Apple Cider Braised Short Ribs

When I first discovered how apple cider transforms ordinary short ribs into something extraordinary, I knew I’d stumbled onto a game-changer for cold-weather cooking. The sweet-tart cider doesn’t just add flavor—it actually breaks down the tough connective tissue while creating the most incredible braising liquid you’ve ever tasted. But there’s a specific technique that makes all the difference between good and absolutely unforgettable.

Recipe

I can tell you with absolute certainty that these apple cider braised short ribs will become your new cold-weather obsession—this is the kind of recipe that transforms a regular Tuesday into something special. What makes these ribs extraordinary is the way the apple cider works its magic, breaking down the tough connective tissue while infusing every fiber with sweet, tangy flavor that perfectly balances the rich, savory beef.

I’ve been perfecting this technique for years, and I’m convinced that braising in apple cider instead of traditional wine creates something truly unique—the natural sugars caramelize beautifully while the acidity tenderizes the meat to fork-tender perfection.

Imagine this: meat so tender it practically falls off the bone at the gentle touch of a fork, bathed in a glossy, deeply flavored sauce that tastes like autumn in a spoon, with hints of apple, herbs, and that incredible umami richness that only comes from slow-braised beef.

The best part? This is actually one of the most forgiving recipes you’ll ever make—once everything goes into that pot, time does all the heavy lifting while your kitchen fills with the most incredible aroma that’ll have your neighbors asking what smells so amazing. For best results, use a programmable slow cooker to ensure consistent heat and tender, perfectly cooked ribs every time.

Ingredients

Here’s the thing about apple cider braised short ribs—the ingredients are where the magic happens, and every single one plays a starring role. This isn’t just a throw-everything-in-the-pot situation; each component builds layers of deep, complex flavor that transforms tough beef into fall-on-your-fork tender perfection.

The apple cider isn’t just for show—it’s your secret weapon for creating that sweet-savory balance that makes this dish unforgettable.

The Beef (Non-Negotiable!)

• 3-4 lbs bone-in beef short ribs**** – Look for well-marbled pieces with good fat caps. Don’t you dare buy boneless; the bones add essential flavor and body to your braising liquid.

The Liquid Gold****

• 3 cups fresh apple cider – This is your MUST-HAVE ingredient! Skip the apple juice—real cider has the complexity and natural sugars that create that gorgeous glaze. If you can only find pasteurized, that’s fine, but avoid anything with added sugars.
• 1 cup beef stock – Low-sodium is best so you control the salt. Bone broth works beautifully here for extra richness.
• ½ cup dry white wine – Adds brightness and cuts through the richness. No wine? Extra cider works, but you’ll miss that acidic pop.

The Aromatics Foundation****

• 2 large yellow onions, sliced – Yellow onions break down beautifully and add natural sweetness. Sweet onions work too, but skip the red ones here.
• 4 garlic cloves, smashed – Don’t mince these; you want them to slowly melt into the sauce.
• 3 carrots, chunked – These add earthiness and natural sugar. Baby carrots in a pinch, but regular carrots have better flavor.
• 3 celery stalks, chunked – The holy trinity isn’t complete without celery’s subtle bitterness.

The Flavor Builders****

• 2 bay leaves – Fresh if you’ve got them, but dried works perfectly.
• 4 fresh thyme sprigs – Dried thyme (1 teaspoon) substitutes fine, but fresh is where it’s at.
• 2 tablespoons tomato paste – This might seem random, but it adds umami depth that makes people wonder what your secret is.
• 2 tablespoons apple cider vinegar – Brightens everything up and balances the sweetness.

The Finishing Touches****

• 2 tablespoons olive oil – For searing those ribs to golden perfection.
• Salt and freshly cracked black pepper – Season generously; short ribs can handle it.
• 2 tablespoons butter – Stir this in at the end for glossy, restaurant-quality sauce.

How to Make the Best Fall-Inspired Comfort Food Classic

Pour in apple cider vinegar and scrape up any browned bits from the bottom of the pot. Use a wooden spoon to gently scrape—this deglazing process captures all those caramelized flavors and incorporates them into your braising liquid. The acidity in the vinegar also helps tenderize the meat during the long cooking process.

Add apple cider, beef broth, and return the seared short ribs to the pot. The liquid should come about two-thirds up the sides of the meat—not completely covering it. This partial submersion allows the tops to stay slightly exposed, concentrating flavors while the bottoms braise in the aromatic liquid.

Bring the mixture to a gentle simmer, then cover and transfer to a 325°F preheated oven. The oven provides more even, gentle heat than stovetop cooking, preventing the bottom from scorching during the long braise.

A gentle simmer—just barely bubbling—is key to tender, not tough, meat.

Braise for 2.5 to 3 hours, checking every hour and adding more broth if needed. The meat is done when it easily falls off the bone and shreds with a fork. If the liquid level drops too much during cooking, add warm broth to maintain that two-thirds coverage.

Every oven runs differently, so start checking for doneness at the 2.5-hour mark.

Remove the bay leaves and skim any excess fat from the surface before serving. A large spoon or ladle works well for skimming, or you can use paper towels to blot the surface.

