This cider braised beef chuck short ribs recipe is the ultimate comfort food, perfect for cozy nights or special occasions when you want to impress without too much additional work. Slowly cooked in a rich braising liquid, these tender short ribs practically melt off the bone, leaving you with deep, savory flavors you'll want to savor the whole time.
Why You'll Love It
First of all, this is the kind of chuck short rib recipe that screams comfort food. It's rich, hearty, and full of that savory goodness that only beef short ribs cooked low and slow can deliver.
Using a dutch oven, we combine bone-in beef ribs with a flavorful mix of apple cider, beef stock, tomato paste, and veggies to create a cooking liquid so good you'll want to slurp it with a spoon.
And can we talk about versatility? Whether you're cooking bone ribs or experimenting with boneless short ribs, this recipe works for any type of short ribs you can find at your favorite butcher shops or grocery stores.
And although the connective tissue in these tougher cuts of meat can be extreme, it all breaks down during the long cooking process, giving you fork-tender perfection.
It's also easy to tweak—swap out apple cider vinegar for balsamic vinegar, try a splash of dry red wine like cabernet sauvignon, or mix in teriyaki sauce or soy sauce for a fun twist next time.
Best of all, this dish feels just as fancy for special occasions as it does for a chill Sunday dinner. Serve it with your favorite side—creamy smoked gouda mashed potatoes, crusty bread to soak up all that braising liquid, or even a light salad—and you've got an awesome recipe to wow any crowd.
Ingredients & Substitutions
- Short Ribs: Bone-in beef ribs (chuck ribs), or boneless beef ribs both work here! I do not recommend using flanken cut for this recipe.
- Kosher Salt, Garlic Powder, Fresh Cracked Black Pepper: These basic seasonings let the beef rib meat shine. You can also use your favorite go-to all purpose seasoning blend if you prefer.
- Olive Oil: Perfect for searing, but you could use avocado oil or vegetable oil in a pinch.
- Carrots: If you're not a fan of carrots, you don't have to add them. You could also swap them for potatoes.
- Celery: If you're not a fan of celerty, just swap it for more onions or shallots.
- Sweet Onion: Shallots also work in place of sweet onion.
- Apple: Adds a subtle sweetness. Apple juice, pear juice, or a semi-sweet wine or beer can work, too!
- Garlic: Use fresh for the best flavor. Pre-minced garlic from grocery stores can save extra time but is not recommended.
- Apple Cider: You also sub the apple cider for an un expensive wine.
- Apple Cider Vinegar: These bring a tangy, fruity depth. Swap with balsamic vinegar or dry red wine for a twist. You could also add a few dashes of worcestershire sauce, too.
- Tomato Paste: Helps deepen the flavor and gives the braising liquid that deep red color.
- Beef Broth: A cup of beef broth ties it all together. Substitute with chicken stock, veggie broth, or low sodium broth if needed.
- Fresh Herbs: Thyme and rosemary create an herby aroma. Bay leaves are a great addition.
- Brown Sugar: Balances the savory notes and gives the sauce a glossy finish.
How to Make It
This simple chuck short ribs recipe is the best way to turn tougher cuts of beef into a decadent, slow-cooked masterpiece. Whether you're trying this for the first time or looking for new recipes to jazz up your comfort food lineup, this is one you'll keep coming back to. Don't forget to store leftover short ribs in an airtight container so you can enjoy them later! Here's how you do it:
PREP SHORT RIBS: Pat dry with a paper towel, then add the short ribs, kosher salt, garlic powder, and cracked pepper to a large bowl and toss to coat. Pack on any extra seasoning for a rich flavor.
SEAR THE MEAT: Heat olive oil in a dutch oven over medium heat. Sear the short ribs on all sides until golden brown, making sure to get the fat cap crispy. Remove and set aside.
DEGLAZE THE PAN: Pour 1 cup of apple cider into the dutch oven and scrape up all those yummy brown bits from the bottom of the pan.
COOK THE VEGGIES: Add carrots, celery, onion, apple, garlic, and tomato paste. Stir and cook for a few minutes, then add the rest of the apple cider and deglaze again.
BRAISE THE MEAT: Return the short ribs to the pot. Pour in beef broth and tuck in thyme, rosemary, and a pinch of salt. Make sure everything is submerged in the braising liquid. Cover with aluminum foil or a tight-fitting lid and transfer to the oven.
SLOW COOK: Bake at 325°F for 2.5-3 hours, or until the short ribs are fall-off-the-bone tender.
REDUCE THE SAUCE: Remove the ribs from the pot. Bring the braising liquid to a boil over high heat and stir in brown sugar and apple cider vinegar. Let it reduce until thick and glossy.
SERVE: Plate the tender short ribs with a generous drizzle of that braised sauce, and enjoy with your favorite side dish!
SAVE: Feel free to store leftover short ribs in an airtight container so you can enjoy them later! It is best to eat them within 4 days.
What goes with Short Ribs
Here are some of my favorite easy recipes to serve with these delicious cider braised short ribs:
- Cheesy White Cheddar Mashed Potatoes
- Easy Cheesy Broccoli Casserole Recipe with Ritz Crust
- Classic White Cheddar Mac and Cheese Recipe
- One Pot Brown Butter Orzo with Butternut Squash
- Sun Dried Tomato Orzo
Recipe
Braised Beef Chuck Short Ribs Recipe (Slow Cooked)
Equipment
Ingredients
- 6 lbs Short Ribs
- 1 tablespoon Kosher Salt plus more
- 1 teaspoon Garlic Powder
- ½ teaspoon Fresh Cracked Black Pepper
- 2 tablespoon Olive Oil
- 1.5 cups Carrots chopped
- 1.5 cups Celery chopped
- 1 large Sweet Onion Rings
- 1 Apple peeled and chopped
- 10 cloves Garlic
- 3 cups Apple Cider divided
- 2 tablespoon Tomato Paste
- 3 cups Beef Broth
- 5 Thyme Springs
- 1 large Rosemary piece
- 2 tablespoon Apple Cider Vinegar
- ¼ cup Brown Sugar
Instructions
- Preheat oven to 325 F degrees.
- Pat short ribs dry with a paper towel and set aside.
- In a large bowl, add short ribs, salt, pepper and garlic powder and toss to coat - packing on any leftover spices in the bowl onto the short ribs. Set aside.
- In a large dutch oven heated over medium high, add olive oil and half of the seasoned short ribs - making sure to sear the fat cap first if any of the pieces have that. Turn pieces as needed until golden brown around the outside. Remove and repeat for the second batch.
- Once all the meat is seared, remove it from the dutch oven and add 1 cup of the apple cider and use a spatula to scrape any leftover brown bits on the bottom of the pan.
- Next, add carrots, celery, onion, apple and garlic, and tomato paste and stir. After a few minutes of cooking the veggies down, add the rest of the cider - scraping up any bits on the bottom of the pan.
- Add short ribs back in and add the beef broth on top followed by the thyme, rosemary, and another pinch of salt. The liquid should be just above the top of the short ribs.
- Make sure everything is submerged as possible then place the lid on the crock pot and put the covered pot back in the oven for 2.5-3 hours or until the cut of beef is fall off the bone tender.
- Take the Dutch oven out of the oven and remove each short rib. Place the dutch oven back on a burner and heat it to high. Add brown sugar, vinegar and salt and let it boil until reduced and thick; about 20 minutes. If there is a lot of surface fat, remove some of it before serving.
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