Curl Up With a Bowl of Cozy: My Apple Cider Short Ribs Story

Alright, so here’s the thing: I never meant to make braised short ribs with apple cider. It just sort of happened (like most good things in my kitchen). One cold Sunday, I realized I had a pack of short ribs in the fridge and not much else except a jug of apple cider leftover from a farm stand trip. My grandma would’ve probably raised an eyebrow, but hey, she used to put grape jelly in meatloaf, so who am I to judge?

Honestly, this dish is the kind of thing you make when you want to impress someone—or just treat yourself. And it makes your whole house smell like autumn hit it with a very savory, very delicious stick. Just a heads up: there’s a point where it looks a bit questionable, but trust me, it comes together. Also, if your dog gives you those hopeful eyes while it’s simmering, that’s normal.

Why You’ll Love This (Or At Least Find It Interesting)

I make this when I want something that feels like a big, edible hug. My family goes crazy for this (my cousin once ate four servings, not even sorry). It’s cozy, rich, kind of sweet but not in a weird way, and, look, if you like leftovers, it’s even better the next day. Oh, and I used to fuss about having exactly the right apple cider, but you know what? Any decent cider will do. Sometimes I get lazy and just use apple juice (don’t tell anyone). The only tricky bit is resisting the urge to eat the ribs straight from the pot—honestly, I fail about half the time.

What You’ll Need (And What I Sub In When I’m Out)

3–4 pounds beef short ribs (I’ve done this with bone-in and boneless. Bone-in is fancier, boneless is lazier—both work!)
Salt and pepper (I just use whatever sea salt I have, but table salt works if that’s all you’ve got)
2 tablespoons olive oil (or, honestly, vegetable oil—I’m not picky)
1 large onion, chopped (red, yellow, or even a couple of shallots if I’m feeling fancy)
3 carrots, chopped (sometimes I toss in a parsnip if one’s lurking in my veggie drawer)
3 celery stalks, chopped (or just more carrots if you hate celery—I won’t tell)
4–5 garlic cloves, smashed (I use a bit extra because garlic is happiness)
2 cups apple cider (I’ve even used hard cider once—it was a wild Friday)
1 cup beef broth (the boxed kind is fine, but if you have homemade, you’re winning)
2 tablespoons tomato paste (or ketchup in a pinch—my secret shame)
A handful of fresh thyme (dried works, just use less)
2 bay leaves (optional, but I toss them in if I remember)
1 tablespoon balsamic vinegar (if you like a little zing—my cousin says this is the secret but I think it’s just good anyway)

Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal

The How-To: Directions (Don’t Overthink It)

Prep the short ribs: Pat them dry, salt and pepper them like you mean it. This is not the time to be shy. I once didn’t season enough and regretted it.
Sear: Get your big Dutch oven or heavy pot nice and hot. Add the oil. Brown the short ribs in batches—you want all sides crispy and brown. Don’t rush this part; trust me, I tried once and they came out kind of sad and gray.
Veggie time: Take the ribs out, set them aside. Toss your onions, carrots, and celery in the pot. Cook, scraping up the brown bits (so much flavor here!). When they’re soft, add the garlic. It’ll smell amazing.
Tomato paste and deglaze: Add tomato paste, give it a stir, let it darken a bit. Pour in the apple cider, scrape the bottom. That sizzling sound? Music to my ears.
Braise: Add beef broth, thyme, bay leaves, balsamic (if using), and the ribs (plus any juices from the plate). Bring to a low simmer. Cover and pop it in a 325°F (160°C) oven for about 2.5–3 hours. (This is where I usually sneak a taste… and burn my tongue. Every. Time.)
Check and finish: The meat should be falling off the bone. If not, let it go a bit longer. Skim off extra fat if you like (I leave a bit for flavor).

Notes I Wish Someone Had Told Me

If you forget to skim the fat, don’t panic. It actually keeps leftovers moist. You can always scoop it off later when it chills.
Apple cider vinegar is not the same as apple cider. (Yes, I did that once. Too tangy.)
It’s okay if the sauce is thinner than you expected—just simmer it down on the stove after braising. Or, you know, don’t. I like it soupy sometimes.

Variations I’ve Tried (And One That Flopped)

Once swapped pork shoulder for the beef: surprisingly tasty, just a bit less rich.
Tried tossing in a few tart apples near the end—made things a bit sweet, but my niece loved it. Next time, maybe just one apple.
I once tried making this with store-bought barbecue sauce instead of tomato paste. Uh, don’t. It gets weirdly sticky and just not right. Lesson learned.

What If I Don’t Have a Dutch Oven? (No Biggie)

Honestly, a big oven-safe pot or even a deep roasting pan covered tightly with foil works. I’ve even done the stovetop-only method when I couldn’t be bothered to turn on the oven and, you know what? Still good. If all you have is a slow cooker, check out Serious Eats’ slow cooker method—I’ve used it on busy days.

How to Store It (But Good Luck Having Leftovers)

Let it cool, then stash in the fridge for up to 4 days. Or freeze for a lazy future dinner. Though honestly, in my house it never lasts more than a day! I think it tastes better the next day anyway, but that’s just me. If you do freeze it, thaw in the fridge overnight and reheat gently. (Microwaving works, but it’s not as soul-warming.)

How I Like to Serve It (But You Do You)

Over mashed potatoes. Hands down. Or really buttery polenta. Sometimes egg noodles if I’m feeling nostalgic. My cousin piles it on toasted sourdough, which… is actually genius. A crisp green salad on the side never hurts, and if you want to go full cozy mode, light a candle and crank up your favorite candle (I’m partial to anything that smells like cookies, not gonna lie).

Honestly Useful Pro Tips (Because I Messed Up So You Don’t Have To)

Don’t rush the browning. I once tried to do all the ribs at once to save time—nope, just gray meat and regret.
If you want a really lush sauce, remove the ribs and veggies at the end, then simmer the liquid for 10 minutes to thicken. Or just eat it as is. Life’s too short.
If you forget the thyme, just toss in some dried Italian herb mix. Actually, I find it works better if you rub it between your fingers first.

FAQ—Real Questions I’ve Actually Gotten

Can I use boneless short ribs? Yep! They’re just as good, maybe even a little easier to eat. You lose some of the flavor from bones, but who’s counting?
What if I don’t have apple cider? Apple juice works. I’ve done it in a pinch. Or try pear juice if you’re feeling wild (haven’t yet, but maybe it’s good?).
Can I make this ahead? Absolutely. I swear it’s better the next day. Let the flavors hang out overnight in the fridge. Just reheat gently.
Help! My sauce is too thin! Remove the meat, simmer the sauce uncovered until it thickens up. Or just sop it up with bread—no one ever complains here.
Is it okay to double this recipe? For sure, as long as you have a big enough pot. I did this once for a potluck; folks still talk about it.

So there you go. Braised short ribs with apple cider, just like I make it—give it a whirl, and if you make a mess, that’s half the fun. For more cozy fall recipes, I love poking around Smitten Kitchen—Deb always comes through with something new. Happy eating, and don’t forget to save me a bowl (just kidding, sorta)!

Braised Short Ribs with Apple Cider – Rich, Savory & Seasonal