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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!
How many people does this recipe feed? And would you happen to have instructions for cooking in an instant Pot?
Disregard the serving size question. But Could you sub Ap flour for almond flour?
Hi there! I am so sorry, I don’t have Instant Pot instructions! As far as how many people this recipe feeds, it should serve 5-6 people! xT
Hi,
I have had this recipe saved for a while and am looking forward to making it soon! I am curious though, a few of your pictures above include shallots with your produce both before chopping, and in the Dutch oven. Yet you don’t include shallots in your written recipe. Should shallots be included?
Thanks!
Could I do this in the crockpot?
Hi Tashia! I haven’t ever tried this in the crockpot so I can’t say for sure! So sorry! xT
Could I use a red wine instead of white? Can you give me more like a beef Bourguignon but I’m ok with that.We’re making this for Christmas!
Hi there! Yes, you could definitely try that out! 🙂 xT
This looks amazing! Making this for our Christmas Eve dinner and pairing it with your mashed potatoes. Is there a salad you think would pair nicey with this meal? Thanks!
Hi Tara! My christmas salad with honey mustard dressing would be super yummy! xT
Could you make this in a insta pot and how long would you cook them?
Hi Angela! I haven’t ever tried this recipe in the Instant Pot before! So sorry! xT
Making this tonight, can’t wait! What would you recommend as a substitute for apple cider? Thanks!!
Hi there! You could use apple juice or chicken broth! xT
Can I use 1 to 1 gluten free flour instead of regular flour to make this recipe gluten free?
Hi there! I haven’t tried that before, but that should work well! xT
I made this recipe last night for my family and a few friends. It was so delicious! The meat came out so flavorful and tender and the sauce was perfect for extra dipping. I will definitely make it again.
So glad you enjoyed this recipe! Thanks so so much! xT
These were phenomenal, Tieghan! I cut the recipe in half and used red wine. I threw some potatoes in and also made mashed cauliflower. I roasted some broccoli as well. So good!!!
Love to hear that Karen! Thanks so much! 🙂 xT
This was a delicious meal. I made it pretty much to the recipe, although I did scale down to match the 2-ish pounds of short ribs. I used more apples as I had 2 that were close to turning. My short ribs were especially beefy tasting and smelling…almost gamey. So the sweetness of the braise/gravy was a wonderful offset to the stronger-than-anticipated beefiness.
One thing I did vary from the recipe is at the end, I removed the meat and scooped out a majority of the carrots. apples and onions and then ran my immersion blender through the braising liquid to thicken/emulsify the gravy. I have a pint of that in the freezer for a future beef or pork meal.
Thank you — this was a great happy birthday meal for me and my husband!
Hi Kevin,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
Hoping to make this recipe this week. My store has Chuck beef short ribs. Are these the same? Thanks!
Hi Alexis,
They are not the same, but I don’t see why they wouldn’t work for you in this recipe! Please let me know if you have any other questions! xT
All the store had was short ribs without bones…am I doomed to failure??
Hey Olivia,
Of course not!! The boneless short ribs will be just fine for you to use in this recipe! I hope it turns out well for you! xT
I’ve made this with short ribs many times, but tried grass fed beef shanks today, following oven directions. Most of the liquid cooked off, but I drained what was left, skimmed then added back broth, and some boiling water to rehydrate all the deliciousness. I removed the bones and any connective tissue/fat that hadn’t cooked down. Forgot to add the apple, but still delicious over mashed potatoes.
Hi Jennifer,
That’s awesome!! I am so glad to hear that you have been enjoying this recipe and appreciate you making it:) xT
Absolutely delicious. I followed the recipe exactly.
Hey Elise,
Amazing!! So glad to hear that this dish turned out well for you, thanks for making it and your feedback! xT