Tender and delicious short ribs are oven-braised in apple cider and beef broth with herbs, carrots, and chopped vegetables.
The beef short ribs are oven-braised slowly and then vegetables are added to the broth. This makes a fabulous meal with mashed or boiled potatoes. Add potatoes to the broth along with the carrots or add a diced rutabaga.
- 3 to 4 pounds short ribs (cut in 3-inch pieces)
- 2 or 3 dashes kosher salt
- 2 or 3 dashes pepper (freshly ground)
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 cups apple cider (or unsweetened apple juice)
- 1 1/2 cups beef broth
- 1 teaspoon Rosemary (dried leaf)
- 1/2 teaspoon thyme (dried)
- 1 large onion (coarsely chopped)
- 1 clove garlic (minced)
- 1 medium onion (sliced)
- 1 cup baby carrots
- 1 cup sliced celery
- Garnish: parsley
Heat oven to 300 F.
Sprinkle ribs with salt and pepper; toss with the flour.
Heat the oil In a roasting pan or large oven-safe skillet or Dutch oven over medium heat. Add beef the short ribs in 1 layer. Cook, turning frequently until all sides are well-browned. Add the apple cider, beef broth, herbs, the chopped onion, and the garlic. Bring to a boil.
Cover the pan and bake for the short ribs for 3 1/2 hours. Remove the short ribs from the pan and strain the broth into a large saucepan or Dutch oven. Skim off excess fat; bring to a boil, uncovered, then reduce heat to medium and cook for 5 minutes to reduce slightly.
Add the remaining onion, celery, and carrots to the broth. Cover and cook over medium heat for about 20 minutes, or until the vegetables are tender.
Return the short ribs to the broth and heat through.
Garnish with parsley to serve.