Description

This recipe for Cider Braised Short Ribs with Caramelized Onions features tender, bone-in beef short ribs slow-cooked until they are fall-off-the-bone delicious. The ribs are seared and then braised in a flavorful combination of apple cider, chicken broth or white wine, aromatic vegetables, fresh thyme, and apples for a subtly sweet and savory finish. Served over creamy mashed potatoes and topped with caramelized onions, this dish is the ultimate comfort food perfect for a cozy dinner.

Ingredients

Scale

Short Ribs and Seasoning

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

Vegetables and Aromatics

1 tablespoon salted butter
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

2 cups apple cider
2 cups chicken broth or dry white wine

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Instructions

Preheat and Season: Preheat your oven to 325°F (163°C). Season the short ribs generously with kosher salt and black pepper, then coat them evenly with all-purpose flour by rubbing it over the surface.
Sear the Ribs: Heat a large oven-safe Dutch Oven on high heat. Once hot, sear the short ribs on all sides until they develop a rich brown crust. Remove the ribs to a plate and wipe out any excess grease from the pot.
Caramelize the Onions: Add the salted butter and sliced onions to the Dutch Oven. Cook for about 5 minutes until the onions start to soften. Pour in ½ cup of apple cider, season with salt and pepper, and continue cooking for another 5-8 minutes until the cider evaporates and the onions turn a light golden color. Stir in the chopped fresh thyme.
Add Remaining Ingredients: Return the short ribs to the pot. Add the remaining 1½ cups of apple cider, chicken broth or dry white wine, chopped carrots, smashed garlic cloves, and bay leaves. Arrange the quartered apples around the ribs for a subtle sweetness.
Braise: Cover the Dutch Oven with its lid and place it in the preheated oven. Cook for 2½ to 3 hours, or until the short ribs are tender and easily pull away from the bone.
Finish and Serve: Carefully remove the bay leaves. Serve the braised short ribs over a bed of creamy mashed potatoes, spooning the caramelized onions and rich pan sauce over the top for a beautifully balanced and hearty meal. Enjoy!

Notes

For a hands-off approach, you can use a slow cooker: after searing, place ribs and all ingredients in the crockpot and cook on low for 7-8 hours or high for 5-6 hours, adding apples during the last 1-2 hours.
Optional apples add a subtle fruity sweetness that complements the savory ribs, but you can omit them if you prefer.
Serving the ribs over mashed potatoes or polenta helps soak up the flavorful sauce.
Use dry white wine as a substitute for chicken broth for a deeper flavor complexity.
Make sure to sear the ribs well for maximum flavor development before braising.

Nutrition

Serving Size: 1 serving (approx. 1 short rib with sauce and onions)
Calories: 650 kcal
Sugar: 9 g
Sodium: 450 mg
Fat: 40 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 0.5 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 150 mg