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Cider Braised Short Ribs

Slow cooking in cider brings extra depth and sweetness to these ribs. Cooking potatoes and carrots at the same makes for time for a rich and nourishing meal.


5-6 lbs beef short ribs
3 T flour
1 T butter
2 cups cider
1 bunch fresh thyme
4 yellow onions
2 cups broth
6 carrots, chopped
6 cloves garlic, minced
1 apple, quartered
salt & pepper, to taste

Preheat oven to 350.

Generously season your ribs and coat in flour, then sear both sides in a hot cast iron dutch oven.

Remove the ribs to a plate and wipe the grease out of your pan.

Melt the butter, then add the onions, season, and cook until translucent, about 5 minutes.

Pour in 1/2 cup of the cider and cook another 5 minutes.

Return the meat to the pot, pour in the rest of the cider, and add the remaining ingredients.

Cover and cook in the oven for about 3 hours, or until the meat is falling off the bone.

Serve over polenta or mashed potatoes for a truly cozy meal.