➡️You will love this Apple Cider Braised Short Ribs that transform a simple Sunday dinner into restaurant-quality comfort food that’ll have everyone asking for seconds. The apple cider adds this incredible sweet-tangy depth that makes beef taste absolutely divine, and honestly, it’s way easier than you’d think.
➡️Let me walk you through making these fall-off-the-bone tender ribs that’ll fill your kitchen with the most amazing aroma.
What Makes This Recipe Special ✨
Rich, Fall-Inspired Flavors 🍂
The apple cider isn’t just there for show—it creates this gorgeous sweet and savory balance that makes beef short ribs taste incredible. Combined with cinnamon, fresh herbs, and a touch of tomato paste, you get layers of flavor that actually taste like they took all day (even though your hands-on time is maybe 30 minutes).
Restaurant Quality at Home 🏠
Listen, I’ve paid $40+ for short ribs at fancy restaurants that weren’t as good as these. The braising method makes them so tender they literally fall apart when you look at them, and that sauce? It’s the kind you’ll want to soak up with crusty bread.
Perfect for Special Occasions 🎉
These ribs look and taste impressive enough for holidays or dinner parties, but they’re actually pretty forgiving to make. Most of the cooking happens in the oven while you do other things.
Serving Size 🍽️
This recipe makes 6-8 servings (depending on rib size and appetite). Each person typically gets 1-2 short ribs, which is plenty considering how rich and satisfying they are.
What You’ll Need 🛒
For the Short Ribs:
- 8 bone-in beef short ribs (about 4-5 pounds total)
- Salt and freshly ground black pepper
- ½ cup all-purpose flour (for dusting)
- 3 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 garlic cloves, minced or grated
- 2 medium carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
For the Braising Liquid:
- 2 cups apple cider (the good stuff, not apple juice)
- 1½ cups beef stock or broth
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
For the Herb Bundle:
- 10 fresh thyme sprigs
- 3-4 fresh rosemary sprigs
- 2-3 fresh sage sprigs
- 2 cinnamon sticks
- 2 bay leaves
- ½ tablespoon whole cloves
- Pinch of crushed red pepper flakes
Prep Time Breakdown ⏱️
Total prep time: 20-25 minutes
Searing the ribs: 15 minutes
Chopping vegetables: 5-7 minutes
Assembling everything: 3-5 minutes
(Honestly, the prep goes pretty quick if you get everything ready before you start cooking.)
How Long to Cook 🕐
Searing: 12-15 minutes
Braising in oven: 2½ to 3 hours at 325°F
Resting: 10 minutes
Total time: About 3½ hours (but only 30 minutes is active cooking)
Let’s Get Cooking 🍳
Get Everything Ready 🔪
Pat those short ribs completely dry with paper towels—this is actually important for getting a good sear. Season them generously on all sides with salt and pepper (don’t be shy here). Dust them lightly with flour, shaking off any excess. Preheat your oven to 325°F.
Build the Flavor Base 🧄
Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat until it’s shimmering. Working in batches (don’t crowd them), sear the short ribs on all sides until they’re deeply browned—about 3-4 minutes per side. This step creates so much flavor, so take your time here. Transfer the seared ribs to a plate and set aside.
Create the Sauce Foundation 🏗️
Lower the heat to medium and add the sliced onion, carrots, and celery to the same pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. Add the garlic and cook for another minute until fragrant (but don’t let it burn). Stir in the tomato paste and cook for 2 minutes—this deepens the flavor like crazy.
Bring It All Together 🤝
Pour in the apple cider and beef stock, scraping up all those delicious browned bits from the bottom of the pot (that’s pure flavor right there). Add the apple cider vinegar and brown sugar, stirring until combined. Tie your fresh herbs together with kitchen twine to make a bundle (or just toss them in), then add them along with the cinnamon sticks, bay leaves, cloves, and red pepper flakes.
The Magic Happens 🔥
Return the short ribs to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the ribs—if it doesn’t, add a bit more stock. Bring everything to a simmer, then cover the pot tightly with a lid or heavy-duty foil. Transfer to your preheated oven and braise for 2½ to 3 hours. You’ll know they’re done when the meat is fall-apart tender and a fork slides in with zero resistance.
Final Touches ✨
Carefully remove the pot from the oven (it’s heavy and hot—use oven mitts). Transfer the short ribs to a serving platter and tent loosely with foil to keep warm. Remove and discard the herb bundle, cinnamon sticks, and bay leaves. Skim off excess fat from the surface of the sauce if you want (I usually do). You can serve the sauce as-is, or if you want it thicker, simmer it on the stovetop for 10-15 minutes until reduced. Taste and adjust seasoning if needed.
