Apple Cider Braised Short Ribs

I've never met a braised short rib I didn't like.

I love braised short ribs because, well, it’s a dish that excites every one of my senses and because it’s very hard to mess up. I’ll never say that flavor doesn’t matter, but you could come up with dozens of ways to flavor your braised short ribs and as long as it cooks in liquid for at least 3 hours, it’s going to be so tender and fall apart-y that all who eat it will think you’re some sort of magician. It’s also a wonderful thing to make ahead of time and simply heat up when you’re ready for it—perfect for a dinner party.

(Sadly I did not get an image of these short ribs once they came out of the oven, so please enjoy step 3 of this recipe—the browning and sizzling in all its glory)

INGREDIENTS

• 2 tbsp olive oil

• Salt and pepper

• 2.5 lb bone-in short rib (or about 3 bone-in short rib)

• 4 garlic cloves, grated

• 3 sprigs of thyme

• 2 small yellow onions, sliced

• 2 tbsp apple cider vinegar

• 1 cup dry white wine

• 1 cup apple cider

• 3.5 cups beef broth (enough to cover the short ribs) or Better Than Bouillon

METHOD

1. Season the short ribs all over with salt about 30 minutes before cooking.

2. Preheat the oven to 325°F.

3. Over medium-high heat, brown the short ribs on all sides in a dutch oven. A lidded stock pot will also work, but may take more time to braise.

4. Once the short ribs are browned on the outside, remove them from the pot. There should be more fat than what you started with, plus some brown bits from the short rib. Add the sliced onions and grate the garlic into the dutch oven. Season with the brown sugar, and a pinch of salt and pepper.

5. Once the onions are translucent and becoming caramelized add the sprigs of thyme and give a quick stir. (The onions and grated garlic at this point will start to stick to the bottom of the pot.)

6. Add the apple cider vinegar, dry white wine, apple cider and beef broth to the pot. As you add these one at a time, they’ll start loosening the onions and other brown bits from the bottom.

7. Return the short ribs back to the pot, bone side up, and nestle them in so that they’re fully submerged in the liquid.

8. Cover the pot and leave in the oven for about 3 hours, checking at least every 60 minutes to give a stir and test the tenderness of the meat.

9. After 3 hours, turn the oven up to 425°F and let it cook for an additional 25-35 minutes so that the edges of the short ribs become deeply browned.