Cranberry Apple Cider Braised Beef Short Ribs

Flavorful apple cider and tart cranberries take these apple cider braised beef short ribs to the next level! So easy to make and super impressive for dinner entertaining.

5 from 1 vote

Cranberry Apple Cider Braised Beef Short Ribs

Flavorful apple cider and tart cranberries take these apple cider braised beef short ribs to the next level! So easy to make and super impressive for dinner entertaining.

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 349kcal

Ingredients

1-1/2 lbs beef short ribs
Salt and pepper to taste
1 tablespoon butter
1 tablespoon olive oil
2 medium carrots, peeled and cut into 2-in chunks
1 small yellow onion, diced into 1-in chunks
3 cloves garlic, minced
1-1/2 cups apple cider
1 cup beef broth
1 cup fresh or frozen cranberries
1 large tart and firm apple, (Pink Lady or Honeycrisp work well) cut into 1-in thick slices
2 sprigs fresh thyme
1 sprig rosemary
2 tablespoons all-purpose flour
Prepared mashed potatoes for serving

Instructions

Pat short ribs dry and season all over with salt and pepper. Heat a Dutch oven (or a large oven-safe high-walled skillet) over medium-high heat, then add butter and olive oil. Sear short ribs 2-3 minutes on all sides until a deep golden brown. Transfer to a plate and set aside.
In remaining drippings over medium heat, saute carrot and onion until vegetables begin to soften, about 3 minutes. Add garlic and saute 1 additional minute until fragrant. Pour apple cider and beef broth into pan and bring to a simmer.
Nestle short ribs back into Dutch oven and arrange cranberries, apple slices, thyme, and rosemary around shortribs. Cover Dutch oven and place in 300F oven and let cook 2 hours or until short ribs are very tender.
Remove short ribs and carrots from Dutch oven and transfer to a plate. Remove and discard thyme/rosemary sprigs.
Whisk flour with a little bit of braising liquid from Dutch oven until smooth. Add flour mixture back to pan, stirring until smooth. Bring to simmer over medium-high heat until thickened. Return short ribs and carrots back to Dutch oven. Serve short ribs warm with mashed potatoes. Enjoy!

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