My Ultimate Apple Cider Braised Short Ribs (aka A Hug in a Bowl) (Print Version)
The coziest, fall-off-the-bone tender apple cider braised short ribs. This long-form recipe is packed with personal stories, tips, and all the warm fall flavors.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 3 Hours minutes
Total Time: 33 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free adaptable
# Ingredients:
→ For the Short Ribs
01 -
3-4 lbs bone-in, English-style beef short ribs
02 -
2 tbsp neutral oil (like canola or avocado)
03 -
Kosher salt and freshly cracked black pepper
→ For the Braising Magic
04 -
1 large yellow onion, chopped
05 -
2 medium carrots, chopped
06 -
2 celery stalks, chopped
07 -
5-8 cloves garlic, smashed
08 -
2 tbsp tomato paste
09 -
2 cups good-quality apple cider (the cloudy kind)
10 -
3 cups low-sodium beef broth
11 -
4 sprigs fresh thyme
12 -
2 sprigs fresh rosemary
13 -
1-2 bay leaves
→ Finishing Touches
14 -
Fresh parsley, chopped (for garnish)
15 -
Creamy mashed potatoes or polenta, for serving
# Instructions:
01 -
Preheat your oven to 325°F (165°C). Pat the short ribs completely dry with paper towels. Season them very generously on all sides with kosher salt and black pepper.
02 -
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the short ribs, being careful not to overcrowd the pan (work in batches if needed). Sear until a deep, brown crust forms on all sides, about 3-4 minutes per side. Transfer the seared ribs to a plate.
03 -
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes, scraping up the browned bits from the bottom, until softened and lightly caramelized. Add the garlic and tomato paste and cook for one more minute until fragrant.
04 -
Pour in the apple cider to deglaze, scraping up any remaining browned bits. Allow it to simmer and reduce by about half, 3-5 minutes. Stir in the beef broth, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
05 -
Return the seared short ribs to the pot, nestling them into the liquid. The liquid should come about three-quarters of the way up the ribs. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is completely tender and falling off the bone.
06 -
Carefully remove the pot from the oven. Transfer the cooked ribs to a platter. Skim any excess fat from the surface of the sauce. If desired, you can strain the sauce for a smoother consistency or simmer it on the stove to thicken. Taste and adjust seasoning. Serve the ribs hot, generously spooning the sauce over the top, garnished with fresh parsley.
# Notes:
01 -
Tip: Don't skip drying the short ribs! A dry surface is key to getting that deep, flavorful sear.
02 -
Prep-ahead: This dish is honestly better the next day. Make it a day in advance, let it cool completely in the fridge, and then just skim the solidified fat off the top before reheating.
03 -
Substitution: No apple cider? You can use a dry hard cider or even a mix of apple juice and a splash of apple cider vinegar, but the flavor won't be quite as deep.
04 -
Serving: I always serve this over something creamy to soak up the sauce—mashed potatoes, polenta, or even egg noodles are divine.
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
Tongs
03 -
Wooden spoon
04 -
Cutting board
# Nutrition (Per Serving):
Calories: 750
Total Fat: 55g
Total Carbohydrate: 20g
Protein: 45g