Luscious Cider Braised Short Ribs Recipe: Fall-Apart Tender Joy

Succulent cider braised short ribs promise a culinary adventure that will transport your taste buds to cozy autumn evenings.

Rich, tender meat melts effortlessly with each carefully crafted bite.

Deep apple notes weave through robust beef, creating a symphony of flavors.

Slow cooking transforms tough cuts into luxurious, mouthwatering morsels that comfort and delight.

Minimal ingredients combine to produce maximum satisfaction in this elegant yet approachable dish.

Kitchen novices and seasoned cooks alike can master this impressive recipe with confidence.

Why Cider Braised Short Ribs Are Loved

• Savor Comfort Food Magic: These short ribs deliver pure culinary comfort with rich, deeply developed flavors that warm your soul and satisfy hearty appetites.
• Master One-Pot Cooking Simplicity: Minimal dishes and straightforward preparation make this recipe perfect for home cooks who want delicious meals without complicated techniques.
• Celebrate Versatile Cooking Methods: Whether using traditional oven braising or convenient slow cooker techniques, this recipe adapts seamlessly to different kitchen styles and schedules.
• Elevate Affordable Ingredients: Transform budget-friendly short ribs into a restaurant-quality meal that impresses family and guests without breaking the bank.

Ingredients For Cider Braised Short Ribs

• Short Ribs: Tender beef cut perfect for slow braising and creating a rich, hearty main course.

• Apple Cider, Chicken Broth: Provide depth of flavor and help tenderize the meat during cooking.

• Onions, Garlic: Add sweet and savory base notes to enhance the overall dish.
• Thyme, Bay Leaves: Contribute earthy and herbaceous undertones to the braising liquid.
• Salt, Pepper: Essential seasonings to bring out the natural flavors of the meat.

• Butter: Creates a rich base for sautéing and adds depth to the cooking process.
• Flour: Used to coat the short ribs, helping to create a golden crust and thicken the sauce.
• Carrots: Add sweetness and provide additional vegetables to the braising dish.
• Optional Apple Quarters: Introduce a subtle fruity note that complements the apple cider.

How To Cook Cider Braised Short Ribs

Step 1: Prep the Meat

Season the short ribs generously with salt and pepper.

Dust each rib completely with flour, ensuring an even coating that will create a delicious golden crust.

Step 2: Sear to Perfection

Heat a large Dutch oven over high heat.

Carefully sear the ribs on all sides until they develop a rich, golden-brown exterior.

Transfer the seared ribs to a temporary plate and set aside.

Step 3: Caramelize the Onions

Reduce the heat to medium and melt butter in the same pot.

Add sliced onions and cook slowly, stirring occasionally until they become soft and golden.

Pour in apple cider, sprinkling a touch of salt and pepper.

Continue cooking until the liquid reduces and onions become deeply caramelized.

Step 4: Build the Braising Liquid

Sprinkle fresh thyme into the pot.

Carefully return the seared short ribs to the Dutch oven, nestling them snugly.

• Remaining apple cider
• Chicken broth
• Whole carrots
• Minced garlic
• Bay leaves
• Optional apple quarters

Step 5: Slow Roast

Cover the Dutch oven tightly and place in a preheated oven at 325°F.

Roast for 2½ to 3 hours, allowing the meat to become incredibly tender and easily pull away from the bone.

Step 6: Serve and Enjoy

Remove the bay leaves.

Plate the short ribs over creamy mashed potatoes or your preferred side dish.

Generously spoon the rich pan sauce and caramelized onions over the top for maximum flavor.

Tips For Cider Braised Short Ribs

• Gently pat the short ribs dry before coating with flour to ensure a crispy, even sear that locks in rich flavors.
• Use high heat and avoid overcrowding the pot to achieve a deep golden-brown crust that develops incredible depth of taste.
• Let the ribs braise low and slow to break down tough connective tissues, resulting in melt-in-your-mouth tender meat that falls right off the bone.
• Replace apple cider with red wine for a deeper, more robust flavor profile that complements the rich short ribs perfectly.
• Swap carrots with parsnips or add root vegetables like turnips for a unique twist that brings extra earthiness to the dish.

Flavor Ideas For Cider Braised Short Ribs

• Gluten-Free Option: Replace wheat flour with cornstarch or almond flour to coat the short ribs, ensuring a crispy exterior without gluten.
• Vegetarian Adaptation: Swap short ribs with portobello mushrooms or hearty root vegetables like jackfruit, braising them in the same apple cider and herb mixture for a plant-based alternative.
• Wine-Based Variation: Substitute apple cider with red wine like Cabernet Sauvignon or Merlot, adding deeper, richer flavor profiles to the braising liquid while maintaining the meat's tenderness.
• Spicy Kick Version: Incorporate chipotle peppers or add smoked paprika to the braising liquid, creating a smoky and slightly spicy undertone that complements the rich meat.

