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EASY Cider Braised Short Ribs with Caramelized Onions

Cider Braised Short Ribs are beef ribs slowly cooked with apple cider and broth.Caramelized onions, carrots, garlic, and thyme create a rich pan sauce.Braise at 325°F for 2 1/2–3 hours until the beef is fork-tender.

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Prep Time 25 minutes
Course Main Course
Cuisine American-inspired

Ingredients
  

  • 5 pounds bone-in beef short ribs
  • 3 tablespoons all-purpose flour
  • Kosher salt to taste
  • Black pepper to taste
  • 1 tablespoon salted butter
  • 4 yellow onions thinly sliced
  • 2 cups apple cider
  • 2 cups beef or chicken broth
  • 6 carrots chopped
  • 6 garlic cloves smashed
  • 2 tablespoons chopped fresh thyme
  • 1 apple quartered, optional
  • 2 bay leaves

Instructions
 

Oven Method

  • Preheat the oven to 325°F (165°C).
  • Pat the beef short ribs dry and season generously with kosher salt and black pepper. Sprinkle with flour and turn the ribs until lightly coated on all sides.
  • Heat a large oven-safe Dutch oven over high heat. Working in batches if necessary, sear the short ribs until deeply browned on both sides. Transfer the browned ribs to a plate and carefully discard excess grease from the pot.
  • Reduce the heat to medium. Add the butter and sliced onions. Cook for about 5 minutes, stirring occasionally, until the onions begin to soften.
  • Pour 1/2 cup of the apple cider over the onions. Season lightly with salt and pepper and continue cooking for 5–8 minutes, stirring occasionally, until most of the cider has reduced and the onions become soft and lightly caramelized.
  • Stir in the fresh thyme. Return the short ribs to the Dutch oven.
  • Pour in the remaining 1 1/2 cups apple cider and the broth. Add the carrots, smashed garlic, and bay leaves. If using the apple, arrange the quarters around the beef.
  • Cover the Dutch oven and transfer it to the oven. Braise the Cider Braised Short Ribs for 2 1/2–3 hours, or until the beef is very tender and easily pulls away from the bone.
  • Remove and discard the bay leaves. Taste the pan sauce and adjust the salt and black pepper as needed.
  • Serve the short ribs over mashed potatoes with the caramelized onions, carrots, and generous spoonfuls of the cider-infused pan sauce.

Slow Cooker Method

  • Season the beef short ribs with salt and pepper, then lightly coat them with flour.
  • Heat a Dutch oven or heavy skillet over high heat. Sear the ribs until well browned on both sides.
  • Add the butter and sliced onions to the slow cooker. Arrange the browned short ribs over the onions.
  • Add the thyme, apple cider, broth, carrots, smashed garlic, and bay leaves.
  • Cover and cook on LOW for 7–8 hours or HIGH for 5–6 hours, until the beef is fork-tender.
  • If using the apple, add the quarters during the final 1–2 hours so they soften without completely breaking down.
  • Remove the bay leaves before serving. Spoon the beef, onions, vegetables, and pan juices over mashed potatoes.

Notes

The optional apple adds another layer of gentle fruitiness to the apple cider short ribs. Choose a firm apple that can withstand cooking, such as Honeycrisp, Pink Lady, or Granny Smith.
Mashed potatoes are an excellent accompaniment because they soak up the rich cider pan sauce. Mashed sweet potatoes, creamy polenta, rice, roasted potatoes, or crusty bread also work well.
For a slightly less sweet flavor, use unsweetened pure apple cider and a savory beef broth.