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Tender Apple Cider-Braised Short Ribs

This dish features tender, juicy short ribs braised in a rich apple cider and beef stock sauce, perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 pounds beef short ribs
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 2 cups apple cider
  • 2 cups beef stock
  • 4 sprigs fresh thyme
  • 2 leaves bay leaves

Method
 

Preparation
  1. Preheat your oven to 325°F.
  2. Season the short ribs evenly with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat.
  4. Brown the short ribs on all sides, about 3 minutes per side, then remove and set aside.
Cooking
  1. Add onion, carrot, and celery to the pot. Cook until softened, about 5 minutes.
  2. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
  3. Pour in apple cider, scraping up any browned bits from the bottom of the pot.
  4. Add beef stock, thyme, and bay leaves. Nestle the short ribs back into the liquid.
  5. Cover the pot and transfer it to the oven, braising until the meat is tender, about 2½ to 3 hours.
  6. Carefully remove short ribs. Strain the braising liquid, discarding solids and skimming off excess fat.
  7. Return the strained liquid to the pot and simmer until slightly reduced and thickened.
  8. Plate the short ribs and spoon the reduced sauce over the top before serving.

Notes

The short ribs are actually better the next day. Store in the fridge for up to 3 days or freeze for up to 3 months.