Apple Cider Braised Short Ribs With Mashed Potatoes

I’ve been perfecting this apple cider braised short ribs recipe for years, and it’s become my go-to when I want something that feels both rustic and refined. The way the cider transforms during the long, slow braise creates this incredible depth that’s impossible to achieve any other way. There’s a particular technique I use that makes all the difference in getting that perfect balance of sweet and savory.

Recipe

I’m telling you right now—this is the kind of meal that will have your family asking when you’re making it again before they’ve even finished their first bite. These apple cider braised short ribs are fall comfort food at its absolute finest, and I’ve made them enough times to know they’re practically foolproof.

The secret is that slow braise in real apple cider, which transforms tough short ribs into fork-tender perfection while creating this incredible sweet-savory sauce that’s pure liquid gold. I stumbled onto this combination a few years ago when I’d leftover cider from apple picking, and honestly, it’s become my go-to for impressing dinner guests without breaking a sweat.

The meat literally falls off the bone after hours of gentle bubbling, soaking up all those warm autumn flavors, while the cider reduces down into this glossy, caramelized sauce that coats every strand. Paired with creamy, buttery mashed potatoes that soak up every drop of that gorgeous braising liquid, you’ve got a meal that tastes like you spent all day in the kitchen but is surprisingly hands-off once everything’s in the pot.

Trust me, the smell alone will have your neighbors finding excuses to stop by, and the taste will have you wondering why you ever bothered with any other short rib recipe.

Ingredients

This isn’t just any braised short rib recipe—it’s a fall masterpiece that transforms tough, marbled beef into fork-tender perfection using apple cider’s natural sweetness and acidity.

The key is balancing rich, savory elements with bright, fruity notes that make this dish absolutely unforgettable. I’m particular about using bone-in short ribs because the bones add incredible depth, and fresh apple cider (not juice!) is non-negotiable for that complex, tangy backbone.

For the Short Ribs:

• 3-4 lbs bone-in beef short ribs – Look for well-marbled pieces with good fat distribution; boneless works but you’ll miss that deep, rich flavor. For even cooking, consider using a saucepan with tri-ply construction to ensure consistent heat distribution.
• 2 cups fresh apple cider – The star of the show! Avoid apple juice—fresh cider has the acidity and complexity you need
• 1 large yellow onion, diced – Sweet onions work too, but yellow gives the best savory foundation
• 3 carrots, chopped – Don’t skip these; they add natural sweetness and help thicken the braising liquid
• 3 celery stalks, chopped – Essential for that aromatic base
• 4 garlic cloves, minced – Fresh only—no powder here!
• 2 tablespoons tomato paste – This deepens the color and adds umami richness
• 2 bay leaves – Fresh if you have them, but dried works perfectly
• 2 sprigs fresh thyme – Dried thyme (1 teaspoon) is fine in a pinch
• 2 tablespoons olive oil – For searing; vegetable oil works too
• Salt and black pepper – Kosher salt is best for seasoning the meat

For the Mashed Potatoes:

• 2 lbs Yukon Gold potatoes – These are creamy perfection! Russets work but won’t be as silky
• 4 tablespoons butter – Don’t go light here—it’s what makes them luxurious
• ½ cup whole milk or heavy cream – Warm it first for the fluffiest texture
• Salt to taste – Start with 1 teaspoon and adjust

How to Make the Best Fall-Inspired Comfort Food Classic

Season the short ribs generously with salt and pepper at least 30 minutes before cooking.

This advance seasoning allows the salt to penetrate the meat, breaking down proteins for more tender results. Don’t skip this step—it’s what separates good ribs from restaurant-quality ribs. Pat the ribs completely dry with paper towels before seasoning to guarantee proper browning later.

Heat 2 tablespoons of oil in a heavy Dutch oven or braising pot over medium-high heat until shimmering.

