Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal
Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal is a heartwarming dish that perfectly showcases the best of fall and winter flavors.
With tender, slow-cooked beef ribs enveloped in a luscious, slightly sweet apple cider sauce, this recipe celebrates the union of savory meats and the crisp, tart notes of apples.
The result is an unforgettable culinary creation that’s both comforting and elegant, making it a favorite for festive gatherings and cozy dinners alike. Short ribs, originating from classic French and English cooking, have long been prized for their rich marbling and depth of flavor when cooked slowly.
Pairing them with apple cider infuses the meat with a gentle sweetness and nuanced acidity, balancing the richness of the beef. This traditional technique of braising—slowly cooking meat in liquid—is a time-tested way to achieve supremely tender results.
Braised Short Ribs with Apple Cider brings together seasonal produce, robust aromatics, and familiar spices, inspired by generations of home cooks. From rustic farmhouse tables to sophisticated dinner parties, this dish remains a beloved centerpiece.
You’ll savor every fork-tender bite and the warming aroma that fills your kitchen as it simmers. For more on the history and technique of braising, explore resources from trusted food authorities like Serious Eats (https://www.seriouseats.com/technique-braising-basics).
Ingredients for Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal
- 3 to 4 lbs bone-in beef short ribs
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 3 medium carrots, sliced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups apple cider (not apple cider vinegar)
- 1 cup beef broth (preferably low sodium)
- 1/2 cup dry red wine
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 large Granny Smith apple, peeled and diced
- 1 tablespoon whole-grain mustard
- 1 tablespoon brown sugar (optional, to taste)
Instructions for Making Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal
- Preheat the oven to 325°F (163°C). Season the short ribs generously with salt and freshly ground black pepper on all sides.
- In a large Dutch oven or heavy-bottomed ovenproof pot, heat olive oil over medium-high heat. Working in batches, sear the short ribs until browned on all sides, about 2-3 minutes per side. Transfer browned ribs to a plate.
- Pour off excess fat from the pot, leaving about 2 tablespoons. Add onions, carrots, and celery. Sauté until the vegetables are softened and golden, about 6-8 minutes.
- Stir in the garlic and tomato paste; cook until fragrant, about 1 minute. Add the apple cider, beef broth, and red wine, scraping up browned bits from the bottom.
- Return the short ribs to the pot, nestling them into the liquid and vegetables. Add thyme, rosemary, bay leaves, and diced apple.
- Stir in the whole-grain mustard and brown sugar (if using). Bring the mixture to a simmer.
- Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is very tender and falling off the bone.
- Remove the short ribs from the pot and cover loosely with foil to keep warm. Discard herb stems and bay leaves from the liquid.
- Skim excess fat from the surface of the braising liquid. Simmer the liquid on the stovetop over medium heat until slightly thickened, 10-15 minutes. Adjust seasoning as needed.
- Serve the short ribs over the mashed potatoes, polenta, or buttered noodles, topped with the apple cider sauce and braised vegetables.
Nutritional Information
Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal is a decadent dish, but when enjoyed in moderation, it can be part of a balanced diet. A typical serving (approximately 1 to 2 short ribs with sauce and vegetables) contains about 600 to 700 calories.
The primary source of calories comes from the well-marbled beef, which provides about 30-40 grams of protein per portion and a significant amount of healthy fats. The inclusion of carrots, celery, and apple in the braise contributes dietary fiber, vitamins A and C, and essential phytonutrients.
The apple cider sauce brings natural antioxidants and a subtle sweetness, while the use of minimal added sugar helps to keep the dish wholesome. If you're watching sodium or fat intake, consider selecting reduced-sodium broth and trimming visible fat from the ribs prior to cooking.
The dish is naturally gluten-free if served with gluten-free accompaniments.
For a detailed look at nutrition in beef short ribs and tips for healthy preparation, check guidance from the USDA (https://www.nutrition.gov/topics/whats-food/meat/beef). Overall, the combination of slow-braised beef, vegetables, and natural apple cider creates a satisfying and nutrient-rich meal that feels indulgent but offers a variety of essential nutrients.
Wine/Beverage Pairings With Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal
The robust, savory flavors and sweet apple notes in Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal make it an ideal companion for medium to full-bodied red wines.
A classic choice is a Cabernet Sauvignon or a Syrah, both of which have the structure and dark fruit character to match the rich braised meat. If you prefer a more fruit-forward pairing, try a Zinfandel or a red blend with moderate tannins.
For beer lovers, a malty brown ale or a spiced Belgian Dubbel complements the apple undertones. Non-alcoholic options include warm mulled apple cider, which echoes the flavors in the dish, or a chilled sparkling apple juice for a refreshing contrast.
Regardless of your choice, serve beverages slightly chilled to offset the hearty, warming nature of the dish.
Cooking Tips and Variations
For tender, juicy Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal, always brown the ribs thoroughly before braising. This caramelizes the surface and deepens the flavor of the final dish.
