Name: Easy Braised Short Ribs with Apple Cider Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: American
Ingredients: 4 lbs beef short ribs; 1 onion, chopped; 3 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped; 2 cups apple cider; 2 tablespoons olive oil; 1 tablespoon fresh thyme; Salt and pepper to taste

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

Scale

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

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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.