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Fall Off The Bone Short Ribs: A Modern Day Love Language

I am a pretty modest home chef, but when it comes to short ribs – my hard cider braised short ribs are the best… like, ever. These short ribs fall off the bone, melt in your mouth, and will leave you wanting bite after bite until they’re all gone (true story, trust me). They’re even more perfect served over creamy polenta because it soaks up the cider-infused jus sauce that loads each bite with amazing flavor.

Swapping Tradition for… Hard Cider

When I first attempted short ribs, I followed a classic red wine braised short ribs recipe. I had never tries short ribs before, and the braising technique absolutely stunned me. I couldn’t believe meat could be so tender and full of flavor! Class red wine braised short ribs are great, but as a kitchen-curious person, I couldn’t but test a few different braises. When I finally tried a braise using hard apple cider I knew that I had discovered the recipe that I wanted to make over and over again.

Braising is an Art, and a Labor of Love

So there is a reason why I call this particular recipe a love language – it does require some prep and patience (totally worth it, though!). To prepare short ribs, you’ll first want to salt and pepper all sides of the ribs and allow them to sit with that little seasoning coat for at least 3-4 hours before you start this recipe.

Once your short ribs are up from their seasoning nap, you’ll brown all sides of them in a Dutch oven, cast iron skillet, or whatever deep pan you have on hand (but I do highly recommend using a Dutch oven or something with walls for this since you will be braising the meat in the same pan). You’ll then remove your browned short ribs from the pan and let them sit while you prepare the rest of the ingredients, then you’ll tuck them in for another nap (this time a simmer nap) to cook for at least two hours until they’re fork tender. I love braising because while there is some work on the front end, once everything is put together you can just let it go on its own for a few hours! I like to braise over the stove, but you can also throw your oven-safe cookware into the oven and let it braise there, too.

How to Make Your Braised Short Ribs Jus

One of the best parts of this recipe is the jus sauce that goes over the top of each succulent short rib. It’s extremely easy to make, too! Once your short ribs are fork tender and done braising, you’ll remove then from your liquid and set them aside. There will still be veggies and herbs in the cider and left behind, so you’ll want to use a fine mesh sieve over a bowl to separate those veggies from the liquid, and then add that liquid into a sauce pan over medium heat. Bring the liquid to a boil and gradually add pinches of flour until it’s thick enough to coat the back of a spoon. Season with salt to taste before serving (salt will be necessary here as you’ll want your sauce to be rich in flavor).

It should about 15 minutes for your jus to come together, so make sure that your short ribs are stored somewhere warm like a microwave or warming drawer while you put this sauce together!

How to Serve Your Short Ribs (Including a BONUS RECIPE – Easy Creamy Polenta!)

Now this part really is up to you – but I highly recommend serving your short ribs over mashed potatoes or creamy polenta. For this recipe, I served them over creamy polenta and it was absolutely phenomenal! It came together in a pinch, too. While you jus simmers, I add 2 diced polenta tubes to a large pot with 1 to 2 cups of beef stock (add gradually and mix until you reach your desired consistency), 1/2 cup of grated parmesan, 2-3 tablespoons of butter (bonus points if it’s browned) and salt and pepper to taste. Stir and cook until it’s creamy, then remove from the heat and plate. Arrange your short ribs over the top and finish off with that delicious jus sauce and a spring of fresh thyme!

Ingredients:

12 medium to large short ribs
1 c of hard cider (I used just under 1 bottle of Angry Orchard hard apple cider)
4 cups of beef stock
2 large carrots (roughly chopped)
3 stalks of celery (roughly chopped)
1 sweet onion (sliced)
3-4 cloves of garlic
1 honey crisp apple (cut into chunks, core and seeds removed)
fresh thyme
3-4 bay leaves
salt
pepper
2 tbsp avocado oil
flour

How to Make Hard Cider Braised Short Ribs

Prepare Your Short Ribs: Salt and pepper all sides of your short ribs. Let them sit for at least 3-4 hours before cooking if possible. (If time is money and you don’t have it (I get it), try to give them at least 30-minutes to soak up what they can!

Brown Your Short Ribs: In a Dutch Oven or cast iron pan (with high edges so you can later fill with liquid to braise), add 2 tablespoons of avocado oil over medium heat. Add in your short ribs (you’ll likely have to do this in batches) and brown them on each side. Once they’re browned on all edges, remove and set aside on a plate.

Cook Your Veggies: In the same pan you browned your short ribs in, add in your onion slices over medium-low heat and cook for about 3 minutes until golden and slightly translucent. Next, add in your garlic cloves, carrots, and celery and cook everything down for another 2 minutes with salt and pepper.

Prepare and Start Your Braise: Once your veggies are cooked down, add your hard cider into the pot and simmer for 2-3 more minutes, then turn down your heat to a simmer and nestle your short ribs in with the veggies. Add in your apple chunks, and then cover everything with your beef stock. Throw in your thyme and bay leaves and let that simmer for 2-3 hours.

**NOTE: If your pan is too shallow to fully submerge the short ribs, you’ll need to flip them after an hour so both sides of the meat cook evenly.

Remove Your Short Ribs and Make Your Jus: Once your short ribs are fork tender, remove them and set aside somewhere where they will still warm. Using a fine mesh sieve, strain your veggies from the liquid left in your pot over a bowl, then transfer the liquid into a sauce pan and cook over medium-low heat. You don’t want this to boil, but you do want to get a good simmer going. Periodically add pinches of flour to the liquid until it’s thick enough to coat the back of a spoon, then add salt to taste. Remove from the heat and serve over the top of your short ribs.

Enjoy!

Tools:

Dutch Oven
Fine Mesh Sieve

Full Recipe: