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Apple Cider Braised Short Ribs

Rich, tender short ribs braised in apple cider, herbs, and aromatics for a deeply flavorful, fall-inspired dish that’s perfect for entertaining or comforting home dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Course: dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method

Ingredients
  

For the Short Ribs
  • 3 –4 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 large onion sliced
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 cups apple cider not apple cider vinegar
  • 1 ½ cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves
  • 4 –5 fresh thyme sprigs
  • 2 fresh rosemary sprigs
Optional for Thickening
  • 1 tbsp cornstarch + 2 tbsp water

Equipment

  • Dutch oven or heavy oven-safe pot
  • Tongs
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Wooden spoon
  • Whisk
  • Small bowl (for slurry, if thickening sauce)

Method
 

Prepare and Season the Short Ribs
  1. Pat the short ribs dry with paper towels to encourage better browning. Season generously with salt and pepper on all sides.
Sear the Ribs for Deep Flavor
  1. 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.
  2. Set ribs aside.
Sauté the Aromatics
  1. In the same pot, add onions, carrots, and celery. Cook until softened and lightly golden. Add garlic and cook 1 minute more.
  2. Stir in tomato paste and cook until slightly darkened—this intensifies flavor and helps thicken the braising liquid.
Deglaze with Apple Cider
  1. 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.
Add Remaining Ingredients
  1. Return the ribs to the pot. Pour in beef broth and Worcestershire sauce, then add bay leaves, thyme, and rosemary.
  2. The liquid should come halfway up the short ribs.
Braise Low and Slow
  1. 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.
Finish and Thicken the Sauce
  1. 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.
Serve
  1. Plate ribs over mashed potatoes, polenta, or buttered noodles, and spoon the apple cider sauce generously on top.