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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!
1) could I use pot roast instead of short ribs for this?
2) if I only have 2 lbs, would I cut everything in the recipe in half?
3) if I use an instant pot, is it still 40 minutes on high pressure?
Hey Rena,
Yes, a pot roast would be great and you will also want to cut everything else in half for just 2 pounds of meat. Still cook for 40 minutes on high pressure:) I hope you love the recipe! xx
My friend has requested short ribs for her birthday dinner. I think this recipe sounds like just the thing but it’s spring and there is no apple cider to be found. Can I substitute a good quality apple juice or do you have any suggestions for substitutions without changing the outcome too much?
Hey Julie,
Sure, apple juice would be totally fine to use! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Recommendation for searing the short ribs if you don’t have a dutch oven?
Hey Sarah,
Any large pot or skillet will work for the searing. Please let me know if you give the recipe a try, I hope you love it! xT
Very disappointing 🙁
My first attempt was using the crockpot which was probably not a good idea. I also have to admit that I didn’t read the oven directions which may have changed my approach.
The onions were definitely not carmelized in the crockpot and there was far too much liquid and it was light and sweet, definitely not the dark rich looking sauce shown in the picture.
In reading the oven directions it states that you carmelize the onions in 1/2 cup of cider until it evaporates, then add 1 1/2 cups of additional liquid. The recipe indicates that you use 2 cups of cider and then an additional 2 cups of wine/broth, which is double the amount of liquid used in the oven method directions. I will definitely try the oven method next time!
The meat, onions, and carrots were tender, but just not the rich hearty dish we were expecting.
I’m doing the crockpot method right now…..hoping mine turns out ok! Fingers crossed. Ugh
Hi Judy,
Thanks so much for giving the recipe a try, sorry to hear it was not enjoyed. I hope you get better results using the oven method! xTieghan
Can we use an instant pot for this?
Hi Nancy,
Yes, I would cook on high pressure for 40 minutes. Please let me know if you give the recipe a try, I hope you love it!! xTieghan
I am making these tonight and have 2 questions;
1. I am making 8.5 lbs of short ribs for 10 people and I am dividing everything in half so that I can make them in a Le Creuset dutch oven and a Le Creuset 5QT braiser so I don’t crowd the ribs. Should I adjust the time or temperature?
2. I diced the carrots to pieces about 1/4 inch peices all around and I am nervous they will be too mushy. Should I wait until an hour before I take the ribs out to put the carrots in or will they be ok?
Hi Ana,
I would follow the temp and cook times for the recipe. For the carrots, yes I would hold off on adding them:) I hope you love the recipe, please let me know how it turns out! xTieghan
If I’m using boneless short ribs, do I need to alter the recipe?
Hey Amanda,
Nope, you can follow the recipe as is! Please let me know if you have any other questions, I hope it turns out amazing for you!! xTieghan
Every recipe you post ends up being so delicious! The only thing I did differently was to substitute quick-cooking polenta for the mashed potatoes. My husband couldn’t get enough of this! Thank you for another winner!
Hi Allison,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
Made this for Christmas and it was so delicious!
Can’t wait to make it again.
Hi Morgan,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
I think there is one step left out. There should be a think coating of olive oil or some kind of oil in the pot prior to searing. I believe that is why many people had issues with the flour burning or turning brown too quickly. Thoughts?
Hey Lisa,
Due to the fat from the short ribs, you really shouldn’t need any olive oil before searing. Let me know if you give the recipe a try, I hope you love it! xTieghan
Love all your recipes , I have been making your ribs recipe about probably 4 times already – delishhhh.
Thank you !!!!!
Hi Angela,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend!☀️ xx
I made this for thanksgiving and couldn’t stop thinking about it. Im planning to make again this week. I’m so silly and used apple cider vinegar and not apple cider and it still came out delicious to me that I may actually stick with it again this time. I also mistakenly left out apples but i’ll add those this time. Great recipe, apple cider VINEGAR does help reduce/carmelize onions so the recipe isn’t over if you do. I adjusted for 3 servings instead of 5.
Hey Lindsay,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
Made these a couple times now and amazing each time! Made them for company and got rave reviews. So good!
Hey Laura,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
Wow so good! Short rib is definitely a more expensive cut but I splurged on a cold Sunday and it was delicious. The type of New-Years-Eve-at-home special dinner. The sauce is so good I froze what I had left and will use it as gravy another day. Next time I may try it with a roast to save money on the cost of the meat, but the recipe is definitely a winner.
Hey Emily,
Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT
Can u use pork spare ribs?
Hey Gretchen,
Sure, that would work for you! Please let me know if you give the recipe a try, I hope you love it! xx
Made this for dinner last night and it was great. I happened to have a bottle of apple wine that really intensified the apple flavor. Would definitely make this again. The only chance I would make is to add some oil to sear the ribs. Otherwise, this is a good recipe and it was well received.
Hey Gina,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
This recipe is so good! I did the oven method and it turned out perfect. It was also very easy to make which is a huge plus. Thanks, Tieghan!
Hey Laura,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan