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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’m making it right now, can you use boneless short ribs, I have 6 adults and 2 kid, it’s hard for me to determine how much meat , I bought 6 pounds of boneless short ribs, would that be enough? you know this meat really shrinks!!
Thanks for your help!
Hey Veronica,
Yes, that should be plenty! Let me know how this dish turns out, I hope you love it! xx
I’ve been wanting to make this forever.. finally making for our Christmas Eve dinner. I plan to use my slow cooker and have one question! Do you think it would work to brown/ caramelize the onions before adding to crock pot? I know the recipe says to just put them in as is. Cant wait to try this 🙂
Hey Farrah,
Totally, that would be a great idea! Let me know if you give this recipe a try, I hope it’s a hit! xT
This sounds so good! I’d love to make it for Christmas dinner but hate cooking a bunch during Christmas Day. We are more focused on mimosas and puzzles on Christmas Day! What are your suggestions for cooking it a day or two before and then heating back up? Any thoughts?
Hey Steph,
Lol love it! I would just reheat on low in a dutch oven, that will work well for you! I hope your family love this recipe! Happy Holidays! xx
What are your thoughts on adding celery as well?
Hey Brittany,
Sure, celery would be delicious! I hope you love this recipe! Happy Holidays! xT
I just made this recipe as a trial run for Christmas Eve dinner and it was delicious. I need to recreate it now for 14 people. Any suggestions on quantity and cooking time? Would 2 Dutch oven suffice?
I love all of you’re recipes
Hey Ashley,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you! Yes, 2 dutch ovens would work well for you!🎁🎅
Hello! Could you use a pressure cooker for this?
Hey Molly,
Sure, I would cook on high pressure for at least 40-50 minutes. Please let me know if you have any other questions! xx
What would cooking instructions be for an instant pot?
Hey Izzy,
I would do at least 40 minutes on high pressure. Please let me know if you give this recipe a try, I hope you love it! xx
If I increase this recipe to 7 servings will the cook time in the oven still be 3hrs or should I plan on it taking longer? One of my favorite recipes! I plan on making this for our Christmas dinner this year. Thanks!
Hey Morgan,
I would probably do 4 hours:) Let me know how this dish turns out for you, I hope it’s a hit! xT
I just made this tonight. The house smelled so good while it was cooking. The meat fell off the bone and was so tasty and delicious. The sauce it makes is heavenly. This recipe is definitely a keeper!
Hey Wendy,
Awesome!! Thanks so much for making this recipe and sharing your review! Love to hear that it was enjoyed! Happy Sunday!🎄
You have ingredients listed and provide no instruction for them. The directions don’t say what to do with the carrots and garlic.
Hi Michelle,
Sorry if you missed it, but the carrots and garlic are very clearly listed in step 3. Please let me know if you have any other questions! xx
WOW!! SOO GOOD! I used boneless short ribs so I only put them in the oven for 2 hours like you instructed in the comments for someone else. This recipe is a keeper!!! I took the juices and made gravy to add on top with mash potatoes! I followed everything exactly doesn’t need any changes!
Hey Jackie,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
Would this work with a church roast instead?
Hey Jaime,
Sure, that should work well for you, I would probably cut into square pieces. Please let me know if you give this recipe a try, I hope you love it! xx
This was amazing!! I don’t often leave reviews but this tasted sooo good 🙂 I was told it was restaurant standard!
Will definitely be making this again,
Thank you!
Hey Steph,
Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT
Was very acidic tasting.
I followed the recipe to a tee and it was very vinegar tasting.
Hi Jennifer,
So sorry to hear this recipe did not turn out for you…did you use apple cider vinegar? The recipe calls for apple cider:) I hope this helps! xT
Do you think this recipe would work with a neck roast?
Hi Kelly,
Sure, I don’t see why not! Please let me know if you give this recipe a try, I hope you love it! xx