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Cider Braised Short Ribs with Caramelized Onions Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 74 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This recipe for Cider Braised Short Ribs with Caramelized Onions combines tender, fall-off-the-bone beef short ribs cooked slowly in a flavorful blend of apple cider, onions, garlic, thyme, and carrots. The ribs are seared to develop a rich crust, then braised in the oven or slow cooker until meltingly tender. Finished with caramelized onions and optional apples for sweetness, this comforting dish is perfect served over creamy mashed potatoes.

Ingredients

Scale

Beef and Seasoning

  • 5 pounds bone-in beef short ribs
  • Kosher salt, to taste
  • Black pepper, to taste
  • 3 tablespoons all-purpose flour

Vegetables and Aromatics

  • 4 yellow onions, thinly sliced
  • 6 carrots, chopped
  • 6 cloves garlic, smashed
  • 2 tablespoons chopped fresh thyme
  • 2 bay leaves
  • 1 apple, quartered (optional)

Liquids and Fats

  • 1 tablespoon salted butter
  • 2 cups apple cider
  • 2 cups chicken broth or dry white wine

Instructions

  1. Preheat and Prepare Ribs: Preheat your oven to 325°F (163°C). Season the short ribs generously with kosher salt and black pepper, then rub them evenly with the all-purpose flour to create a light coating.
  2. Sear the Ribs: Heat a large oven-safe Dutch oven over high heat. Add the short ribs and sear them on all sides until they develop a deep, golden-brown crust. This step locks in flavor. Remove the ribs to a plate and wipe out any excess grease from the pot.
  3. Caramelize Onions: Add the butter to the Dutch oven and melt it over medium heat. Then add the thinly sliced onions and cook for about 5 minutes until softened. Pour in 1/2 cup of apple cider, season with salt and pepper, and continue cooking for another 5 to 8 minutes until the cider evaporates and the onions turn lightly golden.
  4. Add Herbs and Assemble for Braising: Stir in the chopped fresh thyme. Place the seared short ribs back into the pot on top of the onions. Pour in the remaining 1 1/2 cups apple cider and the 2 cups chicken broth or dry white wine. Add the chopped carrots, smashed garlic cloves, and bay leaves. Arrange the quartered apple pieces around the meat if using.
  5. Braise in Oven: Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven. Cook for 2 1/2 to 3 hours, or until the short ribs are exceptionally tender and falling off the bone.
  6. Finish and Serve: Remove the bay leaves. Serve the braised short ribs hot over a bed of creamy mashed potatoes. Spoon the caramelized onions and pan sauce over the top for a flavorful finish. Enjoy!

Notes

  • You can substitute chicken broth for the dry white wine if preferred.
  • The optional apple adds a subtle sweetness and can be omitted if desired.
  • For a quicker alternative, this recipe can be prepared in a slow cooker following the adapted method.
  • Ensure the short ribs are well seared to develop maximum flavor before braising.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Nutrition

  • Serving Size: 1 serving (approx. 1 rib with sauce and onions)
  • Calories: 650
  • Sugar: 10g
  • Sodium: 320mg
  • Fat: 45g
  • Saturated Fat: 18g
  • Unsaturated Fat: 22g
  • Trans Fat: 0.5g
  • Carbohydrates: 16g
  • Fiber: 3g
  • Protein: 45g
  • Cholesterol: 140mg

Find it online: https://yumyy.com/cider-braised-short-ribs-with-caramelized-onions-recipe/