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