Apple Cider Braised Short Ribs: 5 Easy Fall Tips

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The first time I made apple cider braised short ribs, it was one of those blustery autumn days when the leaves were swirling around like golden confetti. The windows were fogged from the heat in the kitchen, and the smell… well, let’s just say if autumn had a cologne, this was it.

These braised beef short ribs are the kind of dish that makes you forget about the outside world. Rich, beefy, and tender enough to fall off the bone, with a sweet-tangy edge from fresh apple cider, they’re basically comfort food in its most elegant form.

Whether you’re looking for fall comfort food, planning a Thanksgiving main course, or just want a cozy cold-weather meal, this dish hits all the right notes. It’s also one of my go-to holiday braised beef recipes because it’s mostly hands-off once you get it into the oven. That’s chef code for “more time to sip wine.”

Why Braise Short Ribs with Apple Cider?

Sweet + Savory Balance

Classic red wine braises are wonderful, but cider-braising? That’s a different beast. The sweetness and mild acidity of apple cider cuts right through the richness of the beef, giving you a lighter, brighter gravy that still feels indulgent. Think cider-braised beef instead of heavy stew.

Tenderizing Power

Apple cider doesn’t just bring flavor — it also acts as a natural tenderizer, making slow-cooked short ribs or Dutch oven short ribs melt-in-your-mouth tender.

Seasonal & Unique

This isn’t your average autumn beef stew. Apple cider turns it into a seasonal braised beef dish that’s just as fitting for Sunday dinner as it is for a winter holiday dinner.

Braised short ribs in apple cider gravy over mashed potatoes with carrots and thyme.

Ingredients for Cider-Braised Beef Short Ribs & Easy Substitutions

Main Ingredients

Bone-in beef short ribs – The bone gives extra flavor to the sauce.
Fresh apple cider – Not apple cider vinegar. Look for unfiltered if possible.
Beef broth – Adds depth.
Red wine (optional) – A splash deepens the flavor. See best wine for braised short ribs below.
Aromatics – Onion, carrot, celery, garlic.
Fresh herbs – Thyme, rosemary, bay leaf (see what herbs go with short ribs).
Olive oil or butter – For searing.
Salt & freshly cracked pepper.

Optional Flavor Boosters

Cinnamon stick – Adds warmth.
Star anise – For a subtle licorice note.
Dijon mustard – Brings tang.
Balsamic vinegar – A splash right before serving brightens the sauce.

Substitutions

Boneless short ribs – Yes, but bone-in is better for flavor (see FAQ: “can you use boneless short ribs?”).
Braised chuck roast with apple cider – Works beautifully if you need to feed a larger group.
Apple juice + splash of apple cider vinegar – A solid substitute for apple cider in braising.
Vegetable broth – Lighter flavor, good for dietary needs.

How to Make Apple Cider Braised Short Ribs in the Oven

Oven-Braised Short Ribs (Dutch Oven Method)

Preheat the oven
Set it to 325°F (163°C). Low and slow is the name of the game for oven-braised short ribs.
Season the ribs generously
Salt and pepper them like you mean it — you’re seasoning a hunk of meat, not a salad.
Sear the ribs
Heat olive oil or butter in a Dutch oven until it’s shimmering. Brown the ribs on all sides. Don’t overcrowd — if you cram them in, you’ll steam them instead of searing. That crust? That’s flavor you can’t fake.
Sauté the aromatics
In the same pot, add onion, carrot, celery, and garlic. Cook until soft and golden. This is your flavor base.
Deglaze with apple cider
Pour in the cider, scraping up all the browned bits stuck to the bottom. Those bits are flavor bombs.
Add broth, wine, and herbs
Toss in thyme, rosemary, and a bay leaf. If you’re feeling fancy, add a cinnamon stick or star anise.
Braise
Cover the pot with a tight lid and transfer to the oven. Cook for 2.5–3 hours, until the ribs are fall-off-the-bone short ribs.
Skim fat & thicken sauce
Remove the ribs, skim the fat from the surface, and reduce the sauce if you want it thicker (see FAQ: “how to thicken braising sauce”).

Apple cider braised short ribs with mashed potatoes, carrots, celery, and fresh rosemary.

Slow Cooker Short Ribs

Follow steps 1–4 above.
Transfer seared ribs and aromatics to slow cooker.
Add cider, broth, wine, herbs, and spices.
Cook on low for 7–8 hours or high for 4–5 hours.

Serving Ideas for Fall-Off-the-Bone Short Ribs

Perfect Sides

Creamy mashed potatoes
Polenta
Buttered egg noodles
Crusty bread for mopping up sauce

Seasonal Veggies

Roasted Brussels sprouts
Glazed carrots
Green beans with butter and lemon
Parsnip purée

Wine Pairings

Best wine for braised short ribs: Cabernet Sauvignon, Zinfandel, or a dry hard cider for a double hit of apple.

Garnish Ideas

Fresh parsley or thyme sprigs for color and a pop of freshness.

Storage, Reheating & Make-Ahead Tips for Cider-Braised Beef

Store: Up to 4 days in the fridge or 3 months in the freezer.
Reheat: Low heat on the stove or 300°F in the oven until hot.
Make-ahead: This dish tastes even better the next day — perfect for stress-free holiday braised beef prep.

Looking for more dishes to round out your fall comfort food menu or explore more braised beef short ribs variations? Here are some of my favorites from the blog:

Smoked Beef Short Ribs – A backyard barbecue twist on tender short ribs.
Garlic Butter Beef Bites with Potatoes – Bite-sized steak pieces with buttery potatoes.
Hearty Ground Beef and Sweet Potato Skillet – Weeknight-friendly, loaded with flavor.

Fall & Comfort Food Pairings

Sweet Potato Cornbread – Perfect for soaking up that rich braising sauce.
Cozy Pumpkin Chili – A warming one-pot wonder for autumn gatherings.
60 Fall Dinner Ideas – A full lineup of seasonal inspiration.

Recipe FAQ

Can you use boneless short ribs?

Yes, but bone-in gives you that extra beefy depth.

Substitute for apple cider in braising?

Try apple juice plus a splash of vinegar — just skip plain apple cider vinegar, it’s too acidic.

No Dutch oven?

Use any oven-safe pot with a tight lid, or go for the slow cooker method.

How to thicken braising sauce?

After cooking, remove the ribs, then simmer the liquid uncovered until it coats the back of a spoon.

What herbs go with short ribs?

Thyme, rosemary, parsley, and bay leaves are classic.

Conclusion + Call to Action

This is the apple cider beef ribs recipe I want when the air turns crisp and the days get shorter. The combination of cider and beef makes these oven-braised short ribs rich, tangy, and unbelievably tender — the kind of seasonal braised beef dish that gets people asking for seconds before they’ve even finished their first bite.

So grab your Dutch oven, pick up some short ribs, and let that apple-cider magic happen. Whether you serve it for a Thanksgiving main course, a winter holiday dinner, or just a cozy cold-weather meal, you’re about to make something that tastes like home.

If you want even more recipes like this, follow me on Pinterest for my latest seasonal dishes and comfort food favorites: Emilio Recipes on Pinterest

Apple Cider Braised Short Ribs: The Ultimate Fall Comfort Food