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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 would like to add some potatoes to this. I was thinking of doubling the liquid. First do you think it would work, and second, do you think it would alter the flavor too much?
Hey Kathy,
I would not double the liquid, I would just add some baby potatoes, that should work well for you! xT
What would the cook time be if I instant pot
It instead of slow cooker?
Hey Courtney,
I’ve never tested this recipe in the instant pot, but I would do at least 50 minutes on high pressure. I would say if you can try to use the slow cooker or stove top for best results I would do that. I hope this helps! xx
Hi Tieghan! How long would you cook this if using a smaller cut of meat (2-3lb)? Thank you!!
Hey Taler,
For the stove top, you can reduce to 2 hours and the slow cooker I would do 6 hours on low. I hope this helps, please let me know if you have any other questions! xT
Slow cooked these today, and couldn’t get enough of the onions and carrots!! The flavor was amazing… so much so that I couldn’t throw out the mass of leftover broth veggies— I put ‘em in a jar and froze them. Now, how could I use them in the future?!
Hey Kara,
Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:) Lol you could put them in a soup! xx
Fantastic dish!! Thank you!
Hey Rebekah,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
Hi Tieghan!
This recipe looks delicious and I thought it would be a unique twist to make for a Thanksgiving main dish. My question is about gravy….is there a way to use the pan sauce as gravy or do you recommend making an extra batch of your white wine gravy sauce?
Thanks so much Nicole!! I probably would make another batch of the gravy, I’m not sure this would give the flavors you are looking for. I hope this helps! xx
Hi – any idea Cooking time if using a chuck roast?
Hey Lindsay,
You could follow the recipe as written with a chuck roast, that should work well for you! Please let me know if you have any other questions, I hope you love this recipe!! xT
This dish was delicious. I put all of the ingredients in the crock pot last night, and turned it on this morning before work. Awesome meal to come home to!
Hey Cecilia,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
Made this for family and everyone was raving about it. Would make again!
Hey Hanna,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
I followed the crockpot version of this recipe and was disappointed. I wish that I had carmelized the onions before or after searing the short ribs. The entire dish didn’t have the dark rich look that I was expecting.
Hi Judy,
So sorry to hear this recipe was not enjoyed, thanks for giving it a try and sharing your feedback! xT
Could you prepare this recipe in an instant pot? Sounds yummy but I’m on a time crunch.
Hey Marisa,
You could certainly give it a try, I would cook for at least 50 minutes on high pressure. Please let me know if you have any other questions, I hope the recipe turns out tasty for you! xx
I’ve made these several times now. They are easy and incredibly flavorful. Delicious!
Hey Elise,
Happy Sunday!! So glad to hear that this recipe turned out well for you, thanks a lot for giving it a try! xT
Hi
If you where to use both chicken stock and white wine…how much of each would you add? Thank you…can’t wait to try this!
Hey Donna,
You could use 1 cup of each. Please let me know if you have any other questions, I hope you love the recipe! xT
Looks delicious! Can you give me a substitute for apple cider please? Thanks
Thanks so much Patricia!! You could also use apple juice, that will work well for you! xT
Looks delish! I’m curious, is there a difference between apple cider and a fresh pressed apple juice? Curious if that would work as a sub!
Hi Addy,
That would be totally okay for you to use! I hope this recipe turns out well for you, please let me know if you give it a try! xT
This easy and absolutely outstanding!
Hi Toni,
Love it!!🤩 So glad to hear that this recipe was a hit, thanks so much for making it! xx