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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!
If I’m making in crockpot do I need to carmalize onions first?
Hey Stephanie,
Nope, you can go ahead and follow the recipe as written:) Please let me know if you have any other questions, I hope you love this recipe! xT
If I cut the amount of meat down from 5 lbs to 2 (what I have on hand for my small family), should I cut down on the amount of liquid too?
Hey Rena,
Yes, you will want to adjust the full recipe accordingly, I would probably just cut everything in half for simplicity. I hope you love this recipe! xT
What other meat can be substituted for short ribs
Hey Sally,
A beef chuck would also work well for you here! Let me know if you have any other questions, I hope you love the recipe! xT
This dish was to die for! My family cannot wait to have it again! ♥️
Hey Deb,
Happy Friday!👻 Thanks a bunch for giving this recipe a try and sharing your review! I love to hear that it was enjoyed! xT
I haven’t made this yet so I can’t give a star rating right now but, I do plan on making it this weekend. My only question at this time is why do you use chicken stock for a BEEF short rib dish and not beef stock?
Hi there,
I found the flavor of the chicken stock to work well, but feel free to use beef stock:) I hope you love the recipe! xx
I made this partially over the stove and then in the crockpot for 6 hours on high. Smells and looks good but it is definitely saucy. How can I get more of a gravy consistency like the photo? Looks pretty thin just like the chicken broth/vinegar consistency.
Hey Marie,
Thanks so much for making this dish! I would allow the sauce to simmer on the stove top until thickened to the consistency of your liking. I hope this helps! xx
Mix 1/2 tsp of corn starch into a tiny bit of water, and put that into the sauce and let it simmer! It will immediately thicken up, and you can repeat the step until you get the consistency you like.
I love your recipes but these are almost inedible! Way to much cider vinegar! ☹️
Ooooops my bad! Apple cider not Apple cider vinegar!!!!!
Sorry my mistake I was suppose cider not cider vinegar!
Oh my gosh!! I just realized I did the same thing!!!! Ugh! What can I do to fix?
So sorry Marie! You can try adding a pinch of baking soda to see if that helps.
Let me know if you give it another try!!
Hi Gabrielle,
So sorry to hear this recipe was not enjoyed, but the ingredients simply call for apple cider, not apple cider vinegar:) I hope this helps! xT
This recipe was delicious. I also thought it was super easy to put together. I served it to company and they were smacking their lips! Thank you for so many great recipes!!
Hey Penny,
Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx
This is sinfully delicious.
Hey Jess,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
Would this recipe work well with hard apple cider in lieu of the wine?
Hey Sue,
Sure, I bet that would work well for you! Let me know if you give this recipe a try, I hope it turns out amazing for you! xTieghan
Absolutely delicious! I cannot wait to make this again. It served me most of this past week as leftover for lunch. Hopefully I can make it for a group next time and not just for me. I also hope my 5 stars help the overall rating over those that mistakingly used apple cider vinegar instead of the apple cider the recipe calls for…oops! 🤢😂
Hey Katie,
Happy Sunday!!🎃 I truly appreciate you making this recipe and sharing your feedback, I am so glad to hear it was enjoyed!
Husband isn’t a fan of Apple cider – would it work if I used white wine or red wine in place of the cider?
Hey Dianne,
You bet, he might like one of these recipes better:
https://www.halfbakedharvest.com/white-wine-braised-short-ribs/
https://www.halfbakedharvest.com/red-wine-cranberry-braised-short-ribs/
Please let me know if you have any other questions! xT
I’m making this in my crockpot now but didn’t realize you added shallots. It wasn’t listed in the ingredients. I also used individual cloves if garlic that I smashed. Your video showed it with shallots and whole garlic
Hi Lori,
Shallots are not needed, I had some on hand so I added them. The garlic can be done either way, it’s really used to just infuse the dish. Please let me know if you have any other questions! xx
I made this last night for dinner. It was delicious. It smelled so good in the kitchen while it was cooking! Great fall/winter hearty recipe.
Hey Beth,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
This was super tasty! I used a chuck roast instead of ribs and it came out great! I made it with the cheesy garlic potatoes and they paired well together. Yum!
Hey Janet,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
Is this possible to do an instant pot? Could instructions be added if possible?
Thanks!
Hi Emily,
I think cooking on high pressure for 40 minutes will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
I’d love to know if anyone has had success using the instant pot!
This was easy and delicious. Going to try and do a pot roast this way also. The cider gives it such a great flavor.
Hi Judy,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT