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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 made this for some friends, and they all loved it. So easy to just throw together and enjoy
Hey Lauren,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks so much for trying it out! Have a great weekend! 👻
I had a good recipe for short ribs. This is even better, so recipe updated! The apples in the mix make a pleasing sweet flavor in the bites that have them, and the overall hint of apple was delicious. Your recipe had half as much liquid as my other, and it totally worked out better. Served over mashed potatoes + carrots with spicy cornbread, I topped my whole plate with gravy, the SO had it without, we fist-bumped this meal.
Hey Amanda,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks so much for trying it out! Have a great weekend! 👻
This felt like the perfect fall meal to make this week. I love the ease of this recipe, and how once it goes in you can clean up and prep the potatoes, etc. The flavors are incredible and everything comes together in an incredibly rich dish that is just perfection.
Hey Heather,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks so much for trying it out! Have a great weekend! 👻
Amazing recipe! I made it this weekend with slightly less cider (i ran out) and added beef stock (roughly 4 cups) and served it over mashed cauli-potatoes and it was truly divine! Definitely a keeper 🙂
Hey Sara,
Awesome! So glad to hear this recipe turned out tasty for you, thanks so much for making it! xT
Sorry I wasn’t impressed. I had exactly 2.5 lbs of ribs and a smaller Dutch oven so I 1/2”d everything. I did not have bay leaves. That is my only change. I did have fattier ribs than normal and was not happy. I cut excess fat off and seared longer than normal and wiped out like you said. Was still a grease slick and never came together. I make lots of soups and stews and tried to make a roux. Was still too greasy and the apple cider was overwhelming. Most recipes call for some teaspoons & not cups of it. I sort of had a feeling when doing it that it was too much but I followed to the tee. Not for our tastebuds!
Hi Karen,
So sorry to hear that this recipe was not enjoyed, thanks for giving it a try! Did you use apple cider or apple cider vinegar, because 2 cups of vinegar would not be good:) Please let me know if there is anything I can help with! xTieghan
This recipe looks amazing. Do you know how long to cook it in an instant pot? Thank you! We absolutely love all your recipes 🙂
Thanks so much Kyra! I would do at least 40 minutes on high pressure. I hope this recipe turns out amazing for you, please let me know if you have any other questions:) xx
If you’re using the crockpot method do you still soften the onions first? Or just put them in the bottom and let the crockpot do it’s thing
Hey Anne,
Just let the crockpot do its thing:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
Made these for dinner tonight and they were delicious! The most tender short rib recipe I have ever tried 🙂
Hi Hannah,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
These were phenomenal. Having just gotten back from Austin and missing all their yummy brisket, I made these and they melted in my mouth just like the brisket! I do recommend making them in the Dutch oven because I did and they were fabulous!
Hey Amanda,
Happy Thursday!! Thanks a lot for trying this dish out, I am so glad to hear it was a hit! xT
I made this tonight and thought afterwards why chicken broth vs beef broth ? Just curious.
Hey Donna,
Thanks for giving the recipe a try! Either one will work, I enjoyed the less beefy flavor of the chicken broth. Please let me know if you have any other questions! xT
Can I use a clay pot for this?
Hi Carol,
As long as it is stove top and oven safe then yes! I hope you love the recipe, please let me know if you give it a try! xT
Flavor delicious, family loved. I made in the crockpot and found there was a lot of thin liquid as opposed to gravy. Anyone have that issue? Any suggestions as to how much cider/ chicken broth should be used?
Hey Sue,
Thanks so much for giving this recipe a try and sharing your feedback! I think there’s been some confusion with the sauce, I really never intended for it to be this super thick sauce/gravy. If that’s what you are looking for, you could simmer it down longer or add a cornstarch slurry to help it along! Please let me know if I can help in any other way! xTieghan
An amazing way to change up the standard fall pot roast!! So yummy it left us wanting more. I will be making this for our family’s next Sunday dinner!
Hi Rachael,
Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx
If I made this with no bone short rib how would I adjust my cook time? Thanks can’t want to try!
Hey Jordan,
I would still cook on low for at least 6-7 hours. Please let me know if you give this recipe a try, I hope it turns out well for you! xT
Hi Tieghan,
Our family loves this recipe. We love it with short ribs but would you ever make it with pork? Maybe pork shoulder? Or have you tried something different?
Hey Francesca,
So glad to hear your family enjoys this recipe! I’ve only tested this with shirt ribs, but I bet a pork shoulder would also be great! Let me know if you give that a try! Happy Sunday! 🎃