Apple cider braised short ribs are the kind of meal that warms you from the inside out. They’re rich, tender, melt-in-your-mouth, and coated in a deeply flavorful apple-cider–infused sauce that balances savory richness with subtle sweetness. This dish captures everything cozy about fall cooking—aromas of herbs, slow-braised beef, caramelized vegetables, and warm spices filling your kitchen for hours.
This recipe transforms inexpensive short ribs into an elegant, restaurant-quality dinner perfect for holidays, dinner parties, or cold-weather weekends. The apple cider tenderizes the meat beautifully while adding brightness and a hint of natural sweetness that pairs exceptionally well with beef.
Why You’ll Love These Apple Cider Braised Short Ribs
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Incredibly tender beef that falls off the bone
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A rich, glossy apple cider sauce that feels gourmet but uses simple ingredients
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Perfect for make-ahead entertaining—the flavor gets even better the next day
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A beautiful seasonal dish using cozy fall flavors
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Ideal for serving with mashed potatoes, polenta, or crusty bread
Equipment You’ll Need
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Dutch oven or heavy oven-safe pot
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Tongs
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Cutting board
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Chef’s knife
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Measuring cups and spoons
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Wooden spoon
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Whisk
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Small bowl (for slurry, if thickening sauce)
Ingredients List for Apple Cider Braised Short Ribs
For the Short Ribs
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3–4 lbs bone-in beef short ribs
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2 tbsp olive oil
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Salt and black pepper, to taste
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1 large onion, sliced
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3 carrots, chopped
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3 celery stalks, chopped
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4 garlic cloves, minced
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2 tbsp tomato paste
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2 cups apple cider (not apple cider vinegar)
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1 ½ cups beef broth
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1 tbsp Worcestershire sauce
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2 bay leaves
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4–5 fresh thyme sprigs
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2 fresh rosemary sprigs
Optional for Thickening
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1 tbsp cornstarch + 2 tbsp water
Timing & Servings
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Prep Time: 20 minutes
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Cook Time: 2.5–3 hours
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Total Time: ~3 hours 20 minutes
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Servings: 4
How to Make Apple Cider Braised Short Ribs
Step 1. Prepare and Season the Short Ribs
Pat the short ribs dry with paper towels to encourage better browning. Season generously with salt and pepper on all sides.
Step 2. Sear the Ribs for Deep Flavor
Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs for 3–4 minutes per side until golden-brown. This step develops deep, caramelized flavor that makes the final dish rich and complex.
Set ribs aside.
Step 3. Sauté the Aromatics
In the same pot, add onions, carrots, and celery. Cook until softened and lightly golden. Add garlic and cook 1 minute more.
Stir in tomato paste and cook until slightly darkened—this intensifies flavor and helps thicken the braising liquid.
Step 4. Deglaze with Apple Cider
Pour in the apple cider, scraping up browned bits from the bottom of the pot. This step lifts all the delicious flavor developed during searing.
Step 5. Add Remaining Ingredients
Return the ribs to the pot. Pour in beef broth and Worcestershire sauce, then add bay leaves, thyme, and rosemary.
The liquid should come halfway up the short ribs.
Step 6. Braise Low and Slow
Cover and cook at 325°F (165°C) for 2.5 to 3 hours, until the meat is extremely tender and nearly falling off the bone.
Step 7. Finish and Thicken the Sauce
Remove ribs and herbs. If desired, whisk a cornstarch slurry into the simmering braising liquid to thicken into a glossy sauce. Reduce until rich and velvety.
Step 8. Serve
Plate ribs over mashed potatoes, polenta, or buttered noodles, and spoon the apple cider sauce generously on top.
Expert Tips for Perfect Apple Cider Braised Short Ribs
Use Bone-In Short Ribs
They offer richer flavor and stay juicier after long braising.
Choose Good Apple Cider
Fresh, unfiltered cider gives the best depth and sweetness.
Don’t Skip the Sear
It’s the key to developing a deep, savory base.
Cook Low and Slow
Short ribs need time to break down collagen into irresistible tenderness.
Make Ahead for Even Better Flavor
The sauce thickens beautifully overnight and the flavors intensify.
Serving Ideas
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Creamy mashed potatoes
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Parmesan polenta
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Buttered egg noodles
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Roasted garlic mashed cauliflower
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Crusty artisan bread
Variations
Apple Cider & Red Wine Combo
Use 1 cup cider + 1 cup red wine for deeper flavor.
Spiced Short Ribs
Add ½ tsp cinnamon or a pinch of nutmeg for a cozy fall twist.
Sweet Onion Variation
Swap yellow onions for sweet onions for extra caramel sweetness.
Gluten-Free Option
Thicken the sauce with cornstarch instead of flour.
Storage & Reheating
Refrigerator
Keeps for 4–5 days.
Freezer
Freeze for up to 3 months in airtight containers.
Reheat
Warm gently on the stove over low heat or in a 300°F oven until steaming.
Nutritional Facts (Per Serving)
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Calories: ~480
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Protein: ~35g
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Fat: ~28g
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Carbohydrates: ~18g
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Fiber: ~2g
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Sugar: ~10g
This meal complements other filling dinner ideas like Maple Bourbon Glazed Pork Tenderloin, Apple Cider Vinegar Braised Chicken, or Creamy Cajun Sausage Pasta.
Apple Cider Braised Short Ribs
Ingredients
Equipment
Method
- Pat the short ribs dry with paper towels to encourage better browning. Season generously with salt and pepper on all sides.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs for 3–4 minutes per side until golden-brown. This step develops deep, caramelized flavor that makes the final dish rich and complex.
- Set ribs aside.
- In the same pot, add onions, carrots, and celery. Cook until softened and lightly golden. Add garlic and cook 1 minute more.
- Stir in tomato paste and cook until slightly darkened—this intensifies flavor and helps thicken the braising liquid.
- Pour in the apple cider, scraping up browned bits from the bottom of the pot. This step lifts all the delicious flavor developed during searing.
- Return the ribs to the pot. Pour in beef broth and Worcestershire sauce, then add bay leaves, thyme, and rosemary.
- The liquid should come halfway up the short ribs.
- Cover and cook at 325°F (165°C) for 2.5 to 3 hours, until the meat is extremely tender and nearly falling off the bone.
- Remove ribs and herbs. If desired, whisk a cornstarch slurry into the simmering braising liquid to thicken into a glossy sauce. Reduce until rich and velvety.
- Plate ribs over mashed potatoes, polenta, or buttered noodles, and spoon the apple cider sauce generously on top.
Conclusion
Apple cider braised short ribs are everything a comforting fall dinner should be—tender, flavorful, aromatic, and beautifully balanced between savory richness and gentle sweetness. With minimal hands-on time and simple ingredients, this recipe delivers a show-stopping main dish worthy of holidays, special occasions, or slow Sunday cooking. Each bite is luxurious, deeply satisfying, and layered with warm seasonal flavors that truly shine.
FAQs
1. Can I make this recipe in a slow cooker?
Yes. Sear the ribs first, then cook on LOW for 7–8 hours.
2. Can I use boneless short ribs?
You can, but bone-in ribs offer better flavor and structure during braising.
3. What type of apple cider works best?
Fresh, unfiltered apple cider adds the richest flavor—not apple juice.
4. Can I thicken the sauce without cornstarch?
Yes, simmer the braising liquid uncovered until reduced and glossy.
5. Does this recipe work with pork ribs?
It can, though cooking time may be slightly shorter. Beef short ribs provide the best texture.
6. Can I prepare it a day ahead?
Absolutely—the flavor improves overnight.