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