Tender, fall-apart braised short ribs simmered slowly in apple cider, herbs, and aromatics for a cozy, flavorful, cold-weather dinner.

Scale

3–4 lbs beef short ribs

2 tbsp olive oil

1 large onion, sliced

3 garlic cloves, minced

2 carrots, chopped

1 cup apple cider

1 cup beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

2 sprigs fresh rosemary

3 sprigs fresh thyme

1 bay leaf

Salt and black pepper to taste

1. Preheat oven to 325°F (165°C).

2. Pat the short ribs dry and season generously with salt and pepper.

3. Heat olive oil in a Dutch oven over medium-high heat.

4. Sear the short ribs on all sides until deeply browned; remove and set aside.

5. Add onions, carrots, and garlic to the pot; sauté until softened.

6. Stir in tomato paste and cook 1 minute.

7. Pour in apple cider and beef broth, scraping any browned bits.

8. Add Worcestershire sauce, rosemary, thyme, and bay leaf.

9. Return the short ribs to the pot, submerging them in the liquid.

10. Cover and transfer to the oven; braise for 2.5–3 hours, until fork-tender.

11. Remove herbs, skim excess fat, and serve with mashed potatoes or polenta.

Substitute apple cider with hard cider for a deeper flavor.

Make ahead—the flavor improves after a night in the fridge.

Pairs wonderfully with mashed potatoes, risotto, or roasted vegetables.

Keywords: Apple Cider Braised Short Ribs, braised ribs, fall dinner, cozy recipe