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Easy Cider Braised Short Ribs Recipe Perfect for Fall
katya bou

Cider Braised Short Ribs

The most incredible Cider Braised Short Ribs deliver melt-in-your-mouth tenderness combined with a rich, savory, and slightly sweet apple cider braising liquid. Perfect for busy weeknights or festive occasions like Thanksgiving.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Dutch Oven
  • Oven-Safe Pot

Method
 

  1. Pat the short ribs dry and season generously with salt and freshly ground black pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
  3. Sear short ribs in batches for 3-5 minutes per side until deeply browned and caramelized. Remove and set aside.
  4. Sauté chopped onion, carrots, and celery in the same pot over medium heat for 8-10 minutes until softened and onion is translucent.
  5. Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables and cook 1-2 minutes to create a roux.
  6. Pour in apple cider, beef broth, and apple cider vinegar. Scrape browned bits from the pot. Stir in Dijon mustard.
  7. Add rosemary, thyme, and bay leaves. Return short ribs to pot, submerging in liquid. Add more broth or cider if needed.
  8. 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.
  9. Remove ribs to a plate and tent with foil. Skim fat from braising liquid and strain if desired. Adjust seasoning with salt and pepper.
  10. Serve ribs with braising sauce spooned over, garnished with fresh chopped parsley if desired.

Nutrition

Calories: 750kcalCarbohydrates: 15gProtein: 65gFat: 45gSaturated Fat: 18gCholesterol: 120mgSodium: 850mgPotassium: 1200mgFiber: 3gSugar: 7gVitamin A: 1500IUVitamin C: 10mgCalcium: 70mgIron: 6.5mg

Notes

These ribs taste even better the next day after flavors meld. Perfect for meal prep or entertaining. Optional substitutions and variations include using dry red wine or beer for richer flavor, adding dried chilies for heat, or incorporating root vegetables for extra heartiness.
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