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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.

Cider Braised Short Ribs with Caramelized Onions | halffbakedharvest.com

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!

Cider Braised Short Ribs with Caramelized Onions | halffbakedharvest.com

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.

Cider Braised Short Ribs with Caramelized Onions | halffbakedharvest.com

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.

Cider Braised Short Ribs with Caramelized Onions | halffbakedharvest.com

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.

Cider Braised Short Ribs with Caramelized Onions | halffbakedharvest.com

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

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
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.

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Watch the How-To Reel

Ingredients

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!
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Cider Braised Short Ribs with Caramelized Onions | halffbakedharvest.com

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Comments

  1. Hi there,

    I am hoping to make this tomorrow in the slow cooker. Could the meat be seared the night before and kept in the fridge until the morning when I add it all together?

    Can’t wait to try!

    1. Hi Jill,
      Yes, that would be okay for you to do! I hope you love this recipe, please let me know if you give it a try! xT

  2. Hi! I was curious what type of apple cider you use for this (and the chicken adaption!) should I look for the typical jug that’s sweet, or something drier that is carbonated?

    1. Hey Lucy,
      The jug of drinking apple cider is what I used here! I hope you love this recipe, please let me know if you have any other questions! xx

    1. Hi Elizabeth,
      Unfortunately, I wouldn’t recommend using spare ribs for this recipe, you won’t get the same results. If you want to use something other than short ribs, beef chuck would also work well for you! I hope you love the recipe! xx

  3. Hey Teighan!

    I am wondering if you have any ideas of how to adapt this for an instant pot? I was thinking to sear the short ribs, then caramelize the onions, then add everything in and cook for an appropriate amount of time? Maybe reduce the liquid if it looks like too much! Hah

    Thanks for your input. Love your blog and recipes. They are ALWAYS AMAZING.

    1. Oh wow. Just read the comment below mine. Oops! If you’ve tried the instant pot since this post and have any tips though, I’ll take them!

    2. Hi Gina,
      You should be able to cook on high pressure for 40 minutes. Please let me know if you give this recipe a try, I hope you love it! xx

    1. Hey Kelly-Jo,
      You could try doing 45 minutes on high pressure. I hope you love this recipe, please let me know if you give it a try! xx

  4. 5 stars
    My husband and I love this recipe!! Our oven is on the fritz and we’d like to make these again – do you think this could be done completely on the stovetop?

    1. Hey Al,
      Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) Sure, you could do all on the stove top or follow the slow cooker instructions! xTieghan

  5. 5 stars
    Tbh, I made this because Tieghan recommended it on Instagram as a dish to impress a man coming over 😂. It was SO good. I did make it with boneless short ribs (the ones from Costco) and it worked wonderfully. I used 3 boneless short ribs, cut them in half, and halved everything else in the recipe. Same cook time. I will say that serving this with mashed potatoes (or polenta or grits) is almost a must. It is stew like, very delicious, but a lot of liquid. Mashed potatoes soak it all up like a delicious gravy. Will definitely be making this one again!

    1. Hi Sabrina,
      Happy Labor Day! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:)

    2. I’ve made this and it’s delicious. I have a dinner party coming up where you bring your favorite entree. Would I be able to swap the short ribs out with another meat? I want to bring enough for everyone and it’s a bigger crowd so short ribs can be pricey. Thanks !!

      1. Hey Jess,
        So glad you have enjoyed this recipe in the past! Beef chuck would also work well for you here! Please let me know if you have any other questions:)

    1. Hi Cara,
      Amazing!! I love to hear that this recipe was tasty, thanks so much for making it and sharing your review:) Sorry this recipe is only on the blog! xTieghan

  6. 5 stars
    I’ve made this twice now and both times it was a total crowd pleaser. I paired it with the garlic mashed potatoes. Amazing.

    1. Hi Chelsie,
      Thanks for trying this recipe! Was there anything you may have adjusted? Does the sauce just need some more time to cook down? Let me know! xx

    1. Hi Tannis,
      Sure, I bet that would work well for you! Please let me know if you give this recipe a try, I hope you love it! xx

    1. Hi Tara,
      Sure, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx

  7. 5 stars
    The whole family loved it! I recommend a very large Dutch oven- I didn’t have quite enough room to add all the carrots and apples. Will definitely make again!

    1. Hi Jennifer,
      Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx

  8. Making this for date night this weekend. What mash potato recipe of yours do you like best for this dish? Thank you