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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
How can this be adapted for a pressure cooker?
Hi Alexa! I actually have not tried this recipe in a pressure cooker so I am not too sure, I’m so sorry about that! xTieghan
I followed the slow cooker recipe and after 9 hours it came out super bland 🙁 I wouldn’t recommend
Oh no I’m so sorry! Is there anything you did differently? Let me know how I can help. xTieghan
This was actually one of the best recipes I’ve ever had. This cider type sauce tastes amazing and actually wowed us all.
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear you enjoyed it! xTieghan
I made this last night!! I bought about 4 lbs bone-in short rib and cooked at 300 degrees (after reading a few comments here) for 3 hours. It was PERFECT!! The bones were literally completely off and everything was yummy and scrumptious. I also threw in a head of garlic because I saw it in the recipe photo and that was a fun addition too! I place it on top of a short rib so it didn’t get consumed by all the liquid. I also used wine instead of the chicken broth too! I would absolutely make this again!! Also, I made creamy polenta instead of mashed potato’s and it was so so good. Thank you for the recipe!!
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear it was enjoyed! xTieghan
So my husband picked up pork short ribs. I should have been more detailed I’m sure it will taste great too. So will try it.
Hi there! Hope you enjoy! Those should work fine too 🙂 xTieghan
Do the carrots get added with the apples?
Hi there! Sorry about that, the carrots are added in step 3 🙂 xTieghan
My husband is intolerant to yeast and cannot drink cider, do you suggest any alternatives?
It’s just apple cider (similar to juice), not the alcoholic stuff so shouldn’t have yeast!
When do you add the carrots?
It was in Step 3: 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.
I am anxious t try this recipe, if I can find ribs and afford them these days. I made your red wine and cranberry ribs and they were delicious.
I was wondering if this is sweet with the apple cider?
Thank you
Hi there, it is just a hint of sweet with the apple cider! 🙂 xTieghan
OMG. This came through my email about 5 am, my usual waking time. Like you I start my day with 6 mile walk and a 1 mile swim. I could hardly wait to stop at the store and get some short ribs. I spent the better part of the morning canning beets but finally got around to getting this into the oven around 1:30. I cut the recipe in half as there are only two of us. I used a combination of apple cider, white wine and chicken broth, two carrots, one onion and one honey crisp apple. After doing the stove top prep I threw the pot into the oven at 300 degrees for four hours. The ribs were falling off the bone as advertised. The carrots were perfect. The onion and apple pretty much disintegrated. If I’d had my wits about me I would have separated the fat from the sauce. I served these over mashed potatoes. TO DIE FOR. There was a light crispness from the cider and wine that was really lovely and a nice change from a heavier robust red wine braised meat. This is a keeper!
Hi there! Thanks so much for giving this recipe a try, I’m so glad to hear it was enjoyed! xTieghan
Hi Tieghan, can’t wait to make this but have a question, the photo shows shallots and a whole head of garlic in the pot but they aren’t listed as ingredients. Should they be?
Hi Joan! Those were more just for the photo 🙂 xTieghan
My boyfriend is such a picky eater and loves short ribs so I was so pumped for this. Just made it and the flavor was AMAZING, but the meat was not nearly as tender as I had hoped. I made 2lbs and had it in the oven for 325 for an hour and half. Do you think I needed longer? Also – I put the carrots in when I put the onions in and it was perfect.
Emily, I did almost the same amount as you did, 6 total ribs. I cooked it for four hours and it was falling off the bone, fork tender. I also reduced the temp to 300. Low and slow is what allows the collagen to break down and render a really tender meat. Try it again. It was amazing.
Hi Emily! I’m so sorry this recipe didn’t turn out the way you’d hope! I would say it probably needed a little bit longer in the oven, sorry about that! xTieghan
It’s hard to tell in the photo. Are the short ribs cut at some point or are the left whole?
Hi there! Yes, I cut them into large-ish pieces before cooking! xTieghan
Looks amazing! The recipe calls for carrots yet you don’t say when to add them… Please advise – making this tomorrow. Thank you!
It was in Step 3: 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.
Hi there! So sorry about that, it is fixed now. They are to be added in step 3. Enjoy! xTieghan
Just wondering I would have thought with slow cooker method you would cook onions first like with other way so as to give them flavour I don’t think I’ve added anything to a slow cooker that hasn’t been fried fir added flavour, also does the apple cider taste come thru like bit over powering???
I followed the exact amounts of apple cider and did chicken broth (over the wine) and it came out great and not over powering at all. I was worried about this too and purposely left out the actual apple but think it would have been fine.
Hi there! I would recommend caramelizing the onions in a separate pan beforehand. As far as the cider, I don’t think the flavor is too overpowering at all! Enjoy. xTieghan
I have hard cider on hand, would it work? Looks so delicious, I can’t wait to make it.
Yes that should work great! Enjoy! xTieghan