If you prefer a richer sauce, increase the amount of red wine by ¼ cup and reduce the braising liquid a bit longer after cooking. For a touch of earthiness, add a few dried porcini mushrooms to the braise.
If time allows, braise the short ribs a day ahead, then chill and reheat. This resting time not only enhances flavor but lets you easily remove any solidified fat from the top before serving.
To thicken the sauce more, whisk in a slurry made of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until desired thickness is achieved. Don't hesitate to swap in other hearty root vegetables like parsnips or rutabagas.
For a smoky twist, add a few slices of chopped bacon at the beginning with the vegetables. You can also substitute bone-in pork shoulder for beef for an alternative that cooks in a similar manner but yields a lighter profile.
Lastly, always choose fresh, unfiltered apple cider for the recipe rather than apple juice or apple cider vinegar for authentic seasonal flavor.
Serving Suggestions
Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal is a show-stopping main course perfect for autumnal or winter feasts. To maximize its impact, serve the short ribs atop a creamy foundation, such as buttery mashed potatoes, cheesy polenta, or homemade egg noodles.
The starchy base soaks up the luxurious apple cider sauce, ensuring every bite is packed with flavor. Garnish each portion with a sprinkle of fresh chopped parsley, thyme leaves, or thinly sliced green onions for contrast and color.
For a festive dinner party, serve with a side of roasted seasonal vegetables—think Brussels sprouts, parsnips, or carrots glazed with a hint of honey and fresh herbs. A crisp, vibrant salad of arugula, apple slices, and toasted walnuts lightly dressed in vinaigrette provides a refreshing balance to the dish’s richness.
When plating, aim for abundant, rustic portions that evoke warmth and generosity—this is comfort food at its best. Offer crusty bread or dinner rolls on the side to mop up any leftover apple cider-infused sauce.
Finish the meal with a light dessert, such as poached pears or an apple tart to harmonize with the meal’s central flavors.
Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal Health Benefits
Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal balances the indulgence of rich beef with numerous healthful components. Beef short ribs, when sourced from quality cuts, deliver complete proteins necessary for muscle repair and immune function.
The long, slow braising process helps break down connective tissue, resulting in easier digestion and more bioavailable nutrients. The inclusion of apple cider, carrots, celery, and onions infuses the dish with dietary fiber, antioxidants, vitamins, and minerals key to immune health and metabolic balance.
Reducing added sugars and salt in the recipe allows the natural flavors of the ingredients to shine, making the dish both satisfying and wholesome. Serving the short ribs with fiber-rich sides like whole-grain polenta or vegetable purees increases the meal’s digestive and cardiovascular benefits.
If you are concerned about fat intake, remove as much visible fat as possible before and after cooking, or serve smaller portions.
For more information on the health profile of beef and apple cider as part of a balanced diet, consult reputable resources like Harvard T.H. Chan School of Public Health (https://www.hsph.harvard.edu/nutritionsource/food-features/beef/). Enjoy this recipe as a flavorful treat that still provides substantial nutrition.
FAQs About Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal
Can I make Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal in advance?
Yes, the dish actually improves in flavor when made a day ahead. Allow the ribs to cool in the braising liquid, then refrigerate. Reheat gently before serving, skimming off solidified fat for a leaner result.
What type of apple cider is best for this recipe?
Choose high-quality, unfiltered, and unsweetened apple cider (not apple cider vinegar or apple juice) for the best rich, seasonal flavor.
Can this recipe be made gluten-free?
Absolutely. The dish is naturally gluten-free as long as you avoid wheat-containing sides and ensure that your broth and wine are certified gluten-free.
Is it possible to cook these braised short ribs in a slow cooker?
Yes, after browning the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7-8 hours or until the meat is tender.
What can I use instead of beef short ribs?
You can substitute bone-in pork shoulder or lamb shanks, adjusting braising times as necessary for comparable tenderness and flavor.
Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal encapsulates all that is delightful about cold-weather gatherings: deep, savory flavor; melt-in-your-mouth tender meat; and an apple-infused sauce that comforts the soul and impresses any guest. With thoughtful preparation and a touch of seasonal magic, you’ll create a dish that lingers in memory long after the meal is done. Pair with your favorite sides and a robust beverage, and savor the richness of this time-honored classic. Whether celebrating with family or indulging in a quiet weekend meal, this recipe is sure to become an annual favorite in your kitchen.
Ingredients
- 3 lbs beef short ribs
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups apple cider (not apple cider vinegar)
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Instructions
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1Preheat oven to 325°F (163°C). Season the short ribs generously with salt and pepper.
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2Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes. Transfer ribs to a plate.
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3Add onion, carrots, and celery to the pot and sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
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4Pour in apple cider and beef broth, scraping up any browned bits. Add thyme and bay leaves. Return short ribs to the pot.
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5Cover and transfer to the oven. Braise for 3 hours, until the short ribs are very tender and the sauce is rich.
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6Discard thyme and bay leaves. Skim excess fat and serve short ribs with vegetables and braising liquid spooned over.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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