Suggested Pairings For Cider Braised Short Ribs

• Comfort Plate Partner: Creamy mashed potatoes provide the perfect soft, velvety base that soaks up the rich, flavorful pan sauce from the short ribs.
• Rustic Veggie Companion: Roasted root vegetables like parsnips, turnips, and additional carrots complement the deep, hearty flavors of the braised meat.
• Wine Pairing Perfection: A bold red wine such as Cabernet Sauvignon or Syrah matches the robust taste of the cider-braised short ribs, enhancing the overall dining experience.
• Fresh Herb Finale: Sprinkle chopped fresh parsley or chives on top to add a bright, fresh note that cuts through the richness of the dish and provides a beautiful green garnish.

Proper Storage For Cider Braised Short Ribs

• Store leftover short ribs in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for up to 3-4 days. The meat and sauce will maintain their delicious flavor and tenderness.
• Wrap individual portions in freezer-safe plastic wrap or aluminum foil. Place wrapped portions in a freezer bag, removing excess air. Freeze for up to 3 months. Label with the date to track storage time.
• Preheat oven to 325°F. Place ribs in a baking dish, add a splash of chicken broth or apple cider to prevent drying. Cover with foil and warm for 20-25 minutes until heated through. Check internal temperature reaches 165°F.

FAQs

• What cuts of meat work best for braising short ribs?

Beef chuck short ribs or English-cut short ribs are ideal because they have excellent marbling and connective tissue that break down during slow cooking, creating tender and flavorful meat.

• Why do I need to coat the short ribs in flour before searing?

Coating the ribs in flour helps create a delicious golden-brown crust and allows the meat to develop a rich, caramelized exterior that seals in moisture and adds depth of flavor.

• Can I substitute apple cider with another liquid?

Apple juice or hard apple cider work well as substitutes, but traditional apple cider provides the best balance of sweetness and tanginess for this braising liquid.

Cider Braised Short Ribs Recipe

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4.8 from 32 reviews

• Total Time: 3 hours 20 minutes
• Yield: 8 1x

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Description

Succulent cider braised short ribs melt with rich, complex flavors that dance between sweet and savory. Nordic culinary traditions shine through this hearty dish, promising comfort and deep satisfaction for discerning palates.

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Ingredients

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Proteins:

• 5 pounds (2.27 kilograms) bone-in beef short ribs

Vegetables and Aromatics:

• 4 yellow onions (thinly sliced)
• 6 carrots (chopped)
• 6 cloves garlic (smashed)
• 2 tablespoons fresh thyme (chopped)
• 1 apple (quartered)

Liquids and Seasonings:

• 2 cups (473 milliliters) apple cider
• 2 cups (473 milliliters) chicken broth
• 3 tablespoons (45 milliliters) all-purpose flour
• 1 tablespoon (15 milliliters) salted butter
• 2 bay leaves
• Kosher salt (to taste)
• Black pepper (to taste)

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Instructions

1. Preheat the oven to 325°F, preparing a spacious Dutch oven for a robust braising process.
2. Generously season the short ribs with salt and pepper, then dust evenly with flour for a rich golden crust.
3. Sear the ribs in a scorching hot Dutch oven until each side develops a deep caramelized exterior, creating intense flavor layers.
4. Remove the seared ribs and quickly wipe excess grease from the pot, maintaining a clean cooking surface.
5. Melt butter and introduce sliced onions, cooking for 5 minutes until they become translucent and soft.
6. Deglaze the pot with half the apple cider, allowing the liquid to reduce and onions to caramelize, intensifying their natural sweetness.
7. Sprinkle fresh thyme over the golden onions, releasing aromatic herb notes into the base.
8. Nestle the seared short ribs back into the pot, arranging them snugly among the onions.
9. Pour remaining apple cider and chicken broth around the ribs, creating a flavorful braising liquid.
10. Scatter carrots, minced garlic, bay leaves, and optional apple quarters around the meat for additional depth.
11. Cover the Dutch oven tightly and transfer to the preheated oven for 2½ to 3 hours, allowing the meat to become incredibly tender.
12. Once the ribs effortlessly pull away from the bone, remove from the oven and discard bay leaves.
13. Plate the succulent short ribs over creamy mashed potatoes, generously spooning the rich pan sauce and caramelized onions on top.

Notes

• Dust short ribs lightly with flour to create a beautiful golden crust and help thicken the sauce during braising.
• Choose well-marbled short ribs with good fat content for maximum tenderness and rich flavor development.
• Low and slow cooking breaks down tough connective tissues, transforming short ribs into melt-in-your-mouth meat that easily falls off the bone.
• Adding apple quarters during the last cooking hours introduces subtle sweetness and helps balance the rich, savory meat profile.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 470 kcal
• Sugar: 6 g
• Sodium: 250 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.5 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 110 mg