If you’re craving a truly comforting, rich, and deeply flavorful meal, look no further than these Cider Braised Short Ribs with Caramelized Onions. Tender short ribs are slow-cooked in a fragrant cider-infused broth that melts the meat to fall-off-the-bone perfection, while the luscious caramelized onions add a sweet, savory balance that elevates every bite. This recipe blends rustic heartiness with a touch of elegance, perfect for family dinners or impressing guests without stress. Whether you’re a seasoned cook or just diving into braising, this dish promises layers of texture and taste you’ll want to savor again and again.

Why You’ll Love This Recipe

Effortless Comfort Food: Slow-cooked ribs become unbelievably tender with minimal hands-on time, making it perfect for busy schedules.
Balanced Flavor Profile: Sweet, tangy cider and rich caramelized onions create a harmonious, multi-dimensional taste experience.
Impressive Yet Simple: This dish looks gourmet but uses straightforward steps and accessible ingredients.
Perfect for Entertaining: Serve this hearty dish at dinner parties to wow your guests with elegant home cooking.
Versatile Meal: Adapt the recipe with sides or garnishes to suit any season or occasion.

Ingredients You’ll Need

This recipe calls for simple, quality ingredients that work together to build incredible taste and texture. Each element brings something essential to the table — from the rich meat to the bright cider and the deeply flavorful onions, every bite is a balance of hearty and sweet.

Bone-In Short Ribs: Choose meaty ribs for maximum tenderness and flavor during braising.
Apple Cider: Adds natural sweetness and acidity that tenderizes the meat perfectly.
Yellow Onions: Slowly caramelized to create a deep sweetness that complements the ribs beautifully.
Beef Broth: Enhances the meaty richness and ensures a saucy finish.
Garlic Cloves: Infuses aromatic depth throughout the dish.
Fresh Thyme: Brings an herbal note that brightens the slow-cooked flavors.
Flour: Used to sear and develop a beautiful crust on the ribs before braising.
Salt and Pepper: Essential seasoning to bring out all the natural flavors.
Olive Oil or Vegetable Oil: For browning the meat and caramelizing the onions.

Variations for Cider Braised Short Ribs with Caramelized Onions

This recipe is wonderfully adaptable, so feel free to tweak it based on your pantry staples, dietary needs, or flavor preferences. Changing just a few ingredients can transform the meal effortlessly.

Red Wine Swap: Replace the cider with red wine for a deeper, richer flavor profile that pairs beautifully with beef.
Spicy Kick: Add a pinch of red pepper flakes or a diced chili to the onions for a subtle heat.
Vegetarian Version: Use hearty mushrooms like portobello or king oyster instead of ribs to create a rich braised dish.
Herbal Variations: Experiment with rosemary or sage in place of thyme to alter the herbal aroma.
Root Vegetable Addition: Toss in carrots or parsnips during braising for extra sweetness and texture.

Irresistible Cider Braised Short Ribs with Caramelized Onions

How to Make Cider Braised Short Ribs with Caramelized Onions

Step 1: Prepare and Season the Short Ribs

Start by patting the short ribs dry to ensure a perfect sear. Generously season with salt and pepper and then lightly coat with flour to help create a beautiful golden crust during browning.

Step 2: Sear the Short Ribs

Heat a heavy-bottomed pot or Dutch oven with olive oil over medium-high heat. Sear the ribs on all sides until rich and browned, about 3 to 4 minutes per side. Remove and set aside once done.

Step 3: Caramelize the Onions

In the same pot, reduce heat to medium and add thinly sliced yellow onions. Slowly cook, stirring occasionally, until they transform into deep golden caramelized onions — this can take about 20 to 25 minutes for full flavor development.

Step 4: Deglaze with Apple Cider

Pour in the apple cider, scraping the bottom of the pot to lift up all those delicious browned bits. The cider introduces sweetness and acidity that balances the richness.

Step 5: Add Broth and Aromatics

Return the short ribs to the pot, nestling them into the onions and cider. Add beef broth, garlic cloves, and fresh thyme sprigs. The liquid should cover the ribs halfway for perfect slow cooking.

Step 6: Slow Braise

Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until the meat is tender and falls off the bone effortlessly.

Step 7: Finish and Serve

Remove ribs from the pot and set aside. Skim excess fat from the sauce and reduce it on the stovetop if you prefer a thicker glaze. Spoon the caramelized onions and sauce over the ribs when plating for that irresistible finish.

Pro Tips for Making Cider Braised Short Ribs with Caramelized Onions

Patience with Caramelizing: Take your time with the onions; slow caramelization is key for deep, sweet flavor.
Don’t Skip Searing: Browning the ribs builds flavor and adds beautiful texture to the final dish.
Use Bone-In Ribs: The bones add richness and tenderness during the braising process.
Cover During Braising: Keeping the pot covered traps moisture and helps the ribs cook evenly.
Test for Tenderness: The ribs should be fork-tender and nearly falling apart once done; adjust timing if needed.
Reduce Sauce Separately: Make it as thick or thin as you like by simmering after braising for perfect coating consistency.

How to Serve Cider Braised Short Ribs with Caramelized Onions

Garnishes

Add freshly chopped parsley or thyme sprigs on top for a fresh, vibrant contrast that brightens the dish visually and flavor-wise.

