Description

This comforting and flavorful recipe features tender bone-in beef short ribs braised slowly in apple cider and chicken broth, enriched with caramelized onions, garlic, thyme, and aromatic spices. Perfectly cooked until fall-off-the-bone tender, these cider braised short ribs are an ideal hearty meal, served best over creamy mashed potatoes with the delicious pan sauce and caramelized onions.

Ingredients

Scale

Beef Short Ribs

5 pounds bone-in beef short ribs
3 tablespoons all-purpose flour
Kosher salt and black pepper, to taste

For Braising and Flavor

1 tablespoon salted butter
4 yellow onions, thinly sliced
2 cups apple cider
2 cups chicken broth or dry white wine
6 carrots, chopped
6 cloves garlic, smashed
2 tablespoons chopped fresh thyme
2 bay leaves
1 apple, quartered (optional)

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Instructions

Preheat Oven: Preheat your oven to 325° F to prepare for slow braising the short ribs.
Season and Sear Ribs: Season the short ribs generously with kosher salt and black pepper. Rub the ribs with all-purpose flour to lightly coat them. Heat a large oven-safe Dutch oven over high heat and sear the ribs on all sides until browned. Remove them to a plate and wipe out any excess grease from the pot.
Caramelize Onions: Add the butter to the Dutch oven and add the thinly sliced onions. Cook over medium heat for about 5 minutes until softened. Pour in ½ cup of apple cider, season with salt and pepper, and cook for an additional 5-8 minutes, allowing the cider to evaporate and the onions to turn lightly golden.
Add Aromatics and Liquids: Stir the fresh thyme into the onions. Return the seared ribs to the pot. Pour in the remaining 1½ cups of apple cider along with the chicken broth or dry white wine. Add the chopped carrots, smashed garlic cloves, bay leaves, and arrange the quartered apple pieces around the meat.
Braise in Oven: Cover the Dutch oven with a lid and place it into the preheated oven. Braise the short ribs for 2½ to 3 hours, or until they are tender and falling off the bone.
Finish and Serve: Remove the bay leaves from the pot. Serve the ribs over a bed of creamy mashed potatoes and spoon the pan sauce along with the caramelized onions on top. Enjoy the rich and flavorful meal!
Optional Slow Cooker Method: Alternatively, after searing the ribs as described, transfer butter, onions, ribs, thyme, apple cider, broth or wine, carrots, garlic, and bay leaves into your slow cooker. Cook on low for 7-8 hours or on high for 5-6 hours. Add apples during the last 1-2 hours. Remove bay leaves and serve as above.

Notes

For deeper flavor, use dry white wine instead of chicken broth.
If you prefer a thicker sauce, remove the ribs once cooked and simmer the sauce on stovetop to reduce.
Caramelizing the onions slowly enhances the sweetness and depth of the dish.
Serve with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
Apple is optional but adds a subtle fruity note balancing the rich meats.
Bone-in short ribs provide more flavor; boneless can be used but adjust cooking time accordingly.

Nutrition

Serving Size: 1 serving (approx. 1 rib with sauce and vegetables)
Calories: 650 kcal
Sugar: 8 g
Sodium: 450 mg
Fat: 45 g
Saturated Fat: 18 g
Unsaturated Fat: 22 g
Trans Fat: 0.5 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 140 mg