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Cider Braised Short Ribs with Caramelized Onions Recipe

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4.4 from 59 reviews

  • Author: Ezabella
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings

Description

This Cider Braised Short Ribs with Caramelized Onions recipe features tender, fall-off-the-bone beef short ribs slowly braised in apple cider, chicken broth or dry white wine, and aromatic herbs. Caramelized onions and apples add a sweet, rich depth to the dish, making it a comforting and flavorful meal perfect for cozy dinners. Serve over creamy mashed potatoes to soak up the delicious pan sauce.

Ingredients

Beef Short Ribs

  • 5 pounds bone-in beef short ribs
  • 3 tablespoons all-purpose flour
  • Kosher salt and black pepper, to taste

Vegetables & Aromatics

  • 4 yellow onions, thinly sliced
  • 6 carrots, chopped
  • 6 cloves garlic, smashed
  • 1 apple, quartered (optional)

Liquids & Fats

  • 1 tablespoon salted butter
  • 2 cups apple cider
  • 2 cups chicken broth or dry white wine

Herbs & Seasonings

  • 2 tablespoons chopped fresh thyme
  • 2 bay leaves

Instructions

  1. Preheat and Prepare the Ribs: Preheat your oven to 325°F (163°C) if using the oven method. Season the short ribs generously with kosher salt and black pepper, then rub them all over with the flour.
  2. Sear the Short Ribs: Heat a large oven-safe Dutch oven over high heat. Sear the short ribs on all sides until they develop a rich brown crust, about 3-4 minutes per side. Remove the ribs and set them aside on a plate. Wipe out any excess grease from the pot.
  3. Sauté Onions: Add the butter to the Dutch oven and melt over medium heat. Add the sliced onions and cook for 5 minutes until softened. Pour in 1/2 cup of apple cider, season with salt and pepper, and cook for another 5 to 8 minutes until the cider has evaporated and the onions turn lightly golden.
  4. Add Herbs and Assemble: Stir in the chopped fresh thyme. Return the seared short ribs to the pot, nestling them among the onions. Pour in the remaining 1 1/2 cups of apple cider, chicken broth or dry white wine. Add the chopped carrots, smashed garlic cloves, and bay leaves around the meat. Arrange the apple quarters around the ribs, if using.
  5. Braise the Ribs: Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 2 1/2 to 3 hours, or until the short ribs are very tender and falling off the bone.
  6. Finish and Serve: Carefully remove the bay leaves. Serve the braised short ribs over a bed of creamy mashed potatoes. Spoon the caramelized onions and pan sauce generously over the ribs. Enjoy your hearty, comforting meal!

Notes

  • You can substitute chicken broth with dry white wine for a slightly different flavor profile.
  • The optional apples add a subtle sweetness that complements the cider beautifully.
  • If you prefer, this recipe can also be adapted for a slow cooker; sear the ribs first, then add all ingredients to the slow cooker and cook on low for 7-8 hours or high for 5-6 hours.
  • Leftovers are excellent re-heated and can be stored in an airtight container in the fridge for up to 3 days.
  • For a thicker sauce, remove the ribs after braising and simmer the liquid on the stovetop until reduced to desired consistency.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Braising
  • Cuisine: American

Find it online: https://kitchenloving.com/cider-braised-short-ribs-with-caramelized-onions-recipe/