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Cider-Braised Short Ribs


Cider Braised Short Ribs

Cider Braised Short Ribs

Diana Rattray
Tender and delicious short ribs are oven-braised in apple cider and beef broth, with herbs, carrots, and chopped onion.


  • 3 to 4 pounds short ribs, cut in 3-inch pieces
  • salt and pepper
  • 1/2 cup flour
  • 2 tablespoons vegetable oil
  • 2 cups apple cider
  • 1 1/2 cups beef broth
  • 1 teaspoon dried leaf rosemary
  • 1/2 teaspoon dried thyme
  • 1 large onion, coarsely chopped
  • 1 clove garlic, minced
  • 1 medium onion, chopped
  • 1 cup baby carrots
  • 1 cup sliced celery


Heat oven to 300°.

Sprinkle ribs with salt and pepper; toss with the flour.

In a roasting pan*, heat oil (over 2 burners, if possible) over medium heat. Add the short ribs in 1 layer. Cook, turning frequently, until well browned. Add cider, beef broth, herbs, coarsely chopped onion, and the garlic. Bring to a boil.

If necessary, the ribs can be browned in a Dutch oven, turning frequently. Continue with adding cider and beef broth, the large coarsely chopped onion, and herbs, then transfer to a roasting pan if the Dutch oven isn't ovenproof.

Cover and bake for 3 1/2 hours. Remove short ribs from the pan and strain the broth into a large saucepan or Dutch oven. Skim off excess fat; bring to a boil, uncovered, then reduce heat to medium and simmer for 5 minutes, uncovered. Add the remaining onion, celery, and carrots to the broth. Cover and cook over medium heat until vegetables are tender. Return the short ribs to the broth and heat through.
Garnish with parsley to serve.

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