Save Cider braised short ribs are the ultimate comfort food for brisk days filling your whole home with the inviting aroma of apples herbs and slow cooked beef. This is always my favorite meal to make on weekends when family can gather round the table for something hearty. The cider works a kind of magic on the meat drawing out richness and turning humble vegetables into gold.
This is the recipe I first turned to when I needed to impress my in laws and it became an instant classic. Now it is my go to for every autumn gathering or when I just want my kitchen to smell like home.
Ingredients
- Beef short ribs: bone in for incredible juiciness pick cuts with plenty of marbling for tenderness
- Olive oil: gives the sear a golden flavor look for extra virgin for best taste
- Yellow onions: deepen the sauce and mellow during braising choose firm and heavy onions
- Carrots: add sweetness and color opt for vibrant orange carrots
- Celery: builds classic aromatic depth pick crisp stalks that snap
- Garlic: adds earthy savoriness always use fresh cloves for punch
- Apple cider: a sweet bright note use real apple cider not juice for natural tartness
- Beef broth: balances richness go for low sodium broth with clean ingredients
- Tomato paste: ties flavors together and boosts umami flavor look for double concentrated
- Salt and black pepper: for seasoning always grind pepper fresh for fragrance
- Fresh thyme: offers herbal freshness use whole sprigs for easy removal
- Fresh rosemary: earthy pine aroma strip needles from woody stems for best taste
- Bay leaves: give a subtle woodsy note dried or fresh both work
Instructions
- Prep the short ribs:
- Pat the ribs completely dry with paper towels for the most thorough browning. Generously season all sides with salt and black pepper. This first step guarantees flavor all the way through your dish.
- Sear the meat:
- Heat olive oil in a large Dutch oven over medium high. Brown the short ribs in batches so they are never crowded. Sear each side for several minutes to create a deep golden crust. This caramelization is what makes your sauce so luscious later.
- Sauté the vegetables:
- Lower heat to medium. Add chopped onions carrots and celery to the pot with all those flavorful browned bits left behind. Let everything cook until the vegetables are soft and beginning to color about five to six minutes. Scrape up the fond since it will melt into the sauce.
- Flavor base and tomato paste:
- Add the minced garlic and tomato paste stirring thoroughly so it coats all the vegetables. Let this cook for another minute so the tomato paste loses any raw flavor and sweetens up.
- Deglaze with liquids:
- Pour in apple cider and beef broth. Stir and scrape to loosen every caramelized bit stuck to the bottom. This enriches your sauce and brings the cider’s tangy sweetness forward.
- Nestle and add herbs:
- Arrange the browned short ribs back into the pot tucking them under the vegetables. Add the sprigs of thyme rosemary and bay leaves to infuse the liquid with gentle herbal notes.
- Braise in the oven:
- Bring everything just to a simmer then secure the lid tightly on your pot. Transfer to your preheated oven and cook for at least two and a half hours possibly three until the ribs are meltingly tender and the meat easily pulls from the bone.
- Finish and serve:
- Carefully remove the pot from the oven. Place the short ribs and vegetables onto a serving platter. Discard herb sprigs and bay leaves. Skim any visible fat from the sauce. Spoon the glossy sauce generously over the ribs and serve immediately.
Save This dish always reminds me of my grandmother’s Sunday roasts but with that bright cider twist everyone loves. Thyme has become my quiet obsession so I always tuck in a few extra sprigs for depth and fragrance that lingers.
Storage Tips
Leftover short ribs keep beautifully in the fridge try to store meat and sauce together in an airtight container where flavors build overnight. Always reheat gently on the stove or in a low oven and add a splash of broth if the sauce has thickened.
Ingredient Substitutions
If you cannot find apple cider a mix of unsweetened apple juice and a splash of white wine is next best. No beef broth Use chicken stock for a lighter sauce. Do not skip the tomato paste as it really bonds the flavors.
Serving Suggestions
Serve these ribs atop buttery mashed potatoes creamy polenta or even a mound of tender egg noodles. The rich sauce loves something to soak it up and they are glorious paired with roasted root vegetables.
Cultural and Seasonal Context
Braising with apple cider is a beloved fall and winter tradition across the American north where apple harvests are as much a celebration as a chore. Using local cider links the cook to the land and draws centuries of farmhouse wisdom into each bite.
Seasonal Adaptations
Fresh apples can be diced and added to the braise for extra sweetness. Use hard cider in cooler seasons for a more complex flavor. Substitute pearl onions for yellow onions in spring for a lighter taste.
Save My family now requests this for every major holiday and I love that the leftovers taste even better the next day. Once I doubled the recipe for a party and there was not a shred left behind. Even kids go back for seconds.
Recipe FAQs
- → What type of apple cider should I use?
Use plain apple cider, not hard cider, for gentle sweetness and balanced flavor in the braise.
- → Can I substitute the beef short ribs?
Bone-in short ribs work best, but beef chuck can also be used for similar tenderness.
- → How do I know when the short ribs are ready?
The meat should be fork-tender and easily pull away from the bone after braising.
- → Are there suggested sides for serving?
These ribs are great with mashed potatoes, polenta, or crusty bread to absorb the sauce.
- → Can I make this dish ahead of time?
Yes, the flavors improve overnight in the fridge. Reheat gently before serving for best results.
- → Is this dish gluten-free?
Yes, all ingredients are gluten-free. Double-check store-bought broth for any hidden gluten.