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Cider Braised Short Ribs with Caramelized Onions. Slow cooked short ribs in apple cider with fresh herbs and sweet caramelized onions. If there’s one cozy fall and winter meal you need to be making, it’s these braised short ribs. They’re simple to put together and totally delicious. Serve over a bed of creamy mashed potatoes and you’ll have the perfect dinner for a cold night in.
It’s about this time every year that I lean into making more low and slow dinners, either in the crockpot or braised in the oven.
There’s just something so comforting knowing that dinner is slow cooking all day long. It means a warming meal is sure to be had at the end of the day. And in fall, that’s really all I want. What I love about short ribs is that there’s something so “fancy” about them. But yet they’re actually so simple and easy to prepare.
And when cooked properly, totally delicious!
Of course, these short ribs were inspired by my brother Creighton. He’s a huge fan of pot roast. He’s always asking me to make a recipe similar to what my mom made growing up.
I’m sure at some point I will make a classic pot roast, but I love slow braising short ribs. I knew these would not disappoint anyone.
And trust me, Creighton was very pleased with this dinner. He’s been talking about it ever since I made the recipe, so I’m excited to share it today!
The details
I’ve been really into caramelizing onions lately. I love the added richness in flavor they bring. I also love that caramelizing the onions really takes the bitter bite out of them. Therefore, I knew I wanted them to be a big part of this recipe.
Start by searing the ribs in a nice big cocotte that’s oven safe. When the ribs are browned, pull them out, then add the onions and start to slowly cook them down. I love to add a splash of the apple cider to help the onions cook down a little quicker.
When the onions have reached a light gold color, the rest is simple. Just add the short ribs back to the pot, add lots of apple cider, white wine (or broth), carrots (my favorite part), garlic, and fresh thyme.
Arrange some apple wedges around the meat. Then cook low and slow all day long either in the oven or in the crockpot.
The kitchen will smell incredible as this slow cooks all day, and the outcome is beyond good.
I love the pairing of sweet apple cider and tangy caramelized onions. Something about the combo with beefy short ribs is just so good.
Finish it up
I love to serve this over creamy mashed potatoes, with gravy and onions spooned over top. Then simply add some crusty bread on the side. This really is one of the best, cozy meals there is.
It feels very fancy, and very French too, which is so fun!
I made this exact recipe for Sunday night dinner with the family. It was the perfect dinner to enjoy on our first snowy night of the year. If you need something warm and hearty to serve this fall, this recipe is a go-to.
Looking for other slow cooked fall recipes? Here are a few ideas:
Red Wine Cranberry Braised Short Ribs
Slow Cooker Red Wine Braised Short Rib Pasta
Slow Cooker Coq au Vin with Parmesan Mashed Potatoes
Lastly, if you make these Cider Braised Short Ribs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the how-to video:
Cider Braised Short Ribs with Caramelized Onions
Servings: 6
Calories Per Serving: 868 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 5 pounds bone in beef short ribs
- 3 tablespoons all-purpose flour
- kosher salt and black pepper
- 1 tablespoon salted butter
- 4 yellow onions, thinly sliced
- 2 cups apple cider
- 2 cups chicken broth or dry white wine
- 6 carrots, chopped
- 6 cloves garlic, smashed
- 2 tablespoons chopped fresh thyme
- 1 apple, quartered (optional)
- 2 bay leaves
Instructions
Oven
- 1. Preheat the oven to 325° F.2. Season the short ribs with salt and pepper, then rub with flour to coat. Heat a large oven-safe Dutch Oven over high heat, sear the ribs on both sides. Remove the ribs to a plate, wipe the pot clean of grease. 3. Add the butter and onions and cook 5 minutes, until softened. Add a 1/2 cup apple cider, season with salt and pepper, and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are lightly golden. Add the thyme, then add the short ribs back to the pot. Add the remaining 1 1/2 cups cider, broth or wine, carrots, garlic, and bay leaves. Arrange the apples around the meat. Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.3. Remove the bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce and onions. Enjoy!
Slow Cooker
- 1. Season the short ribs with salt and pepper, then rub with flour to coat. Heat a large Dutch Oven over high heat, sear the ribs on both sides. 2. To the bowl of your crockpot, add the butter and onions, then place the ribs over the onions. Add thyme, apple cider, broth or wine, carrots, garlic, and bay leaves. Cover and cook on low for 7-8 hours or on high for 5-6 hours. During the last 1-2 hours of cooking, add the apples, arranging them around the meat.3. Remove the bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce and onions. Enjoy!