The oil should be hot enough that it sizzles when you add the meat, but not smoking. A heavy-bottomed pot distributes heat evenly and prevents hot spots that could burn your ribs. For optimal cooking performance, choose a cast iron Dutch oven that works seamlessly across all stovetop types, including induction.

Brown the short ribs on all sides, working in batches to avoid overcrowding, about 3-4 minutes per side.

Proper browning creates the foundation of flavor through the Maillard reaction. Don’t move the ribs too quickly—let them develop a deep, caramelized crust before turning. If you hear aggressive sputtering, lower the heat slightly. Remove browned ribs to a plate and don’t worry about cooking them through—that happens during braising.

Reduce heat to medium and sauté diced onions, carrots, and celery in the same pot until softened, about 5-6 minutes.

These aromatics build the flavor base of your braising liquid. Scrape up any browned bits from the bottom of the pot—those caramelized pieces add incredible depth. The vegetables should be tender but not mushy, as they’ll continue cooking during the long braise.

Add minced garlic, fresh thyme, and bay leaves, cooking until fragrant, about 1 minute.

Watch the garlic carefully—it can go from perfectly aromatic to bitter and burnt in seconds. You’ll know it’s ready when the kitchen fills with that irresistible savory aroma. This brief cooking time releases the essential oils without overwhelming the dish.

Pour in apple cider and beef broth, scraping the bottom of the pot to release any stuck bits.

Use a wooden spoon to really get under those caramelized bits—they’re pure flavor gold. The liquid should come about halfway up the sides of the ribs when you return them to the pot. If you’re short on liquid, add more broth rather than water to maintain richness.

Return the browned short ribs to the pot, cover tightly, and transfer to a preheated 325°F oven.

Low and slow is the secret to fall-off-the-bone tender ribs. Higher temperatures will toughen the meat, while this gentle heat breaks down collagen into silky gelatin. Make sure your lid fits snugly—you don’t want the braising liquid to evaporate.

Braise for 2.5 to 3 hours, checking every hour and adding more broth if needed.

The ribs are done when they’re fork-tender and the meat easily pulls away from the bone. Don’t rush this process—tough ribs mean they need more time. If the liquid level drops below halfway, add warm broth to prevent burning.

Meanwhile, prepare mashed potatoes during the last 30 minutes of braising time.

Yukon Gold potatoes work best for their naturally creamy texture and buttery flavor. Start them in cold, salted water to confirm even cooking, and don’t skip warming your butter and cream—cold dairy will cool down your potatoes and require more mashing, which leads to gluey results.

Remove the pot from the oven and let rest for 10 minutes before serving.

This resting period allows the meat to reabsorb some juices and makes it easier to handle. Skim any excess fat from the surface of the braising liquid with a spoon, or use a fat separator if you have one. Taste the sauce and adjust seasoning with salt and pepper as needed.

Serve the short ribs over creamy mashed potatoes with the reduced braising liquid spooned over the top.

Strain the braising liquid if you prefer a smoother sauce, or leave the vegetables in for a more rustic presentation. The rich, apple-scented sauce pairs beautifully with the creamy potatoes and creates the ultimate cold-weather comfort meal.

Chef Tips

Mastering this braised short ribs recipe comes down to a few professional techniques I’ve learned over years of perfecting braises. Sharp knife skills guarantee even vegetable cuts for consistent cooking. I always sear ribs on high heat first—this vital step develops deep flavors. These fundamental cooking techniques transform simple ingredients into restaurant-quality comfort food. For optimal precision, use a chef’s knife with a high carbon steel blade to ensure effortless slicing and maintain sharpness throughout preparation.

Nutrition

Apple cider braised short ribs with mashed potatoes is a hearty, comfort food dish that provides substantial nutrition along with rich flavors. This meal is particularly high in protein and essential vitamins and minerals, though it is also calorie-dense due to the beef and butter content.

What You’ll Love About This Recipe

This apple cider braised short ribs recipe brings together everything you want in a perfect comfort meal, combining tender, fall-off-the-bone meat with rich, sweet flavors that fill your kitchen with the most amazing aroma. Whether you’re cooking for a special dinner or just want to treat your family to something extraordinary, this dish delivers restaurant-quality results right from your own home.

