Description
Delicious Braised Beef Recipe: These Hard Cider Braised Short Ribs served over Creamy Polenta melt in your mouth and will elevate any dinner!
Ingredients
Units
Scale
- 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
- avocado oil
Instructions
- 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.
- 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.
Notes
**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.
- Prep Time: 3
- Cook Time: 3.5
- Category: Dinner
- Method: Braising