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November 9, 2020

Braised Apple Cider Short Ribs

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Your perfect fall dinner is here! These braised apple cider short ribs slowly cook in a rich, spiced sauce, resulting in the most tender, fall-off-the-bone meat. When only the coziest meal will do, you can’t go wrong with these fall short ribs.

Two braised apple cider short ribs on polenta with fresh herbs to the side and apples in the background.

Have you ever braised meat in apple cider? If not, you’re in for a treat. I love my apple cider pot roast so much that I thought it I needed to bring that same technique to short ribs, which are easily one of my favorite cuts of beef.

Braising beef in apple cider gives it a subtle spice that adds a complexity to this rich cut. This makes for one decadent meal that tastes like you spent hours prepping, but it can be our little secret that these short ribs don’t require much fuss. Sure, short ribs take some time to cook, but most of the process requires no attention from you, and the preparation is simple. What could be better for entertaining than an easy yet impressive gourmet meal?

How to Braise Short Ribs in Oven

Let’s start cooking. We first want to brown our short ribs to create a nice crust. To do this, we dust our short ribs with salt, pepper and flour and then cook them in hot oil in a Dutch oven. This should take about four to five minutes on each side.

A collage of the short ribs dusted with flour and then once browned in the Dutch oven before braising.

Now we remove the short ribs, add some fresh garlic, pour in our apple cider and beef stock, and flavor the liquid with herbs and spices, which include sage, rosemary, thyme, cinnamon, cloves and allspice. Our short ribs go back into the Dutch oven, and we bring the mixture to a boil.

Short ribs are best cooked low and slow, so boiling ensures our beef has enough heat to properly cook in the oven. This is important, so don’t skip this step.

A collage of adding the apple cider and herbs in the Dutch oven and then bringing the liquid to a boil.

Once our cooking liquid boils, we turn off the heat, cover the pot and place it in a 300-degree oven. I find short ribs need about three to three and a half hours to cook, but use this as a guideline. The short ribs are ready when they easily separate from the bone. I like to serve short ribs with the bone for a nicer presentation, so just give a rib a little tug to see if it easily separates but don’t actually remove the meat.

And that’s it! With little effort, you have a gourmet meal perfect for company.

How to Braise Short Ribs in Slow Cooker

You sure can. My favorite method is oven braising. Something magical happens to braised meat in an oven, but sometimes you can’t always monitor the oven for three hours. In that case, the slow cooker is a good option.

To slow cook these short ribs, we still want to brown them on the stove. After browning, we throw the short ribs into the slow cooker with our apple cider and the rest of the ingredients and then cook on low.

A plate of polenta with a braised apple cider short rib with fresh herbs around it.

What to Serve With Short Ribs

With short ribs, I always love serving them on top of mashed potatoes or polenta. As pictured, I used polenta but not just any polenta. I made my pumpkin polenta with smoked gouda for an extra fun fall twist.

If you’re more of a mashed potato person, you’ll love my brown butter mashed potatoes recipe with these braised short ribs. I just adore the nutty, rich flavor the brown butter adds.

Best Cider for Short Ribs

For the cider, you are welcome to use any store-bought brand or my homemade apple cider. While my homemade apple cider isn’t as sweet as store-brought brands unless you add more sugar, neither option gives you an overly sweet meat. With the beef stock, herbs and slow braising technique, the resulting short ribs take on a touch of spice, but those savory elements keep the short ribs from tasting too sweet.

While I haven’t tested it, I bet a pear cider or hard cider would also be delicious. If you decide to try one of these alternatives, let me know how it goes!

A side view of two apple cider short ribs with a wooden bowl of apples behind it.

Can You Make Braised Short Ribs Ahead of Time?

Absolutely — and that’s one of the reasons I love short ribs for entertaining. Of course, once the short ribs go in the oven, you’re done with the work, but sometimes you don’t have the prep time on the day of entertaining. With short ribs, you can make everything up to three days before serving and simply reheat it on the stove with the sauce.

How to Use Leftover Short Ribs

While it’s hard to imagine having leftover short ribs, we are talking about a hearty, filling meal, and it can happen. But don’t worry. Those leftover short ribs mean you’re in for some more tasty meals. Here are some of my favorite ways to use leftover short ribs as a topping or filling.

