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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.
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
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.
Watch the How-To Reel
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!
I am cooking this recipe for 2. Can I half the recipe and keep the times or will I need to add extra liquids etc to keep it from drying out? Thanks.
Hi Mia,
You can cut the recipe in half along with all of the ingredients. Please let me know if you have any other questions! xTieghan
I made it for Christmas dinner, and it was fabulous! Thanks for the quick response. I hope you have a wonderful New Year. 🙂
Hi Mia,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
Hi Tieghan! I am serving a large crowd and need something more economical. Could I do this recipes with a large chuck roast? Searing it and adding all ingredients, cover and then into the oven? How long and at what temperature if I could do a chuck roast, please?
Heidi
Hi Heidi,
A chuck roast will work well for you, you can follow all of the instructions as is. I hope you love the recipe, please let me know how it turns out! xTieghan
Making this delicious sounding meal for Christmas, which way of cooking it do you prefer – in the oven or crockpot? Also do you think this would pair well with risotto? Lastly for serving purposes do you pre shred the meat and remove the bone? Thanks!! Love all your recipes I’ve made so far!
Hey Kylah,
I like to do the oven, but both ways work great! Yes, risotto would be yummy! I do not pre-shred the meat and remove the bone. Please let me know if you have any other questions! xTieghan
Hi! How would the cooking time differ with an instant pot/pressure cooker?
Hi Julia,
It sure would, I would probably do 40 minutes on high pressure. Please let me know if you give the recipe a try! xTieghan
Super excited to try this! What would be the best way to double this recipe? I’m unsure how doubling would affect cook time.
Hi Brittany,
You will want to double everything and then also double the cook time and ensure you have a large enough pot. I hope you love the recipe, please let me know if you give it a try! xTieghan
One of my favorite recipes EVER! I have made this for many different groups and every time they rave. So delicious!!
Hey Caroline,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
This looks amazing! Could I make this on the stove top? If so, for how long should it cook for? Also I cannot find apple cider juice but I can find cider (the kind with alcohol) could I use that instead? Then would you use the broth instead of wine?
Hey Chris,
Sure I would cook on low for 2-3 hours on the stove top. You could also use apple juice in place of the cider but those substitutes you suggested would also work. I hope you love the recipe! xTieghan
Apple juice is not apple cider. Hard cider (booze) is not apple cider!!!
I have made this twice and will make it again. I can’t stop thinking about it. It was so good. Serving over mashed potatoes made it next level good too.
Hey Dawn,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan
I’ve replaced my normal roast recipe with this. Our family loves it! I make a gravy with the braising liquid before serving.
Hey Kristen,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
Loved this. Sooo easy and delicious. Tasted even better the next day. I used boneless instead on bone-in to save money and it came out great.
Hi Kelsey,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
This was amazing!!! I added mushrooms after Carmelizing onions!
Perfect and easy in the oven! Simply delicious!
Hey Cindy,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
Hello from Canada Tieghan! I tried this recipe with pork short ribs. Apples and pork are a natural combination. The taste was absolutely wonderful! And the house smelled soooo good.
Love the creativity and instinct you demonstrate in your recipes!
Hey Johanne,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
Is this recipe in one of your books. So fabulous!!!
Thanks so much Mary Lu! This recipe is just on the blog:) Please let me know if you have any other questions! xTieghan
Hi Tieghan! This looks so amazing! What would you suggest to replace the flour for a gluten allergy? Corn starch?
Hi Marissa,
Yes, corn starch would work, you could also use GF flour. I hope you love the recipe, please let me know if you give it a try! xTieghan
I am currently making this in the slow cooker. Would leftover be okay to freeze?
Hey Kate,
Yes, that would be just fine to do. I hope you love the recipe, let me know how it turns out! xTieghan
OMG this is my second time making these. This will become a staple. I’ve never made short ribs before and this recipe is a total dream. So delicious, so easy.
Hey Heather,
Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
This was so unbelievably good. So easy too. I felt like a pro cook and everyone was really impressed.
Hey Amanda,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
Is it necessary to use bone in short ribs or could you use short ribs without the bone?
Hey Roseanne,
Boneless short ribs would also work well for you here. Please let me know if you give the recipe a try, I hope you love it! xTieghan
The flavor was amazing, I will use chuck roast next time. I used short ribs because I had them but really struggle to find short ribs that yield enough meat after all the fat and bone is removed. Great recipe, thanks!
Hey Nicole,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
What a perfect Sunday dinner! My husband and son loved it!
Mine dried out a bit in the oven, so I added the rest of the bottle of wine, but it turned out great!
Thank you.
Hi Shauna,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan