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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.

Cider Braised Short Ribs with Caramelized Onions |

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!

Cider Braised Short Ribs with Caramelized Onions |

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.

Cider Braised Short Ribs with Caramelized Onions |

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.

Cider Braised Short Ribs with Caramelized Onions |

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.

Cider Braised Short Ribs with Caramelized Onions |

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!

Cider Braised Short Ribs with Caramelized Onions

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6
Calories Per Serving: 434 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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!
Cider Braised Short Ribs with Caramelized Onions |

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  1. Wondering if it’s OK to freeze after I’ve made so much. There’s only two adults in the house now so I put them in quarts and hoping I can freeze for another day. Xoxox

  2. 5 stars
    Really good! The o key thing I did differently is that I cooked the carrots separately, but the short ribs came out so tender and with such good flavor

  3. 5 stars
    Another amazing dish. I made it to the recipe directions; however I only used 4lbs of short ribs and that was plenty for 6. I used a 1/2 cup of white wine, because that is what I had and added two apples. I cooked it in a Dutch oven, it took 4 hours took cook.

  4. 4 stars
    It was good and cooked very well! Next time I would add a little less apple cider. It was kinda sweet for my taste.

  5. 5 stars
    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 ;-).

  6. 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?

  7. 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?

  8. 5 stars
    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!

  9. 4 stars
    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.

    1. 5 stars
      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.

  10. 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!

  11. 5 stars
    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…

    1. Hey Michael! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan

    1. Hi Hailey! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan

  12. 2 stars
    Ugh, I didn’t go through all the comments before making this! Saw the one about the onions being cooked/caramelized before adding to crockpot after I already started the crockpot. It would be helpful if you added that as a step/detail in the slow cooker instructions. I’ll try making this again bc it looks so yummy!

  13. 5 stars
    I just made this tonight boy was it a hit! So delicious! My husband loved it! So simple in the slow cooker. Thanks for this recipe I’ll be making this all winter.

    1. Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan

  14. 5 stars
    These were AMAZING!!! I love all your savory cider recipes so when I saw you post this, I knew I had to make it! All the flavors work so well together and it was pretty simple to make! Another amazing HBH dinner! 💜💜💜💜

    1. Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan

  15. 5 stars
    Hi, I did the oven version and it was the best fall meal EVER! Bye beef stew! This was fairly easy preparing everything first and then just taking the yummy steps. I loved the apple cider, apples, thyme and of course the caramelized onions. I did add salt to taste at the time of serving and when it came out of the oven, I just mashed the potatoes. Honestly, i went to the beach with the dog all afternoon while this divine lusciousness cooked. It was ready at the 2.5 hour mark on the dot! Next time I will use wine instead of broth. My husband was speechless! Smashed garlic – SO EASY! Full of fall flavor

    1. Hi Barbara! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it for a yummy fall dinner! xTieghan

    2. Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan

    1. Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan

  16. 5 stars
    I made this last night for my mom and boyfriend. It was a big hit with everyone – the meat fell right off the bone and was so tender. Instead of mashed potatoes, we paired it with a butternut squash and mushroom risotto so it was full fledged Fall meal. Next time, I think I’d try the mashed potatoes as I think I’d love the simplicity of it and letting the short rib really shine.

    Thanks Tieghan, this is definitely a keeper!

    1. Hey Christina! Thanks so much for trying out this recipe, makes me so happy you enjoyed it! Some mashed potatoes would definitely be yummy 🙂 xTieghan

  17. 5 stars
    So yummy! Loved this recipe, will definitely make again. I used boneless meat which made serving a breeze, and we have tons of leftovers for the week!

    1. 3 stars
      Made these last night and I realized I’m not a huge onion fan.

      My dutch oven wouldn’t fit all of the ingredients as it’s smaller and I also was running out of time so needed to use my insta pot on High for an 1 hour and 15 mins. The meat was super tender and fell off the bone.

      They really left me wanted a little more flavor, I make my pot roast and short ribs with a little chili sauce and I really like the richness it adds so I guess I was expecting a slight richness that was missing.

      Everyone liked it and paired well with mashed potato.

      1. Don’t think it is fair to date a recipe I’d you do r prepare it as written If you aren’t a fan of onions then look for another recipe. Not fair to the author to rate a recipe and not prepare it as written

  18. 5 stars
    Absolutely delicious! This will become one of my Sunday staples to enjoy that night and as leftovers throughout the week. I made it for the first time yesterday and it was perfection. Served over mashed potatoes, it was the ideal comfort food – think pot roast but fancy. I used boneless short ribs and did not find that to be a problem. If you are looking for a unique yet easy fall supper, look no further!
    Thank you, HBH, for another winner!

    1. I will add that since I was short on time and had already used the dutch oven to sear the ribs and sauté the onions, mine was cooked in the oven. Excellent end result!

