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As the leaves begin to turn and the air takes on a crispness that signals the arrival of autumn, our culinary cravings shift toward comfort food that warms the soul. Dishes that are hearty, flavorful, and inviting become the stars of our dinner tables. Among these, braised short ribs stand out as a quintessential comfort food, embodying the essence of this cozy season. Imagine tender, succulent meat that falls off the bone, bathed in a rich sauce that embodies the flavors of fall. This is where our recipe for Apple Cider Braised Short Ribs comes into play—a delightful twist that introduces the sweetness and complexity of apple cider, elevating this classic dish to new heights.

Apple Cider Braised Short Ribs

Embrace the warmth of autumn with Apple Cider Braised Short Ribs, a dish that redefines comfort food. This recipe features tender, melt-in-your-mouth short ribs simmered in a rich apple cider sauce, blending sweet and savory flavors perfectly. Searing the meat and slow braising it allows for deep, rich flavors to develop, making it an inviting centerpiece for family gatherings. Serve with creamy mashed potatoes and seasonal vegetables for a heartwarming meal this fall.
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Ingredients
  

4 lbs bone-in beef short ribs

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 medium onion, finely diced

2 cloves garlic, minced

3 medium carrots, sliced into rounds

2 celery stalks, diced

2 cups apple cider (fresh or store-bought)

1 cup beef broth

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Fresh parsley, finely chopped, for garnish

Instructions
 

Preparation of Short Ribs: Preheat your oven to 325°F (165°C). Pat the short ribs dry with paper towels to ensure a good sear, then season them generously with salt and freshly ground black pepper on all sides.

    Searing: In a large, heavy oven-safe pot (a Dutch oven works wonderfully), heat the olive oil over medium-high heat. Once the oil shimmers, add the short ribs in batches. Sear each side for about 3-4 minutes, or until they develop a deep, golden brown crust. Once browned, carefully remove the ribs from the pot and set them aside on a plate.

      Sautéing Aromatics: In the same pot, add the diced onion, minced garlic, sliced carrots, and diced celery. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they soften and the onion becomes translucent.

        Deglazing: Pour in the apple cider, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pot. Allow the mixture to simmer for about 5 minutes, letting the flavors combine.

          Building Flavor: Stir in the beef broth, apple cider vinegar, brown sugar, dried thyme, dried rosemary, and bay leaves. Bring this to a gentle boil, ensuring all ingredients are well mixed.

            Braising: Return the seared short ribs to the pot, nestling them into the liquid to ensure they are mostly submerged. Cover the pot with a lid and place it in the preheated oven. Braise for 2.5 to 3 hours, or until the meat is incredibly tender and easily pulls away from the bone.

              Finishing Touches: After 2.5 to 3 hours, carefully remove the pot from the oven. Using tongs, transfer the short ribs to a serving platter. If desired, skim off any excess fat from the surface of the braising liquid. Place the pot over medium heat on the stovetop and let the sauce reduce for about 10 minutes, stirring occasionally, until it thickens to your liking.

                Serving: Pour the luscious reduced sauce over the short ribs and finish with a sprinkle of freshly chopped parsley for a pop of color. These braised short ribs are delightful served alongside creamy mashed potatoes or a medley of roasted seasonal vegetables for a truly comforting autumn feast!

                  Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 4-6