Save It Apple Cider Braised Short Ribs transform a humble cut of beef into a rich, comforting main dish that feels like a warm hug during the cooler months. Slow-braised in apple cider and infused with aromatic vegetables and fresh herbs, these tender ribs develop a perfect balance of savory depth and subtle sweetness, making them a standout choice for cozy dinners and special gatherings alike.
Save It Starting with quality bone-in short ribs and taking time to sear them properly helps build flavor and texture before the long, slow braise. The inviting aroma of apple cider melded with thyme, rosemary, and bay leaves fills your kitchen as the ribs soften to fall-off-the-bone perfection.
Ingredients
- 3 lbs (1.4 kg) bone-in beef short ribs
- 2 medium yellow onions, sliced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups (480 ml) apple cider (not apple cider vinegar)
- 1 cup (240 ml) beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp salt, more to taste
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil
Instructions
- 1. Preheat oven to 325°F (165°C).
- 2. Pat the short ribs dry with paper towels and season generously with salt and pepper.
- 3. In a large Dutch oven or heavy-bottomed oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs in batches until browned on all sides (about 8 minutes total). Transfer ribs to a plate.
- 4. Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Add garlic and cook for 1 minute more.
- 5. Stir in tomato paste and cook for 2 minutes.
- 6. Pour in apple cider and beef broth, scraping up any browned bits from the bottom of the pot.
- 7. Return the short ribs to the pot, nestling them among the vegetables. Add thyme, rosemary, and bay leaves.
- 8. Bring to a simmer, then cover and transfer to the preheated oven.
- 9. Braise for 2½ to 3 hours, or until the meat is fork-tender and nearly falling off the bone.
- 10. Remove ribs and vegetables to a platter. Skim excess fat from the sauce, discard herb stems and bay leaves, and reduce sauce on the stovetop if desired.
- 11. Serve short ribs with braising sauce spooned over the top.
Zusatztipps für die Zubereitung
For best results, make sure to dry the short ribs thoroughly before seasoning and searing to develop a rich crust. Use a heavy-bottomed Dutch oven to maintain steady heat for even cooking. During braising, avoid lifting the lid too often to keep the heat and moisture consistent.
Varianten und Anpassungen
Swap out apple cider for pear cider to give the dish a slightly different fruit-forward note. For a richer sauce, stir in a tablespoon of cold butter right before serving. Vegetarians can create a similar flavor profile using hearty root vegetables and mushrooms braised in apple cider.
Serviervorschläge
This dish pairs wonderfully with creamy mashed potatoes or soft polenta to soak up the luscious sauce. For a rustic touch, serve alongside crusty bread to mop up every drop of the braising liquid.
Save It Whether you're preparing a comforting family meal or an impressive dish for guests, these Apple Cider Braised Short Ribs offer a satisfying blend of flavor, texture, and aroma that bring the best of fall right to your plate.
Common Questions About Recipes
- → What cut of meat works best for braising?
Bone-in short ribs are ideal for braising because their marbling breaks down, resulting in tender, flavorful meat.
- → Can I substitute apple cider with another liquid?
Pear cider can be used for a slightly different fruity note, or beef broth alone for a richer base.
- → How do fresh herbs impact the flavor?
Fresh thyme, rosemary, and bay leaves infuse the dish with earthy, aromatic layers that complement the savory meat and vegetables.
- → What side dishes pair well with this dish?
Creamy mashed potatoes, polenta, or crusty bread are perfect for absorbing the flavorful braising sauce.
- → How long should the ribs be cooked?
Slow-braise in the oven at 325°F (165°C) for about 2½ to 3 hours until the meat is fork-tender.