If you’re craving a dish that’s both comforting and impressive, you have to try this Easy Braised Short Ribs with Apple Cider Recipe. Picture tender, fall-off-the-bone beef simmered slowly in a rich, fragrant apple cider sauce that adds just the right touch of sweetness and warmth. The blend of fresh vegetables and aromatic herbs marries perfectly with the cider, creating a hearty, cozy meal that’s ideal for any dinner gathering or a special family night. Once you make this dish, it will become a go-to favorite for those who love deep flavors without complicated steps.
Ingredients You’ll Need
The magic behind this recipe lies in its straightforward, wholesome ingredients. Each component is essential, bringing its own unique flavor, texture, and color to make the ribs luscious and the sauce irresistibly flavorful.
- 4 lbs beef short ribs: Choose meaty, well-marbled ribs for tender, juicy results after slow braising.
- 2 cups apple cider: This adds subtle sweetness and a gentle fruitiness that balances the savory flavors.
- 1 onion, chopped: Adds a sweet, mellow base that softens as it cooks, enriching the sauce.
- 3 cloves garlic, minced: Infuses a warm, aromatic depth that complements the ribs and vegetables.
- 2 carrots, chopped: Brings natural sweetness and vibrant color to the pot.
- 2 celery stalks, chopped: Adds a hint of earthiness and crisp texture to offset the richness.
- 2 tablespoons olive oil: Essential for browning the meat and sautéing the vegetables to build flavor.
- 1 tablespoon fresh thyme: Offers a fragrant herbal note that perfectly accents the apple cider.
- Salt and pepper to taste: Simple but vital for seasoning and enhancing all the flavors in the dish.
How to Make Easy Braised Short Ribs with Apple Cider Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 300°F (150°C). This low and slow heat is key for braising, allowing the ribs to cook gently until they become tender and succulent.
Step 2: Season the Short Ribs
Generously season the short ribs with salt and pepper on all sides. Proper seasoning at this stage is crucial because it builds the flavor profile that permeates every bite.
Step 3: Brown the Short Ribs
Heat olive oil in a large Dutch oven over medium-high heat. Brown the ribs on all sides, creating a caramelized crust that locks in flavor and juices. This step not only adds depth but also beautifully enhances the final sauce.
Step 4: Sauté the Vegetables
Remove the browned ribs and set aside. In the same pot, toss in the chopped onion, garlic, carrots, and celery. Sauté these until they soften and become fragrant—this creates a richly flavored base for your braising liquid.
Step 5: Add Apple Cider and Herbs
Pour in the apple cider and sprinkle in the fresh thyme. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—these are flavor gold. The cider and thyme simmer together to form the aromatic, slightly sweet braising sauce.
Step 6: Return Ribs and Prepare to Braise
Nestle the short ribs back into the pot, making sure they’re partially submerged in the apple cider mixture. Cover the pot with a tight-fitting lid to trap moisture and flavors, essential for perfect braising.
Step 7: Braise in the Oven
Transfer your covered Dutch oven to the preheated oven. Allow the ribs to braise for about 3 hours, or until the meat is incredibly tender and falling off the bone with just a fork’s gentle pull.
Step 8: Serve and Enjoy
Serve your braised short ribs hot, generously spooning the luscious braising liquid over the top. The sauce is the star here, so don’t be shy about adding extra to your plate.
How to Serve Easy Braised Short Ribs with Apple Cider Recipe
Garnishes
Fresh herbs like chopped parsley or additional thyme sprigs brighten the dish visually and lift the flavors beautifully. A sprinkle of lemon zest can add a surprisingly refreshing contrast to the rich meat. Don’t forget a simple crack of fresh black pepper for that nice finishing touch.
Side Dishes
This recipe pairs wonderfully with creamy mashed potatoes or buttery polenta, both of which soak up the wonderful apple cider sauce. Roasted root vegetables or green beans add texture and a touch of earthiness, making for a well-rounded and satisfying meal.
