Cider Braised Short Ribs with Caramelized Onions
Ingredients:
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5 pounds bone in beef short ribs
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3 tablespoons all-purpose flour
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kosher salt and black pepper
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1 tablespoon salted butter
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4 yellow onions, thinly sliced
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2 cups apple cider
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2 cups chicken broth
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6 carrots, chopped
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6 cloves garlic, smashed
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2 tablespoons chopped fresh thyme
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1 apple, quartered (optional)
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2 bay leaves
Instructions:
1. Season the short ribs with salt and pepper, then rub with flour to coat. Heat a large Dutch Oven over high heat, sear the ribs on both sides.
2. To the bowl of your crockpot, add the butter and onions, then place the ribs over the onions. Add thyme, apple cider, broth, carrots, garlic, and bay leaves. Cover and cook on low for 7-8 hours or on high for 5-6 hours. During the last 1-2 hours of cooking, add the apples, arranging them around the meat.
3. Remove the bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce and onions. Enjoy!
Tender slow cooked short ribs in a rich apple cider herb sauce with sweet onions and apples, perfect served over creamy mashed potatoes.
Fun Fact: Short ribs are tough cuts that turn super tender when cooked low and slow because the connective tissue breaks down into rich, silky gelatin.
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