  19. 5 stars
    This recipe was as amazing as it sounds. I think my boyfriend fell in love with me after eating this meal. Highly recommend!

  20. 4 stars
    Delicious! Made in slow cooker. Added 8 oz sliced mushrooms. Smelled amazing while cooking. Served over mashed red potatoes.
    I am wanting to make bone broth with the bones. Do you have a recipe, Tieghan?

    1. Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan

  21. Hi, do you have any substitutions for the flour? I am gluten-free but this recipe sounds amazing! I would love to try it.

  22. 5 stars
    This is a delicious recipe that works perfect for your family on a cool autumn day! Read the comments and used Boston Butt and caramelized the onions for 30 minutes to get a solid color. The cider and apple really made this twist on stew enjoyable.

  23. 5 stars
    I made this for our Sunday night football family viewing party and it was so yummy. I did Beef bottom round roast as the short ribs would have been over 50 dollars vs 15 and used hard cider that I had on hand. Another HBH for the win!

  24. 3 stars
    I was so intrigued by this recipe but disappointed in the out come,.. good flavor, way too much sauce. I made exactly to recipe specifications, did not add apple. Just not enough bang for the buck

      1. I ran across the same issue at the store, so I bought boneless short ribs instead. The price was lower and there was more meat in the package. While the bone-in probably does have more flavor and serving presentation, I didn’t feel that my final product was lacking whatsoever. Mine was done in the oven, I might add.

      2. Hi Diane! I am so sorry that these turned out to be so pricey, you could definitely sub a chuck roast or boneless short ribs! xTieghan

    1. Hi Teresa! I’m so sorry that this recipe was disappointing. Thank you for the feedback, I will have to revisit this recipe! xTieghan

  25. 5 stars
    Another recipe that didn’t disappoint.

    I followed the oven method. I started the oven (step 1) then followed directions after that. My ribs needed 3.5 hours to cook. The short ribs were on the larger side. Next time I will try using wine instead of broth to see if it adds to the taste.

  26. 5 stars
    Absolutely delicious! I made it for Sunday dinner for my husband and I so I halved the recipe. I wanted to make it in the hopes, I will make for Christmas dinner for our family. Definitely a keeper even for someone who lives in the desert of Arizona.

  27. 5 stars
    Awesome!! I loved how subtly sweet this recipe was and my whole family loved it. The only thing that I would change is I would add more carrots! This recipe was my favorite so far. Thanks <3

  28. 5 stars
    Hello, wondering does the liquid turn into the brown sauce? Thank you! It’s cooking in my slow cooker right now. Smells delicious 😋

  29. 5 stars
    I will admit, I was a little nervous about the amount of Apple Cider Vinegar this recipe called for. In the end, it was delicious. We made it for 8 people and it was a hit around the table. I cooked it the night before and was able to, therefor, skim the fat the next day before eating. I’m a believer that it just gets more flavorful as it sits.

    1. Hi Megan! Did you use apple cider vinegar instead of apple cider? I find myself without the cider as I mistook this for vinegar!

    2. Hi Megan! So glad to hear this recipe was a hit! The recipe calls for Apple Cider, not apple cider vinegar. So sorry for the confusion! xTieghan

  30. 5 stars
    We made this last night and it was wonderful. One pot and we were done. I used a Dutch Oven. We are always so excited to eat your recipes that I forget to take pictures. Looking forward to trying the soups.

    1. I see you cooked in a Dutch oven which is the method I would use.
      How long and at what oven temp did you cook for.
      Thank you

  31. 5 stars
    I made this dish for a dinner party last night and it was a huge hit! My husband is already asking to have it again.

  32. 4 stars
    Followed the recipe closely, but ended up roasting in the oven for 4 hours at 325. It was delicious, the sauce is so good! Everyone liked it very much. I served over brown rice. Will definitely make it again. The only changes I would make are to add more carrots and to roast for 3.5 to 4 hours so the meat is tender and falls off the bone.

  33. 2 stars
    I think I must have done something wrong. I used the slow cooker method and after 5 hours the meat was tough and the sauce hadn’t reduced at all. It seemed completely different than the recipe all together. Does anyone have any advice that could point me in the right direction!

    1. Five hours likely wouldn’t be enough time for the meat to become tender in a slow cooker. The internal temperature of the meat needs to get to 190+. The meat will technically be cooked at a lower temperature, but doesn’t fall apart until getting close to 200. It seems contradictory to everything we know when it comes to cooking meat, but I promise it works!!