Creative Ways to Present
For a dinner party, serve the short ribs atop a bed of buttery mashed sweet potatoes or even a wild rice pilaf for an elegant twist. You can plate the ribs individually with a drizzle of the braising liquid and a garnish of fresh thyme for a picture-perfect presentation.
Make Ahead and Storage
Storing Leftovers
Leftover short ribs store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors develop even more overnight, making leftovers a delight to enjoy.
Freezing
If you want to save these ribs for later, they freeze well. Just cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or apple cider to loosen the sauce if it has thickened too much. Avoid microwaving if possible, to maintain the tender texture of the meat.
FAQs
Can I use a slow cooker instead of the oven for this recipe?
Absolutely! You can brown the short ribs first on the stove, then transfer everything to a slow cooker and cook on low for 6 to 8 hours for equally tender results.
Is apple cider necessary, or can I substitute it?
Apple cider adds a unique sweet and tangy flavor, but if you don’t have it on hand, you can use a combination of apple juice and a splash of white wine or broth to mimic the taste.
What cut of ribs works best for this recipe?
Beef short ribs with good marbling are ideal because their fat renders down during braising, resulting in tender, flavorful meat. Avoid very lean cuts which can dry out.
Can I prepare this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you confirm your apple cider and any broth used contain no gluten additives.
How do I know when the short ribs are done?
The ribs are done when the meat is so tender it easily pulls away from the bone with a fork. It generally takes about 3 hours at 300°F, but checking tenderness near the end is a good idea.
Final Thoughts
There’s nothing quite like the joy of coming home to the warm aroma of this Easy Braised Short Ribs with Apple Cider Recipe slowly cooking away. It’s a beautiful blend of savory and sweet that makes every meal feel special. Trust me, once you try it, it will be on regular repeat because delicious comfort food doesn’t get easier or more satisfying. So go ahead, gather your ingredients, and treat yourself and your loved ones to this heartwarming dinner bliss.
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Easy Braised Short Ribs with Apple Cider Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Easy Braised Short Ribs recipe combines tender beef short ribs with a flavorful apple cider-infused braising liquid. Slowly cooked in the oven with aromatic vegetables and fresh thyme, these ribs become melt-in-your-mouth delicious, perfect for a comforting dinner that impresses with minimal effort.
Ingredients
Meat
- 4 lbs beef short ribs
Vegetables & Aromatics
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
Liquids & Fats
- 2 cups apple cider
- 2 tablespoons olive oil
Herbs & Seasonings
- 1 tablespoon fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 300°F (150°C) to prepare for slow braising the ribs.
- Season the ribs: Generously season the beef short ribs with salt and freshly ground black pepper on all sides to enhance flavor.
- Brown the short ribs: Heat olive oil in a large Dutch oven over medium-high heat. Add the short ribs and sear them until deeply browned on all sides, which locks in juices and adds a rich flavor.
- Sauté the vegetables: Remove the ribs temporarily and add chopped onion, minced garlic, chopped carrots, and celery to the same pot. Cook until they soften, about 5-7 minutes, scraping up any browned bits left from the ribs for extra depth.
- Add apple cider and thyme: Pour in the apple cider and add fresh thyme, stirring to combine and deglaze the pot by loosening all the flavorful browned bits from the bottom.
- Return ribs to pot: Nestle the browned short ribs back into the liquid, making sure they’re partially submerged. Cover the Dutch oven with its lid.
- Braise: Place the covered pot in the preheated oven and cook low and slow for 3 hours, or until the meat is tender and easily pulls away from the bone.
- Serve: Carefully remove the ribs and serve hot, spooning the aromatic braising liquid and softened vegetables over the top for a luscious finish.
Notes
- For extra flavor, marinate the short ribs in apple cider and thyme overnight before cooking.
- The braising liquid can be thickened into a sauce by simmering on the stovetop after removing the ribs.
- Serve with mashed potatoes or creamy polenta for a complete meal.
- Leftovers keep well in the fridge for 2-3 days and reheat beautifully.
