Cider Braised Short Ribs with Caramelized Onions Recipe

I absolutely love sharing this Cider Braised Short Ribs with Caramelized Onions Recipe because it’s one of those dishes that feels like a warm hug on a plate. The tender short ribs soak up all the rich, sweet flavors of apple cider and caramelized onions, making every bite melt-in-your-mouth delicious. It’s perfect for those cozy evenings when you have some time to slow down and let your kitchen fill with amazing aromas.

When I first tried this recipe, I was amazed at how simple ingredients like onions, cider, and fresh thyme could transform a humble cut of meat into something extraordinary. Whether you’re cooking for a special dinner or just craving hearty comfort food, these cider-braised short ribs won’t disappoint. Plus, the caramelized onions add that perfect touch of sweetness and depth that you’ll find hard to resist!

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Ingredients You’ll Need

These ingredients come together like a dream, bringing sweetness, earthiness, and deep savory notes that complement each other beautifully. I always recommend picking fresh thyme and good quality short ribs for the best results.

• Bone-in beef short ribs: Look for well-marbled ribs to get juicy, flavorful meat that stays tender during braising.
• All-purpose flour: Helps create a nice crust and thickens the braising liquid into a luscious sauce.
• Kosher salt and black pepper: Essential seasoning to bring out the natural flavors of the meat and veggies.
• Salted butter: Adds richness to the caramelized onions and balances acidity.
• Yellow onions: Thinly sliced for maximum caramelization and sweetness.
• Apple cider: The star ingredient that infuses the meat with a subtle fruity sweetness.
• Chicken broth or dry white wine: Both work well to add depth and complexity to the braising liquid.
• Carrots: Chopped for a bit of earthiness and texture contrast.
• Garlic cloves: Smashed gently to release their aroma without overpowering.
• Fresh thyme: Chopped and fragrant, thyme is classic with beef and apples.
• Apple (optional): Quartered and cooked with the meat to enhance that cider sweetness and add a lovely touch of acidity.
• Bay leaves: For a subtle herbal background note that lifts the sauce.

Variations

I love mixing things up occasionally with this Cider Braised Short Ribs with Caramelized Onions Recipe. You can easily customize it depending on what you have on hand or who you’re feeding. It’s a forgiving recipe that welcomes tweaks!

• Red wine substitution: If you prefer a deeper, earthier flavor, swap the chicken broth for a dry red wine – I tried it once and my family went crazy for the richer sauce!
• Vegetarian version: Use hearty mushrooms like portobello and king oyster, braised similarly with cider and onions – it’s not quite the same but still deeply satisfying.
• Spices twist: Adding a pinch of smoked paprika or a dash of cinnamon can elevate the sweetness of the onions and cider in interesting ways.
• Slow cooker vs oven: I’ve done both, and slow cooker is hands-off and perfect for busy days, but the oven method gives such a beautiful crust and depth from searing.

How to Make Cider Braised Short Ribs with Caramelized Onions Recipe

Step 1: Prep and Sear the Short Ribs

Start by seasoning your short ribs generously with kosher salt and black pepper – this step is crucial for building flavor from the start. Next, rub them lightly with all-purpose flour, which helps develop that beautiful crust when you sear the ribs. Heat a large oven-safe Dutch oven or heavy pot over high heat until it’s smoking hot, then sear the ribs on all sides until they’re nicely browned, about 3-4 minutes per side. Don’t skip this searing step; it locks in those juices and adds a deep, savory note to the final dish. Once browned, set the ribs aside and wipe out any excess grease from the pot.

Step 2: Caramelize the Onions and Build Flavor

Add the salted butter to the pot and let it melt, then toss in the thinly sliced yellow onions. Cook them on medium-low heat for about 5 minutes until they’re soft but not browned yet. Pour in half a cup of apple cider, season with a little more salt and pepper, and let the cider simmer down for 5 to 8 more minutes until the onions turn a lovely golden caramel color. This step is where the sweetness really starts to build, and the aroma is absolutely intoxicating! Stir in the fresh chopped thyme once the onions are perfectly caramelized.

Step 3: Add Liquids, Veggies, and Braise

Return the short ribs to the pot, nestling them into the onions. Pour in the remaining apple cider and chicken broth (or white wine if you’re using that). Add the chopped carrots, smashed garlic cloves, and bay leaves. If you’re using apple quarters, arrange those around the meat for a subtle fruity note that blends beautifully. Cover the pot with a tight-fitting lid and place it in a preheated 325°F oven (or leave it on low in a slow cooker). Let everything braise low and slow for about 2 ½ to 3 hours in the oven, or 7-8 hours on low in your slow cooker, until the ribs are so tender they’re falling right off the bone.

Step 4: Finish and Serve

When the ribs are tender, remove the bay leaves and give the sauce a good stir. The onions doubled down on their sweetness, mingling with the cider to create a rich pan sauce that’s perfect for drizzling. Serve these luscious ribs over creamy mashed potatoes or a bed of buttery polenta to soak up all that amazing sauce. Trust me, you’ll find your family eagerly digging in for seconds!

How to Serve Cider Braised Short Ribs with Caramelized Onions Recipe

Garnishes

I usually garnish these ribs with a handful of fresh thyme sprigs or a sprinkle of chopped parsley to brighten up the plate and add a little fresh color. Sometimes I add just a dash of cracked black pepper right before serving—it adds a subtle kick that complements the sweetness of the onions beautifully.

Side Dishes

Mashed potatoes are my go-to because they soak up every bit of that delicious sauce. But creamy polenta or even buttery egg noodles work just as well. For veggies, roasted Brussels sprouts or green beans tossed with garlic and lemon add a nice contrast and freshness to the meal.

Creative Ways to Present

If I’m making this for a special occasion, I like to serve the short ribs family-style on a big wooden platter with the caramelized onions piled on top and apples artfully arranged alongside. Adding a side bowl of homemade apple chutney or mustard gives guests a fun way to customize each bite, and trust me, it always impresses!

Make Ahead and Storage

Storing Leftovers

I like to store leftover short ribs with the sauce and onions together in an airtight container in the fridge. The flavors actually deepen overnight, so it tastes even better the next day! Just be sure to cool everything before sealing to keep things fresh longer.

Freezing

Freezing this dish works great—just portion out the short ribs and sauce into freezer-safe containers. When you thaw and reheat, you’ll find the meat remains tender and perfectly flavorful. I recommend freezing in portions, so you only defrost what you need.

Reheating

I reheat leftovers gently on the stove over low heat, covered, stirring occasionally to warm everything evenly without drying the meat out. Adding a splash of broth if the sauce looks too thick helps keep that silky texture.

FAQs

Final Thoughts

This Cider Braised Short Ribs with Caramelized Onions Recipe has become a staple in my kitchen because it’s comforting, impressive, and doesn’t require hours of babysitting the stove. It’s one of those recipes I turn to when I want to spoil my family with something hearty yet a little special. I’m confident you’ll find it just as rewarding to make and devour on those cozy days. Give it a try, and I promise it’ll quickly become one of your favorites too!

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