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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!
Made this tonight as a stew. It was awesome. I agree too much liquid, but added cornstarch to thicken.
Hi there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! xTieghan
Definitely too much liquid – I would skip a cup of something but other than that tasty per usual
Hi there! I’m so sorry about that, thanks for the feedback! 🙂 xTieghan
This was pretty good. For our liking, too much liquid. The flavors were good though!
Hi there! Thanks so much for trying out this recipe, I’m sorry it was too watery! xTieghan
This was delicious! I used boneless short ribs and baked them in a Dutch oven for 2.5 hours, which was perfect for very tender meat. I was trying to figure out when to add the carrots since my printed version said nothing about that, but checked online and found the recipe had been corrected to include them. We really liked the sweetness from the apple quarters and apple cider, and I was happy to use up some of the cider I had bought for another of your recipes. Definitely will make this again, when I can afford more short ribs ;-).
Hi there! Thanks so much for giving this recipe a try, I hope it was delicious! xTieghan
Gavin, it says to “Add the remaining 1 1/2 cups cider, broth or wine… The sentence clearly delineates the the broth or wine from the remaining cider. So you add the 2 cups broth or wine stated in the ingredients list. 4 cups liquid total.
I DO have a question about the pictures. It looks like you added shallots, but I don’t see them in the ingredients list. Can you clarify?
Hi Sarah! The shallots were mostly just for the photographs, sorry for the confusion! 🙂 xTieghan
Question: This says 2 cups cider, and 2 cups broth or wine in the ingredient list, but in the instructions it says to add 1/2 cup cider at the beginning, and then REMAINING 1 1/2 cups cider/broth/wine for a total of 2 cups liquid.
So what exactly the actual liquid measurements?
Hi Gavin! The liquid measurements are the ones that should be followed in the ingredients listed! 🙂 xTieghan
I agree with Gavin. The ingredient list shows a total of 4 cups of liquid, but the recipe instructions only account for 2 cups of liquid. Which is correct? Thanks
Hi!! These looks amazing! Can these be made in the insta pot at all for boneless beef short ribs?!
Hey Julia! Yes, that should work just fine! Enjoy 🙂 xTieghan
I could only find 4lb of ribs at my store. Do I have to cut on any ingredients ?
Thank you !
Hi Emma! Nope, you should be just fine! I would maybe add more carrots if anything 🙂 xTieghan
What size dutch oven did you use in this recipe? Would a 6 qt be enough?
Thanks!
Hi there! A 6 qt should be just fine! 🙂 xTieghan
Do you think I can use a chuck tender roast instead of the short ribs in this recipe?
Yes! 🙂 xTieghan
Do you think I could use this recipe with a Chuck tender roast?
Absolutely 🙂 xTieghan
I am obsessed with all of the Half Baked Harvest recipes I have tried, but this one took the cake. Such a unique short rib recipe, using apples and apple cider. The meat fell off the bone, and most importantly, it was as easy to make as it was DELICIOUS
Thanks, Tieghan!
Hi there! Thanks so much for trying out this recipe, I hope you loved it! Have a great week 🙂 xTieghan
Made this in the Dutch oven last night and my house still smells amazing. The carrots and onions were delicious, as were the short ribs once you cut off all the fat (which made the broth a bit greasy). Easy recipe, great for Fall. Would give it 5-stars if it was just a bit more flavorful.
Not a meat eater myself, but my husband and son couldn’t stop raving about these braised short ribs! They would insist on five stars here.
Hi there! Thanks so much for giving this recipe a try, so glad you enjoyed it! Have a lovely week 🙂 xTieghan
This was phenomenal! I’ve made short ribs a dozen times or so and haven’t found a recipe I liked yet. This is the ONE! There is something about that apple and Apple cider sweetness that actually makes this more savory if that makes sense. And it was the best smell while cooking. Makes this! You won’t be disappointed!
Hi there! Thanks so much for trying out this recipe, I hope you loved it! Have a great week 🙂 xTieghan
Tieghan = Legend! Brilliant recipe loved the subtle texture and flavours of the Apple with the Veggies & mashed potatoes bed! The real PLUS: the Apple Cider with the caramelised onions throughout was pure bliss! I did the Slow-Cooker version of your recipe, but I caramelised the onions anyway as per the oven method to get the flavours (some of which you lose in the slow-cooker, ah first world problems!). Also someone previously mentioned nervousness over using ‘Apple Cider Vinegar’ (vs Apple Cider as per the recipe) – SO being a ‘Aussie Fence-Sitter’ I took the best bits of everyone: by using 2 cups of Apple Cider, then 1cup of white wine & 1cup of chicken broth (rather than either/or) AND then added half a cup of Apple Cider Vinegar (I love vinegar)! Just magnificent, with smooth flavours throughout the whole dish and then a slight tartness aftertaste from the vinegar with each mouthful! Bliss! Definitely another Keeper Recipe from Tieghan! Cheers…
Hey Michael! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan