Description
Tender and flavorful cider braised short ribs cooked low and slow with caramelized onions, carrots, garlic, and fresh thyme, finished with a rich pan sauce and optional apples for a touch of sweetness. Perfect for a comforting meal served over creamy mashed potatoes.
Ingredients
Scale
Short Ribs
- 5 pounds bone-in beef short ribs
- 3 tablespoons all-purpose flour
- Kosher salt and black pepper, to taste
Vegetables and Flavorings
- 1 tablespoon salted butter
- 4 yellow onions, thinly sliced
- 6 carrots, chopped
- 6 cloves garlic, smashed
- 2 tablespoons chopped fresh thyme
- 2 bay leaves
- 1 apple, quartered (optional)
Liquids
- 2 cups apple cider
- 2 cups chicken broth or dry white wine
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the ribs.
- Prepare the Short Ribs: Season the short ribs generously with kosher salt and black pepper. Rub the ribs thoroughly with all-purpose flour to create a light coating.
- Sear the Ribs: Heat a large oven-safe Dutch oven over high heat. Sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the ribs and set them aside on a plate. Wipe out excess grease from the pot.
- Caramelize Onions: Add butter to the Dutch oven. Stir in the sliced onions and cook for 5 minutes until softened. Pour in 1/2 cup of apple cider, season with salt and pepper, and continue cooking the onions for another 5-8 minutes, stirring occasionally, until the cider evaporates and onions turn lightly golden.
- Assemble for Braising: Add chopped fresh thyme to the pot, then nestle the seared short ribs back into the Dutch oven. Pour in the remaining 1 1/2 cups apple cider along with the chicken broth or white wine. Add chopped carrots, smashed garlic cloves, and bay leaves. Arrange the quartered apples around the meat if using.
- Braise in Oven: Cover the Dutch oven with its lid and place it in the preheated oven. Roast for 2 1/2 to 3 hours, or until the short ribs are fork-tender and falling off the bone.
- Finish and Serve: Remove bay leaves from the pot. Serve the tender ribs over a bed of creamy mashed potatoes. Spoon the caramelized onions and pan sauce over the top. Enjoy your hearty, delicious meal!
Notes
- For an alternative cooking method, you can slow cook the ribs in a crockpot as described in the article, adjusting cooking times accordingly.
- Using bone-in short ribs enhances the flavor and tenderness during braising.
- Serving with mashed potatoes is recommended to soak up the rich sauce.
- Apple cider can be substituted with dry white wine if preferred.
- Make sure to pat the ribs dry before flouring to get a good sear.
Nutrition
- Serving Size: 1 short rib with sauce and onions
- Calories: 600
- Sugar: 8g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg
