Christmas is the time of year when I truly lean into slow, cozy meals that fill my home with incredible aromas. These Cider Braised Short Ribs have become my favorite holiday tradition because they feel elegant but are actually quite simple to prepare. I love how the sweetness of the apple balances the richness of the beef, creating a luscious sauce that everyone at the table will be talking about long after the gifts are unwrapped.

Recipe Details

Recipe Information

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Servings: 4 to 6 servings
Difficulty: Medium

Nutrition Information (Per Serving)

Calories: 645 calories
Protein: 42 grams
Carbs: 14 grams
Fat: 48 grams

Why You’ll Love This Cider Braised Short Ribs

There is something magical about a meal that cooks itself while you enjoy the Christmas festivities. This dish offers a deep, savory flavor profile with a hint of seasonal sweetness that feels specifically designed for a cold winter night. The meat becomes so tender that you only need a fork to eat it, making it a stress free option for hosting family. Plus, the braising liquid transforms into a natural gravy that is better than anything you could buy in a store.

Cider Braised Short Ribs Ingredients & Substitutions

4 pounds beef short ribs, bone-in
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
1 large yellow onion, diced
3 medium carrots, peeled and sliced into rounds
2 stalks celery, chopped
4 cloves garlic, minced
2 cups non-alcoholic apple cider
2 cups beef broth
2 tablespoons apple cider vinegar
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

If you cannot find short ribs, beef chuck roast cut into large chunks works well as a hearty alternative. For the vegetables, parsnips can be used instead of carrots for a more earthy flavor, and if you are out of fresh herbs, one teaspoon of dried thyme and rosemary can be used in their place. If apple cider is unavailable, unsweetened apple juice mixed with a extra splash of vinegar provides a similar tangy sweetness.

Step-by-Step Instructions to Make Cider Braised Short Ribs

Step 1: Preparation and Searing

Preheat your oven to 325 degrees Fahrenheit. Season the beef short ribs generously on all sides with salt and black pepper. In a large heavy bottomed pot or Dutch oven, heat the vegetable oil over medium high heat. Sear the ribs in batches, making sure not to crowd the pan, until they are deeply browned on all sides. This should take about 3 to 4 minutes per side. Remove the ribs and set them aside on a plate.

Step 2: Sauté the Aromatics

In the same pot, reduce the heat to medium. Add the diced onion, carrots, and celery. Cook the vegetables for about 5 to 7 minutes until the onions are translucent and the vegetables have softened slightly. Add the minced garlic and cook for just one more minute until it becomes fragrant, being careful not to let it burn.

Step 3: Deglazing the Pot

Pour in the apple cider and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. These bits, known as fond, hold a tremendous amount of flavor. Bring the liquid to a simmer and let it reduce by about a third, which usually takes about 5 minutes.

Step 4: Adding the Braising Liquid

Stir in the beef broth and the apple cider vinegar. Place the seared short ribs back into the pot, ensuring they are mostly submerged in the liquid. Tuck the thyme, rosemary, and bay leaves into the spaces between the ribs. Bring the entire mixture back to a gentle simmer on the stove.

Step 5: The Slow Braise

Cover the pot with a tight fitting lid and transfer it to the preheated oven. Bake for 3 to 3.5 hours. The ribs are done when the meat is incredibly tender and literally falling away from the bone. Check the pot occasionally to ensure there is still plenty of liquid, adding a splash more broth if needed.

Step 6: Final Touches

Once finished, remove the pot from the oven. Carefully lift the ribs out of the liquid and place them on a serving platter. Discard the bay leaves and herb stems. If the sauce is too thin, you can simmer it on the stovetop for a few minutes to thicken it before spooning it over the ribs.

Tips for Success

For the best results, always pat the meat dry with paper towels before seasoning and searing. Moisture on the surface of the meat will cause it to steam rather than brown, and that golden crust is vital for a deep flavor. Additionally, try to make this dish a day in advance if possible. Like many stews and braises, the flavors deepen overnight in the fridge, and it becomes much easier to skim off any excess fat from the surface once it has chilled and solidified.

Variations of Cider Braised Short Ribs

If you want to add more texture to the dish, you can toss in some halved baby potatoes or chunks of parsnip during the last hour of cooking. For a bit of spice, add a pinch of red pepper flakes to the aromatics. You can also create a more fruity version by adding sliced fresh apples to the pot for the final 30 minutes of braising, which adds a lovely seasonal touch for Christmas dinner.

Serving Suggestions: What to Pair with Cider Braised Short Ribs

These ribs are incredibly rich, so they pair perfectly with something that can soak up the delicious cider gravy. Creamy mashed potatoes or a buttery polenta are my top choices. For a lighter side, a crisp green salad with a lemon vinaigrette or some roasted Brussels sprouts with balsamic glaze provides a nice contrast. Don’t forget some crusty bread to wipe up every last drop of the sauce.