  • Pizza
  • Fancy grilled cheese
  • Tacos
  • Nachos
  • Quesadillas
  • Warm sub sandwich
  • Enchiladas
  • Crostini
  • Savory tarts

And these are just a few ideas. Let me know if you have any favorite ways to use leftover short ribs.

Looking down on two braised apple cider short ribs with an apple to the side.

Perfect Pairing

Considering the warm spices in this dish, let’s grab a Belgian dubbel. I love how the spicy yeast pairs with the apple cider, and it’s a bold beer, which is great with hearty meals.

If you’re craving a delicious wine pairing, try a medium- to full-bodied zinfandel. These bigger zinfandels can stand up to our beef dish, and they come with fruity, peppery notes to match the apple cider and spices.

Love your cocktails? Let’s continue the apple cider theme with this apple cider old fashioned or gingered bourbon-apple cider cocktail.

For one cozy meal, I hope you try these braised apple cider short ribs. Please let me know how you enjoyed this recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.

Cheers!

Pouring a spoonful of the sauce onto the polenta and apple cider short ribs.

Looking for More Comfort Food?

  • Cheddar-apple stuffed chicken thighs
  • Chorizo and pumpkin baked ziti
  • Chicken and mushroom pie
  • Maple-braised turkey legs and thighs
  • Italian meatballs
  • The best coq au vin
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Two braised apple cider short ribs on polenta with fresh herbs to the side and apples in the background.

Braised Apple Cider Short Ribs


★★★★★

5 from 8 reviews

  • Author: Amanda McGrory-Dixon
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings 1x
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Description

Your perfect fall dinner is here! These braised apple cider short ribs slowly cook in a rich, spiced sauce, resulting in the most tender, fall-off-the-bone meat. When only the coziest meal will do, you can’t go wrong with these fall short ribs.


Scale

Ingredients

8 short ribs
Salt
Pepper
Flour for dusting
2 tablespoons olive oil
3 garlic cloves, minced or grated 
2 cups apple cider, homemade or store-bought
1 cup beef stock
1 tablespoon tomato paste
10 fresh thyme sprigs
3-5 fresh rosemary sprigs
2-3 fresh sage sprigs
2 cinnamon sticks
1 onion, sliced
1/2 tablespoon whole cloves
Pinch of crushed red pepper


Instructions

  1. Heat oven to 300 degrees. Generously sprinkle short ribs with salt and pepper and lightly  dust with flour. In a large Dutch oven, heat olive oil over medium-high until it shimmers. Without overcrowding the pan, brown about half of the short ribs on one side. Cook about four to five minutes, flip and repeat on the other side. Remove first batch of short ribs and repeat with the second batch. Transfer browned short ribs to a plate.
  2. Reduce the heat to medium. Add garlic and cook for 30 seconds, stirring constantly. 
  3. Pour in apple cider and beef stock, scrapping the bottom of the Dutch oven to deglaze. Stir in the tomato paste. Add the thyme, rosemary, sage, cinnamon sticks, onion slices, cloves and crushed red pepper. Place the short ribs back in the pot and bring to a boil. Cover and move to the oven.
  4. In the oven, cook until short ribs are tender and shreddable and can easily be removed from the bone, about three to three and a half hours. Alternatively, you could cook the short ribs in a slow cooker on low for six to eight hours, though the oven is my favorite method. The Instant Pot is not recommended for best results. 
  5. Once the short ribs are ready, serve immediately or refrigerate for up to three days. If refrigerating, scrape the layer of fat off the surface and reheat on the stove. Serve short ribs with sauce over pumpkin polenta or brown butter mashed potatoes. Enjoy!

Notes

  • The sauce will be thin after braising. You can drizzle it on top of the short ribs as is, but if you’d like to turn it into a thicker gravy, strain the sauce and reserve two cups. Melt 2 tablespoons butter over medium heat in a skillet. Whisk in 2 tablespoons flour and cook for about three minutes, whisking constantly. Slowly pour in the strained sauce. Whisk until smooth. Add a pinch of salt and continue to cook until thickened. This should take a few minutes.
  • For full tips, please see blog post.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Category: Main Dishes
  • Method: Braising
  • Cuisine: American

Nutrition

  • Serving Size: 1 short rib
  • Calories: 580
  • Sugar: 5
  • Sodium: 1,080
  • Fat: 30
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 16
  • Fiber: 0
  • Protein: 30
  • Cholesterol: 230

Keywords: apple cider short ribs

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Reader Interactions

Comments

  1. Tracy says

    November 16, 2020 at 2:08 pm

    If I serve over the pumpkin polenta, do I omit the shrimp from that recipe? Feels like competing proteins? Sic’em!

