Tender Apple Cider-Braised Short Ribs Recipe for Fall

Fall is the perfect season to cozy up with hearty meals that warm both your belly and your soul. This apple cider braised short ribs recipe brings a sensational blend of tender, slow-cooked beef infused with the sweet and tangy notes of fresh apple cider and fall spices.

this Recipe

If you’re searching for a dish that feels like the essence of autumn on a plate, these short ribs are exactly what you need. The apple cider braised short ribs offer comfort food with a gourmet twist, perfect for family dinners or impressing guests.

Why You’ll Love This Recipe

• Rich, tender beef that melts in your mouth thanks to slow braising.
• Unique fall-inspired flavor from fresh apple cider and warm spices.
• Simple stovetop method, no oven required.
• Great for making ahead and tastes even better the next day.
• Perfectly balanced savory and sweet – a crowd-pleaser for any occasion.

Ingredients

Gather these fresh, flavorful ingredients to create the perfect apple cider braised short ribs.

• 4 pounds beef short ribs, bone-in
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups apple cider (fresh or store-bought, unsweetened)
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 medium apple, thinly sliced for garnish

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 35 minutes
• Servings: 6
• Calories: Approximately 650 per serving

How to Make Tender Apple Cider-Braised Short Ribs: A Fall Flavor Sensation

1. Season the short ribs generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
2. Sear the short ribs in batches, about 3-4 minutes per side, until deeply browned. Remove and set aside on a plate.
3. Reduce heat to medium and add chopped onion. Sauté until softened and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
4. Add tomato paste, cinnamon, allspice, cloves, and thyme. Cook, stirring, for 2 minutes to bloom the spices.
5. Pour in the apple cider and beef broth, scraping up any browned bits from the pot bottom for extra flavor. Bring to a simmer.
6. Return the short ribs to the pot, partially submerged in liquid. Cover tightly with a lid and reduce heat to low.
7. Simmer gently for 3 hours, turning the ribs halfway through to ensure even cooking, until the meat is fork-tender and falling off the bone.
8. Remove the ribs and keep warm. Stir butter and flour into the cooking liquid to make a glossy, thickened sauce. Cook for 3-5 minutes until sauce coats the back of a spoon.
9. Serve the short ribs drizzled with warm apple cider sauce and garnish with thin apple slices and extra thyme leaves.

Tips for the Best Results

• Use bone-in short ribs for the best flavor and tenderness.
• Don’t rush the searing step—it locks in flavor through caramelization.
• Simmer gently, avoid boiling to keep the meat tender and juicy.
• Make this dish a day ahead; flavors deepen beautifully overnight.
• Skim excess fat from the sauce before thickening if desired for a leaner dish.

Storage and Reheating

Store leftover apple cider braised short ribs in an airtight container in the refrigerator for up to 4 days. The flavors intensify as the dish rests, making it even tastier the next day.

You can freeze the ribs and sauce separately or together for up to 3 months. Reheat gently on the stovetop over low heat until warmed through, adding a splash of broth if the sauce has thickened too much.

Frequently Asked Questions

Can I use bottled apple cider for this recipe?

Yes, store-bought apple cider works well; just choose unsweetened for the best balance. Fresh cider adds a nice natural sweetness but isn’t required.

What cut of short ribs is best for braising?

Bone-in beef short ribs with a good amount of marbling are ideal. The bones add flavor and help keep the meat tender during the long cooking process.

Can I prepare this recipe in a slow cooker?

Absolutely! After searing the ribs and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours until tender.

How do I thicken the braising liquid into a sauce?

Stir in a butter and flour mixture (a beurre manié) into the hot liquid and simmer until thickened. This gives the sauce a silky texture and rich flavor.