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Hi, I'm Mandi, founder of Damn Good Thyme. I'm so glad to have you here!

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Apple Cider Braised Short Ribs

Mandi
Oct 13
3 min read

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Introduction

This fall recipe isn’t just about the food, it’s about the moment. I don’t usually eat red meat, so when I created these apple cider braised short ribs, it was my sister who got to taste them first. Slow-braised in cider, herbs, and autumn spices until tender, then finished with crispy shallots, this dish is as cozy and elevated as it gets.

She said they were fall-off-the-bone delicious — rich, warm, and perfect for a Sunday dinner. To me, that’s the heart of cooking: creating memories around the table, even if the plate isn’t mine.

Whether you’re looking for a holiday centerpiece or the ultimate cozy weekend dinner, these apple cider short ribs will become a fall tradition.

Ingredients for the Apple Cider Braised Short Ribs

Beef Short Ribs – Bone-in ribs bring rich flavor and tenderness, becoming melt-in-your-mouth after a long braise.
Apple Cider (unsweetened) – The star of the dish, lending subtle sweetness and a cozy fall character.
Beef Bone Broth – Adds savory depth to balance the cider’s natural sweetness.
Tomato Paste – Provides richness and umami to round out the sauce (swap with carrot purée for strict AIP).
Onions – Caramelize into a sweet, flavorful base.
Garlic – Brings bold, aromatic warmth.
Olive Oil – For searing the ribs and building a flavorful foundation.
Rosemary & Thyme – Fresh herbs that infuse the braise with earthy, autumnal aroma.
Shallots – Fried crisp and sprinkled over the finished dish for an elegant touch.
Cassava Flour – Creates a light crust on the ribs, locking in flavor.
Sea Salt – The simple but essential seasoning that ties everything together.

Ingredient Substitutions:

Beef Short Ribs : Substitute with lamb shanks or beef chuck roast cut into large chunks.
Apple Cider :Pear cider or diluted apple juice (unsweetened) if cider isn’t available.
Bone Broth :Chicken broth for a lighter flavor.
Tomato Paste :Carrot purée for strict AIP.
Cassava Flour: Arrowroot flour or tapioca starch.
Shallots :Thinly sliced leeks or onions for a similar topping.

How to Make the Apple Cider Braised Short Rib

Instructions:

Sear the Ribs: Pat ribs dry, dust lightly with cassava flour and sea salt. Heat olive oil in a skillet over medium-high heat and sear ribs until browned on all sides. Transfer to crock pot.
Caramelize the Base: In the same skillet, sauté onions and garlic until golden and softened. Stir in tomato paste and cook for 1–2 minutes until caramelized. Transfer to crock pot.
Add Liquid & Herbs: Pour apple cider and beef broth into the crock pot. Add rosemary and thyme. Stir to combine, then nestle the ribs into the liquid.
Slow Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until the ribs are fork-tender and falling off the bone.
Crisp the Shallots: While the ribs finish, fry thinly sliced shallots in olive oil until golden and crispy.
Serve: Plate the short ribs with some of the cider-braising liquid and sprinkle with crispy shallots.

Frequently Asked Questions

Can I skip searing the ribs?Technically yes, but searing locks in flavor and gives the sauce more depth, highly recommended.
Can I make this ahead of time?Absolutely. Like many braises, these taste even better the next day. Reheat gently in the crock pot or on the stove with a splash of broth.
Do I need to fry the shallots?They’re optional but add an elevated, restaurant-style finish.

Storage Instructions:

Refrigerator: Store cooled ribs with braising liquid in an airtight container for up to 3 days. Reheat in crock pot on low or on the stovetop.
Freezer: Freeze ribs and liquid in a freezer-safe container for up to 3 months. Thaw overnight before reheating.