Cider Braised Short Ribs with Caramelized Onions
Cider braised short ribs are seared beef ribs slowly cooked with apple cider, caramelized onions, carrots, garlic, and thyme.
Ingredients
- 5 pounds bone-in beef short ribs
- 3 tablespoons all-purpose flour
- Kosher salt to taste
- Black pepper to taste
- 1 tablespoon salted butter
- 4 yellow onions thinly sliced
- 2 cups apple cider
- 2 cups chicken broth
- 6 carrots chopped
- 6 cloves garlic smashed
- 2 tablespoons fresh thyme chopped
- 1 apple quartered, optional
- 2 bay leaves
Instructions
- Preheat the oven to 325°F (165°C).
- Season the short ribs generously with salt and black pepper. Lightly coat them with flour, shaking off any excess.
- Heat a large oven-safe Dutch oven over high heat. Sear the short ribs on both sides until deeply browned. Work in batches if necessary to avoid overcrowding the pot. Transfer the ribs to a plate.
- Carefully remove excess grease from the Dutch oven. Add the butter and sliced onions. Cook for about 5 minutes, stirring occasionally, until the onions soften.
- Pour in ½ cup of the apple cider. Season the onions with a little salt and pepper and continue cooking for 5–8 minutes, until the cider has evaporated and the onions become lightly golden.
- Stir in the fresh thyme.
- Return the seared short ribs to the Dutch oven. Pour in the remaining 1½ cups apple cider and the chicken broth.
- Add the carrots, smashed garlic, and bay leaves. If using the apple, arrange the quarters around the ribs.
- Cover the Dutch oven tightly and transfer it to the oven. Cook for 2½–3 hours, or until the beef is extremely tender and nearly falling from the bone.
- Remove the bay leaves. Taste the sauce and adjust the salt and black pepper as needed.
- Serve the cider braised short ribs over creamy mashed potatoes. Spoon the caramelized onions and vegetables over the meat, then drizzle generously with the pan sauce.
Notes
For a gluten-free version, replace the all-purpose flour with a suitable gluten-free flour blend or cornstarch-based coating.
The optional apple adds another layer of fruity sweetness and becomes soft during cooking. For a more savory result, simply leave it out.
These short ribs are especially good with mashed potatoes, but creamy polenta, mashed cauliflower, roasted potatoes, or crusty bread can also be served alongside them.
For a halal preparation, use chicken broth rather than wine and make sure the broth and other packaged ingredients are halal-certified when required.