Introduction
Have you ever wondered if there’s a dish that can truly transform an ordinary meal into an unforgettable feast? One that requires minimal hands-on time but delivers maximum flavor and tenderness? If you’re anything like me, you’re always searching for that perfect recipe to impress guests or simply elevate a cozy night in. Today, we’re diving deep into the art of making the most incredible Cider Braised Short Ribs. This isn’t just another dinner recipe; it’s a culinary journey that promises melt-in-your-mouth perfection with every bite. While many recipes promise ease, few truly deliver the depth of flavor and tender texture that cider-braising brings to short ribs.
This dish is a game-changer, especially as we approach seasons of gathering and celebration. Imagine the rich aroma wafting through your home, signaling a meal that feels gourmet yet is surprisingly straightforward to prepare. It’s perfect for those seeking fantastic thanksgiving entertaining ideas or simply looking for comforting thanksgiving food to share with loved ones. What makes these Cider Braised Short Ribs so special? It’s the magical combination of savory beef, sweet and tangy apple cider, and aromatic vegetables that slowly meld together, creating a symphony of flavors that will have everyone asking for seconds.
From busy weeknights to holiday gatherings, these short ribs fit seamlessly into any menu. Whether you’re planning a full thanksgiving dinner or just want to treat your family to something extraordinary, this recipe is your secret weapon. It’s hearty, satisfying, and boasts that slow-cooked goodness everyone craves. Get ready to fall in love with a dish that combines rustic charm with refined taste!
Why You’ll Love This Cider Braised Short Ribs
These Cider Braised Short Ribs are more than just a meal; they’re an experience. For starters, the depth of flavor achieved through slow braising with apple cider is simply unparalleled. The cider breaks down the connective tissues in the short ribs, rendering them incredibly tender – fork-tender doesn’t even begin to describe it. It’s a culinary marvel that transforms a humble cut of meat into something luxurious. This recipe is an ideal candidate for your next thanksgiving menu, offering a unique twist on traditional holiday fare.
Beyond the incredible taste, the ease of preparation is a huge draw. While it’s a slow-cooked dish, the hands-on time is surprisingly minimal. Once you’ve seared the short ribs and assembled the braising liquid, the oven does most of the work. This makes it perfect for busy cooks who want delicious results without being tied to the stove all day. It’s a fantastic option when you’re looking for a hearty thanksgiving dinner ideas that won’t overwhelm your cooking schedule.
Moreover, this dish is incredibly versatile. It pairs beautifully with a wide array of thanksgiving side dishes, from creamy mashed potatoes to roasted vegetables. You can easily adjust the herbs and spices to suit your preference, making it a truly personalized culinary creation. Imagine serving this alongside some Vegetables & Casseroles thanksgiving recipes – pure bliss!
Here are a few more reasons why these Cider Braised Short Ribs will become a staple in your recipe rotation:
- Effortless Elegance: Despite its sophisticated flavor profile, this dish is remarkably easy to prepare, making it perfect for both weeknight dinners and special occasions.
- Melt-in-Your-Mouth Tenderness: The slow braising process guarantees incredibly tender, fall-off-the-bone short ribs that will impress even the most discerning palates.
- Rich, Complex Flavor: The combination of savory beef, sweet apple cider, herbs, and aromatics creates a robust and layered taste that is deeply satisfying.
- Perfect for Meal Prep: These short ribs taste even better the next day, making them ideal for prepping ahead of time or enjoying delicious leftovers.
This recipe also offers fantastic flexibility. You can cook a big batch for a thanksgiving spread or scale it down for a smaller gathering. It’s truly a comforting and impressive dish that will quickly become a favorite.
Ingredients for Cider Braised Short Ribs
To create these magnificent Cider Braised Short Ribs, you’ll need a combination of fresh, high-quality ingredients that work together to build incredible flavor. Each component plays a crucial role in achieving that rich, savory, and slightly sweet balance that makes this dish so irresistible.
Here’s what you’ll need:
- 2.5 – 3 pounds bone-in beef short ribs: Look for well-marbled ribs about 2-3 inches thick. The bone adds extra flavor to the braising liquid.
