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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.
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi! I only have a 1.6lb of short ribs … do I need to adjust the amount of any of the other ingredients?
Thanks!
Hi Michelle,
Yes, I would cut the entire recipe in half. Please let me know if I can help in any other way!
First step messed me up, I don’t understand why you would sear on high with flour covering the short ribs with no oil. Completely burnt my pan. Also, what do you mean sear “both sides”? There are 6 sides, which 2 do you mean?
Hi Elliot,
So sorry for any confusion! I typically don’t need oil, but you can add if needed. I just do the 2 main sides, but you can do all of them if you like.
I can’t do Garlic (sadly I know) …a little garlic salt on. hopeful the other ingredients can carry this recipe as I really want to try
Hi Sandy,
That should be perfectly okay to do! I hope you love this dish, let me know how it turns out for you!
Absolutely delicious, but I wasn’t surprised because all of your meals are! I have a couple of your cook books an I always look for your recipes on Pinterest. I always tell my family, “oh it’s a half baked harvest meal”, and they knowingly smile because they know it means it’s going to be incredible.
Hey Andi,
Amazing! Love to hear this recipe was enjoyed, thanks a bunch for making it and taking the time to comment!
Thanks so much for your kind message:)
I would love to make this recipe tonight, but I only have boneless short ribs. What is the conversion of cooked time of using boneless versus bone in?
Hey Ashli,
I would do the same cook time:) I hope you love this dish, please let me know if you give it a try!
I made this recipe for my family last night. We all loved it! I used the Dutch oven method. You definitely need to plan to start it early in the afternoon so you can enjoy it by dinner time. For example, start at 2pm to eat by 6pm. I used boneless short ribs and 3.0 hours was our sweet spot. 2.5 hours is good but it became even more tender at 3 hours. I liked the carrots and apples so personally I would add an additional apple and couple carrots, especially since I made it for a family of 5 and everyone wanted more carrots. I also couldn’t find apple cider, so I used good apple
juice. Tieghan thank you so much for sharing this recipe! She was elegant, simple and delicious!
Hey Claudia,
Awesome! I appreciate you making this recipe, so glad to hear it was a hit! Thanks for your comment!
The short ribs turned out extremely dry and overcooked. I even only cooked it for an hour and a half at 325 and I’m so glad I checked. What did I do wrong?
Hi Morgan,
Thanks for trying this recipe and your feedback. Are you sure they weren’t under cooked? That doesn’t really make sense that they would be over cooked after only 1 hour in the oven.
I need to make to serve 8 – what’s the best way to do that?
Hi Joan,
I would probably double the recipe:) Please let me know if you have any other questions! I hope you love this recipe!
I don’t have short ribs. Could I use a chuck roast instead?
Thanks
Hey Kathy,
Totally, that will work nicely for you! I hope you love this dish, let me know how it turns out!
Happy Holidays!
Hi Tieghan
It turned out great! I followed the recipe except using a beef chuck roast cut into large pieces. I used chicken stock and apple cider. Delicious on a super cold evening! Thanks for messaging me back! You are the best♥️
Hey Kathy,
Happy Monday! I love to hear this recipe turned out well for you! Thanks for making it:)
Happy Holidays!
Hi do you think I could use coconut or tapioca flour (gluten free) vs regular flour? Thanks!
Hi Alanna,
Yes, either of those will work nicely for you. I hope you love this recipe!
Thanks so much for your reply!
I saw shallots in the video but not in the ingredients or instructions.
Hi there,
No need to use shallots, just onions for this recipe:) Please let me know if you have any other questions!
so good!! Made these today, crockpot on low for 8 hours, over mashed potatoes . The flavors are unreal!!!! Soooo delicious!!!!
Only ingredient I didn’t have was actual apple and it was still a 10/10 without it!
Hi Caitlin,
Wonderful! Love that this recipe turned out well for you, thanks so much for sharing back!
Hi !!! Can I do this in crockpot?
Hi Caitlin,
You bet, you can follow the slow cooker instructions written above:)
Please let me know if you have any other questions!
Hi! Does this work with boneless short ribs & still taste yummy?
Hi Amy,
Totally, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try!
Thank you! I’d like to try in my instant pot .. do you have recommendations for how to modify the crock pot option for pressure cooking? .. (I generally have better results achieving tender beef with pressure cooking, given my impatience and not–yet-developed skill of timing meal prep to allow for longer cooking times.)
I’m so sorry, I have never tried that and didn’t know that was an option. Sorry I couldn’t be of more help!
Which cookbook is this recipe in? Thank you! Can’t wait to make this.
Hey Tanya,
This recipe is only on the blog:) Please let me know if you have any other questions!