Cooking Tools & Equipment 🛠️
- Large Dutch oven (5-7 quart capacity) or heavy oven-safe pot with lid
- Tongs for turning the ribs
- Large plate or sheet pan
- Paper towels
- Kitchen twine (for herb bundle)
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon for scraping
The Taste Experience 😋
What to Expect 🤔
These short ribs are rich, savory, and just slightly sweet from the apple cider. The beef becomes incredibly tender after braising, with a deep, complex flavor that’s enhanced by warming spices like cinnamon and aromatic fresh herbs. The sauce is silky and has this gorgeous balance—sweet from the cider, savory from the beef stock, with herbal notes that make everything taste sophisticated.
Star Ingredients ⭐
The apple cider is definitely the hero here, creating that signature sweet-savory profile. Fresh thyme and rosemary add earthy, aromatic notes, while the cinnamon sticks bring unexpected warmth without making it taste like dessert. The tomato paste adds umami depth that ties everything together.
Fine-Tuning 🎵
If your sauce tastes too sweet, add another splash of apple cider vinegar or a pinch of salt. If it’s too tart, stir in a teaspoon more brown sugar. The beauty of braising is you can taste and adjust as you go—just remember the flavors will concentrate as the liquid reduces.
Allergen Information ⚠️
Common Allergens 🚨
This recipe contains gluten (from the flour used for dusting). The beef stock may contain celery, which can be an allergen for some people. Always check your stock label for additional allergens.
Safe Substitutions 🔄
For gluten-free: use cornstarch or gluten-free flour for dusting the ribs. For celery allergies: omit the celery stalks and use celery-free beef stock. All other ingredients are naturally free from common allergens, though always verify your stock and cider are processed in allergen-safe facilities if you have severe allergies.
Nutrition Facts 📊
Per serving (1-2 short ribs with sauce):
Calories: 520-580 | Protein: 38g | Fat: 32g | Carbohydrates: 18g | Fiber: 2g | Sugar: 12g | Sodium: 680mg
(Note: Nutrition values are approximate and vary based on rib size and how much sauce you serve with each portion.)
Health Benefits 💪
Short ribs are an excellent source of high-quality protein, iron, zinc, and B vitamins (especially B12). The apple cider provides antioxidants and adds flavor without excessive calories. The herbs add anti-inflammatory compounds, and the vegetables contribute vitamins and fiber.
Making It Work for You ⚙️
Diet-Friendly Options ✅
These ribs are naturally gluten-free if you skip the flour dusting or use a GF alternative. They’re also keto-friendly and low-carb if you reduce or omit the apple cider and carrots (though honestly, you’ll lose some of that signature flavor). For paleo diets, this recipe works perfectly as written—just use arrowroot powder instead of flour.
Making It Dairy-Free 🌱
Good news—this recipe is already completely dairy-free as written. No modifications needed, which makes it great for lactose-intolerant guests or anyone avoiding dairy.
Mix It Up 🎲
Ingredient Swaps 🔄
No apple cider? Use dry red wine plus 2 tablespoons of honey for a more traditional braised short rib flavor (trust me, it’s also delicious). Can’t find fresh herbs? Dried works in a pinch—use about 1 tablespoon dried thyme, 1 teaspoon dried rosemary, and ½ teaspoon dried sage. Swap the beef stock for chicken stock if that’s what you have, though the flavor won’t be quite as rich.
Creative Changes 🎨
Add diced apples in the last hour of cooking for more apple flavor and texture. Throw in some chopped bacon with the onions for extra richness (I mean, why not?). For an Asian-inspired twist, replace half the apple cider with sake and add ginger and star anise instead of cinnamon. Side note—this also works beautifully with lamb shanks if you can’t find short ribs.
Different Approaches 🛤️
You can make these in a slow cooker: sear the ribs as directed, then transfer everything to your slow cooker and cook on low for 7-8 hours. Instant Pot works too: after searing, pressure cook on high for 45-50 minutes with natural release. The oven method gives you the best control over the sauce consistency, though.
Perfect Pairings 🤝
Recommended Sides 🥗
Creamy mashed potatoes or celery root puree are absolute must-haves for soaking up that incredible sauce. Buttered egg noodles also work beautifully. For vegetables, roasted Brussels sprouts, glazed carrots, or sautéed green beans complement the rich meat perfectly. A simple arugula salad with lemon vinaigrette cuts through the richness nicely.
What to Drink 🥤
A full-bodied red wine like Cabernet Sauvignon or Malbec pairs incredibly well with braised short ribs. If you prefer white, go with a rich Chardonnay. For non-alcoholic options, sparkling apple cider echoes the flavors in the dish, or try a dark beer if that’s your thing.
Complete Meal Ideas 🍽️
Start with a light fall salad with pears and pecans. Serve the short ribs over creamy polenta or mashed potatoes with roasted root vegetables on the side. Finish with a simple apple crisp or vanilla panna cotta to keep the meal cohesive without overwhelming everyone.
Making It Look Great ✨
Plating Tips 🍽️
Place a generous spoonful of mashed potatoes or polenta in the center of each plate. Top with 1-2 short ribs and spoon that gorgeous sauce over everything. The sauce should pool around the base, not drown the plate—you want to see the beautiful caramelized meat.