- 2 tablespoons olive oil: For searing the short ribs and sautéing the vegetables.
- 1 large onion, chopped: A fundamental aromatic, providing a sweet and savory base. Yellow or white onions work best.
- 2-3 carrots, peeled and roughly chopped: Adds sweetness and depth to the braising liquid.
- 2 celery stalks, roughly chopped: Contributes a subtle, earthy flavor.
- 4 cloves garlic, minced: Essential for a robust aromatic foundation.
- 1 tablespoon all-purpose flour: Helps to thicken the braising liquid slightly and creates a richer sauce. (Substitution: For a gluten-free option, use 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, added at the end to thicken the sauce.)
- 2 cups unsweetened apple cider: The star of the braising liquid, imparting a wonderful sweetness and tang. Ensure it’s unsweetened to control the sugar content.
- 2 cups beef broth: Enhances the savory notes and provides ample liquid for braising.
- 1/2 cup apple cider vinegar: Adds a bright, acidic counterpoint to the richness of the short ribs and helps tenderize the meat.
- 2 sprigs fresh rosemary: Offers a distinctly aromatic and woody flavor. (Substitution: 1 teaspoon dried rosemary, but fresh is preferred.)
- 4-5 sprigs fresh thyme: Brings an earthy, slightly lemon-like aroma. (Substitution: 1/2 teaspoon dried thyme.)
- 2 bay leaves: Contributes a subtle, almost minty and bitter note that rounds out the flavors.
- 1 tablespoon Dijon mustard: Adds a subtle tang and umami boost to the braising liquid, enhancing its complexity.
- Salt and freshly ground black pepper: To season the short ribs and the braising liquid to taste.
- Optional garnish: Fresh parsley, chopped, for a bright finish.
Make sure to have all your ingredients prepped and ready before you start cooking. This “mise en place” approach makes the cooking process smooth and enjoyable, ensuring your Cider Braised Short Ribs come out perfectly every time. These ingredients are key to creating a truly delightful thanksgiving feast that everyone will remember.
How to Make Cider Braised Short Ribs
Step-by-Step Instructions
Creating these luscious Cider Braised Short Ribs is a straightforward process, even for beginner cooks. The key is in the layering of flavors and the slow, gentle braising that transforms tough short ribs into tender, succulent masterpieces. Follow these detailed steps to achieve perfect results every time.
Prepare the Short Ribs: Begin by patting the beef short ribs completely dry with paper towels. This step is crucial for achieving a good sear. Season them generously on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; it forms the first layer of flavor.
Sear the Short Ribs: Heat the olive oil in a large Dutch oven or oven-safe pot with a heavy bottom over medium-high heat until shimmering. Carefully place the seasoned short ribs into the hot oil in a single layer, making sure not to overcrowd the pot. You may need to do this in batches. Sear for 3-5 minutes per side, until deeply browned and caramelized. A good sear locks in flavor and creates a beautiful crust. Once seared, remove the short ribs from the pot and set them aside on a plate.
Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot, adding a little more olive oil if needed. Sauté, stirring occasionally, for 8-10 minutes, or until the vegetables have softened and the onion is translucent. This step extracts their sweetness and aroma, building the foundation of your braising liquid.
Add Garlic and Flour: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes. This creates a roux that will help thicken your sauce later, giving it a luxurious consistency perfect for pairing with thanksgiving sides.
Deglaze with Liquids: Pour in the unsweetened apple cider, beef broth, and apple cider vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits are packed with flavor (this process is called deglazing!). Stir in the Dijon mustard until well combined.
Add Herbs and Return Short Ribs: Add the fresh rosemary sprigs, thyme sprigs, and bay leaves to the pot. Carefully return the seared short ribs to the Dutch oven, nestling them amongst the vegetables and ensuring they are mostly submerged in the liquid. If the liquid doesn’t quite cover them, you can add a little more beef broth or cider.
Braise in the Oven: Bring the liquid to a gentle simmer on the stovetop. Once simmering, cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the short ribs are incredibly tender and easily pull apart with a fork. The exact time can vary depending on the size and thickness of your ribs, so check for tenderness.
