If you’re craving a dish that brings warmth, comfort, and just a touch of sweet tang, let me introduce you to this Easy Braised Short Ribs with Apple Cider Recipe. This meal will fill your kitchen with the most inviting aroma, as tender, fall-off-the-bone short ribs slowly soak up all the cozy flavors of apple cider, fragrant thyme, and hearty vegetables. It’s the perfect recipe to impress your loved ones without fuss, and every bite delivers a rich, satisfying experience that feels like a special occasion—any night of the week.
Ingredients You’ll Need
This recipe keeps things delightfully simple with essential, fresh ingredients that each play a key role. The short ribs bring rich, beefy depth, while the apple cider adds a subtle hint of sweetness and acidity that perfectly balances the savory notes. The aromatics and vegetables build a flavorful foundation that makes the whole dish shine.
- 4 lbs beef short ribs: Choose meaty ribs with a good fat cap for tenderness and flavor during slow braising.
- 2 cups apple cider: Provides a natural sweetness and depth to the braising liquid that complements the beef beautifully.
- 1 onion, chopped: Adds a sweet, aromatic base that softens and melts into the sauce.
- 3 cloves garlic, minced: Offers a punch of savory warmth that enhances every bite.
- 2 carrots, chopped: Bring a mild sweetness and vibrant color to the dish.
- 2 celery stalks, chopped: Lend subtle earthy notes and texture to the braising mixture.
- 2 tablespoons olive oil: For browning the ribs and sautéing the vegetables to develop deep flavor.
- 1 tablespoon fresh thyme: This herby green adds fragrant, piney notes that brighten the rich sauce.
- Salt and pepper to taste: Simple seasoning that enhances all the natural flavors in the dish.
How to Make Easy Braised Short Ribs with Apple Cider Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 300°F (150°C). This low and slow approach is critical for tenderizing the short ribs into juicy perfection. While the oven warms, gather your seasoned ingredients in one spot so you can work efficiently.
Step 2: Season the Short Ribs
Generously season each short rib with salt and pepper. Don’t be shy here – a good amount of seasoning brings out the beef’s natural richness and forms a tasty crust when seared.
Step 3: Brown the Short Ribs
Heat olive oil in a large Dutch oven over medium-high heat. When sizzling, add the short ribs, browning them evenly on all sides until they develop a deep golden crust. This step adds layers of flavor you won’t want to miss. Once browned, remove the ribs and set them aside.
Step 4: Sauté Aromatics and Vegetables
In the same pot, toss in the chopped onion, minced garlic, carrots, and celery. Cook them gently until they soften and start to caramelize, releasing their natural sweetness and infusing the base with rich aromas.
Step 5: Deglaze with Apple Cider and Add Thyme
Pour the apple cider into the pot, letting it bubble up as you scrape the browned bits off the bottom — these bits are bursting with concentrated flavor. Stir in the fresh thyme for that uniquely herby note.
Step 6: Return the Short Ribs and Braise
Nestle your browned short ribs back into the pot, making sure they are partially submerged in the apple cider mixture. Cover with a tight-fitting lid and move the whole pot to your preheated oven.
Step 7: Slow Cook Until Tender
Let the ribs braise gently for about 3 hours. This slow cooking transforms the meat into the kind of tender, melt-in-your-mouth texture you dream about, while blending all the flavors into a luscious sauce.
Step 8: Ready to Serve
Remove the pot from the oven and prepare to enjoy! Spoon some of the braising liquid over the short ribs to capture all that incredible flavor with every bite.
How to Serve Easy Braised Short Ribs with Apple Cider Recipe
Garnishes
Brighten up each plate with a sprinkle of fresh chopped parsley or a few thyme sprigs. These simple garnishes add a pop of color and a fresh herbal note that complements the richness of the short ribs beautifully.
Side Dishes
Mashed potatoes are the classic partner here — their creamy texture soaks up the savory, sweet braising liquid perfectly. For something lighter, serve with roasted root vegetables or a crisp green salad to balance out the hearty meat.