Taste the braising liquid and adjust seasoning with salt and pepper—the long cooking process may have concentrated flavors, so a final seasoning adjustment guarantees perfect balance.

Chef Tips

While this recipe is forgiving, a few professional techniques will elevate your short ribs from good to restaurant-quality.

Don’t rush the searing process—each side needs a full 3-4 minutes of undisturbed contact with the hot oil to develop that deep, mahogany crust.

These cooking techniques create complex flavors. Taste frequently and adjust seasoning to maintain proper flavor balance throughout braising. For optimal results, use a cast iron skillet to ensure even heat distribution and superior searing.

Nutrition

Apple cider braised short ribs provide a rich source of protein, iron, and B vitamins from the beef, while the apple cider contributes natural sugars and antioxidants. This hearty dish is calorie-dense due to the marbling in short ribs, making it an excellent choice for cold weather meals. For optimal cooking results, use a tri-ply stainless steel fry pan to ensure even heat distribution and prevent hot spots.

What You’ll Love About This Recipe

This apple cider braised short ribs recipe combines the cozy flavors of fall with the ultimate comfort food experience, creating a dish that feels like a warm hug on a chilly evening. The tender, fall-off-the-bone meat paired with the sweet and tangy apple cider creates a perfect balance that will have your family asking for seconds before they’ve finished their first serving.

The meat becomes incredibly tender**** after slow braising, practically melting in your mouth with each bite, while the apple cider adds a subtle sweetness that complements the rich, savory flavors beautifully.

It’s surprisingly easy to make**** despite tasting like you spent all day in the kitchen. It requires just a few simple steps and mostly hands-off cooking time that lets you focus on other things. Using a programmable timer ensures precise cooking without constant monitoring.

The amazing aroma fills your entire house as it cooks. It creates that wonderful homey atmosphere that makes everyone gather in the kitchen, wondering when dinner will be ready and stealing little tastes along the way.

Recipe Card

This comforting braised short ribs recipe combines the rich, fall flavors of apple cider with tender, slow-cooked beef for a hearty meal perfect for cooler weather. The apple cider adds a subtle sweetness that balances beautifully with the savory herbs and creates an incredibly flavorful braising liquid that transforms tough short ribs into melt-in-your-mouth perfection. A Dutch oven with enamel-coated cast iron is ideal for this recipe, providing even heat distribution and excellent heat retention.

Ingredients:

• 3-4 lbs beef short ribs, cut into individual pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, cut into 2-inch pieces
• 3 celery stalks, cut into 2-inch pieces
• 4 garlic cloves, minced
• 2 cups apple cider
• 1 cup beef broth
• 2 tablespoons apple cider vinegar
• 2 bay leaves
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• Salt and black pepper to taste
• 2 tablespoons flour for dusting

Instructions:

1. Preheat oven to 325°F. Season short ribs generously with salt and pepper, then dust lightly with flour.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 3-4 minutes per side. Remove and set aside.
3. Add onion, carrots, and celery to the same pot. Cook for 5-6 minutes until vegetables begin to soften.
4. Add garlic and cook for another minute until fragrant.
5. Pour in apple cider and beef broth, scraping up any browned bits from the bottom of the pot.
6. Add apple cider vinegar, bay leaves, thyme, and rosemary. Return short ribs to the pot.
7. Bring to a simmer, then cover and transfer to the oven.
8. Braise for 2.5-3 hours until meat is fork-tender and falling off the bone.
9. Remove bay leaves and herb stems before serving.

Notes:

• For deeper flavor, marinate the short ribs in apple cider for 2-4 hours before cooking
• The braising liquid can be strained and reduced on the stovetop to create a rich sauce
• This dish tastes even better the next day as flavors continue to meld

Equipment:

Dutch oven or heavy braising pot with lid

Time:

Prep time: 20 minutes

Cooking time: 3 hours

Cuisine:

American

Serving:

4-6 servings

Frequently Asked Questions

Can I Make This Recipe in a Slow Cooker Instead?

Yes, I recommend using cooking alternatives like your slow cooker. Set temperature settings to low for 6-8 hours or high for 3-4 hours until the meat’s fork-tender and falling off the bone.

What’s the Best Cut of Short Ribs to Buy?

I’d recommend bone-in English-cut short ribs for best results. This meat selection works perfectly with braising cooking methods since the marbling and connective tissue break down beautifully, creating incredibly tender, flavorful results.

How Do I Store and Reheat Leftover Braised Short Ribs?

I’ll share essential storage methods and reheating tips for your leftover braised short ribs. Refrigerate them in their braising liquid for up to three days, then gently reheat in a covered pot over low heat.

Can I Substitute the Apple Cider With Something Else?

Yes, I’d recommend apple juice as your closest substitute since it maintains similar sweetness and apple flavor. Apple beer works too but adds different complexity. Both will create delicious braised short ribs with slightly different taste profiles.

Why Are My Short Ribs Tough After Braising?

Your short ribs are likely tough because you didn’t braise them long enough or started with poor meat quality. I recommend extending your braising time to at least three hours for tender results.