Rest and Serve: Once cooked, carefully remove the Dutch oven from the oven. Remove the short ribs from the liquid and place them on a clean plate, tenting loosely with foil to keep them warm. Skim off any excess fat from the surface of the braising liquid. You can also strain the liquid through a fine-mesh sieve to remove the cooked vegetables and herbs if you prefer a smoother sauce, or leave them in for a rustic presentation ideal for a thanksgiving casserole. Taste the sauce and adjust seasoning (salt and pepper) if necessary.
Garnish and Enjoy: Serve the tender Cider Braised Short Ribs immediately with the rich braising sauce spooned generously over top. Garnish with fresh chopped parsley if desired. This dish stands proudly as a centerpiece for any thanksgiving spread.
Pro Tips & Variations
Elevating your Cider Braised Short Ribs from excellent to absolutely extraordinary is easy with a few simple pro tips and creative variations. These insights will help you personalize the dish and ensure consistent success every time, especially if you’re looking to impress during thanksgiving entertaining ideas.
Pro Tips for Perfection:
- Don’t Skimp on the Sear: The searing step is non-negotiable for incredible flavor. A deep, dark brown crust on your short ribs means serious flavor development (the Maillard reaction). Don’t rush this step, and make sure the pot isn’t overcrowded, or the ribs will steam instead of sear.
- Choose Quality Ingredients: Since there are relatively few ingredients, the quality of each one truly shines. Opt for good quality, unsweetened apple cider (not apple juice, which is too sweet), fresh herbs, and a robust beef broth. This makes a noticeable difference in the final taste of your Cider Braised Short Ribs.
- Low and Slow is Key: Resist the temptation to crank up the oven temperature to speed up the braising process. Slow and steady wins the race when it comes to tender short ribs. The low heat allows the collagen in the meat to break down slowly, resulting in those melt-in-your-mouth results perfect for a thanksgiving dinner.
- Resting Period is Essential: After braising, allow the short ribs to rest for at least 10-15 minutes (or even longer if you are straining the sauce). This allows the juices to redistribute throughout the meat, keeping it incredibly moist and tender.
- Degrease for a Cleaner Sauce: After the short ribs are done braising, there will likely be a layer of fat on top of the sauce. For a richer, less greasy sauce, skim off as much of this fat as possible before serving. A fat separator makes this task even easier. This refined sauce will truly elevate your thanksgiving food experience.
Exciting Variations to Explore:
- Spicy Kick: For a warming, spicy twist, add 1-2 dried chilies (like arbol or cascabel) to the braising liquid, or a teaspoon of red pepper flakes with the aromatics. This adds a subtle heat that complements the sweet cider. A bolder kick can be achieved with a diced jalapeño or a dash of chipotle powder.
- Herbaceous Harmony: Experiment with different herb combinations. While rosemary and thyme are classic, consider adding a sprig of fresh sage for a more autumnal, earthy note, especially fitting for a thanksgiving dinner table. A touch of marjoram or even a bay leaf alternative like a star anise can also introduce interesting complexity.
- Wine or Beer Infusion: If you prefer, substitute half of the beef broth with a dry red wine (like a Cabernet Sauvignon or Merlot) for a richer, more traditional braise, or a dark American ale or stout for a malty depth. This adds another layer of sophistication to your Cider Braised Short Ribs, making them even more suitable for non traditional thanksgiving dinner.
- Root Vegetable Medley: For added substance and flavor, incorporate other root vegetables like parsnips, rutabaga, or small potatoes into the braising liquid alongside the carrots and celery. Add them about halfway through the braising time so they cook to tender perfection without becoming mushy. This is a great way to introduce more Vegetables & Casseroles thanksgiving recipes into your meal.
- Sweet and Savory Glaze: Once the short ribs are cooked and removed, reduce the braising liquid on the stovetop over medium-high heat until it thickens into a glaze-like consistency. This concentrated sauce is incredibly flavorful and clings beautifully to the ribs. You can also whisk in a tablespoon of butter at the end for extra richness.
