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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, do you have any substitutions for the flour? I am gluten-free but this recipe sounds amazing! I would love to try it.
Hi there! You could definitely use a gluten free flour for this recipe 🙂 xTieghan
This is a delicious recipe that works perfect for your family on a cool autumn day! Read the comments and used Boston Butt and caramelized the onions for 30 minutes to get a solid color. The cider and apple really made this twist on stew enjoyable.
Hey David! Thanks so much for trying out this recipe, so glad to hear you enjoyed it! xTieghan
This sounds really good but I’m not a fan of thyme. Can something be used in it’s place?
I often substitute marjoram for thyme (as I’m not a big fan also) and it works well.
Hi Jamie! I would suggest using Oregano or Basil 🙂 Enjoy! xTieghan
I made this for our Sunday night football family viewing party and it was so yummy. I did Beef bottom round roast as the short ribs would have been over 50 dollars vs 15 and used hard cider that I had on hand. Another HBH for the win!
Hey Suzanne! Thanks so much for giving this recipe a try, so glad you enjoyed it! xTieghan
I was so intrigued by this recipe but disappointed in the out come,.. good flavor, way too much sauce. I made exactly to recipe specifications, did not add apple. Just not enough bang for the buck
I usually don’t make short ribs & was shocked at the price. 2 & 1/3 lbs & I paid $33!!! ?
I ran across the same issue at the store, so I bought boneless short ribs instead. The price was lower and there was more meat in the package. While the bone-in probably does have more flavor and serving presentation, I didn’t feel that my final product was lacking whatsoever. Mine was done in the oven, I might add.
Hi Diane! I am so sorry that these turned out to be so pricey, you could definitely sub a chuck roast or boneless short ribs! xTieghan
Hi Teresa! I’m so sorry that this recipe was disappointing. Thank you for the feedback, I will have to revisit this recipe! xTieghan
Wow. I made this tonight and it is outstanding. My husband LOVED IT too! Agree with adding more carrots!
Hello there! So glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
Another recipe that didn’t disappoint.
I followed the oven method. I started the oven (step 1) then followed directions after that. My ribs needed 3.5 hours to cook. The short ribs were on the larger side. Next time I will try using wine instead of broth to see if it adds to the taste.
Hi Diane! Thanks so much for making this recipe, I hope it was enjoyed! xTieghan
Absolutely delicious! I made it for Sunday dinner for my husband and I so I halved the recipe. I wanted to make it in the hopes, I will make for Christmas dinner for our family. Definitely a keeper even for someone who lives in the desert of Arizona.
Hi Marilyn! So glad you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
Awesome!! I loved how subtly sweet this recipe was and my whole family loved it. The only thing that I would change is I would add more carrots! This recipe was my favorite so far. Thanks <3
Hey Christina! Thanks so much for trying out this recipe and for the feedback about the carrots as well! xTieghan
Hello, wondering does the liquid turn into the brown sauce? Thank you! It’s cooking in my slow cooker right now. Smells delicious ?
Hi there! Yes the liquid should turn into the brown sauce 🙂 Enjoy! xTieghan
I will admit, I was a little nervous about the amount of Apple Cider Vinegar this recipe called for. In the end, it was delicious. We made it for 8 people and it was a hit around the table. I cooked it the night before and was able to, therefor, skim the fat the next day before eating. I’m a believer that it just gets more flavorful as it sits.
Hi Megan! Did you use apple cider vinegar instead of apple cider? I find myself without the cider as I mistook this for vinegar!
Hi Megan! So glad to hear this recipe was a hit! The recipe calls for Apple Cider, not apple cider vinegar. So sorry for the confusion! xTieghan
We made this last night and it was wonderful. One pot and we were done. I used a Dutch Oven. We are always so excited to eat your recipes that I forget to take pictures. Looking forward to trying the soups.
I see you cooked in a Dutch oven which is the method I would use.
How long and at what oven temp did you cook for.
Thank you
Elaine
Hello there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! xTieghan
I made this dish for a dinner party last night and it was a huge hit! My husband is already asking to have it again.
Hello! So glad this was a hit! Thanks so much for giving this recipe a try! xTieghan
Followed the recipe closely, but ended up roasting in the oven for 4 hours at 325. It was delicious, the sauce is so good! Everyone liked it very much. I served over brown rice. Will definitely make it again. The only changes I would make are to add more carrots and to roast for 3.5 to 4 hours so the meat is tender and falls off the bone.
Hi Janie! Thanks so much for trying out this recipe, and also for the feedback! I really appreciate it! xTieghan
I think I must have done something wrong. I used the slow cooker method and after 5 hours the meat was tough and the sauce hadn’t reduced at all. It seemed completely different than the recipe all together. Does anyone have any advice that could point me in the right direction!
Five hours likely wouldn’t be enough time for the meat to become tender in a slow cooker. The internal temperature of the meat needs to get to 190+. The meat will technically be cooked at a lower temperature, but doesn’t fall apart until getting close to 200. It seems contradictory to everything we know when it comes to cooking meat, but I promise it works!!
Was it on high ! Was somebody opening the kid. In my house one of the kids keeps opening it when it smells good ans it takes twice a as long because you lose too much temperature
Hi Hannah! I’m so sorry about that! Is there anything you did differently while making this recipe? Let me know how I can help. xTieghan