Slow-cooked beef short ribs braised in apple cider with sweet caramelized onions, fresh thyme, and apple wedges until fall-off-the-bone tender. The cozy fall dinner for a cold night.
Ingredients
3 lb beef short ribs
Salt and black pepper
2 Tbsp all-purpose flour
2 Tbsp unsalted butter
2 large onions, sliced
2 cups apple cider
1 cup beef broth or dry white wine
3 carrots, chopped
4 garlic cloves
4 sprigs fresh thyme
2 bay leaves
2 apples, wedged
Instructions
Preheat oven to 325F. Season short ribs with salt and pepper, then dust with flour. Sear in a hot Dutch oven until browned on both sides. Remove to a plate.
Add butter and onions to the pot. Cook 5 min until softened. Add 0.5 cup cider, season with salt and pepper, and cook 5-8 more min until cider evaporates and onions are golden. Add thyme.
Return ribs to the pot. Add remaining 1.5 cups cider, broth, carrots, garlic, and bay leaves. Arrange apple wedges around the meat. Cover and roast 2.5-3 hours until tender and falling off the bone.
Remove bay leaves. Serve ribs over mashed potatoes, drizzled with pan sauce and onions.
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