Storage & Reheating Instructions

Store any leftover ribs in an airtight container in the refrigerator for up to 4 days. When you are ready to eat them again, place the ribs and sauce in a covered dish in the oven at 300 degrees Fahrenheit until warmed through. This method prevents the meat from drying out. You can also freeze the cooked ribs in the sauce for up to 3 months. Just thaw them overnight in the fridge before reheating.

Memories Made Around the Table

I remember one Christmas when a sudden snowstorm kept us all indoors for the entire afternoon. I had these ribs tucked away in the oven, and the scent of warm apples and savory beef filled every corner of the house. As we played board games by the fire, the anticipation grew. When I finally pulled the pot out and set it in the middle of the table, the steam rose up and everyone went silent for a moment. It wasn’t just a meal, it was the feeling of being safe and warm with the people I love most.

FAQs

Can I make this recipe in a slow cooker?

Yes, you certainly can. After searing the meat and sautéing the vegetables on the stove, transfer everything to your slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. The meat will be just as tender and flavorful.

What kind of apple cider should I use?

You should use fresh, unfiltered non-alcoholic apple cider, which is usually found in the produce or refrigerated section of the grocery store. It is cloudy and has a much more robust flavor than clear apple juice, though apple juice can work in a pinch.

Why are my short ribs tough?

If the meat is tough, it simply hasn’t cooked long enough. Short ribs are a tough cut of meat that requires a long, slow cook time to break down the connective tissue. Put them back in the oven for another 30 minutes and they should soften up perfectly.

Do I have to sear the meat first?

While you can skip searing if you are in a rush, I highly recommend against it. Searing creates a complex flavor through the Maillard reaction that cannot be replicated by boiling or braising alone. It is the key to a professional tasting sauce.

Can I use boneless short ribs?

Yes, boneless short ribs work well for this recipe. Keep in mind that they may cook slightly faster than bone-in ribs, so start checking for tenderness around the 2.5 hour mark. However, bones usually add a bit more depth to the braising liquid.

Final Thoughts

Cider Braised Short Ribs are the ultimate comfort food for a festive Christmas gathering. They offer a sophisticated flavor profile that is surprisingly easy to achieve with just a little patience and a few quality ingredients. Whether you are hosting a large family dinner or a quiet holiday meal for two, this dish is sure to become a new favorite in your winter recipe rotation.

Cider Braised Short Ribs

Print Recipe

Total Time: 3 hours 50 minutes

Ingredients

4 pounds beef short ribs, bone-in
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
1 large yellow onion, diced
3 medium carrots, peeled and sliced into rounds
2 stalks celery, chopped
4 cloves garlic, minced
2 cups non-alcoholic apple cider
2 cups beef broth
2 tablespoons apple cider vinegar
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

Instructions

Preheat your oven to 325 degrees Fahrenheit. Season the beef short ribs generously on all sides with salt and black pepper. In a large heavy bottomed pot or Dutch oven, heat the vegetable oil over medium high heat. Sear the ribs in batches, making sure not to crowd the pan, until they are deeply browned on all sides. This should take about 3 to 4 minutes per side. Remove the ribs and set them aside on a plate.
In the same pot, reduce the heat to medium. Add the diced onion, carrots, and celery. Cook the vegetables for about 5 to 7 minutes until the onions are translucent and the vegetables have softened slightly. Add the minced garlic and cook for just one more minute until it becomes fragrant, being careful not to let it burn.
Pour in the apple cider and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. These bits, known as fond, hold a tremendous amount of flavor. Bring the liquid to a simmer and let it reduce by about a third, which usually takes about 5 minutes.
Stir in the beef broth and the apple cider vinegar. Place the seared short ribs back into the pot, ensuring they are mostly submerged in the liquid. Tuck the thyme, rosemary, and bay leaves into the spaces between the ribs. Bring the entire mixture back to a gentle simmer on the stove.
Cover the pot with a tight fitting lid and transfer it to the preheated oven. Bake for 3 to 3.5 hours. The ribs are done when the meat is incredibly tender and literally falling away from the bone. Check the pot occasionally to ensure there is still plenty of liquid, adding a splash more broth if needed.
Once finished, remove the pot from the oven. Carefully lift the ribs out of the liquid and place them on a serving platter. Discard the bay leaves and herb stems. If the sauce is too thin, you can simmer it on the stovetop for a few minutes to thicken it before spooning it over the ribs.

Cook Time: 3 hours 50 minutes
Diet: Not specified