Perfect Garnishes 🌟
A fresh thyme sprig on top looks elegant and hints at the flavors inside. Microgreens or chopped fresh parsley add a pop of color. For something special, add a drizzle of reduced apple cider syrup or a few thin apple slices (game-changer for presentation).
Storage & Shelf Life ❄️
Refrigerator Storage 📦
Store leftover short ribs and sauce in an airtight container in the fridge for up to 4 days. Actually, these taste even better the next day after the flavors have had time to meld. The fat will solidify on top, making it super easy to skim off if you want to reduce the richness.
Freezer Storage ❄️
These freeze beautifully for up to 3 months. Let them cool completely, then transfer to freezer-safe containers with the sauce. Thaw overnight in the fridge before reheating gently on the stovetop or in a 300°F oven until warmed through.
Reheating Tips 🔥
The best method is low and slow in a covered pot on the stovetop or in a 300°F oven for about 30 minutes. Add a splash of stock if the sauce has thickened too much. Microwave works in a pinch, but use 50% power and heat in short intervals to prevent the meat from drying out.
Pro Tips for Success 💡
Success Secrets 🔐
Don’t skip the searing step—those caramelized bits are where tons of flavor lives. Make sure your ribs are completely dry before searing or they’ll steam instead of brown. When braising, if your liquid is bubbling vigorously in the oven, your temperature is too high—it should just barely simmer. The low, slow cooking is what makes the meat tender.
Time-Saving Hacks ⚡
Make these a day ahead—seriously, they’re better after sitting overnight, and you can skim the solidified fat easily. You can also sear the ribs and prep the vegetables the night before, then just assemble and braise the next day. If you’re in a rush, cut the short ribs into smaller pieces (ask your butcher)—they’ll cook faster, maybe 2 hours instead of 3.
Choosing the Best Ribs 🥩
Look for short ribs with good marbling (white flecks throughout the meat)—that fat melts during cooking and keeps everything moist. English-cut short ribs (with one bone running parallel) or flanken-cut (with several small bones) both work, though English-cut is more traditional for braising. Don’t worry if they look fatty—much of that will render out.
Common Issues & Fixes ⚠️
Ribs aren’t tender after 3 hours?
Give them more time—some ribs are thicker and need up to 3½ hours. The meat should pull apart easily with a fork. If they’re still tough, cover and cook another 30-45 minutes. It’s almost impossible to overcook them, so don’t stress.
Sauce is too thin?
Remove the ribs and keep them warm, then simmer the sauce uncovered on the stovetop for 15-20 minutes until it reduces and thickens. You can also whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then simmer for a few minutes.
Sauce tastes too sweet?
Add more salt, a splash of vinegar, or a squeeze of lemon juice to balance it out. I said 5 minutes for the vegetables earlier, but honestly it might take 7 if your stove runs cooler—just wait until they’re softened.
Ribs falling off the bone too much?
Actually, forget what I just said about it being impossible to overcook—if you go past 3½ hours, they can become so tender they literally disintegrate. Check them at 2½ hours and every 30 minutes after that.
FAQs ❓
Can I make this without a Dutch oven?
Yes, any heavy oven-safe pot with a tight-fitting lid works. A large roasting pan covered tightly with heavy-duty foil also works, though you’ll need a separate pan for searing. Whatever you use, make sure it can go from stovetop to oven safely.
What’s the difference between apple cider and apple juice?
Apple cider is unfiltered and has a more complex, slightly tangy flavor that works better for cooking. Apple juice is filtered, sweeter, and more one-dimensional. If you must substitute, use apple juice but add an extra tablespoon of vinegar to compensate.
Can I use boneless short ribs?
Sure, though bones add flavor and gelatin to the sauce. If using boneless, reduce cooking time by about 30 minutes and check for tenderness earlier. The price per pound is usually higher for boneless, so you’re not saving money.
How do I know when they’re done?
The meat should be fall-apart tender when you insert a fork. You should be able to twist the fork easily, and the meat should start to separate from the bone without any resistance. If there’s any toughness, keep cooking.
Will this work with other cuts of beef?
Chuck roast or beef shanks work well with this method, though cooking times vary. Brisket also braises beautifully in apple cider. I’m not 100% sure about this, but I think oxtails would be incredible cooked this way too.
Should I remove the fat before cooking?
No, leave most of it on—it melts during cooking and keeps the meat moist. You can trim any really thick external fat caps if you want, but the marbling throughout the meat is essential. You can skim fat from the finished sauce.
Why This Recipe Works ✅
Here’s the thing: braising is basically foolproof once you understand the basics. The apple cider does double duty—it adds incredible flavor while its acidity helps break down tough connective tissue in the meat. The low oven temperature and long cooking time transform tough, inexpensive short ribs into melt-in-your-mouth tenderness that rivals any steakhouse.
