Description

Cider Braised Short Ribs with Caramelized Onions is a comforting and hearty dish where tender, slow-braised beef short ribs are infused with the natural sweetness of apple cider and the rich flavors of caramelized onions, garlic, fresh thyme, and aromatic vegetables. The ribs are cooked low and slow either in the oven or a slow cooker until they become perfectly tender and falling off the bone, served with a delicious pan sauce and typically paired with creamy mashed potatoes for a satisfying meal.

Ingredients

Scale

Beef and Seasoning

5 pounds bone-in beef short ribs
Kosher salt, to taste
Black pepper, to taste
3 tablespoons all-purpose flour

Vegetables and Aromatics

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

Liquids and Fat

1 tablespoon salted butter
2 cups apple cider (divided; 1/2 cup and 1 1/2 cups)
2 cups chicken broth or dry white wine

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the short ribs.
Season and Sear Ribs: Season the short ribs generously with kosher salt and black pepper, then rub them with all-purpose flour to coat evenly. Heat a large oven-safe Dutch oven over high heat and sear the ribs on all sides until browned. Remove the ribs and set aside, wiping the Dutch oven clean of excess grease.
Caramelize Onions: Add butter to the Dutch oven and sauté the thinly sliced onions for about 5 minutes until they soften. Pour in 1/2 cup of apple cider, season with salt and pepper, and cook for another 5 to 8 minutes until the cider evaporates and the onions turn a light golden brown.
Add Aromatics and Liquids: Stir in fresh thyme, then nestle the short ribs back into the pot. Add the remaining 1 1/2 cups of apple cider, chicken broth or dry white wine, chopped carrots, smashed garlic cloves, and bay leaves. Arrange the quartered apples around the meat if using.
Braise in Oven: Cover the Dutch oven with a lid and place it in the preheated oven. Roast for 2 1/2 to 3 hours, or until the short ribs are tender and fall off the bone.
Finish and Serve: Remove the bay leaves from the pot. Serve the short ribs over a bed of creamy mashed potatoes, spooning the rich pan sauce and caramelized onions over the top for a hearty and flavorful meal.

Notes

Choose bone-in short ribs for added flavor and richer texture.
The flour coating helps create a delicious crust and thickens the sauce during braising.
Substitute chicken broth with dry white wine for a more robust flavor profile.
Apples are optional but add a subtle sweetness that complements the cider and onions.
If using a slow cooker, follow the slow cooker method outlined in the instructions for an easy hands-off option.
Serve with creamy mashed potatoes, polenta, or buttered noodles to soak up the flavorful sauce.
Leftovers keep well refrigerated for 3-4 days and freeze beautifully for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 10 g
Sodium: 420 mg
Fat: 38 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 0.3 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 52 g
Cholesterol: 150 mg