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Tender Apple Cider-Braised Short Ribs

Tender apple cider-braised short ribs with a silky, deeply savory pan sauce made from apple cider, red wine, and fall herbs. Braised low and slow until fork-tender, then reduced and finished with butter for a rich coating over mashed potatoes.
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Prep Time 25 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Short Ribs
  • 4 lb bone-in beef short ribs
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil
Braise
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cup apple cider
  • 1 cup dry red wine
  • 2 cup beef broth
  • 2 fresh rosemary
  • 2 fresh thyme
  • 2 bay leaves
  • 1 cinnamon stick
Finish
  • 1 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 Dutch oven

Method
 

Season and sear the short ribs
  1. Season the bone-in beef short ribs with salt and black pepper, then dust lightly with the all-purpose flour on all sides.
  2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
  3. Sear the short ribs in batches until deeply browned on all sides, about 8-10 minutes per batch, then remove and set aside.
Build the braising base
  1. Add the yellow onion, carrots, and celery to the pot and cook until softened, about 5-6 minutes.
  2. Add the garlic and tomato paste and cook until fragrant, about 1 minute.
  3. Pour in the apple cider and dry red wine, scraping up any browned bits from the bottom of the pot, then simmer for 3-4 minutes to reduce slightly.
Braise until fork-tender
  1. Add the beef broth, fresh rosemary, fresh thyme, bay leaves, cinnamon stick, and the seared bone-in beef short ribs to the pot.
  2. Bring to a simmer, cover, and braise in a 325°F oven (or over low heat on the stovetop) for 2.5-3 hours, until fork-tender and falling off the bone.
Finish the sauce
  1. Remove the short ribs and strain the braising liquid, discarding the solids.
  2. Return the liquid to the pot and simmer until slightly thickened, then stir in the unsalted butter.
  3. Garnish with fresh parsley, chopped and serve the short ribs with the silky sauce.

Notes

For the deepest flavor, sear in smaller batches so the pan stays hot and browns the meat instead of steaming it. Refrigerate braised short ribs and sauce in an airtight container for up to 3-4 days; reheat gently on the stovetop or in the oven until warmed through. Freezing is yes: freeze portions (sauce included) for up to 2-3 months and thaw overnight in the fridge. For a lighter option, use a lower-sodium beef broth and trim visible fat from the ribs before braising.