Oven Braised Apple Cider Short Ribs

A plate of apple cider braised short ribs on creamy mashed potatoes, glazed in cider sauce and finished with chopped parsley.

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Oven Braised Apple Cider Short Ribs

Short ribs so tender the bones slide right out, sitting in a glossy cider sauce you'll want a spoon for. You get the coziest Sunday of the fall for about 25 minutes of hands-on work.

Prep Time25

Cook Time4 15

Total Time4 40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 392kcal

Author: Dee Broughton

Equipment

Dutch oven with lid
Paper towels
Wooden spoon
Fine mesh strainer (optional, for a smoother sauce)
Aluminum foil
serving platter

Ingredients

3 to 4 pounds bone-in beef short ribs
2 1/2 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons avocado oil
1 large yellow onion thinly sliced
4 garlic cloves minced
2 tablespoons tomato paste
1 1/2 cups apple cider unfiltered
1 1/2 cups low sodium beef broth
2 teaspoons Better Than Bouillon roasted beef base
3 sprigs thyme
1 sprig rosemary
2 bay leaves
2 teaspoons apple cider vinegar
1 tablespoon butter
fresh parsley for garnish

Instructions

Season the Short Ribs

Preheat the oven to 300°F. Pat the short ribs dry with paper towels. Season all sides with the salt and black pepper.

Sear

Heat the avocado oil in a Dutch oven over medium high heat. Once the oil is shimmering, add the short ribs in a single layer, work in batches if needed. Sear for 3 to 4 minutes per side until browned. Transfer the short ribs to a plate.

Cook the Onions

Reduce the heat to medium. Add the sliced onions to the Dutch oven and cook for 7 to 8 minutes, stirring occasionally. Reduce the heat slightly if they start browning too quickly.
Add the minced garlic and cook for 30 seconds, stirring constantly until fragrant. Stir in the tomato paste and cook for another minute.

Reduce the Cider

Pour in the apple cider, scraping the bottom of the Dutch oven with a wooden spoon to release any browned bits. Bring the mixture to a simmer and cook uncovered for 5 to 6 minutes, allowing the cider to reduce slightly.

Add the Broth and Herbs

Stir in the beef broth and beef base until dissolved. Add the thyme, rosemary, and bay leaves.

Braise the Short Ribs

Return the short ribs to the Dutch oven, placing them bone side down. Pour any accumulated juices from the plate into the pot. Bring the liquid to a simmer.
Cover the Dutch oven with the lid and transfer it to the preheated oven. Braise for 3 to 4 hours, until the short ribs are fork tender and the meat begins pulling away from the bones. Start checking for tenderness around the 3 hour mark. A fork should slide into the thickest part of the meat with very little resistance.

Rest the Short Ribs

Remove the Dutch oven from the oven and transfer the short ribs to a serving platter. Tent loosely with foil to keep warm. Discard the thyme, rosemary, and bay leaves.

Finish the Sauce

For a rustic sauce, leave the softened onions in the liquid. For a smoother sauce, strain the liquid through a fine mesh strainer.

Reduce and FInish

Place the Dutch oven over medium heat and bring the sauce to a simmer. Cook uncovered for 8 to 12 minutes, stirring occasionally, until the sauce has reduced slightly.
Stir in the apple cider vinegar. Remove the pot from the heat, then stir in the cold butter until melted and fully incorporated. Taste the sauce and adjust the seasoning as needed.

Serve

Return the short ribs to the sauce and spoon the liquid over the meat. Garnish with fresh parsley and serve with mashed potatoes.

Notes

Moisture on the surface prevents a good sear. Pat the ribs completely dry and allow the Dutch oven to get hot before adding them. Avoid moving the meat too early. It should release more easily once a browned crust develops.
Lower the heat after searing and stir the onions regularly. Add a small splash of cider if the bottom begins getting too dark.
Tough short ribs usually need more cooking time rather than higher heat. Continue braising in 20 to 30 minute increments until a fork slides easily into the meat.
If the bones fall out during cooking, this is normal with properly braised short ribs. Handle the ribs gently when transferring them to the serving platter.
Sweet onions can replace yellow onions. Replace the rosemary with 3 to 4 fresh sage leaves for a more traditional fall flavor.
For a gravy like consistency, combine 1 tablespoon cornstarch with 1 tablespoon cold water. Stir the slurry into the simmering sauce after reducing it, then cook for 1 to 2 minutes until thickened. Add the apple cider vinegar and butter after thickening.
Stovetop method: After returning the short ribs to the Dutch oven, cover and reduce the heat to low. Maintain a very gentle simmer for approximately 3 to 4 hours, checking occasionally to ensure the liquid isn't boiling rapidly. Add a little additional broth if the liquid reduces too much before the meat becomes tender.
Allow the short ribs and sauce to cool slightly, then refrigerate in shallow, airtight containers within 2 hours of cooking for up to 4 days. Store the meat in the braising liquid to help prevent it from drying out.

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