Cider Braised Short Ribs with Caramelized Onions Recipe
This hearty and flavorful Cider Braised Short Ribs recipe features tender, fall-off-the-bone beef slow-cooked in a rich apple cider and broth braising liquid with caramelized onions, garlic, fresh thyme, and sweet apples. Perfect for a comforting dinner, these ribs are seared to develop a deep crust before being gently braised in the oven or slow cooker until meltingly tender. Serve over creamy mashed potatoes and spoon the luscious pan sauce on top for a truly satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: American
Ingredients
Meat and Seasoning
- 5 pounds bone-in beef short ribs
- 3 tablespoons all-purpose flour
- Kosher salt and black pepper, to taste
Vegetables and Aromatics
- 1 tablespoon salted butter
- 4 yellow onions, thinly sliced
- 6 carrots, chopped
- 6 cloves garlic, smashed
- 2 tablespoons chopped fresh thyme
- 2 bay leaves
- 1 apple, quartered (optional)
Liquids
- 2 cups apple cider
- 2 cups chicken broth or dry white wine
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C) if using the oven method. Season the short ribs generously with kosher salt and black pepper, then coat them evenly with all-purpose flour.
- Sear the Short Ribs: Heat a large oven-safe Dutch oven over high heat. Sear the short ribs on all sides until they develop a rich, brown crust. Remove the ribs and set aside on a plate. Carefully wipe out the excess grease from the pot.
- Caramelize Onions: Add the butter and the thinly sliced onions to the Dutch oven and cook for about 5 minutes until softened. Pour in ½ cup of the apple cider, season with salt and pepper, and continue cooking for another 5 to 8 minutes until the cider has mostly evaporated and the onions are golden and fragrant.
- Add Herbs and Return Meat: Stir in the chopped fresh thyme. Return the seared short ribs to the pot, nestling them among the onions.
- Add Liquids and Vegetables: Pour in the remaining 1½ cups of apple cider and the chicken broth (or dry white wine). Add the chopped carrots, smashed garlic cloves, and bay leaves. Arrange the quartered apple pieces around the ribs for a subtle sweetness.
- Braise the Short Ribs: Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Roast for 2½ to 3 hours, or until the ribs are tender and easily fall off the bone.
- Finish and Serve: Remove the bay leaves. Serve the short ribs hot over a bed of creamy mashed potatoes. Spoon the luscious pan sauce with caramelized onions over the top. Enjoy!
- Slow Cooker Alternative: After searing the ribs, add the butter and onions to the slow cooker bowl, then layer the ribs on top. Add thyme, apple cider, broth or wine, carrots, garlic, and bay leaves. Cover and cook on low for 7-8 hours or high for 5-6 hours. Add the quartered apples in the last 1-2 hours. Remove bay leaves and serve as directed above.
Notes
- For best flavor, sear the ribs until deeply browned before braising.
- Use bone-in short ribs for richer taste and texture.
- Apple cider adds a nice sweetness and complements the caramelized onions and apples perfectly.
- Serve with creamy mashed potatoes or buttered egg noodles to soak up the delicious sauce.
- Leftovers keep well and taste even better the next day.
- Can substitute chicken broth with dry white wine to add more acidity and depth.
- Remove bay leaves before serving to avoid bitter bites.
