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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
Hi! I am going to make this Sunday. For the slow cooker version, do you just put the uncooked onion with butter in the bottom before putting the short ribs in?
And then in the end do you serve it with or without the apple?
Thanks!
Hi Kara,
Yes, you are going to put the uncooked onion and the butter in the bottom of your slow cooker and then add the short ribs to the top. I like to serve it with the apples.
I hope you love this dish!
Hi, how do I change the cook time if cooking from frozen? (Instant pot on slow cooker setting)
Thanks, excited to try!
Hi Marina,
So sorry, I would not recommend that, you definitely want to thaw your meat first. Please let me know if I can help in any other way!
Hi! I have just over 4 lbs short ribs — should I adjust?
Hi Izzy,
I would just keep everything the same:) I hope you love this dish, please let me know if you give it a try!
This was amazingly delicious! Easy to follow recipe. Thank you!
Hi Holly,
Happy Friday!🎃 Thanks a bunch for making this recipe and your comment, I’m so glad it was enjoyed!
This recipe sounds Fall-lishious! Can’t wait. Excited to make this recipe for in-laws.
Wondering if you prefer the Dutch oven or slow cooker method? Leaning towards the 7 to 8 hours slow cooker.
Also, I have 5.63 pounds of short ribs wondering if it will be OK to keep the recipe the same or if I should add a little bit?
Thanks so much, Cristen! I honestly love it both ways, you can’t go wrong! You can keep the recipe as is, that will be just fine:) I hope it’s a hit!
Any ideas for other cuts of red meat other than short ribs? Could I do this with a chuck roast or beef tips? This sounds so yummy but short ribs are hard to find by me!
Hey Lex,
Totally! A chuck roast would be a great idea for this recipe. Please let me know if you give it a try!
Any ideas on how to convert this meal to an instant pot for cooking?
Hi Katie,
I would cook on high pressure for at least 60 minutes. Please let me know if you give this recipe a try, I hope you love it! xx
This recipe lacked salt. I added more than the salt needed on the meat for the sear. I accidentally forgot the apples and didn’t serve it with potatoes, which would have made it much better but I just totally forgot. Overall, it was ok.
Thanks for sharing your feedback, Holli. Sorry to hear the recipe was not enjoyed!
How would I best freeze and reheat this dish?
Hi Tara! I would let the short ribs and braising liquid cool completely, then store in an airtight, freezer-safe container or bag. Thaw overnight in the fridge, then reheat gently on the stovetop over low heat or in a 325°F oven, covered, until warmed through, adding a splash of broth or water if needed to keep them moist! Hope you enjoy! xT
Hi there!
I have made this for at least 5 different dinner parties. EVERYONE loves it. Funny enough, my parents haven’t had it yet so I’m making it for Easter dinner.
Question-
My mom has a gluten intolerance, and I haven’t made these yet for anyone who struggles with that. I’m considering using arrow root powder on 2 of the short ribs and sticking a toothpick in them so that I know they’re hers. Any thoughts on that? (She will be fine with the flour residue from the other short ribs that may come off). I know you have arrow root powder used for your Mongolian beef but I wasn’t sure since this is seared and then braised.
Thanks for any guidance!!
Thanks so much, Jonathan) Love to hear this dish turned out well for you, I appreciate you making it! Sure, that would work nicely with the arrowroot powder. Have a great Thursday!
Im doing the slow cooker version and accidentally scrolled back down and cooked the onions as directed in the oven version… hope this still turns out good 🤦🏼♀️
Hi Kristi,
The onions will be just fine, no big deal:) I hope you love this recipe, thanks for giving it a try! xx
This did not turn out at all. I threw the whole thing out. I’m so disappointed because everything I have tried from here has been amazing!
Hi Amy,
I am so sorry to hear this! What happened with this dish? Please let me know how I can help! xx
Lovely! I went with the slow cooker method. It’s so delicious to come home to after a busy holiday season. Thank you!
Hi Kym,
Wonderful!! Love to hear this recipe was a winner, thanks for making it and your feedback! Happy Holidays! XxT
Hi there- I’m excited to make this dinner. I bought boneless short ribs. Any alterations I need to make? Thank you
Hi Kris,
You can follow the recipe as written:) I hope this turns out well for you! Happy Holidays! xT
I plan to make this a day ahead – how do I reheat? On the stove or in the oven? I’ve made this 3 times and it’s perfect, truly, but I’ve never made it ahead to reheat the next day! Thank you 😊
Hi Diane,
So glad to hear you have been enjoying this recipe! I would cover with foil and reheat on low in the oven. I hope this helps! xx
Hi! I’m currently making this for my in laws in the crock pot. I subbed the short ribs for chuck roast, but was wondering if the liquors should be covering the contents of the pot? I have it in low right now, onions on the bottom, meat on top but just want to make sure it shouldn’t be fully submerged!
Hi Nina,
Thanks for trying this recipe! It’s totally fine if the liquids are not fully covering the meat. I hope this turns out well for you! Happy Holidays! xx