These tips and variations ensure that your Cider Braised Short Ribs are not just a meal, but a culinary highlight that can be adapted to any personal preference or occasion, from a simple family dinner to a festive thanksgiving food table.
Serving Suggestions
Once your Cider Braised Short Ribs are impossibly tender and cloaked in that rich, aromatic cider sauce, the next delightful step is deciding what to serve alongside them. This dish is hearty and flavorful, meaning it pairs beautifully with sides that balance its richness and soak up all the delicious sauce. Think comfort, elegance, and flavors that complement without overpowering.
Here are some exquisite serving suggestions to complete your meal, whether it’s a cozy evening or a grand thanksgiving dinner:
- Creamy Mashed Potatoes: This is arguably the most classic and perfect pairing. The smooth, buttery richness of mashed potatoes provides an ideal canvas for the luscious cider braising sauce. Their soft texture also contrasts wonderfully with the tender short ribs. Consider our Easy Creamy Mashed Potatoes with Homemade Gravy for the ultimate comfort. These are a must-have for thanksgiving side dishes.
- Creamy Polenta or Grits: For an Italian-inspired twist, serve the short ribs over a bed of creamy Parmesan polenta or buttery grits. These starchy bases offer a similar comforting appeal to mashed potatoes, absorbing the sauce beautifully and making every bite a delight.
- Roasted Root Vegetables: To add color, texture, and earthy sweetness, a medley of roasted root vegetables is a fantastic choice. Think parsnips, carrots, sweet potatoes, or even Brussels sprouts. Roasted with a touch of olive oil, salt, and pepper, they offer a delightful counterpoint to the rich short ribs. Our Crispy Roasted Sweet Potatoes with Cinnamon are excellent and make for healthy thanksgiving recipes. These Vegetables & Casseroles thanksgiving recipes also pair wonderfully.
- Sautéed or Steamed Greens: To provide a fresh, slightly bitter contrast that cuts through the richness of the short ribs, opt for sautéed spinach, kale, or Swiss chard with a hint of garlic. A simple steamed green bean or asparagus also works wonderfully to lighten the plate. This addition is particularly great for rounding out a thanksgiving meal.
- Crusty Bread: Don’t forget a good crusty bread, such as a baguette or sourdough, to sop up every last drop of that incredible cider braising sauce. It’s too delicious to leave behind! This simple addition elevates the entire dish and is perfect for any thanksgiving food ideas arrangement.
Each of these suggestions ensures that your Cider Braised Short Ribs are the star of a well-rounded and deeply satisfying meal, perfect for any occasion from a quiet family dinner to a festive thanksgiving feast.
Storage & Reheating
One of the many beauties of Cider Braised Short Ribs is that they often taste even better the next day, once the flavors have had more time to meld and deepen. This makes them an excellent candidate for meal prep or for simply enjoying delicious leftovers. Knowing how to properly store and reheat them ensures that every subsequent meal is as delightful as the first.
Storage:
- Refrigerator: Once your Cider Braised Short Ribs have cooled completely to room temperature (this usually takes about 1-2 hours after removing from the heat), transfer them to an airtight container. Make sure to include all of the braising liquid and vegetables, as this keeps the ribs moist and flavorful. Stored properly, they will last for 3-4 days in the refrigerator.
- Freezer: For longer storage, short ribs freeze exceptionally well. Again, ensure they’ve cooled completely. Transfer the short ribs and their braising liquid into freezer-safe containers or heavy-duty freezer bags. If using bags, press out as much air as possible before sealing. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. This makes preparing a thanksgiving dinner in advance much easier.
Reheating Methods:
- Stovetop (Recommended for Best Flavor): This is the preferred method for reheating Cider Braised Short Ribs as it allows the sauce to gently warm through without drying out the meat.
- Transfer the short ribs and sauce to a heavy-bottomed pot or Dutch oven.
- Heat over medium-low heat, stirring occasionally, until warmed through. This process can take 15-25 minutes, depending on the quantity. If the sauce is too thick, add a splash of beef broth or water. You’ll have perfect thanksgiving food in no time.
