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Closeup of cider-braised short ribs over a bed of brocollini and mashed potatoes

Cider-Braised Short Ribs

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  • Author: Chelsea Joy
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Braised
  • Diet: Gluten Free

Description

With a simple ingredients list and mostly hands-off instructions, these Cider-Braised Short Ribs are an easy, comforting meal that you'll be happy to have leftovers from!


Ingredients

Scale
  • 2 lbs beef short ribs, bone-in
  • Kosher salt
  • 2 tablespoons olive oil (or cooking fat of choice)
  • 1 tablespoon apple cider vinegar
  • 1 large sweet yellow onion, sliced
  • 1 large apple, cored and sliced (I typically use Gala apples)
  • 2 cups no sugar added apple juice (OR homemade apple cider OR hard cider of choice)
  • 1 cup beef broth
  • 3-inch cinnamon stick (optional, omit if using spiced apple cider)

Instructions

  1. Preheat oven to 300 degrees F. If necessary, divide short ribs so each piece has only one bone. Salt the short ribs liberally and set aside.
  2. Heat olive oil in a Dutch oven over medium-high heat. Add the short ribs, browning for about 1 minute per side until browned all over, working in batches if necessary. Transfer browned ribs to a bowl or plate and turn heat down to medium.
  3. Add the apple cider vinegar, onions, and apple slices, scraping up any browned bits on the bottom of the pan. Sauté the onions and apples for 3 minutes, until slightly softened. Turn off the heat and arrange the short ribs on top.
  4. Pour apple juice and broth over the short ribs, covering 3/4 of the food but not completely submerging the short ribs. Add the cinnamon stick, if using. Cover and cook in the oven for 3 hours. When done, the short ribs should be fork tender and easily fall away from the bone.
  5. (Optional) Remove the short ribs and return the Dutch oven to the stovetop over medium-high heat. Simmer until the liquid has reduced by half, approximately 10 minutes.
  6. Serve short ribs over mashed potatoes and roasted veggies, spooning onion/apple mixture overtop.

Notes

If you don't have a Dutch oven, you can still make these short ribs! Brown the meat and sauté the veggies in a cast iron pan or other heavy skillet. If you're using a cast iron pan, you can add everything back to the skillet and cover with foil before popping in the oven. Otherwise, use a baking dish that's at least 8x8, covering with foil before putting in the oven.