beef flavor into the sauce
  • Strain herbs before serving for a smooth finish

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