- Oven: Reheating in the oven is a great option for larger batches or if you prefer a ‘freshly cooked’ feel.
- Preheat your oven to 325°F (160°C).
- Place the short ribs and sauce in an oven-safe dish, ensuring the ribs are mostly submerged in the liquid.
- Cover the dish tightly with foil.
- Bake for 20-30 minutes, or until bubbling and heated through. This ensures a moist and flavorful thanksgiving meal.
- Microwave: While convenient, the microwave can sometimes dry out the meat or make it chewy. Use this method for individual portions.
- Place a single portion of short ribs and sauce into a microwave-safe dish.
- Cover loosely with a microwave-safe lid or plastic wrap, leaving a small vent.
- Heat on medium power for 2-4 minutes, stirring halfway through, until warmed. Be cautious not to overheat.
No matter how you store or reheat them, these Cider Braised Short Ribs are designed to be a fantastic, comforting meal for days to come, ensuring your efforts create a lasting culinary delight, whether it’s part of your thanksgiving menu ideas or a casual weeknight dinner.
FAQ about Cider Braised Short Ribs
You’ve got questions about these magnificent Cider Braised Short Ribs, and I’ve got answers! This section addresses some of the most common inquiries to ensure your cooking experience is smooth, successful, and deliciously rewarding.
Q1: Can I make Cider Braised Short Ribs ahead of time for a holiday like Thanksgiving?
Absolutely, and it’s highly recommended! Cider Braised Short Ribs are one of those magical dishes that often taste even better the day after they’re cooked. The flavors have more time to meld and deepen, resulting in an even richer sauce and more tender meat. Prepare them a day or two in advance, cool completely, and store in the refrigerator. Reheat gently on the stovetop or in the oven just before serving. This makes them a perfect thanksgiving dinner idea for reducing stress on the big day.
Q2: What kind of apple cider should I use for this recipe?
Always opt for unsweetened apple cider, not apple juice. Apple juice is typically much sweeter and lacks the tart complexity that cider brings to the braising liquid. The unsweetened cider provides just the right balance of sweetness and acidity to complement the richness of the short ribs. Look for fresh apple cider in the refrigerated section of your grocery store, especially during the fall season when you’re thinking about thanksgiving dessert options.
Q3: My short ribs aren’t as tender as I’d like after the suggested braising time. What should I do?
Don’t worry! Braising times can vary depending on your oven, the exact cut and thickness of your short ribs, and even your pot. If your short ribs aren’t fork-tender, simply return them to the oven, covered, and continue braising for another 30-60 minutes, checking periodically. The key is patience; they will eventually become wonderfully tender. Remember, “low and slow” is the golden rule for fall-off-the-bone deliciousness, a principle that applies to many thanksgiving meals.
Q4: Can I adapt this recipe for a slow cooker or Instant Pot?
Yes, you can!
- Slow Cooker: Follow steps 1-6 (searing ribs and sautéing aromatics on the stovetop is still highly recommended for flavor). Then transfer everything to your slow cooker, cover, and cook on low for 6-8 hours or on high for 3-4 hours, until the ribs are tender.
- Instant Pot: Use the sauté function to sear the ribs and sauté the aromatics. Add liquids and return ribs. Cook on high pressure for 45-50 minutes, then allow a natural pressure release for 15-20 minutes before quick releasing any remaining pressure. This can be a great option for healthy thanksgiving recipes if you’re short on time.
Both methods require less liquid, so reduce beef broth to 1 cup for slow cooker and 1.5 cups for Instant Pot.
Q5: What are some good non-traditional side dishes to serve with these short ribs for Thanksgiving?
While mashed potatoes are classic, for a non traditional thanksgiving dinner, consider serving your Cider Braised Short Ribs with creamy Parmesan polenta, a wild rice pilaf with dried cranberries and pecans, or even a roasted acorn squash with a maple glaze. For greens, consider sautéed kale with garlic and lemon or a simple, vibrant thanksgiving salad. These options complement the rich flavor profile of the short ribs beautifully and fit a diverse thanksgiving menu.
