Can I use apple cider for this recipe?

Yes, absolutely! Simply sub 1-to-1. You can also use hard cider, if you'd like.

Can I use boneless short ribs?

While I definitely recommend bone-in short ribs, you can use country-style ribs in a pinch.

Should I use plate short ribs or chuck short ribs?

Either works! Just make sure your butcher cuts the ribs to a more manageable size if getting plate ribs. For a more detailed answer, check the post above.

After cooking the short ribs are not fall-apart tender. What should I do?

The easy answer: cook longer. Check again after 30 minutes. The longer answer: Meat tends to "fall-off-the-bone" when all the connective tissue turns gelatinous, which happens around 203-208 degrees F. You can use an instant-read thermometer to see where they're at!

Can I adapt this recipe for the slow cooker?

Yes, although I am biased and definitely prefer braising in a Dutch oven! Don't skip browning the ribs. Once they're browned, add all ingredients to a slow cooker and cook on LOW for 8 to 10 hours.

What should I serve cider-braised short ribs with?

My go-to is mashed potatoes! If white potatoes aren't your thing, just sub for a thick, hearty caulimash . Otherwise, you can serve with roasted root veggies (like carrots , parsnips, etc.) or rice.

Cider-Braised Short Ribs - Chelsea Joy Eats

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

Units 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)

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Instructions

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.
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.
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.
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.
(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.
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.