This post was originally published on October 13, 2021
I made this 3 days ago for my birthday celebration, It was a hit amongst my friends and I loved it too.. Will be making again this Christmas?
Hey! Thanks so much for trying out this recipe, I’m so glad you enjoyed it 🙂 xxTieghan
This was delicious! We made it yesterday and it turned out beautifully. I used chicken broth and no wine.
Hi there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! xxTieghan
This was a great recipe. I made it as directed with 2 exceptions. I used dried thyme instead of fresh because the fresh doesn’t contribute much flavor during the long cooking process like dried does. I also used Chuck Neck with Bones instead of Short Ribs as short ribs were $40.00+ ($10.99/lb.) for the amount needed while the neck with bones was $2.99 a pound… a substantial savings. I cooked the recipe the day before and then reheated it for my guests. It was absolutely spectacular. The meat was super tender and the carrots were sweet. The onions melted into the juices and became a lovely gravy which I served over my Roasted Garlic Mashed Potatoes. The apples added a note of sweetness that was pleasant in the dish. This dinner was a super hit with everyone!
Hi Pam! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! xxTieghan
This was absolutely delicious! The apples taste was subtle but complemented the meat so well! I used boneless ribs and cooked everything in the oven for just shy of 2.5 hours. I think that since I used chicken stock instead of white wine, the sauce didn’t reduce as much. To help this, I removed the ribs, added a bit of cornstarch, and simmered the sauce until it had thickened. This is absolutely on the list to make again for the holidays!
Hey Ashley! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan
this recipe is actually the best. Way better than anything at a restaurant. Highly recommend making this!
Hey! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan
This was the dreamiest fall meal! Our house smells absolutely divine! I just wish short rib was a little easier to come by, def will make again. The mashed potatoes were also perfection.
Hey! Thanks so much for trying out this recipe! I’m so happy you loved it 🙂 xxTieghan
Oops, forgot my 5 stars! ?????
Thanks so much Miranda! 🙂 xxTieghan
So satisfying…Mmm! I adore the apple in it. I cheated and punched up the flavor, using the two cups of white wine and a concentrated chicken broth. I also added about 5 apples to stew with the meat and they were such a treat to bite into. I’m officially hooked on your recipes! I ate it over your herbed mashed potatoes. So so so good, I’m excited to share the leftovers with my work lunch buddies 🙂
Oops, forgot my 5 stars! ?????
Hey Miranda! Thanks so much for giving this recipe a try! 🙂 xxTieghan
Made this in the crockpot. It was not good… it got too liquidy and there was no flavor. I would recommend caramelizing the onions before placing in the crockpot and adding more seasonings. Maybe this would be better in a Dutch Oven. So disappointed
Hey Maria, I’m so sorry this recipe didn’t turn out the way you hoped! Thanks for letting me know, I appreciate the feedback! xTieghan
Agreed! I sautéed the onions and carrots for the 2nd round and added half the liquid to keep down on wateryness. Added some fresh herbs and that helped a lot!
I am waiting for it to finish cooking! But it smells amazing ?
Hey, I hope it turns out delish for you! 🙂 xTieghan
This was good and very cozy for fall! I agree with another reviewer that I did not use white wine and think it would have added a little something. I’ll definitely be making this again so I’ll try it that way next time.
I also subbed the short ribs for about 3.5 lbs of chuck roast. I really just didn’t want to shell out the money for the short ribs! I cut the chuck into 5 pieces, seared those, and followed the recipe for the oven and took it out at about 3 hours. I think the meat was just a touch tougher than I was expecting, surprisingly since it’s immersed in the apple cider/broth blend. I’m not sure if that’s due to the cut I used, or if I should have pulled it out a little sooner, or maybe cut into smaller pieces. That being said, it was still delicious!
I didn’t want to make mashed potatoes so I threw in some fingerlings in the oven. Mashed potatoes are likely a better pair, but it was great. I think this would also be great over brown rice and will likely do that next time.
Following your review stating your meat was a bit tough… I used chuck roast as well & found that 2.5 hours was PERFECT! You were right to guess that 3 hours is just a bit too long.
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
I used my instant pot on slow cooker with a glass lid. 6 hours was perfect. Loved smelling it all day long while it cooked.
Hi there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
Hi Tieghan! Would hard cider be ok?
Hi Nicole! I haven’t tried this with hard cider, but it should be fine! 🙂 xTieghan
I can’t seem to find when the carrots are added.
Thank you!
Never mind! Found it ?
Hi there! For the slow cooker version you add it in step 2 🙂 xTieghan
Adding rating ?????
Thank you! xTieghan