Apple Cider Braised Short Ribs

When the first crisp air of fall sweeps in I crave something hearty and special and these apple cider braised short ribs fit the bill every time. Tender beef slow-cooks in sweet apple cider and aromatic veggies making your whole kitchen smell like a cozy Sunday dinner. The final dish falls off the bone and is blanketed by a glossy sauce that balances beefy richness with that signature autumn apple note.

I made this during my first chilly October in our new house and it’s become our go-to celebration dinner. My kids barely talk through dinner when I serve these because they are so focused on getting every last drop of the sauce.

Ingredients

• Beef short ribs bone-in: For best flavor pick meaty ribs with some marbling Look for a deep red color and avoid pieces that are mostly fat or look too thin
• Carrots firm and bright orange: Fresh carrots bring sweetness to balance the tangy apple cider
• Celery crisp and pale green: Adds an aromatic backdrop and softens for a rustic stew texture
• Yellow onion: Choose a heavy onion with dry skin and no green shoots for best flavor and sweetness as it caramelizes
• Garlic: Plump and heavy-feeling cloves for the richest taste Adds depth and brings all the flavors forward
• Apple cider: Use fresh pressed if possible for real apple flavor Not apple cider vinegar
• Beef broth: Look for low sodium so you can control seasoning yourself and check for gluten if you need it
• Tomato paste: Richness and a hint of acidity Pick a small can where tomato paste is the only ingredient
• Fresh thyme, Fresh rosemary, Bay leaves: Use woody fresh herbs not dry to infuse the most flavor and freshness
• Olive oil: Choose one with a pleasant taste as it forms the base of all your browning
• Salt and pepper: Use flaky kosher salt if you have it and grind pepper just before cooking
• Apple cider vinegar (optional): A dash at the end lifts all the buttery flavors

Instructions

Preparation and Preheat:

Pat the short ribs extra dry with paper towels and season them on all sides with a generous layer of salt and pepper This ensures a great crust and helps keep them juicy in the braise Preheat your oven to a steady 325 F to mimic a gentle simmer

Sear the Ribs:

Heat olive oil in your Dutch oven until it shimmers not smokes Carefully lay in the short ribs with tongs Fat side down works best first Let them sear undisturbed for about three to four minutes per side Turn each one and brown deeply This adds so much depth and texture to the finished dish

Sauté the Vegetables:

Lower the heat just a little and toss in onion carrot and celery Use a sturdy wooden spoon for this Scrape up bits from the bottom as you sauté the veggies for five to six minutes until they begin to soften and the onions are translucent Add in the garlic next and allow it to become fragrant but not burnt which takes about one minute

Tomato Paste Magic:

Stir in the tomato paste so it coats all the vegetables evenly Let it cook for about two minutes so it can caramelize and darken slightly This little extra step adds surprising richness

Deglaze and Assemble the Braise:

Pour in all the apple cider followed by beef broth Slowly scrape the pot bottom so every flavorful bit gets dissolved into the liquid

Return Ribs and Add Herbs:

Nestle those browned ribs right back in amongst the vegetables Tuck in the thyme rosemary and bay leaves Try to let them touch both the liquid and the meat This infuses the nyama with herbal notes and a gentle woodsy scent

Braise:

As soon as it comes to a soft simmer cover tightly and move the entire pot into the oven Let the magic happen for two and a half to three hours Check the meat by poking a fork in; it should slide out easily with barely any resistance

Finishing Touches:

With tongs gently relocate the ribs and veggies onto a platter Skim any fat gathered on top of your sauce with a ladle or spoon Bring the sauce to a fast simmer on your stovetop if you want it a little thicker Swirl in apple cider vinegar for extra sparkle if you like

Serve:

Arrange the ribs and spoon lots of the glaze and veggies over the top Serve hot with your favorite side and a heap of sauce

The smell of these short ribs braising brings everyone to the kitchen. It reminds me of years when my son would ask for these instead of birthday cake and my family still talks about those cozy dinners together.

Storage Tips

Let leftovers cool completely before sealing them in a lidded container Store in the fridge for up to four days For best flavor skim any extra fat from the top before reheating You can gently warm the ribs covered in the oven or over low heat on the stovetop Short ribs also freeze beautifully Place cooled ribs and sauce in a freezer bag or airtight container and freeze for up to three months Thaw overnight in the fridge

Ingredient Substitutions

If you cannot find apple cider fresh apple juice is a good substitute but make sure to avoid artificial additives If beef short ribs are very expensive beef chuck cut into two-inch cubes also works beautifully and gets meltingly tender For a vegetarian take try thick-sliced king oyster mushrooms and increase the cooking time only slightly

Serving Suggestions

I love piling these short ribs onto creamy mashed potatoes with extra parsley or chives Mashed sweet potatoes are also dreamy and the sauce is perfect for sopping up with fresh bread For a lighter side toss steamed green beans or shaved Brussels sprouts in lemon juice to cut through the richness

Cultural and Historical Context

Braised short ribs are a classic in American comfort food especially in fall and winter The apple cider touch nods to old New England tradition where cider was often cooked with roasts in the colonial era These flavors call to mind the long slow meals my family would have after a day outside raking leaves or shoveling snow

Seasonal Adaptations

When apples are in season try using a honeycrisp or fuji cider for extra flavor In spring swap in young carrots and spring onions for sweeter lighter flair A pinch of ground allspice or nutmeg in autumn creates a deeper warmth

Success Stories

Friends have asked for this recipe after every dinner party and I have seen it become a holiday go to for new cooks I remember my neighbor texting me in a panic about their tough short ribs but with this slow method every bite is now tender and full of flavor It is my favorite recipe to share for Sunday suppers

Freezer Meal Conversion

Want to batch cook for later Let the finished short ribs cool completely Remove the bones and portion the ribs and sauce into single serve containers Label and freeze for up to three months These reheat best when gently thawed in the fridge then slowly warmed with a splash of water or broth

Let yourself enjoy the process—your kitchen will smell incredible. These short ribs are the kind of meal that brings everyone to the table and creates lasting memories.

Common Recipe Questions

→ Can I use boneless short ribs for this dish?

Yes, boneless short ribs can be used, though bone-in ribs offer deeper flavor and richer sauce.

→ Is apple cider vinegar required or optional?

Apple cider vinegar is optional and adds brightness at the end. The main liquid should be regular apple cider.

→ What is the best way to serve these short ribs?

They pair well with creamy mashed potatoes, polenta, or crusty bread to soak up the savory sauce.

→ Can I make this dish ahead of time?

Yes, the flavors improve after resting overnight. Reheat gently for best texture and taste.

→ How do I thicken the sauce?

After cooking, remove the ribs and simmer the sauce on the stovetop uncovered until it reaches your desired consistency.

→ Are there alternative liquids if apple cider is unavailable?

You can use unsweetened apple juice as a substitute, adjusting sugar elsewhere if needed.