Oven Braised Beef Short Ribs With Apple Cider Recipe

Cider Braised Beef Short Ribs
Photo: Diana Rattray
Prep: 25 mins
Cook: 4 hrs
Total: 4 hrs 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
1576 Calories
110g Fat
28g Carbs
119g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1576
% Daily Value*
Total Fat 110g 141%
Saturated Fat 46g 231%
Cholesterol 454mg 151%
Sodium 817mg 36%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 10%
Total Sugars 10g
Protein 119g
Vitamin C 30mg 150%
Calcium 114mg 9%
Iron 14mg 77%
Potassium 1448mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 3 to 4 pounds short ribs, cut in 3-inch pieces

  • 2 to 3 dashes kosher salt

  • 2 to 3 dashes freshly ground pepper

  • 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 dried rosemary

  • 1/2 teaspoon dried thyme

  • 1 large onion, coarsely chopped

  • 1 clove garlic, minced

  • 1 medium onion, sliced

  • 1 cup baby carrots

  • 1 cup sliced celery

  • Parsley, to taste, for garnish

Steps to Make It

  1. Heat oven to 300 F.

  2. Sprinkle ribs with salt and pepper; toss with the flour.

  3. 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.

  4. 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.

  5. 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.

  6. Return the short ribs to the broth and heat through.

  7. Garnish with parsley to serve.

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