Cider Braised Short Ribs with Caramelized Onions Recipe

I absolutely love this Cider Braised Short Ribs with Caramelized Onions Recipe because it’s the kind of dish that fills your kitchen with amazing aromas and rewards you with melt-in-your-mouth beef every time. The combination of tender short ribs braised slowly in apple cider along with sweet, golden caramelized onions is just irresistible—perfect for cozy dinners or when you want to impress guests without fussing too much. It’s a recipe that feels fancy but is surprisingly straightforward to pull off.

When I first tried this, I was amazed at how the cider’s subtle sweetness balanced the richness of the beef. Plus, the onions caramelize to perfection in the same pot you use for searing the ribs, so you get every bit of flavor infused into the sauce. You’ll find that this recipe is not only delicious but also a great way to turn simple ingredients into something spectacular that your family will rave about.

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Ingredients You’ll Need

Each ingredient in this Cider Braised Short Ribs with Caramelized Onions Recipe is carefully selected to build layers of flavor—from succulent ribs to the natural sweetness of onions and apples. When shopping, look for fresh, firm beef ribs and crisp apples to ensure the best results.

• Bone-in beef short ribs: Go for meaty ribs with good marbling for rich flavor and tenderness.
• All-purpose flour: Helps to create a nice crust on the ribs when seared.
• Kosher salt and black pepper: Essential for seasoning and bringing out savory notes.
• Salted butter: Adds depth and helps caramelize the onions perfectly.
• Yellow onions: Thinly sliced for that melt-in-your-mouth caramelized onion goodness.
• Apple cider: The star of the braising liquid that brings a subtle fruity sweetness.
• Chicken broth or dry white wine: Adds savory richness and balances the cider’s sweetness.
• Carrots: Provide a natural sweet earthiness that pairs well with the cider and meat.
• Garlic cloves: Smashing them releases aromatic oils that elevate the overall flavor.
• Fresh thyme: Gives a fresh herbal note that rounds out the dish.
• Apple (optional): Adds a lovely fruity aroma and gentle sweetness to the braising liquid.
• Bay leaves: Impart a subtle earthy fragrance enhancing the depth of the sauce.

Variations

I like to tweak this Cider Braised Short Ribs with Caramelized Onions Recipe depending on the season or what I have on hand. Feel free to customize it — your kitchen, your rules! A little swap here and there can make it suit your tastes perfectly.

• Using red wine instead of chicken broth: I’ve found this adds a deeper, more robust flavor for an earthier version of the dish.
• Adding root vegetables: When I want more veggies, I toss in parsnips or turnips — they soak up the braising liquid beautifully.
• Slow cooker adaptation: If you’re pressed for time during the week, cooking it low and slow in your crockpot works wonders and frees you up.
• Making it spicier: I sometimes add a pinch of crushed red pepper flakes to the onions for a subtle kick that my family loves.

How to Make Cider Braised Short Ribs with Caramelized Onions Recipe

Step 1: Master the Sear

Start by seasoning your short ribs generously with salt and pepper before dusting them lightly with flour. This step might seem small but trust me—it’s key for creating a beautiful crust that locks in juices. Heat your Dutch oven over high heat until it’s really hot, then brown the ribs thoroughly on all sides, about 3-4 minutes per side. This caramelization is where rich depth begins, so don’t rush. Once seared, remove the ribs and wipe out excess fat from the pot, so your onions don’t get greasy.

Step 2: Caramelize the Onions and Build Flavor

Drop the butter into the clean pot and add your thinly sliced onions. Cook them over medium heat for about 5 minutes until they start to soften. Then pour in half a cup of apple cider, sprinkle with salt and pepper, and continue cooking the onions for another 5 to 8 minutes until the cider mostly evaporates and they turn a gorgeous golden color. This slow caramelization is what sets this Cider Braised Short Ribs with Caramelized Onions Recipe apart — those sweet, soft onions melt into the sauce and complement the savory ribs perfectly.

Step 3: Braise Low and Slow

Add your fresh thyme, then nestle the seared short ribs back into the pot on top of the onions. Pour in the remaining cider and your choice of either chicken broth or dry white wine. Toss in chopped carrots, smashed garlic, bay leaves, and the quartered apple if you’re using it. Cover the pot and roast everything in the oven at 325°F for 2 ½ to 3 hours. You’ll know it’s done when the meat falls off the bone effortlessly and the sauce has thickened with all those rich flavors melding together beautifully.

Step 4: Final Touches

Once your ribs are tender, fish out the bay leaves and give the sauce a little stir. I love serving the ribs over a fluffy bed of mashed potatoes—they soak up every drop of the luscious sauce and caramelized onions. This last detail makes the dish feel complete and truly comforting. Dig in while hot and enjoy those tender, flavorful bites!

How to Serve Cider Braised Short Ribs with Caramelized Onions Recipe

Garnishes

I usually finish the dish with a sprinkle of fresh chopped parsley or thyme leaves for a pop of color and freshness. Sometimes a little cracked black pepper on top right before serving adds that perfect bite in contrast to the rich sauce. If I’m feeling indulgent, a small dollop of creamy horseradish sauce on the side adds a nice tangy kick.

Side Dishes

My go-to side is classic mashed potatoes that soak up the cider sauce perfectly. Creamy polenta or buttery spaetzle are also fantastic if you want to mix it up. For some greens, sautéed garlic spinach or roasted Brussels sprouts bring nice freshness and texture balance to the plate.

Creative Ways to Present

I once made this recipe for a special dinner party and served the ribs over rustic creamy polenta in individual cast iron skillets. Topping each serving with caramelized onions and a fresh apple slice made it feel extra festive and elegant. For a family-style meal, plating the ribs with hearty roasted root vegetables in a large baking dish always invites everyone to dig in together joyfully.

Make Ahead and Storage

Storing Leftovers

I store any leftover ribs and sauce in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so I find leftovers taste even better the next day! Just keep the ribs submerged in the sauce to keep them moist.

Freezing

This recipe freezes beautifully. I portion the ribs and sauce into freezer-safe containers, leaving some headspace. They last up to 3 months in the freezer—perfect for meal prep or a future cozy night in. When ready, thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm the short ribs and sauce on the stovetop over low heat, stirring occasionally. This helps the meat stay tender and the sauce glossy without drying out. Avoid microwaving if you can, as it might toughen the ribs and unevenly heat the sauce.

FAQs

Final Thoughts

This Cider Braised Short Ribs with Caramelized Onions Recipe is one of those dishes that warms more than just your stomach—it’s a hug in food form. I hope you enjoy making and sharing it as much as I do, whether for a special occasion or just because you want something deliciously satisfying at home. Give it a try and watch your family fall in love with this comforting, flavorful meal that’s surprisingly easy to make!

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