    2. Was it on high ! Was somebody opening the kid. In my house one of the kids keeps opening it when it smells good ans it takes twice a as long because you lose too much temperature

    3. Hi Hannah! I’m so sorry about that! Is there anything you did differently while making this recipe? Let me know how I can help. xTieghan

  34. 5 stars
    I made this tonight OMG it was absolutely amazing. I used bone in pork chops and added 2 sliced large apples when sautéing the onions. Everyone in our family loved it. Definitely a new family favorite.
    I can’t wait to try another recipe.

  35. 5 stars
    I noticed in your recipe you specify yellow onions but in your images I see shallots. I used 5 large yellow onions and it seemed like way too many for the slow cooker. I ended up cooking them down quite a bit and just threw it in the oven. Very tasty!

  36. 4 stars
    I tried this recipe tonight, the slow cooker version. I wish that the recipe recommended to caramelize the onions in the slow cooker portion as well. I feel that the sauce would’ve been sweeter that way, it came out sort of sour even though I followed the recipe step by step. The short ribs were amazing, but I feel that the sauce would’ve been way better if the onions were caramelized prior to placing them in the crockpot.

  37. 5 stars
    New to following you and decided to try this recipe. Turned out fabulous! I cut recipe in half and used dried thyme because I was out of fresh and it turned out great. Perfect dinner on a fall day. I paired with cauliflower mash. Thanks again!

  38. Yes, no mention of shallots or a sliced head of garlic, just smashed cloves. I assume that was just aesthetically pleasing for the photo. But seriously, really good caramelized onions take close to an hour to achieve, cider or not. That being said, I love the idea of this recipe, which I’d normally consider for pork. Making it as I write this and can’t wait to taste. I’m also adding quartered pieces of Napa cabbage to the braise to up the veg quotient.

    1. Karen, what cut of pork would you do? Pork Butt? I love your idea of adding cabbage to braise. Curious, how are you going to cook this, oven or slow cooker and when will you add the cabbage?

      1. Cari, yes, I’d use bone in butt or picnic, although it would have to cook much longer. I did oven method and put the cabbage in right at the beginning of the braise. Made this last night for friends and it was a hit, but I do think the recipe is better suited for pork. The beef and apple combo was just off for me. And I’d also uncover the pot in the last hour to reduce the sauce a bit.

    2. Hi Karen! Yes, those were included for the photo, but you can definitely add them in if you’d like! I hope you love this recipe! xTieghan

  39. 5 stars
    I made this recipe with a Boston pork roast and it was AMAZING! I cubed the pork into 2″ cubes and followed the oven recipe. It was SO delicious and the perfect fall recipe!

  40. Hi there..I saw this post after I went grocery shopping…would I be able to substitute smoked sausages instead of the beef (I have everything else except the right meat!)

      1. I ended up getting beef and it was so amazing! I’ve made a few recipes on your blog and they’ve all ended up delish! Baking up the cinnamon knots as I type this!

  41. Are you able to use a pot roast instead for this recipe? Would the in oven cooking time / temp differ? TIA! 🙂

    1. Hi there! Yes, you can make this as a pot roast! As for the cooking time/temp, I would suggest about the same as this short rib recipe and keep an eye on it 🙂 xTieghan

  42. This looks delicious!! And I have plenty of cider left over from your Prosciutto Apple Chicken that I just made this week (it’s a family favorite!). 🙌 If I were to sub a stew style beef cut as you suggested in your stories, how much would I need? I imagine the bones in the short ribs account for a good amount of that 5 lbs per the recipe!

    1. Hi there! I hope you love this recipe! Hmmm I’m not quite sure exactly how much you would need but I agree that the bone makes up for a lot of the weight, so maybe 3-5 lbs? xTieghan

  43. I JUST grocery shopped yesterday before I saw this and actually picked up a top round beef roast. While I’m sure it won’t be as good as short ribs do you think it would still work?

    1. Hi Alexa! I actually have not tried this recipe in a pressure cooker so I am not too sure, I’m so sorry about that! xTieghan

  44. 5 stars
    This was actually one of the best recipes I’ve ever had. This cider type sauce tastes amazing and actually wowed us all.

    1. 5 stars
      I made this last night!! I bought about 4 lbs bone-in short rib and cooked at 300 degrees (after reading a few comments here) for 3 hours. It was PERFECT!! The bones were literally completely off and everything was yummy and scrumptious. I also threw in a head of garlic because I saw it in the recipe photo and that was a fun addition too! I place it on top of a short rib so it didn’t get consumed by all the liquid. I also used wine instead of the chicken broth too! I would absolutely make this again!! Also, I made creamy polenta instead of mashed potato’s and it was so so good. Thank you for the recipe!!

  45. So my husband picked up pork short ribs. I should have been more detailed I’m sure it will taste great too. So will try it.

    1. It was in Step 3: 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.

  46. I am anxious t try this recipe, if I can find ribs and afford them these days. I made your red wine and cranberry ribs and they were delicious.

