When the weather turns crisp and cozy, few meals feel as comforting as a slow-braised dish that fills the kitchen with irresistible aromas.

Cider Braised Short Ribs with Caramelized Onions is one of those soul-warming recipes that brings together tender, fall-off-the-bone beef, the sweet depth of caramelized onions, and the seasonal brightness of apple cider.

It’s hearty, flavorful, and perfect for autumn dinners, holiday gatherings, or any night you want to impress without too much fuss.

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Why You’ll Love This Recipe

Comfort Food at Its Best: Rich, savory short ribs slow-cooked to perfection.
Seasonal Flavors: Apple cider adds a fruity sweetness that pairs beautifully with beef.
Make-Ahead Friendly: This dish tastes even better the next day, making it ideal for dinner parties.
Elegant but Easy: While it looks gourmet, most of the cooking time is hands-off.

Ingredients You’ll Need

For a delicious pot of Cider Braised Short Ribs with Caramelized Onions, you’ll need:

3–4 lbs bone-in beef short ribs
2 large onions, thinly sliced
3 tbsp olive oil or butter
4 garlic cloves, minced
2 cups apple cider (not vinegar)
1 cup beef broth
1 tbsp tomato paste
2 tbsp flour (for thickening)
1 sprig fresh rosemary (or 1 tsp dried)
2 sprigs fresh thyme (or 1 tsp dried)
2 bay leaves
Salt and black pepper, to taste

Step-by-Step Instructions

1. Prepare the Short Ribs

Pat the short ribs dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the short ribs on all sides until deeply browned. Remove and set aside.

2. Caramelize the Onions

In the same pot, add sliced onions and cook slowly over medium heat with a pinch of salt.
Stir often until the onions become golden and caramelized, about 20–25 minutes.
Add garlic and cook for 1 minute more.

3. Build the Braising Base

Stir in flour and tomato paste, cooking for 1–2 minutes.
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Pour in apple cider, scraping up browned bits from the bottom.
Add beef broth, rosemary, thyme, and bay leaves.

4. Braise the Short Ribs

Return the short ribs to the pot, nestling them into the liquid.
Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (165°C).
Cook for 2.5–3 hours, until the meat is tender and nearly falling off the bone.

5. Finish and Serve

Remove herbs and bay leaves. Taste and adjust seasoning.
Serve the short ribs with mashed potatoes, polenta, or buttered egg noodles, topped with plenty of the caramelized onion sauce.

Also Check: Easy Canned Chicken Salad Recipe for Busy Weekdays

Tips for Success

Choose Bone-In Ribs: They deliver deeper flavor during braising.
Low and Slow: The longer the cooking time, the more tender the meat.
Make Ahead: Cool and refrigerate overnight—then reheat gently for an even richer taste.
Optional Additions: Toss in sliced apples or root vegetables (like carrots or parsnips) for extra fall flavor.

What to Serve with Cider Braised Short Ribs

This dish is rich and saucy, so it pairs beautifully with creamy or starchy sides. Try:

Creamy mashed potatoes
Buttery polenta
Egg noodles or pappardelle pasta
Roasted root vegetables
Crusty artisan bread

Cider Braised Short Ribs with Caramelized Onions is the kind of meal that feels like a hug in a bowl.

The sweetness of apple cider balances the richness of the beef, while caramelized onions add a savory depth that makes every bite unforgettable.

Whether you’re serving it for a cozy Sunday supper or as the centerpiece of a holiday table, this recipe is guaranteed to impress.

Cider Braised Short Ribs with Caramelized Onions

Cider Braised Short Ribs with Caramelized Onions is a cozy, flavorful dish made with tender beef short ribs, apple cider, and golden caramelized onions. Perfect for fall and winter dinners.

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Prep Time 20

Cook Time 3

Total Time 3 20

Servings: 6

Course: Dinner, Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

3 –4 lbs bone-in beef short ribs
2 large onions thinly sliced
3 tbsp olive oil or butter
4 garlic cloves minced
2 cups apple cider not vinegar
1 cup beef broth
1 tbsp tomato paste
2 tbsp flour
1 sprig fresh rosemary or 1 tsp dried
2 sprigs fresh thyme or 1 tsp dried
2 bay leaves
Salt and black pepper to taste

Method

Pat short ribs dry and season with salt and pepper.
Heat oil in a Dutch oven, sear ribs on all sides until browned. Remove and set aside.
Add sliced onions to the pot, cook slowly until golden and caramelized (20–25 minutes).
Stir in garlic, tomato paste, and flour, cooking for 1–2 minutes.
Pour in apple cider, scraping browned bits from the pot. Add beef broth, rosemary, thyme, and bay leaves.
Return short ribs to the pot, cover, and transfer to oven at 325°F (165°C).
Braise for 2.5–3 hours, until ribs are tender and nearly falling off the bone.
Remove herbs, adjust seasoning, and serve with mashed potatoes, polenta, or noodles.