Slow-braised short ribs in apple cider are the kind of meal that warms you from the inside out. This dish brings together succulent beef, subtly sweet cider, aromatic vegetables, and earthy herbs to create a deeply comforting, rich flavor experience. Perfect for chilly evenings or cozy Sunday dinners, these short ribs feel both rustic and refined.
What makes this recipe special is how effortlessly it turns simple ingredients into something elegant and satisfying. It’s a meal that tastes like it took all day, but it comes together with just a little prep and a few hours in the oven. As it simmers, your kitchen fills with the inviting scent of slow-cooked goodness—a sure sign of something delicious to come.
Table of Contents
Why You’ll Love This Recipe
There are so many reasons this dish deserves a spot in your cold-weather rotation. First, the beef becomes incredibly tender from the slow braise. Second, the apple cider adds a soft sweetness that plays beautifully with the savory broth and herbs. Third, it all comes together in one pot, which makes cleanup easy and the cooking process straightforward.
This recipe is perfect for family dinners, date nights at home, or even holiday meals. It’s also ideal for meal prep, since the flavors deepen after a night in the fridge. Served with creamy mashed potatoes, roasted vegetables, or a thick slice of crusty bread, these short ribs are pure comfort.
Ingredients You’ll Need
Here’s a breakdown of what goes into this dish and what each ingredient brings to the table:
Beef Short Ribs (3–4 lbs, bone-in): Opt for thick, meaty cuts with good marbling. The bones help create a richer sauce while keeping the meat moist and flavorful during cooking.
Apple Cider (2 cups): Choose natural, unsweetened apple cider. It adds a subtle, fruity sweetness that balances the savory flavors of the dish.
Beef Broth (2 cups): Acts as the base of the sauce and enhances the meaty flavor of the ribs.
Onion (1 large, sliced): Adds mild sweetness and depth. Onions break down during cooking and melt into the sauce.
Carrots (3–4, chopped): Offer a natural sweetness and a tender bite, bringing color and balance to the dish.
Celery (2 stalks, chopped): Provides an aromatic, slightly bitter contrast that rounds out the other ingredients.
Garlic (4 cloves, minced): Essential for bold, savory undertones that deepen during the slow braise.
Tomato Paste (2 tablespoons): Introduces a subtle tang and boosts the umami in the sauce.
Fresh Rosemary (2 sprigs): Delivers a bold, woodsy flavor that works perfectly with the richness of the beef.
Fresh Thyme (4–5 sprigs): A softer, earthier herb that enhances the dish without overwhelming it.
Bay Leaf (1): Adds a hint of herbal complexity and brings everything together.
Olive Oil (2 tablespoons): Used to brown the meat and sauté the vegetables. A mild oil is best here.
Salt and Pepper (to taste): Basic but essential. Season generously to bring out the full flavor of the ingredients.
How to Make Apple Cider Braised Short Ribs
This recipe is straightforward, but it pays to be patient during the searing and layering process. These early steps build the deep flavor that makes the final dish so rewarding.
Once the meat is seared and the aromatics are cooked down, the cider and broth are added to the pot. The ribs are then gently braised in the oven until fork-tender, soaking up every bit of flavor from the herbs and sauce.
It’s the kind of meal that feels both impressive and effortless—perfect for feeding a crowd or enjoying solo with leftovers for days.
Step-by-Step Instructions
Step 1: Sear the Ribs
Start by drying the ribs well with paper towels. Season them liberally with salt and pepper. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the ribs in batches, making sure all sides are deeply caramelized. Remove the ribs and set aside.
Step 2: Cook the Vegetables
In the same pot, add the onion, carrots, and celery. Sauté for about 8 minutes, stirring occasionally, until the vegetables begin to soften and pick up color. Stir in the garlic and tomato paste, cooking for another minute or two until fragrant.
Step 3: Add the Cider and Deglaze
Pour in the apple cider. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—this is where the flavor lives.
Step 4: Add Broth and Herbs
Place the seared ribs back into the pot. Pour in the beef broth and tuck in the rosemary, thyme, and bay leaf. Bring everything to a gentle simmer.
Step 5: Slow Cook Until Tender
Cover the pot and place it in a preheated 325°F (160°C) oven. Let the ribs braise for 2.5 to 3 hours, until they’re fall-apart tender and infused with flavor.
Step 6: Skim and Serve
Remove the herbs and bay leaf. Skim off any fat from the top of the sauce. Taste and adjust the seasoning as needed. Serve hot, spooning the sauce over the meat and your choice of sides.
