Cider Braised Short Ribs with Caramelized Onions Recipe

I’ve always found that there’s something deeply comforting about a slow-cooked dish that fills your kitchen with warmth and rich aromas, and this Cider Braised Short Ribs with Caramelized Onions Recipe does just that in the best way. The combination of tender, fall-off-the-bone short ribs with sweet, caramelized onions soaked in apple cider creates a balance of flavors that’s both hearty and surprisingly bright. I love making this dish when the weather cools down because it feels like a warm hug on a plate.

When I first tried this recipe, I was amazed at how the cider adds a subtle fruity sweetness that perfectly complements the savory beef and slow-cooked onions. Plus, it’s a hands-off meal once you get everything into the pot, so it works beautifully for cozy weekends or dinner parties when you want to impress without standing over the stove all day. Trust me, once you try this Cider Braised Short Ribs with Caramelized Onions Recipe, it’ll become a go-to for special occasions and casual nights alike.

this …

Ingredients You’ll Need

The magic of this Cider Braised Short Ribs with Caramelized Onions Recipe lies in its simple yet thoughtful ingredients. Each one brings its own character to the final dish, so I recommend using quality beef and fresh produce for the best results.

• Bone-in beef short ribs: Choose nicely marbled ribs for rich flavor and tenderness.
• All-purpose flour: Helps create a lovely crust on the ribs and thickens the braising liquid.
• Kosher salt and black pepper: Essential for seasoning and enhancing flavors.
• Salted butter: Adds richness when caramelizing the onions.
• Yellow onions: Thinly sliced, they caramelize beautifully and complement the cider’s sweetness.
• Apple cider: The star ingredient that brings that signature sweet-tart flavor to the dish.
• Chicken broth or dry white wine: Offers depth and acidity to balance the sweetness of the cider.
• Carrots: Chopped for a subtle earthiness and added texture.
• Garlic cloves: Smashed to infuse fragrant notes without overpowering the dish.
• Fresh thyme: Adds an herbal brightness that cuts through the richness.
• Apple (optional): I like adding quartered apples for a pop of freshness and gentle sweetness.
• Bay leaves: For subtle aromatic warmth throughout the braising process.

Variations

I’ve played around with this Cider Braised Short Ribs with Caramelized Onions Recipe in several ways, depending on what I have on hand and the occasion. Feel free to make it yours!

• Wine swap: I sometimes use dry white wine instead of chicken broth for a slightly different flavor profile—it turns out just as delicious.
• Spicy kick: Adding a pinch of red pepper flakes while caramelizing the onions gives the dish a subtle heat that my family loves.
• Vegetarian version: While not traditional, I’ve used hearty mushrooms braised in cider and broth with caramelized onions as a plant-based alternative.
• Seasonal veggies: Swap carrots for parsnips or add root vegetables like turnips for a winter twist.

How to Make Cider Braised Short Ribs with Caramelized Onions Recipe

Step 1: Prep and Sear for Maximum Flavor

First things first, season your short ribs generously with kosher salt and black pepper, then coat them in flour. This step might feel basic, but trust me—it creates a beautiful crust that locks in juices during cooking. Heat a large Dutch oven over high heat and sear the ribs for about 3-4 minutes per side until deeply browned. Don’t rush this; the caramelization here is foundational to your final flavor. Once seared, move the ribs to a plate and wipe out excess grease from the pot.

Step 2: Caramelize the Onions with Butter and Cider

Add salted butter to the pot, then toss in your thinly sliced yellow onions. Cook for about 5 minutes until they soften, stirring occasionally. Pour in half a cup of apple cider, season with a pinch of salt and pepper, and let the mixture cook another 5-8 minutes until the cider evaporates and the onions turn a gorgeous golden brown. This part fills your kitchen with that heady, sweet aroma that tells you things are going to be good.

Step 3: Build the Braise and Cook Low and Slow

Stir in fresh thyme, then nestle the short ribs back into the pot atop the onions. Pour in the remaining 1.5 cups of apple cider along with the chicken broth or dry white wine, add your chopped carrots, smashed garlic, and bay leaves. If you’ve decided on apples, tuck the quarters around the meat now. Cover the pot and transfer it to a preheated 325° F oven. Let it braise gently for 2.5 to 3 hours, until the ribs are tender and practically begging to fall off the bone. Resist the urge to hurry this step—it’s the slow cooking that makes all the difference!

Step 4: Final Touches and Serving

Once done, carefully remove the bay leaves, then serve your ribs over creamy mashed potatoes or your favorite starch to soak up all that luscious pan sauce and caramelized onions. I love drizzling every bite with those sweet-onion juices — it’s the best part, honestly.

How to Serve Cider Braised Short Ribs with Caramelized Onions Recipe

Garnishes

I usually keep garnishes simple — a sprinkle of fresh thyme leaves or chopped parsley adds a lovely pop of color and a fresh note that cuts through all the richness. Sometimes I add a little cracked black pepper on top for a touch of spice and texture that brightens the whole dish.

Side Dishes

Mashed potatoes are my absolute favorite pairing since they soak up the delicious sauce so well. Roasted root vegetables or creamy polenta also work wonderfully if you want to switch things up. For something lighter, a fresh green salad with a tangy vinaigrette balances the richness.

Creative Ways to Present

For special dinners, I like plating each short rib over a smooth bed of mashed potatoes, drizzling extra sauce artistically around the plate, and topping with a nest of caramelized onions and apple slices for a rustic-chic look. When I have guests, adding a few roasted baby carrots or crispy shallots on top elevates the dish beautifully and makes everyone feel fancy without much extra effort.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, simply let the leftovers cool completely before transferring them to an airtight container. I find these ribs taste even better the next day once the flavors have had time to meld. Stored properly in the fridge, they keep beautifully for up to 3-4 days.

Freezing

I’ve frozen the ribs several times by portioning the meat and sauce into freezer-safe containers or bags. Just make sure to remove as much air as possible to prevent freezer burn. Thaw overnight in the fridge when ready to enjoy again — they reheat like a dream and taste almost as fresh as made-from-scratch.

Reheating

I prefer reheating gently on the stovetop over low heat to keep the meat tender and prevent drying out. Just cover the pot and warm slowly, stirring occasionally to redistribute the sauce evenly. If in a hurry, a low oven works well too, covered tightly with foil to retain moisture.

FAQs

Final Thoughts

This Cider Braised Short Ribs with Caramelized Onions Recipe holds a special place in my kitchen—it’s a dish that brings people together and rewards the time and care you put into it with incredible flavors and tender meat. Whether you’re cooking for family, friends, or just treating yourself, it’s a wonderfully satisfying recipe that’s easier than it looks. Give it a try and I promise you’ll love how the savory, sweet, and aromatic notes come together in every comforting bite.

Print