Tender beef short ribs simmered with cider, vegetables, and herbs for a warming, flavor-packed main course.
# Components:
→ Meats
01 - 4 lbs bone-in beef short ribs
→ Vegetables & Aromatics
02 - 2 tablespoons olive oil
03 - 2 medium yellow onions, chopped
04 - 3 medium carrots, cut into 1-inch pieces
05 - 3 celery stalks, sliced
06 - 4 garlic cloves, minced
→ Liquids
07 - 2 cups apple cider (not hard cider)
08 - 1 cup beef broth
→ Herbs & Seasonings
09 - 2 tablespoons tomato paste
10 - 2 teaspoons salt, or to taste
11 - 1 teaspoon freshly ground black pepper
12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves
# Directions:
01 - Preheat oven to 325°F.
02 - Pat short ribs dry with paper towels and season generously on all sides with salt and black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until deeply browned, about 3–4 minutes per side. Transfer browned ribs to a plate.
04 - Reduce heat to medium. Add chopped onions, carrots, and sliced celery; sauté for 5–6 minutes until softened, scraping up any browned bits.
05 - Add minced garlic and tomato paste to the vegetables; cook for 1 minute, stirring until fragrant.
06 - Pour in apple cider and beef broth, stirring to combine and deglaze the pot.
07 - Nestle short ribs into the vegetable mixture in the pot. Add thyme, rosemary, and bay leaves.
08 - Bring liquid to a gentle simmer. Cover pot tightly with a lid and transfer to the preheated oven. Braise for 2½ to 3 hours, until ribs are fork-tender and meat easily pulls from the bone.
09 - Remove ribs and vegetables to a serving platter. Discard herb sprigs and bay leaves. Skim accumulated fat from the surface of the cooking liquid. Spoon sauce over ribs to serve.
