A deliciously simple recipe for braised short ribs cooked with apple cider, resulting in tender meat and rich flavors.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:2.5 to 3 hours
Total Time:3 hours 20 minutes
Yield:4 servings 1x
Category:Main Course
Method:Braising
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds beef short ribs
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cups apple cider
1 cup beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
1 tablespoon apple cider vinegar
Instructions
Preheat your oven to 325°F.
Season the short ribs with salt and pepper on all sides.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Add the short ribs and sear them for about 3-4 minutes on each side until browned. Remove the ribs from the pot and set aside.
In the same pot, add the chopped onion and cook for about 5 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the apple cider and beef broth, scraping the bottom of the pot to deglaze and release any browned bits.
Stir in the tomato paste, thyme, bay leaf, and apple cider vinegar.
Return the short ribs to the pot, ensuring they are submerged in the liquid.
Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Once done, remove the pot from the oven and let it rest for 10 minutes before serving.
Skim any excess fat from the surface of the sauce if desired.
Notes
For a richer flavor, add a splash of Worcestershire sauce to the braising liquid.
If you prefer a thicker sauce, remove the ribs once cooked, and simmer the sauce on the stovetop for an additional 10-15 minutes until it reduces to your desired consistency.