If you’re on the hunt for a dish that feels like a warm hug on a plate, look no further than this delightful Cider Braised Short Ribs with Caramelized Onions Recipe. Succulent beef short ribs are slow-cooked until they’re melt-in-your-mouth tender, infused with the sweet and tangy notes of apple cider, and complemented perfectly by rich, golden caramelized onions. Whether you’re cooking for a special occasion or craving a comforting weekend meal, this recipe brings together bold flavors and cozy aromas that will have everyone asking for seconds.

Ingredients You’ll Need

The image shows several square pieces of raw meat stacked and scattered on crumpled brown paper with a light dusting of white flour on the surface of the meat. To the left, there are two red apples with yellow markings. A small white plate holds fresh green sprigs of thyme, and behind the meat and apples, there is a clear glass jar filled with a golden-brown liquid or sauce. The whole scene is set on a white marbled texture surface with soft warm light casting shadows. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the list intimidate you—each ingredient here is straightforward and plays a crucial role in building layers of flavor. From the hearty short ribs to the fragrant thyme and sweet apples, every component contributes to the dish’s enchanting taste, texture, and beautiful presentation.

5 pounds bone in beef short ribs: The star of the dish, offering rich beefiness and ideal for braising.
3 tablespoons all-purpose flour: Helps create a nice crust on the ribs and thickens the sauce.
Kosher salt and black pepper: Essential for seasoning and enhancing the natural flavors.
1 tablespoon salted butter: Adds a velvety richness when cooking the onions.
4 yellow onions, thinly sliced: Slowly caramelize to bring out their sweet depth.
2 cups apple cider: Imparts a gentle sweetness and acidity that balances the beef.
2 cups chicken broth or dry white wine: Provides savory moisture and helps tenderize the meat.
6 carrots, chopped: Offer natural sweetness and a bit of texture in the braise.
6 cloves garlic, smashed: Adds aromatic richness without overpowering.
2 tablespoons chopped fresh thyme: Brings an earthy, herbal note that pairs beautifully with beef.
1 apple, quartered (optional): Adds a subtle fruitiness that complements the cider.
2 bay leaves: Infuse a lovely background flavor into the braising liquid.

How to Make Cider Braised Short Ribs with Caramelized Onions Recipe

Step 1: Prepping and Searing the Ribs

Start by seasoning your short ribs generously with kosher salt and black pepper. Then rub them all over with flour, which helps develop a beautiful crust when seared and thickens the eventual sauce. Heat a large, oven-safe Dutch oven over high heat and sear the ribs on each side until deeply browned. This step locks in flavor and creates the hearty base for your braise.

Step 2: Caramelizing the Onions

With the ribs temporarily removed, wipe out any excess grease and add butter to the pot. Toss in the thinly sliced onions and let them soften and turn golden over medium heat—this takes about five minutes. Pour in half a cup of apple cider and season with salt and pepper. Continue cooking until the cider evaporates and the onions achieve a sweet, caramelized finish. This step is essential because these onions will infuse the entire dish with a rich, complex sweetness.

Step 3: Building the Braise

Add fresh thyme to the pot, then nestle your seared short ribs back in. Pour the remaining cider and chicken broth or white wine over the meat, then scatter chopped carrots, smashed garlic cloves, bay leaves, and arranged apple quarters around the ribs. Cover your Dutch oven and transfer it to a preheated 325°F oven.

Step 4: Low and Slow Cooking

Let your short ribs braise gently in the oven for 2 1/2 to 3 hours, or until the meat is so tender it nearly falls off the bone. The slow cooking allows all those flavors to meld magnificently—tender meat, tart cider, and sweet onions are the stars of this comforting symphony.

How to Serve Cider Braised Short Ribs with Caramelized Onions Recipe

A deep blue plate with a soft white mashed potato base spread evenly in a thick round layer. On top, there are chunky pieces of dark brown, slow-cooked beef mixed with orange carrot slices and caramelized onions in a shiny brown gravy sauce. Small green sprigs of fresh thyme are scattered over the dish for a fresh look. A vintage silver fork rests on the right side of the plate, touching the mashed potatoes and beef. Around the plate on a scratched wooden surface, there is a torn piece of crusty bread on the top left and a glass with dark liquid on the upper right, along with some small green herb leaves scattered lightly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your plate visually and flavor-wise, sprinkle fresh thyme leaves right before serving. A touch of coarse sea salt on top can sharpen the flavors beautifully. The caramelized onions and their luscious sauce are perfect spooned generously over the ribs.

Side Dishes

This recipe is an absolute dream served over creamy mashed potatoes—they soak up all the gorgeous braising liquid. Roasted root vegetables or a simple buttered green bean sauté would add a fresh counterpoint, balancing richness with vegetal brightness.

Creative Ways to Present

For a rustic family-style feel, serve the ribs in the Dutch oven right at the table, letting everyone help themselves to the tender meat and sweet onions. Alternatively, plate individual servings with a bed of mashed potatoes crowned by a rib and a drizzle of pan sauce for a restaurant-worthy presentation that will impress your guests.

Make Ahead and Storage

Storing Leftovers

You’ll be thrilled to know that the flavors deepen even more after a day or two. Store any leftover ribs in an airtight container in the refrigerator for up to 3-4 days. The meat will remain tender and juicy, and the sauce thickens into an even more luscious glaze.

Freezing

If you want to keep this comforting meal on hand for longer, freeze the cooled ribs and sauce in a freezer-safe container for up to 3 months. Be sure to label it with the date so you can enjoy a homecooked feast whenever you need a cozy night in.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce. You can also reheat thoroughly in the oven at 300°F covered with foil to keep the ribs moist and tender.

FAQs

Can I use boneless short ribs instead of bone-in?

Absolutely! While bone-in ribs bring extra flavor and richness, boneless short ribs work fine for this recipe and will still produce tender, delicious results.

What if I don’t have apple cider—can I substitute something else?

If apple cider isn’t handy, try apple juice mixed with a bit of vinegar for acidity or a dry white wine. Just keep in mind the cider adds sweetness and complexity that’s tough to replicate exactly.

Can I make this dish in a slow cooker?

Definitely! Simply sear the ribs on the stove first, then layer everything in the slow cooker as described, cooking low for 7-8 hours or high for 5-6. Add the apples in the last hour or two.

How do I know when the short ribs are done?

The ribs are ready when the meat is tender and pulls away easily from the bone. The texture should be fork-tender without resistance.

Will this recipe work without the apples?

Yes! The apples add a nice hint of sweetness and fruitiness but can be omitted if you want a more straightforward savory dish.

Final Thoughts

This Cider Braised Short Ribs with Caramelized Onions Recipe is truly a showstopper that brings home the cozy, comforting flavors everyone loves. With a little patience and simple ingredients, you’ll end up with a feast that feels like a celebration in every bite. I can’t wait for you to try this and share it with those you love—once you do, these ribs might just become your new favorite go-to recipe!

Cider Braised Short Ribs with Caramelized Onions Recipe