Description
Tender beef short ribs are slow-braised in a savory-sweet apple cider sauce with warm spices and herbs.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Add the thyme, rosemary, sage, cinnamon sticks, cloves, and red pepper flakes. Bring the liquid to a simmer.
- 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.
- 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.
- 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