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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


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

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