Cider Braised Short Ribs with Caramelized Onions Recipe

Oh, I’m so excited to share this Cider Braised Short Ribs with Caramelized Onions Recipe with you! It’s one of those hearty dishes that fills your kitchen with cozy aromas and leaves everyone asking for seconds. The magic really happens as the ribs slowly soak up the apple cider’s sweet tang, becoming gloriously tender and rich.

Whether you’re cooking for a special family dinner or just craving a comforting meal on a chilly evening, this recipe is a winner. You’ll love how those caramelized onions lend a deep, sweet-savory flavor that perfectly balances the beefy ribs—trust me, it’s worth every minute spent.

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Ingredients You’ll Need

The ingredient list for this cider braised short ribs with caramelized onions recipe is simple but powerful, working together to build layers of flavor. Shopping for quality short ribs and fresh onions will really pay off in the final dish.

• Bone-in beef short ribs: Look for well-marbled ribs; the fat keeps the meat juicy during long braising.
• All-purpose flour: This helps create a nice crust when searing and thickens the braising liquid slightly.
• Kosher salt and black pepper: Use generously to season both the ribs and the vegetables.
• Salted butter: Adds richness and helps caramelize the onions beautifully.
• Yellow onions: Thinly sliced for slow caramelization; they soften to sweet perfection.
• Apple cider: The star flavor — its sweet acidity tenderizes meat while adding a subtle fruitiness.
• Chicken broth or dry white wine: Either works well to deepen the sauce’s flavor profile.
• Carrots: Chopped for natural sweetness and texture contrast.
• Garlic: Smashed to release flavor gently during cooking.
• Fresh thyme: Adds a lovely herby note that complements beef and cider.
• Apple (optional): I love adding apple quarters for a touch of fruity sweetness that intensifies while cooking.
• Bay leaves: Classic braising herb that lends subtle earthy undertones.

Variations

Personally, I love playing around with this cider braised short ribs with caramelized onions recipe to suit the seasons or my mood. Whether it’s swapping the cider for a pear or adding a touch of spice, these tweaks keep the dish exciting and super versatile.

• Use Pear Cider or Pear Slices: I once swapped apple cider for pear cider and added fresh pear slices—my family loved the subtle twist.
• Make it Spicy: Adding a few crushed red pepper flakes during caramelizing onions gave a delightful warming heat for a cozy fall dinner.
• Red Wine Swap: Sometimes swapping the broth for full-bodied red wine adds a deeper, robust flavor that pairs beautifully.
• Vegetarian Version: Though I haven’t tried it myself, slow-cooking hearty mushrooms with onions and cider can evoke a similar rich vibe.

How to Make Cider Braised Short Ribs with Caramelized Onions Recipe

Step 1: Prep and Sear Your Short Ribs

Start by seasoning those ribs well with kosher salt and black pepper, then give them a light coat of flour. This coating is your secret weapon for that beautiful crust. Heat your Dutch oven over high heat and sear the ribs on all sides until they get a deep golden brown—you want that Maillard reaction to build flavor. Don’t rush this part; it’s worth the few extra minutes to get it just right. Once browned, transfer the ribs to a plate and wipe out excess grease from the pot. This sets the stage for the next step.

Step 2: Caramelize Your Onions Just Right

Add the butter to the same pot, then toss in your thinly sliced onions. Cook them on medium heat for about 5 minutes until they start to soften, stirring often so they don’t burn. Pour in half a cup of apple cider and season with a pinch more salt and pepper. Let it cook another 5-8 minutes, stirring occasionally, until the cider is mostly evaporated and your onions turn a gorgeous light golden color. This step is where the sweetness really develops.

Step 3: Build the Braise and Slow Roast

Sprinkle in the fresh thyme, then nestle your seared ribs right back into the pot on top of the onions. Pour the remaining apple cider and your choice of broth or dry white wine over everything. Toss in the chopped carrots, smashed garlic cloves, bay leaves, and arrange apple quarters around the meat if you like that fruity touch. Pop on the lid, place the pot in your oven at 325°F, and let it slowly braise for 2 ½ to 3 hours. Your kitchen will start smelling incredible, and by the end, those ribs should be fall-apart tender.

Step 4: Finish and Serve

When your ribs are perfectly tender, remove the bay leaves and carefully plate the meat over mashed potatoes or your favorite creamy side. Spoon over generous amounts of those caramelized onions and the flavorful braising liquid. I always find this final touch brings the dish alive—each bite soaked in that luscious sauce makes it impossible to stop eating.

Alternative: Slow Cooker Method

If oven time feels restricting, the slow cooker method is just as good (and more hands-off). After searing the ribs in your Dutch oven, layer the butter and onions in the crockpot, add the ribs, herbs, cider, broth or wine, carrots, garlic, and bay leaves. Cook low for 7-8 hours or high for 5-6 hours. Add apple quarters in the last 1-2 hours. You’ll get equally tender results with a fraction of the active cooking time.

How to Serve Cider Braised Short Ribs with Caramelized Onions Recipe

Garnishes

I keep garnishes simple to let the rich flavors shine. A few sprigs of fresh thyme on top add a pop of color and herbal aroma that pairs perfectly with the cider and onions. Sometimes, I sprinkle a little chopped parsley for freshness and brightness right before serving.

Side Dishes

Mashed potatoes are my go-to because they soak up the luscious braising liquid so well. Roasted root vegetables or creamy polenta also complement the ribs beautifully. For a lighter balance, I like a crisp green salad dressed with lemon vinaigrette — the acidity cuts through the richness just right.

Creative Ways to Present

For special occasions, I’ve served these ribs nestled on a bed of truffle mashed potatoes topped with slivers of caramelized apples and a drizzle of reduced braising sauce. It feels elegant but is surprisingly straightforward. Another fun idea is plating individual ribs standing on mashed sweet potatoes with microgreens for a modern, restaurant-style look.

Make Ahead and Storage

Storing Leftovers

I usually store leftover short ribs in an airtight container in the fridge for up to 3 days. The beef actually tastes better the next day as the flavors deepen. I keep the onions and sauce together with the ribs for moist and flavorful reheating.

Freezing

This recipe freezes really well, which is fantastic if you want to meal prep. Just cool completely, then package individual portions tightly in freezer-safe containers or bags. When properly wrapped, they last up to 3 months in the freezer.

Reheating

To reheat, I thaw overnight in the fridge if frozen, then warm gently on the stove over low heat, covered, stirring occasionally. This helps keep the meat tender and prevents the sauce from drying out. You can also reheat in the oven at 300°F covered with foil until warmed through.

FAQs

Final Thoughts

This cider braised short ribs with caramelized onions recipe has become one of my absolute favorites for family dinners and special occasions alike. I love how it turns an ordinary cut of beef into something truly extraordinary and comforting. If you decide to try it, I’m sure you’ll notice how the flavors develop into something so satisfying and warm—it’s a meal that invites you to slow down and savor every bite. So go ahead, give it a go, and get ready for plenty of “wow” moments at the table!

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