Apple Cider Braised Short Ribs

Apple cider braised short ribs are a rich and satisfying meal. The beef becomes very tender as it cooks slowly in a flavorful liquid made with apple cider, beef stock, and aromatic herbs and spices.

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This dish takes about 15 minutes to prepare before going into the oven for several hours. The long, slow cooking process is mostly hands-off and develops a deep, complex flavor that is well worth the wait.

Essential Ingredients

• Short Ribs: Look for English-style short ribs, which are thick, meaty individual ribs. Bone-in ribs will provide the most flavor for the sauce.
• Apple Cider: Use unfiltered apple cider, not sparkling hard cider or apple juice. Apple juice is much sweeter and will change the sauce’s flavor.
• Fresh Herbs: Using fresh thyme, rosemary, and sage adds more complex, aromatic notes than dried herbs would. You can tie them with kitchen twine for easy removal.
• Beef Stock: Choose a low-sodium beef stock or broth to better control the saltiness of the final sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Brown the Short Ribs: First, pat the ribs dry, season them well, and dust them with flour. Sear them in a hot Dutch oven until they are deeply browned on all sides. Set the seared ribs aside on a plate.

Build the Braising Liquid: In the same pot, soften the onion and garlic. Pour in the apple cider and beef stock, scraping the bottom of the pot to release all the flavorful browned bits. Stir in the tomato paste, herbs, and spices.

Braise in the Oven: Return the short ribs to the pot and bring the liquid to a simmer. Cover the pot and transfer it to your preheated oven. Let it cook at a low temperature for about 3.5 hours, until the meat is very tender.

Serving Ideas

Serve the short ribs and sauce over a bed of creamy mashed potatoes, polenta, or egg noodles to soak up all the flavorful liquid.

Storing & Reheating

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place in a pot over medium-low heat until warmed through. This dish also freezes well for up to 3 months.

FAQ

Can I make this in a slow cooker?

Yes. Follow the steps for searing the ribs and making the sauce on the stovetop. Then, transfer everything to a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours.

What kind of short ribs should I use?

English-cut, bone-in short ribs are best for this recipe. They are cut parallel to the bone and are thick and meaty, which is ideal for slow cooking.

Can I use apple juice instead of apple cider?

It is not recommended. Apple juice is sweeter and lacks the tartness of cider, which balances the richness of the beef. Unfiltered apple cider provides the best flavor.

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📖 Recipe Card

Apple Cider Braised Short Ribs

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• Author: Emma Taylor
• Total Time: 225 minutes
• Yield: 4 servings 1x

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Description

Tender beef short ribs are slow-braised in a savory-sweet apple cider sauce with warm spices and herbs.

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Ingredients

Scale 1x2x3x

• 4 lbs (1.8 kg) bone-in, English-style beef short ribs
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup (30 g) all-purpose flour
• 2 tbsp (30 ml) olive oil
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 2 cups (480 ml) apple cider, not apple juice
• 1 cup (240 ml) low-sodium beef stock
• 1 tbsp (15 ml) tomato paste
• 10 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 3 sprigs fresh sage
• 2 cinnamon sticks
• ½ tsp whole cloves
• 1 pinch crushed red pepper flakes

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Instructions

1. Preheat your oven to 325°F (165°C). Pat the short ribs dry with paper towels and season generously with salt and pepper. Lightly coat the ribs in flour, shaking off any excess.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the short ribs for 4-5 minutes per side, until deeply browned. Transfer the browned ribs to a plate.
3. Reduce the heat to medium. Add the sliced onion to the pot and cook, stirring occasionally, for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the apple cider to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Stir in the beef stock and tomato paste until combined.
5. Add the thyme, rosemary, sage, cinnamon sticks, cloves, and red pepper flakes. Bring the liquid to a simmer.
6. Return the seared short ribs to the pot, arranging them in a single layer if possible. The liquid should come about three-quarters of the way up the sides of the ribs.
7. Cover the pot and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender and pulls away easily from the bone.
8. Carefully remove the pot from the oven. Discard the herb stems and cinnamon sticks. Skim any excess fat from the surface of the sauce before serving.

Notes

• For food safety, whole cuts of beef should reach a minimum internal temperature of 145°F (63°C). For this braise, the meat is ready when it is tender enough to easily pull apart with a fork, which happens at a much higher temperature.
• If the sauce is too thin for your liking, remove the ribs and simmer the sauce on the stovetop for 10-15 minutes to reduce and thicken it.
• This dish develops more flavor if made a day ahead. Let it cool, refrigerate, and then scrape the solidified fat from the surface before reheating.

• Prep Time: 15 minutes
• Cook Time: 210 minutes
• Category: Main Course
• Method: Braising
• Cuisine: American