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Two braised apple cider short ribs on polenta with fresh herbs to the side and apples in the background.
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Braised Apple Cider Short Ribs

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.
Course Main Dishes
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings
Calories 580kcal

Ingredients

  • 8 short ribs
  • Salt and pepper
  • All-purpose 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
  • ½ tablespoon whole cloves
  • Pinch of crushed red pepper

Instructions

Oven Braising

  • 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.
  • Reduce the heat to medium. Add garlic and cook for 30 seconds, stirring constantly. 
  • 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.
  • 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.
  • 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!

Slow Cooker

  • 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.
  • In the slow cooker, stir together the garlic, apple cider, beef stock and tomato paste to make a cohesive mixture. Add the fresh herbs, onion slices, cinnamon sticks, cloves, red pepper and browned short ribs.
  • Cover and cook on low for six to eight hours until the short ribs are tender and shreddable and can easily be removed from the bone.
  • 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.

Nutrition

Serving: 1short rib | Calories: 580kcal | Carbohydrates: 16g | Protein: 30g | Fat: 30g | Cholesterol: 230mg | Sodium: 1.08mg | Sugar: 5g