Helpful Tips
Pick short ribs with plenty of marbling and bone-in for the best flavor and texture.
Don’t rush the browning process—well-seared meat builds the base of your sauce.
Use high-quality apple cider, preferably fresh and unsweetened.
Let the dish rest before serving to allow the flavors to fully develop.
Leftovers keep well and taste even better the next day.
Details
Flavor: Rich and savory with a touch of sweetness from the apple cider
Texture: Silky, tender beef in a velvety sauce
Occasion: Excellent for cool-weather meals, weekend cooking, or gatherings
Prep and Cook Time: 20 minutes prep, 2.5 to 3 hours braising time
Notes and Optional Variations
Boneless short ribs can be used, but they may cook a little faster and won’t have quite the same depth of flavor.
For a lighter version, try using chicken broth in place of beef broth.
A chopped apple or pear added to the pot can bring out more autumn flavors.
For a brighter finish, stir in a small splash of balsamic vinegar before serving.
Carrots can be swapped for sweet potato chunks or parsnips for a twist.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 650 kcal |
| Carbohydrates | 18 g |
| Fiber | 2 g |
| Sugars | 10 g |
| Protein | 42 g |
| Fat | 46 g |
| Saturated Fat | 20 g |
| Cholesterol | 160 mg |
| Sodium | 520 mg |
| Potassium | 780 mg |
| Calcium | 40 mg |
| Iron | 4 mg |
Frequently Asked Questions
Can I substitute apple juice for apple cider?
Apple juice can be used, but it’s often sweeter and less complex than cider. For better results, use unsweetened cider or add a splash of vinegar to balance the flavor.
What role does apple cider play in this recipe?
It provides a gentle sweetness and a touch of acidity that enhances the meat and balances the richness of the sauce.
What herbs go best with this dish?
Rosemary, thyme, and bay leaf work together to give the dish a warm, earthy flavor that complements the cider and beef.
Should I use the oven or a slow cooker?
The oven is ideal for achieving a reduced, concentrated sauce and nicely caramelized flavors. A slow cooker is more hands-off but may require additional steps to thicken the sauce.
Storage Instructions
Once cooled, store any leftovers in an airtight container in the refrigerator for up to four days. The flavors continue to improve over time. For longer storage, freeze the meat and sauce for up to three months. Thaw in the fridge overnight before reheating gently on the stovetop.
Print
Apple Cider Braised Short Ribs | Cozy, Flavor-Packed Fall Favorite
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
Description
Tender, fall-off-the-bone beef short ribs slowly braised in apple cider, garlic, and herbs. This deeply comforting one-pot dish is perfect for cozy dinners, Sunday meals, or holiday gatherings.
Ingredients
3–4 lbs bone-in beef short ribs
2 cups apple cider (not vinegar)
1 large onion, sliced
3–4 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups beef broth
2 tbsp tomato paste
2 sprigs fresh rosemary
4–5 sprigs fresh thyme
1 bay leaf
2 tbsp olive oil
Salt & black pepper, to taste
Instructions
1. Pat short ribs dry and season with salt and pepper. Sear on all sides in olive oil over medium-high heat until deeply browned. Remove and set aside.
2. Add onions, carrots, and celery to the pot. Cook for 8 minutes until softened. Stir in garlic and tomato paste for 1–2 minutes.
3. Deglaze the pot with apple cider, scraping up browned bits from the bottom.
4. Return short ribs to the pot. Add beef broth, rosemary, thyme, and bay leaf. Bring to a simmer.
5. Cover and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours until meat is fork-tender.
6. Remove herbs, skim fat, adjust seasoning. Serve hot over mashed potatoes or with crusty bread.
Notes
Use unsweetened apple cider, not apple cider vinegar.
Skim fat from the sauce before serving for better texture and taste.
Let the ribs rest in the sauce before serving to deepen flavor.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10
- Sodium: 520
- Fat: 46
- Saturated Fat: 20
- Carbohydrates: 18
- Fiber: 2
- Protein: 42
- Cholesterol: 160
Conclusion
Apple cider braised short ribs offer an unbeatable combination of simplicity, comfort, and rich flavor. With just a handful of ingredients and a bit of slow cooking, you can serve a dish that’s both hearty and impressive. Whether it’s for a special dinner or a comforting weekend meal, this recipe is a delicious way to slow down and enjoy the season. Try it once and it may just become a new cold-weather tradition.