Apple Cider Braised Short Ribs – Melt-In-Your-Mouth Beef in a Sweet-Savory Fall Comfort Sauce

Adam

Apple Cider Braised Short Ribs – Melt-In-Your-Mouth Beef in a Sweet-Savory Fall Comfort Sauce

If you’re searching for the kind of meal that tastes like it came straight from a luxurious restaurant kitchen — rich, tender, aromatic, and deeply comforting — these Apple Cider Braised Short Ribs are exactly what you need. This dish takes simple bone-in beef short ribs and transforms them into fall-apart tenderness by slowly braising them in a warm blend of apple cider, beef broth, vegetables, herbs, and spices. The apple cider adds a subtle sweetness and seasonal depth, while Dijon mustard, tomato paste, garlic, rosemary, thyme, and onions infuse the short ribs with rich umami and earthy flavor. After a long, gentle cook, the beef becomes impossibly soft — the kind that melts at the touch of a fork and fills the kitchen with an unforgettable aroma. Perfect for cozy family dinners, festive fall meals, winter comfort plates, or elegant entertaining, these braised short ribs are hearty, impressive, and incredibly satisfying. Serve them over creamy mashed potatoes, buttered noodles, rice, or polenta, and you’ll have a show-stopping dish everyone will remember.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

Meat

3 lbs beef short ribs bone-in

Vegetables

1 large yellow onion sliced
2 medium carrots chopped
2 celery stalks chopped
3 garlic cloves minced
2 bay leaves
2 sprigs rosemary
4 sprigs fresh thyme

Canned

1 cup beef broth
2 tbsp tomato paste

Condiments

1 tbsp Dijon mustard

Spices

1 tsp kosher salt
1/2 tsp black pepper
1 cinnamon stick

Oils

1 tbsp olive oil

Beverages (Non-Alcohol Substitute Version)

2 cups apple cider
1/2 cup extra apple cider or 1/2 cup extra beef broth in place of red wine

Equipment

Dutch oven or heavy oven-safe pot
Wooden spoon
Tongs
Knife & cutting board
Measuring cups & spoons
Peeler (for carrots)
Oven

Method

Step 1 — Prepare the Short Ribs

Pat the ribs dry with paper towels to ensure good browning.
Season generously on all sides with kosher salt and black pepper.

Step 2 — Sear the Short Ribs

Heat olive oil in a Dutch oven over medium-high heat.
Sear the ribs on all sides for 2–3 minutes per side, until deep brown.
Remove and set aside.
This step builds rich, caramelized flavor.

Step 3 — Sauté the Aromatics

In the same pot, add onions, carrots, and celery.
Cook for 5–7 minutes, stirring occasionally, until softened.
Add garlic and cook for 1 minute more.

Step 4 — Build the Braising Base

Add tomato paste and cook for 1–2 minutes to deepen the flavor.
Stir in Dijon mustard.
Add apple cider, beef broth, cinnamon stick, rosemary, thyme, and bay leaves.
Bring to a simmer and scrape up the browned bits from the pot.
The liquid should smell sweet, herbal, and savory all at once.

Step 5 — Add the Short Ribs Back

Return the seared ribs to the pot.
Submerge them into the braising liquid.
The liquid should come halfway up the ribs — add more broth if needed.

Step 6 — Braise Low & Slow

Cover the pot and cook using ONE of the following methods:
Oven Method (Best Result)
Bake at 325°F (165°C) for 2.5–3 hours.
Stovetop Method
Simmer on low for 2.5–3 hours, keeping liquid level consistent.
The ribs are done when the meat falls from the bone easily.

Step 7 — Reduce the Sauce

Transfer cooked ribs to a plate.
Simmer the braising liquid uncovered for 10–15 minutes until slightly thickened.
Remove cinnamon stick and herb sprigs.
Season with extra salt and pepper if needed.

Step 8 — Serve

Serve ribs over:
Mashed potatoes
Buttered pasta
Creamy polenta
Rice
Roasted vegetables
Spoon plenty of thickened apple-cider gravy over the top.

Notes

🧊 Storage & Reheating
Storage

Refrigerate for 3–4 days.

Leftovers taste even better the next day.

Freezing

Freeze for up to 2 months.

Reheating

Stovetop: Simmer ribs in a little broth until warmed.

Oven: 325°F (165°C) for 20 minutes.

🥄 Variations

Spicier: Add red pepper flakes.

Sweeter: Add 1 tbsp brown sugar to the cider.

Herbal: Add extra rosemary or sage.

Caramelized onion version: Add 1 extra onion and cook longer.

Veggie-rich: Add parsnips or mushrooms.

❓ 10 FAQs
1. Can I use boneless short ribs?

Yes, but bone-in adds deeper flavor.

2. Can I make this in a slow cooker?

Yes — 8 hours on LOW.

3. Will apple juice work instead of apple cider?

Yes, but cider has stronger flavor.

4. Can I skip the cinnamon stick?

It adds warmth, but optional.

5. Can I use chicken broth instead of beef broth?

Beef broth is better, but chicken broth works.

6. Why didn’t my ribs get tender?

They needed more time — keep cooking.

7. Can I thicken the sauce more?

Yes, simmer longer or add a cornstarch slurry.

8. Can I make it ahead?

Absolutely — flavor gets richer overnight.

9. What sides go best with short ribs?

Mashed potatoes, rice, or roasted veggies.

10. Can I double the recipe?

Yes — same cooking time, larger pot.

🏁 Conclusion

These Apple Cider Braised Short Ribs take simple ingredients and turn them into a deeply satisfying, tender, fall-apart meal that tastes luxurious and comforting. The apple cider creates natural sweetness, the herbs bring rustic warmth, and the slow braise produces beef that melts in your mouth. With no alcohol and no complicated steps, this dish is perfect for holiday meals, cozy weekends, family dinners, or anytime you want a restaurant-quality comfort dish with minimal effort.

Once you try these short ribs, they will become one of your signature meals — unforgettable, rich, and absolutely delicious.