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Cider Braised Short Ribs with Caramelized Onions

Cider Braised Short Ribs with Caramelized Onions
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Rich and tender cider braised short ribs slow-cooked with caramelized onions, creating a savory, melt-in-your-mouth dish that balances the hearty flavor of beef with the sweet and tangy notes of apple cider. Perfect for special occasions or comforting weeknight dinners.

Ingredients

Scale

Meat and Protein

  • 3 to 4 lbs bone-in beef short ribs, thick-cut

Liquids and Broths

  • 2 cups apple cider
  • 2 cups beef broth

Vegetables and Aromatics

  • 3 large yellow onions, thinly sliced
  • 4 garlic cloves, minced

Pantry and Seasonings

  • 2 tbsp tomato paste
  • 2 tbsp olive oil or vegetable oil
  • 2 to 3 sprigs fresh thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Short Ribs: Pat the short ribs dry with paper towels and season them generously with salt and pepper on all sides to encourage a flavorful crust during browning.
  2. Brown the Meat: Heat the oil in a heavy Dutch oven over medium-high heat. Add the short ribs and brown deeply on all sides, about 3-4 minutes per side. Remove ribs and set aside.
  3. Caramelize the Onions: In the same pot, add the sliced yellow onions and cook over medium-low heat, stirring occasionally, until they become soft, golden, and caramelized, about 30-40 minutes.
  4. Deglaze with Cider: Pour in the apple cider to deglaze the pot, scraping up all browned bits from the bottom, allowing the cider to reduce slightly for about 3-5 minutes.
  5. Add Remaining Ingredients: Stir in the minced garlic, tomato paste, fresh thyme sprigs, and beef broth. Mix thoroughly and bring to a gentle simmer.
  6. Braise the Short Ribs: Return the browned short ribs to the pot, nestling them into the liquid. Cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 3 to 4 hours until the meat is fork-tender and falls off the bone.
  7. Finish and Serve: Carefully remove the ribs from the pot. Optional: strain the sauce and reduce it on the stovetop to thicken slightly. Spoon caramelized onions and sauce over the ribs and serve hot.

Notes

  • Patience is key: Slow and low cooking is essential to achieve melt-in-your-mouth tender short ribs.
  • Don’t skip browning: Properly searing the ribs adds depth and complexity to the overall flavor.
  • Caramelize onions slowly to enhance sweetness and avoid burning.
  • Use a heavy pot such as a Dutch oven or cast iron for even heat distribution during braising.
  • Let the ribs rest in the sauce for 10 minutes after cooking to lock in moisture and flavor.

Nutrition

Keywords: cider braised short ribs, caramelized onions, slow-cooked beef, comfort food, braised short ribs recipe

Find it online: https://juliaglam.com/cider-braised-short-ribs-with-caramelized-onions/