The meat becomes incredibly tender after slow braising in apple cider, creating fork-tender short ribs that practically melt in your mouth with each bite.

The flavor combination is absolutely magical****, as the sweet apple cider balances perfectly with savory herbs and spices, creating a sauce that’s both complex and comforting.

It’s surprisingly easy to make despite looking fancy, requiring just a few simple steps and mostly hands-off cooking time that lets you relax while dinner takes care of itself. Your slow cooker will do all the work, ensuring consistent heat and perfect results every time.

Recipe Card

This comforting recipe transforms tough short ribs into tender, fall-off-the-bone meat through slow braising in apple cider and aromatic vegetables. The natural sugars in the cider caramelize during cooking, creating a rich, glossy sauce that perfectly complements the beef’s deep flavor.

Served alongside creamy mashed potatoes, this dish delivers the ultimate cold-weather comfort food experience.

Ingredients:

• 3 lbs beef short ribs, cut into individual pieces
• 2 tbsp vegetable oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups apple cider
• 1 cup beef broth
• 2 bay leaves
• 2 sprigs fresh thyme
• Salt and black pepper to taste
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp butter
• 1/2 cup warm milk
• 2 tbsp fresh chives, chopped

Instructions:

1. Preheat oven to 325°F. Season short ribs generously with salt and pepper.
2. Heat oil in a Dutch oven over medium-high heat. Brown short ribs on all sides, about 8 minutes total. Remove and set aside.
3. Add onion, carrots, and celery to the same pot. Cook for 5 minutes until softened.
4. Add garlic and cook for 1 minute until fragrant.
5. Pour in apple cider and beef broth, scraping up any browned bits from the bottom.
6. Return short ribs to pot, add bay leaves and thyme. Bring to a simmer.
7. Cover and transfer to oven. Braise for 2.5-3 hours until meat is fork-tender.
8. Meanwhile, boil potatoes in salted water for 15-20 minutes until tender. Drain well.
9. Mash potatoes with butter and warm milk until smooth. Season with salt and pepper.
10. Remove bay leaves and thyme from braising liquid. Serve short ribs over mashed potatoes, garnish with chives.

Notes:

The braising liquid can be strained and reduced on the stovetop for a more concentrated sauce.

Short ribs can be braised up to 2 days ahead and reheated gently. For best results, choose well-marbled short ribs with good fat content.

Equipment:

Dutch oven, large pot for potatoes, potato masher

Prep Time: 20 minutes

Cooking Time: 3 hours

Cuisine: American

Serving: 4-6 people

Frequently Asked Questions

Can I Make This Recipe in a Slow Cooker Instead?

Yes, I’d recommend using your slow cooker for this recipe. The slow cooker benefits include hands-off cooking and tender results. Make cooking time adjustments by reducing liquid and cooking on low for 6-8 hours.

What Cut of Beef Can I Substitute for Short Ribs?

I’d recommend chuck roast or beef brisket as substitutes. While these cuts work well with slow braising, they’re also excellent for grilling techniques with proper marinating tips to tenderize the meat beforehand.

How Long Will Leftovers Keep in the Refrigerator?

I’d say your leftovers will keep for 3-4 days in the refrigerator. For food safety, I recommend storing them in airtight containers and reheating thoroughly. These storage tips help maintain quality and prevent spoilage.

Can I Freeze the Braised Short Ribs for Later?

Yes, I recommend freezing the braised short ribs for up to three months. Proper braising techniques create tender meat that freezes beautifully. For ideal freezer storage, cool completely before transferring to airtight containers.

What Wine Pairs Best With This Dish?

I’d recommend a bold red wine like Cabernet Sauvignon or Malbec for your wine selection. These wines’ robust flavor profile complements the rich, savory braised meat while balancing the apple cider’s subtle sweetness perfectly.