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

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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.