Apple Cider Braised Short Ribs (Print Version)

Beef short ribs braised with apple cider, vegetables, and herbs for a tender, deeply flavorful main course.

# What You’ll Need:

→ Meats

01 - 4 pounds bone-in beef short ribs

→ Vegetables

02 - 2 medium carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 1 large yellow onion, diced
05 - 3 cloves garlic, minced

→ Liquids

06 - 2 cups apple cider (not apple cider vinegar)
07 - 1 cup beef broth
08 - 2 tablespoons tomato paste

→ Aromatics & Herbs

09 - 2 sprigs fresh thyme
10 - 2 sprigs fresh rosemary
11 - 2 bay leaves

→ Seasonings

12 - 2 tablespoons olive oil
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

→ Optional

15 - 1 tablespoon apple cider vinegar (optional, for brightness)

# How to Make It:

01 - Preheat oven to 325°F.
02 - Pat short ribs dry with paper towels and season liberally with salt and pepper on all sides.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until a deep brown crust forms, about 3 to 4 minutes per side, then transfer to a plate.
04 - Add onion, carrots, and celery to the pot. Sauté for 5 to 6 minutes until vegetables soften. Add garlic and cook for 1 minute, stirring occasionally.
05 - Stir in tomato paste and cook for 2 minutes, allowing it to darken slightly.
06 - Pour in apple cider and beef broth, scraping up any browned bits from the pot with a wooden spoon.
07 - Return short ribs to the pot. Add thyme, rosemary, and bay leaves. Bring liquid to a gentle simmer.
08 - Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2½ to 3 hours, or until meat is fork-tender.
09 - Remove short ribs and vegetables to a platter. Skim excess fat from the surface of the sauce. Simmer sauce on the stovetop to reduce slightly if desired. For added brightness, stir in apple cider vinegar if using. Serve short ribs with sauce spooned over the top.

# Additional Tips::

01 -
  • Ready for a low-effort showstopper that mostly cooks itself
  • Gluten-free and friendly for a crowd
  • Perfect for make-ahead and even better as leftovers
  • Fills your home with nostalgic comfort food aromas
02 -
  • This recipe is high in protein and perfect for special occasions
  • Great for prepping ahead and improves with overnight chilling
  • Naturally gluten-free when made with the right broth
  • Fresh rosemary is my personal favorite here The smell reminds me of my grandmother’s Sunday dinners and I always sneak an extra sprig into the pot My family still talks about the year my son asked for these ribs instead of birthday cake
03 -
  • Brown your short ribs aggressively The crust is flavor The more time on the stovetop the better your finished sauce will be
  • If you have time chill the finished braise overnight and scrape off the solidified fat before reheating This makes for a silkier sauce
  • Do not skip the fresh herbs They infuse the meat and sauce with bright notes that dried herbs just cannot match

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