Slow-Braised Beef Short Ribs in Apple Cider

There’s something inherently comforting about a dish that stews low and slow in the oven, the tantalizing aroma wafting through your home. Slow-braised beef short ribs in apple cider are precisely that kind of meal. Whenever I prepare this dish, I’m reminded of crisp fall evenings, where the gentle warmth of the oven syncs perfectly with the chill in the air. The rich, savory meat melds beautifully with the subtle sweetness of apple cider, creating a harmony of flavors that feels both nostalgic and fresh. Whether you’re looking to impress guests or just savor a cozy dinner with family, this recipe is a delightful go-to.

What makes this recipe special

One of the standout features of slow-braised beef short ribs in apple cider is the way it brings a sense of occasion to a weeknight dinner. It’s budget-friendly, too—perfect for stretching a dollar while still delivering mouthwatering results. The long, slow braise breaks down the meat into fork-tender perfection, while the apple cider imparts a hint of sweetness that balances the dish beautifully.

"These beef short ribs are my comfort food! The apple cider adds a unique twist, and my family devours it every time." – A satisfied home chef

As the seasons change and you find comfort in heartier meals, this recipe shines for family gatherings, holiday dinners, or even just a cozy night in. It’s elegant enough for special occasions but approachable enough for a weeknight. Cooking it at home fills your kitchen with wonderful aromas and offers that satisfying feeling of crafting something truly special from scratch.

Preparing Slow-Braised Beef Short Ribs in Apple Cider

The process of making these short ribs is almost poetic. Think of it as a layered approach: you start with crunchy and aromatic vegetables, add the beautifully browned meat, and finally let the whole thing simmer away in a fragrant bath of cider. There’s something almost meditative about the process, and the wait only adds to the anticipation.

Preheat your oven to 325°F (165°C).
In a large pot or Dutch oven, heat olive oil over medium-high heat.
Season the short ribs generously with salt and black pepper, then brown them on all sides.
Once browned, remove the ribs and set them aside. Add the chopped onion, carrots, celery, and garlic to the same pot, sautéing until they’re softened.
Return the browned ribs to the pot, pour in the apple cider, and stir.
Toss in the thyme and bay leaves, and bring to a gentle simmer.
Cover the pot and transfer it to your preheated oven.
Now comes the waiting game: bake for 2 to 3 hours, until the meat is tender and practically falling off the bone.
When ready, serve warm, generously spooning the savory gravy over the ribs.

What you’ll need

Key ingredients

4 pounds beef short ribs – Look for well-marbled cuts for the best flavor.
2 cups apple cider – This adds a delightful sweetness; just be cautious with store-bought varieties that may include added sugars.
1 onion, chopped – The base of your flavor.
2 carrots, chopped – These lend a touch of sweetness.
2 celery stalks, chopped – For added depth.
4 cloves garlic, minced – Because garlic makes everything better.
2 tablespoons olive oil – For browning the meat and vegetables.
2 teaspoons salt – To season.
1 teaspoon black pepper – A touch of heat.
2 sprigs fresh thyme – Herbaceous and fragrant.
2 bay leaves – To enhance the flavor.

Step-by-step instructions

Directions to follow

Preheat the oven to 325°F (165°C).
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Season the short ribs with salt and black pepper, then brown them in the pot on all sides.
Remove the ribs and set them aside. In the same pot, add the onion, carrots, celery, and garlic, sautéing until softened.
Return the ribs to the pot, then pour in the apple cider.
Add the thyme and bay leaves, and bring to a simmer.
Cover the pot and transfer it to the preheated oven.
Bake for 2 to 3 hours, or until the meat is tender and falling off the bone.
Serve warm, spooning the gravy over the ribs.

Best ways to enjoy it

When serving slow-braised beef short ribs, think about creating a comforting plate that accentuates the dish’s richness. Creamy mashed potatoes, buttery polenta, or even a simple garden salad can make excellent companions. The flavorful gravy is perfect for drizzling over your chosen side, enhancing every bite.

Pair it with a glass of robust red wine or perhaps a crisp apple cider for a lovely contrast. Fresh bread is another perfect addition for soaking up the delectable sauce—a little crunch alongside that tender meat is always a delight.

How to store & freeze

If you find yourself with leftovers (though I doubt you will), storing them is straightforward. Allow any leftovers to cool completely before placing them into an airtight container. They’ll keep well in the fridge for about 3 to 4 days. For longer storage, feel free to freeze them; just be sure to use a freezer-safe container. They should maintain their quality for a couple of months—though I recommend labeling and dating them for reference.

When reheating, do so slowly on the stovetop or in the oven, adding a splash of cider or broth to keep things moist.

Helpful cooking tips

Cooking these short ribs to perfection is about patience and watching the details. Here’s what I’ve learned over time:

Brown the meat thoroughly: This adds depth to the flavor. Don’t rush it!
Use good quality cider: Since it’s a key ingredient, the better the cider, the more delicious the dish.
Don’t skip the sautéing: It builds layers of flavor; those softened veggies are essential.
Check the seasoning: Taste before serving. A little extra salt or pepper can make all the difference.

Creative twists

Feel free to make this recipe your own! Consider adding a touch of cinnamon or star anise to the apple cider for an unexpected warmth. Alternatively, if you want to keep things lighter, swap out the beef for pork ribs. A splash of soy sauce can also add an intriguing umami flavor, bridging the comfort of home cooking with a hint of Asian flair.

Your questions answered

Can I use other types of meat? Yes! Chuck roast or pork ribs can work great too, but adjust cooking times accordingly.
Is there an alternative to apple cider? Sure! You can use apple juice, but keep an eye on the sweetness. Adding a splash of vinegar can balance it out if needed.
How do I know when the short ribs are done? They should be fork-tender and pulling away from the bone—perfectly succulent!

This slow-braised beef short rib recipe is more than just a meal; it’s a collection of warm memories and comforting flavors, perfect for sharing with those you love. So, roll up your sleeves, embrace the process, and enjoy every delicious moment!