Savory Apple Cider Braised Short Ribs for Cozy Nights

This Apple Cider Braised Short Ribs recipe combines tender beef with sweet apple cider for a comforting dish.

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Course: Main Dishes

Cuisine: American

Keyword: Apple Cider Braised Short Ribs, Autumn Recipe, braised ribs, comfort food, cozy nights, crowd-pleaser

Prep Time: 30

Cook Time: 3

Total Time: 3 30

Servings: ribs

Calories: 650kcal

4 pounds beef short ribs, bone-in A meaty cut that becomes incredibly tender when braised.
to taste salt Essential for seasoning to enhance the beef's rich flavors.
to taste freshly ground black pepper Essential for seasoning to enhance the beef's rich flavors.
2 tablespoons olive oil Helps to sear the ribs for a beautiful brown crust.

2 cups apple cider The star ingredient that provides a sweet tang and depth.
1 cup beef broth Adds an umami punch to the braising liquid.
2 tablespoons apple cider vinegar Balances the sweetness and enhances acidity for a well-rounded flavor.
2 sprigs fresh rosemary Aromatic herbs that elevate the dish.
1 sprig fresh thyme Aromatic herbs that elevate the dish.

2 pounds sweet potatoes, peeled and cubed Naturally sweet, they make a perfect creamy base.
4 tablespoons unsalted butter Adds richness and helps achieve a silky texture.
½ cup heavy cream Ensures the mash is rich and indulgent.
1 tablespoon fresh rosemary, finely chopped Infuses the mash with a lovely herbal nuance.
to taste salt Essential for seasoning the potatoes to perfection.
to taste freshly ground black pepper Essential for seasoning the potatoes to perfection.

Preheat the oven to 325°F (165°C).
Generously season the short ribs with salt and freshly ground black pepper.
In a large Dutch oven, heat olive oil over medium-high heat and sear the ribs for 3-4 minutes on each side.
Add diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened. Stir in minced garlic and tomato paste for 1 minute.
Pour in the apple cider, scraping up any browned bits. Bring to a simmer, then add beef broth, apple cider vinegar, rosemary, thyme, and bay leaf.
Return the seared short ribs to the pot, ensuring they are mostly submerged in the braising liquid.
Braise the ribs in the oven for about 3 hours until fork-tender.
While the ribs are braising, peel and cube the sweet potatoes, then boil in salted water for 15-20 minutes until tender. Drain and mash.
Add butter, heavy cream, and rosemary to the mashed sweet potatoes. Season with salt and pepper to taste.
Once done, carefully remove ribs from the oven, strain the braising liquid, and simmer until thickened.
Serve mashed sweet potatoes topped with short ribs and drizzle the thickened braising liquid over the top.

Make sure to sear the short ribs until brown; this caramelization adds rich, savory depth to the dish.