Braised Apple Cider Short Ribs Recipe
These braised apple cider short ribs slowly cook in a rich, spiced sauce, resulting in the most tender, fall-off-the-bone meat. Your perfect fall dinner is here!
How to Make the Best Braised Apple Cider Short Ribs
When the weather turns crisp and the air smells like cinnamon and apple cider, there’s nothing quite like sitting down to a plate of tender, fall-off-the-bone short ribs. These braised apple cider short ribs combine the rich, savory depth of beef with the bright, spiced notes of autumn apples and fresh herbs. The long, slow braise transforms tough cuts of meat into something incredibly tender while the braising liquid becomes a luxurious sauce that brings everything together.
The Magic of Apple Cider Braising
What makes this dish special is the combination of apple cider and beef stock, which creates a beautifully balanced braising liquid. The apple cider adds a subtle sweetness and complexity that complements the savory ribs, while the aromatic spices—cinnamon, cloves, and fresh herbs—evoke all the warmth and comfort of fall cooking. Whether you’re braising in the oven or using a slow cooker, the result is the same: melt-in-your-mouth meat that’s perfect for those cozy autumn evenings.
Perfect Pairing Ideas
Serve these braised ribs with creamy mashed potatoes to soak up the delicious spiced sauce, or pair them with soft polenta for a more Italian-inspired take. A crisp salad with bitter greens balances the richness of the dish beautifully. The braising liquid is liquid gold—don’t waste a drop. Strain it and reduce it on the stovetop for an even more concentrated sauce to drizzle over your sides.
Braised Apple Cider Short Ribs
These braised apple cider short ribs slowly cook in a rich, spiced sauce, resulting in the most tender, fall-off-the-bone meat. Your perfect fall dinner is here!
Ingredients
Main
Braising Liquid
Seasonings & Herbs
Instructions
Oven Braising
- Preheat your oven to 325°F. Season the short ribs generously with salt and pepper on all sides.
- Dust the ribs lightly with flour. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches, sear the ribs on all sides until browned, about 3-4 minutes per side. Transfer to a plate.
- In the same pot, add minced garlic and cook for about 30 seconds until fragrant. Add tomato paste and stir to combine.
- Pour in the apple cider and beef stock, scraping up any browned bits from the bottom of the pot.
- Add the sliced onion, thyme, rosemary, sage, cinnamon sticks, cloves, and red pepper. Return the ribs to the pot.
- Bring to a simmer, then cover and transfer to the oven. Braise for 3-4 hours, until the meat is very tender and falling off the bone.
- Remove from the oven and skim any excess fat from the surface. Taste and adjust seasonings as needed.
Slow Cooker Method
- Prepare the ribs by seasoning with salt and pepper and dusting with flour, as above.
- Sear the ribs in a skillet over medium-high heat in olive oil until browned on all sides.
- Transfer the seared ribs to a slow cooker along with the garlic, apple cider, beef stock, tomato paste, onion, and all herbs and spices.
- Cook on low for 8 hours or high for 4-5 hours, until the meat is very tender.
- Skim any excess fat from the surface and adjust seasonings to taste before serving.
Notes
- These ribs are best served with creamy mashed potatoes or soft polenta to soak up the delicious braising liquid.
- The braising liquid can be strained and reduced on the stovetop for a rich sauce to serve alongside the ribs.
- Leftover ribs keep well in the refrigerator for up to 3 days and taste even better the next day.