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Cider Braised Short Ribs with Caramelized Onions

Cider Braised Short Ribs with Caramelized Onions

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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