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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!
If you are doing this in the crockpot, would you want to caramelize the onions first? Or will they caramelize in the crockpot on their own?
Hey Vicki,
They will caramelize down in the crockpot. Please let me know if you have any other questions, I hope you love this recipe! xT
Do you think this would go well with rice instead of mashed potatoes?
Hey Olivia,
Totally, rice will work well for you:) Please let me know if you have any other questions, I hope you love this recipe! xT
Love this one too can’t wait to make it once the temps drop soon! Have you ever tried doing this on the savory side? I love cider but wondering if i wanted a savory version what could replace it? thanks!
Hey Cari,
Thanks so much! This is definitely a savory dish:) If you wanted to skip the cider, I would just use broth in place of it. I hope this helps, please let me know if you give this recipe a try! xT
This was SO good, I love how the onions soak in the cider flavor. I made this whole30 by using ghee and tapioca flour to coat the ribs and it worked perfectly!
Hey Steph,
Happy Sunday! Thanks so much for giving this recipe a try:) So glad it turned out nicely for you! x
Hello! Going to make this for friends who just had a baby, but realized I have boneless short ribs. Will that totally alter this recipe, or will they be fine to use? Thank you!!
Hey Brittany,
Your boneless short ribs will be just fine to use here! I hope you love this recipe and congrats to your friends! xT
UPDATE: MAKE IT! I ended up serving it with the silver skin, if guests are THST particular, could we really be friends? I pulled out tge catrots, absolutely lovely and everything else was put in the blender. I put it through a fine sieve and allowed it to thicken. It was lovely! The “gravy” was a bit sweet… honey crisp apples might not have been the best choice. Perhaps a Granny Smith? But minor in reality. It really was lovely. ❤️❤️
I was looking for an autumn recipe and when checking out some of my favourite recipe blogs I came across this. I’m having to make some adjustments due to cost (Who knew short ribs required you pawning your first born?)? Great substitution for short ribs are shanks….. think osso buco, but I couldn’t find any. Chuck another substitute was just too lean so we really jumped out of the box here and went with rib finger meat. Still not cheap but I’m thinking an alternative after a discussion with the butcher. The butcher did warn me of the silverskin on this cut but after trying to remove it before searing it, I elected to leave it on and I will remove it prior to serving. Everything done in my Lodge dutch oven and then placed in the oven at 350 for 3 hours…… low and slow ❤️
I used a cup of red wine and some beef broth, everything else I followed the recipe. My plan is to serve it with mashed potatoes and either a garden salad or my Aunt Marilyn’s beet salad as another side. Also a fresh crunchy baguette from the local bake shop, Churis Bakery in Hyde Park which we haven’t tried yet.
Fingers crossed!
My Facebook post on this one❣️ Gorgeous recipe❣️
Hi Audean,
Awesome! Love to hear that this recipe turned out well for you, thanks for making it! Happy Sunday! x
This is my favorite type of food – and it is winter in Cape Town (South Africa) at the moment, and I have this slow cooking for tonights dinner….BUT just realised I used Apple Cinder VINEGAR instead of Apple Cider….worries it is ruined, any tips? P.s. I only used 250ml AC vinegar.
Hi Megan,
So sorry about this!! Try adding some honey and that might balance out the vinegar! I hope it goes well! xT
I loved this- I stuck to the recipe, using fresh-pressed apple juice, a very large granny smith apple, and I forgot to skim out the grease before adding the onions (and boy did it leave the gravy greasy; will not forget next time). It cooked up beautifully and want well with roasted potatoes I seasoned with garlic and black pepper. I struggled to find a braising recipe that did not rely on wine, as my husband has an allergy. This was perfect. I worried the apple juice would be too sweet between the apple juice, onions, and carrots, but the savory elements pulled off a great balance.
Hey Jennifer,
Happy Friday!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Thanks for sharing your detailed notes:) xx
Would I be able to do about half the amount of meat? And if so would I need to make alterations for the recipe? I live alone and don’t want to make too much food!!
Hey Amanda,
Of course, you will just want to cut the entire recipe in half:) I hope you love this dish! xT
I made this two times and each time it was fantastic and my guests loved it!
Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
I was hoping to make this and use some beef ribs we already have in our freezer – would this be an ok substitute for the short ribs?
Thank you!
Hi there! I wouldn’t recommend using beef ribs in the recipe, as the cook time would be off! xT
Can I use sparkling apple cider instead of regular apple cider?
Hi there! Yes, that should work just fine! xT