Side Dishes

Serve alongside creamy mashed potatoes, buttered egg noodles, or roasted root vegetables to soak up the delicious sauce and provide comforting textures.

Creative Ways to Present

For a modern twist, plate the ribs over a bed of soft polenta or alongside a crispy potato gratin. Drizzle the cider-onion sauce generously to make every bite luxurious and unforgettable.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely before transferring to airtight containers. Store in the refrigerator for up to 3 days to enjoy as a ready-to-reheat meal.

Freezing

Freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Gently warm leftovers on the stovetop over low heat to preserve tenderness, adding a splash of broth or water if the sauce thickens too much during storage.

FAQs

Can I use boneless short ribs for this recipe?

Yes, but bone-in short ribs are preferred because the bones add extra flavor and help keep the meat tender during the braising process.

What type of cider should I use for braising?

Use a high-quality, unsweetened apple cider for the best balance of sweetness and acidity that complements the beef without overpowering the dish.

How long does it take to caramelize the onions properly?

Caramelizing onions usually takes between 20 to 30 minutes on low to medium heat to develop a deep golden brown color and rich, sweet flavor.

Can I prepare this recipe in a slow cooker?

Absolutely! After searing the ribs and caramelizing the onions on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender.

What sides pair best with cider braised short ribs with caramelized onions?

Creamy mashed potatoes, buttered noodles, roasted vegetables, or even a rustic polenta provide the perfect base to soak up the flavorful sauce.

Final Thoughts

If you want a dish that combines soulful comfort with incredible flavor, these Cider Braised Short Ribs with Caramelized Onions should be your next kitchen adventure. Slow-cooked to tender perfection, layered with sweet onions and tangy cider, this recipe turns simple ingredients into a meal that feels both special and accessible. Give it a try and share the warmth of this delightful dish with your loved ones — it’s bound to become a cherished favorite.

Cider Braised Short Ribs with Caramelized Onions

Print Recipe

Cider Braised Short Ribs with Caramelized Onions is a deeply flavorful, comforting dish where tender bone-in short ribs are slow-cooked in a fragrant apple cider-infused broth until fall-off-the-bone perfect. Paired with sweet, richly caramelized yellow onions, this recipe offers a harmonious balance of savory, sweet, and tangy flavors. Ideal for family dinners or entertaining guests, it blends rustic heartiness with elegant taste and minimal hands-on cooking.

Total Time: 3 hours 20 minutes
Yield: 6 servings 1x

Ingredients

Scale

Meat and Seasoning

3 to 4 lbs bone-in short ribs, meaty cuts
Salt, to taste
Black pepper, to taste
1/4 cup all-purpose flour (for coating ribs)

Liquids and Broth

2 cups apple cider (unsweetened)
2 cups beef broth
2 tablespoons olive oil or vegetable oil

Vegetables and Aromatics

3 large yellow onions, thinly sliced
4 garlic cloves, peeled and smashed
4 to 5 fresh thyme sprigs

Instructions

Prepare and Season the Short Ribs: Pat the short ribs dry with paper towels to ensure a perfect sear. Generously season all sides with salt and pepper, then lightly coat each rib with flour, shaking off any excess to help create a golden crust during browning.
Sear the Short Ribs: Heat the olive oil or vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the ribs on all sides for about 3 to 4 minutes per side until deeply browned and rich in color. Remove the ribs from the pot and set aside.
Caramelize the Onions: Reduce the heat to medium. Add the thinly sliced yellow onions to the pot and cook slowly, stirring occasionally, for 20 to 25 minutes until they become deeply golden and caramelized, developing a sweet and savory depth.
Deglaze with Apple Cider: Pour in the apple cider while scraping the bottom of the pot with a wooden spoon to lift all browned bits. The cider adds sweetness and acidity, balancing the dish’s richness.
Add Broth and Aromatics: Nestle the short ribs back into the pot among the caramelized onions. Pour in the beef broth, add the smashed garlic cloves and fresh thyme sprigs. Ensure the liquid covers the ribs halfway for ideal braising.
Slow Braise: Bring the mixture to a gentle simmer on the stovetop, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until the meat is fork-tender and falling off the bone.
Finish and Serve: Remove the ribs from the pot and set them aside. Skim off any excess fat from the sauce and optionally reduce the sauce on the stovetop to your preferred thickness. Serve ribs topped generously with the caramelized onions and sauce.

Notes

Patience with caramelizing onions is key to developing deep, sweet flavor.
Don’t skip searing the ribs; it builds rich flavor and texture.
Use bone-in ribs for added richness and tenderness.
Keep the pot covered during braising to trap moisture and cook ribs evenly.
Test ribs for tenderness; they should be fork-tender and nearly falling apart.
Reduce the sauce separately after braising to control thickness and coating consistency.

Author: Lina
Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising, Oven
Cuisine: American
Diet: Gluten Free (use gluten-free flour as needed)

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 8g
Sodium: 600mg
Fat: 45g
Saturated Fat: 15g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 45g
Cholesterol: 140mg

Keywords: short ribs, cider braised, caramelized onions, comfort food, slow cooked, fall off the bone, beef recipe