    Reply
    • Amanda McGrory-Dixon says

      November 16, 2020 at 3:04 pm

      Hi, Tracy! Yes, I’d go with just the polenta and skip the shrimp. Sorry, I should have mentioned that. And sic’em! 😀🐻

      Reply
  2. Petro says

    November 16, 2020 at 11:52 pm

    Yum! This sound so delicious & a great idea for the holidays! My little family will love it!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      November 20, 2020 at 7:48 pm

      I’m sure they will! It’s definitely a crowd pleaser.

      Reply
  3. Amy says

    November 17, 2020 at 2:59 pm

    Short rib sis possible one of our favourite cuts of meat to cook for when we have friends over. I have never tried with with apple cider but what a great idea! Definitely going to try this when we have guests over!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      November 20, 2020 at 7:49 pm

      Same! I just love how they feel fancy and homey all at the same time.

      Reply
  4. Valerie Skinner says

    November 18, 2020 at 4:03 am

    The combination of beef with the sweetness of apples is genius! I’m always looking for ways to incorporate apples into savory meals and this is a great one.

    ★★★★★

    Reply
  5. Marta says

    November 18, 2020 at 9:18 pm

    I absolutely loved this recipe. The apple cider not only added to the flavor, it also helped keep the meat moist during cooking. I’m so glad I gave this a try!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      November 20, 2020 at 7:51 pm

      I’m so glad to hear that, Marta!

      Reply
  6. HEATHER PERINE says

    November 19, 2020 at 9:53 am

    Short Ribs is my all time favorite dish to order when out because I’m so intimidated to make it at home. But this apple cider version has me drooling, so I’m finally going to attempt this on my own. I can’t wait!!!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      November 20, 2020 at 7:51 pm

      It’s much easier than you’d think! I’m sure you’ll love it.

      Reply
  7. angiesrecipes says

    November 20, 2020 at 12:20 pm

    This looks incredibly juicy, tender and absolutely droolworthy over that pumpkin polenta.
    Angie

    Reply
    • Amanda McGrory-Dixon says

      November 20, 2020 at 7:52 pm

      Thanks, Angie! They’re great together.

      Reply
  8. Heidy says

    November 22, 2020 at 6:33 am

    These braised apple cider short ribs were wonderful. They turned out perfect, and I will be making them again this coming weekend for friends. I know they are going to love them too! I also found some other great recipes on your blog that we will be trying!!

    Happy Holidays
    Heidy

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      November 22, 2020 at 8:15 pm

      Thanks so much, Heidy! It makes me so happy to hear they were a hit.

      Reply
  9. Karyl Henry says

    November 22, 2020 at 11:05 am

    I love short ribs and usually do them with red wine. I love this twist with apple cider! What a great idea for holiday meals

    Reply
    • Amanda McGrory-Dixon says

      November 22, 2020 at 8:16 pm

      I make short ribs with red wine as well, but the apple cider is definitely a fun twist!

      Reply
  10. Jacqueline Debono says

    November 22, 2020 at 12:45 pm

    I’ve never cooked with apple cider but these short ribs look fantastic and love the sound of your pumpkin polenta!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      November 22, 2020 at 8:16 pm

      You should give it a try! It’s delicious.

      Reply
  11. Leslie says

    November 22, 2020 at 2:35 pm

    I have never braised meat in apple cider before but I can see why this would be amazing! I need to try this!

    ★★★★★

    Reply
    • Amanda McGrory-Dixon says

      November 22, 2020 at 8:16 pm

      I hope you do!

      Reply
  12. Nicole Washington says

    November 22, 2020 at 8:15 pm

    THIS IS ONE OF M FAVORITE DISHES! YOUR PHOTOS LOOK AMAZING!

    Reply
    • Amanda McGrory-Dixon says

      November 23, 2020 at 11:18 am

      Thank you! So good, right?!

      Reply

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About Me

I'm a Denver-based lady and believe life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor. Read More…

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