    I was wondering if this is sweet with the apple cider?

    Thank you

  47. OMG. This came through my email about 5 am, my usual waking time. Like you I start my day with 6 mile walk and a 1 mile swim. I could hardly wait to stop at the store and get some short ribs. I spent the better part of the morning canning beets but finally got around to getting this into the oven around 1:30. I cut the recipe in half as there are only two of us. I used a combination of apple cider, white wine and chicken broth, two carrots, one onion and one honey crisp apple. After doing the stove top prep I threw the pot into the oven at 300 degrees for four hours. The ribs were falling off the bone as advertised. The carrots were perfect. The onion and apple pretty much disintegrated. If I’d had my wits about me I would have separated the fat from the sauce. I served these over mashed potatoes. TO DIE FOR. There was a light crispness from the cider and wine that was really lovely and a nice change from a heavier robust red wine braised meat. This is a keeper!

  48. Hi Tieghan, can’t wait to make this but have a question, the photo shows shallots and a whole head of garlic in the pot but they aren’t listed as ingredients. Should they be?

  49. My boyfriend is such a picky eater and loves short ribs so I was so pumped for this. Just made it and the flavor was AMAZING, but the meat was not nearly as tender as I had hoped. I made 2lbs and had it in the oven for 325 for an hour and half. Do you think I needed longer? Also – I put the carrots in when I put the onions in and it was perfect.

    1. Emily, I did almost the same amount as you did, 6 total ribs. I cooked it for four hours and it was falling off the bone, fork tender. I also reduced the temp to 300. Low and slow is what allows the collagen to break down and render a really tender meat. Try it again. It was amazing.

    2. Hi Emily! I’m so sorry this recipe didn’t turn out the way you’d hope! I would say it probably needed a little bit longer in the oven, sorry about that! xTieghan

  50. Looks amazing! The recipe calls for carrots yet you don’t say when to add them… Please advise – making this tomorrow. Thank you!

    1. It was in Step 3: 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.

  51. Just wondering I would have thought with slow cooker method you would cook onions first like with other way so as to give them flavour I don’t think I’ve added anything to a slow cooker that hasn’t been fried fir added flavour, also does the apple cider taste come thru like bit over powering???

    1. I followed the exact amounts of apple cider and did chicken broth (over the wine) and it came out great and not over powering at all. I was worried about this too and purposely left out the actual apple but think it would have been fine.

    2. Hi there! I would recommend caramelizing the onions in a separate pan beforehand. As far as the cider, I don’t think the flavor is too overpowering at all! Enjoy. xTieghan

      1. I only have boneless short ribs. Would the cook time be cut in half with boneless in the oven or would it be the same?

  52. The slow cooker option does not show a separate step to carmelize the onions. I’m sure it’s not necessary with the slow cooker, but the carmelized onions seem to be a big flavor plus for the recipe. Do you prefer the oven method for optimal flavor? This sounds really good, anxious to give it a try.

    1. Hi Connie! For the caramelized onion flavor I would recommend caramelizing the onions in a separate pan and then adding them in so you still get that yummy flavor. Hope you enjoy! xTieghan

  53. Hi Miss Tieghan. I just wanted to let you know that in your recipe you do not state when to add the carrots.

    The recipe looks very yummy and I look forward to trying it out.

  54. Do you think it would be possible to substitute boneless for bone-in short ribs, and if so, how would it change the recipe? I was looking at some bone-in ribs last weekend and was floored by the price, but I do have some boneless ribs I got on sale as well as leftover apple cider from another of your recipes that I’d love to use up.

    1. Hi there! Yes you definitely can. I would imagine the only change would maybe be decrease the cook time by a tiny bit! xTieghan

    1. Hi there! Yes you can definitely cook in the dutch oven. I would suggest a similar cook time to the oven, so about 2ish hours to get them nice and tender. xTieghan

  55. My family doesn’t like onions, though I love them. I can usually sneak small amounts in and nobody notices. This recipe calls for a large amount. Would it still work if I just left them out? Thanks. I love your recipes! ❤️

    1. Hi there! It would take away some of the flavor, but you can leave them out and just use extra seasoning if you’d like! xTieghan

  56. For the slow cooker option I caramelize the onions in a skillet or the ditch over first, correct? Or do we put raw slides onions in the crockpot?

  57. Hi Tieghan, I asked you this yesterday but I didn’t get a response….Have I unintentionally done something with my computer or have you’ve removed the option to pin your recipes (to Pinterest)? Kindly confirm.

    1. Hi Andrea! No, that setting has not been removed and yo can still pin things to pinterest 🙂 Just hover your mouse over the photo on the post and the little Pinterest logo should pop up in the top left hand corner! Let me know if you have any other questions! xTieghan