Creative Ways to Present
Try plating the short ribs atop buttered noodles or creamy polenta, dribbling extra cider sauce on top for a stunning presentation. You can also shred the meat for sandwiches or tacos the next day – the possibilities are deliciously endless.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover short ribs with their sauce in an airtight container and refrigerate. They’ll stay fresh and flavorful for up to four days, making for easy lunches or quick dinners.
Freezing
This Easy Braised Short Ribs with Apple Cider Recipe freezes beautifully. Transfer cooled leftovers into a freezer-safe container or bag and store for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent drying out. You can add a splash of water or broth if the sauce has thickened too much. This keeps the short ribs tender and juicy, just like freshly made.
FAQs
Can I use bone-in or boneless short ribs for this recipe?
Bone-in short ribs are preferred because the bones add extra flavor and help keep the meat moist during braising, but boneless short ribs will work well if that’s what you have on hand.
What if I don’t have apple cider? Can I substitute something else?
You can substitute apple juice mixed with a splash of vinegar or a dry white wine if you don’t have apple cider, but the unique sweet-tart character of cider is what makes this recipe special.
Is there a faster way to cook the short ribs?
While it’s tempting to speed things up, braising low and slow ensures the ribs become tender and flavorful. Using a pressure cooker can reduce time, but the traditional oven method yields the best texture and taste.
Do I need a Dutch oven, or can I use another pot?
A heavy, oven-safe pot with a tight lid like a Dutch oven is ideal for even heat distribution and moisture retention during braising. If you don’t have one, a deep casserole dish with foil covering can work as a substitute.
Can I prepare this dish in advance for a dinner party?
Absolutely! The flavors often deepen if made a day ahead. Prepare it fully, then refrigerate overnight. Reheat gently before serving – your guests will think you spent hours in the kitchen.
Final Thoughts
This Easy Braised Short Ribs with Apple Cider Recipe is one of those dishes that feels both cozy and special at the same time. With minimal effort and simple ingredients, you end up with a meal that fills your home with warmth and your plate with pure deliciousness. Trust me, once you try it, it will become a treasured go-to for any night when you want to spoil yourself and those you love. So go ahead, get cooking, and enjoy every amazing bite!
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Easy Braised Short Ribs with Apple Cider Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This recipe features tender, flavorful beef short ribs braised slowly in a rich apple cider sauce. With aromatic vegetables and fresh thyme, this dish delivers a comforting, hearty dinner perfect for family meals or special occasions. The long, slow braising process in the oven ensures the meat becomes fall-off-the-bone soft, infused with a subtly sweet and savory twist from the apple cider.
Ingredients
Meat
- 4 lbs beef short ribs
Vegetables & Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tablespoon fresh thyme
Liquids & Oils
- 2 cups apple cider
- 2 tablespoons olive oil
Seasoning
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to ensure it’s ready for the slow braising process once the ribs and vegetables are prepared.
- Season the Ribs: Generously season the beef short ribs with salt and pepper to enhance their natural flavor before browning.
- Brown the Ribs: In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides until nicely caramelized, which adds deep flavor to the final dish. Then remove them and set aside.
- Sauté Vegetables: Using the same pot, add the chopped onion, minced garlic, chopped carrots, and celery. Cook until the vegetables soften and become fragrant, scraping up any browned bits left from the meat to incorporate that flavor.
- Add Liquids and Herbs: Pour in the apple cider and add the fresh thyme. Stir well, scraping the pot’s bottom to release any remaining browned bits for a richer braising liquid.
- Combine and Cover: Return the browned short ribs to the pot, nestling them among the vegetables and cider. Cover the pot with a tight-fitting lid.
- Braise the Ribs: Place the covered pot in the preheated oven and braise for 3 hours. This slow cooking renders the meat tender and infuses it with all the aromatic flavors.
- Serve: Remove the ribs from the oven and serve hot, spooning the flavorful braising liquid and vegetables over the meat for maximum taste and moisture.
Notes
- For best results, use bone-in short ribs to achieve fuller flavor.
- You can make this dish a day ahead and refrigerate; flavors improve overnight.
- If you prefer a thicker sauce, simmer the braising liquid on the stovetop after removing the meat until reduced.
- Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
- Adjust seasoning after cooking as needed, since the long braise can mellow salt levels.