Final Thoughts on Cider Braised Short Ribs
There’s something undeniably magical about a dish that takes time to develop its rich, complex flavors, and these Cider Braised Short Ribs are the epitome of that culinary philosophy. From the initial sizzle of searing to the final, gentle braise, every step contributes to a meal that is not just satisfying but truly memorable. It’s the kind of dish that warms you from the inside out, making it perfect for a comforting weeknight meal or a show-stopping centerpiece for your next special occasion. Truly, a standout among thanksgiving dishes.
The beauty of this recipe lies not only in its exquisite taste but also in its forgiving nature. Once those glorious short ribs are nestled in their bath of savory cider and aromatics, the oven does the heavy lifting, giving you plenty of time to focus on other things – perhaps preparing some delightful thanksgiving side dishes or even just relaxing. The aroma that fills your kitchen as these slowly braise is a reward in itself, a promise of the deliciousness to come.
Whether you’re aiming for a comforting family dinner or planning an elaborate holiday spread, these Cider Braised Short Ribs are a guaranteed crowd-pleaser and a fantastic addition to any thanksgiving menu ideas. They offer a delightful alternative or complement to traditional holiday fare, bringing a unique blend of sweet, savory, and tangy notes that will impress every palate. This truly versatile recipe can elevate any thanksgiving feast.
I genuinely hope you take the time to try this recipe. It’s a culinary experience that’s both rewarding to make and utterly delicious to eat. If you loved these Cider Braised Short Ribs, I encourage you to explore other fantastic recipes on Mister Recipes, like our collection of Vegetables & Casseroles thanksgiving recipes!
Don’t forget to save this recipe on Pinterest for later – just click the “Pin It” button below! I’d also love to hear from you. Leave a comment below and let me know how your Cider Braised Short Ribs turned out, or share your favorite serving suggestions. Your feedback helps our community of food lovers grow! And if you want to stay updated on all our latest culinary adventures and mouth-watering recipes, be sure to subscribe to our newsletter. Happy cooking!
Cider Braised Short Ribs
Equipment
- Dutch Oven
- Oven-Safe Pot
Ingredients
Short Ribs
- 2.5 – 3 pounds bone-in beef short ribs well-marbled ribs about 2-3 inches thick
- 2 tablespoons olive oil for searing and sautéing vegetables
Vegetables & Aromatics
- 1 large onion chopped, yellow or white
- 2-3 carrots peeled and roughly chopped
- 2 stalks celery roughly chopped
- 4 cloves garlic minced
- 1 tablespoon all-purpose flour or 1 tbsp cornstarch with 2 tbsp cold water for gluten-free option
Liquids & Seasonings
- 2 cups unsweetened apple cider ensure unsweetened
- 2 cups beef broth
- 1/2 cup apple cider vinegar
- 2 sprigs fresh rosemary substitute 1 tsp dried rosemary if needed
- 4-5 sprigs fresh thyme substitute 1/2 tsp dried thyme
- 2 leaves bay leaves
- 1 tablespoon Dijon mustard
- salt and freshly ground black pepper to taste
Garnish
- fresh parsley chopped, optional garnish
Instructions
- Pat the short ribs dry and season generously with salt and freshly ground black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Sear short ribs in batches for 3-5 minutes per side until deeply browned and caramelized. Remove and set aside.
- Sauté chopped onion, carrots, and celery in the same pot over medium heat for 8-10 minutes until softened and onion is translucent.
- Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables and cook 1-2 minutes to create a roux.
- Pour in apple cider, beef broth, and apple cider vinegar. Scrape browned bits from the pot. Stir in Dijon mustard.
- Add rosemary, thyme, and bay leaves. Return short ribs to pot, submerging in liquid. Add more broth or cider if needed.
- Bring liquid to gentle simmer on stovetop, then cover and transfer to preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until ribs are fork-tender.
- Remove ribs to a plate and tent with foil. Skim fat from braising liquid and strain if desired. Adjust seasoning with salt and pepper.
- Serve ribs with braising sauce spooned over, garnished with fresh chopped parsley if desired.
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