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- 3 pounds bone-in beef short ribs - 2 cups apple cider (non-alcoholic) - 1 large onion, diced - 4 cloves garlic, minced - 2 carrots, sliced - 2 celery stalks, diced - 2 tablespoons brown sugar - 1 tablespoon apple cider vinegar - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon ground cinnamon - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish - Additional spices (e.g., rosemary, bay leaves) - Alternative garnishes (e.g., scallions, chives) The ingredients you choose will shape the flavor of the dish. I love using bone-in beef short ribs because they are rich and tender. The apple cider adds a sweet touch. Diced onions and minced garlic bring depth. Carrots and celery add sweetness and crunch. Brown sugar balances the tartness of the cider. The apple cider vinegar and Dijon mustard give it a nice kick. Dried thyme and ground cinnamon offer warmth. Use salt and pepper to enhance all the flavors. Olive oil helps with searing the meat. Finally, fresh parsley brightens your plate when you serve it. You can also customize the dish. Adding rosemary or bay leaves can deepen the flavor. Try using scallions or chives for a fresh garnish. Each ingredient plays a key role in making these short ribs truly delightful. - Seasoning and Searing the Short Ribs First, season the short ribs with salt and pepper. Make sure to cover all sides. Next, heat olive oil in a large skillet over medium-high heat. Once hot, add the ribs. Sear them for about 3-4 minutes on each side. You want a nice brown crust. This step adds flavor. After browning, remove the ribs from the skillet. - Transferring Ribs to Slow Cooker Now, place the seared short ribs in the slow cooker. Make sure they fit without crowding. This helps them cook evenly. - Cooking the Onion, Garlic, Carrots, and Celery In the same skillet, add diced onion, minced garlic, sliced carrots, and diced celery. Sauté these for about 5 minutes. You want them softened and fragrant. This mix adds depth to your dish. - Preparing the Cider Mixture Next, pour in the apple cider. Add brown sugar, apple cider vinegar, Dijon mustard, dried thyme, and ground cinnamon. Stir well, scraping any brown bits from the skillet. Let this mixture simmer for 2-3 minutes. This helps meld the flavors together. - Combining Ingredients in the Slow Cooker Pour the cider mixture over the short ribs in the slow cooker. Ensure the ribs are well-coated. This will infuse the meat with flavor. - Setting Cooking Time and Temperature Cover the slow cooker and set it to low heat. Cook for 8 hours, or use high heat for 4-5 hours. The meat should become tender and fall off the bone. Enjoy the wonderful smells wafting through your kitchen as it cooks! - Importance of Searing: Searing the short ribs is key. It gives them a deep, rich flavor. The heat creates a nice crust, sealing in juices. This makes the meat more tender and tasty. Don't skip this step; it enhances the dish. - Optimal Cooking Times: For the best results, aim for low and slow cooking. Cook the ribs on low for 8 hours. If you are short on time, use high for 4-5 hours. The meat should fall off the bone when done. - Adding Herbs for Depth: Fresh herbs can add great layers of flavor. Try adding rosemary or bay leaves. These herbs will give your dish a lovely aroma and taste. Use thyme for a classic touch, or mix in your favorites. - Alternatives to Apple Cider: If you want a twist, try using apple juice or even pear juice. These will give a sweeter flavor. You can also swap in a splash of red wine for depth. Each option will change the taste slightly, so experiment! - Techniques for a Richer Sauce: To thicken the sauce, remove the ribs after cooking. Skim off excess fat from the top. Then simmer the sauce on the stove. This will concentrate the flavors and give it a thicker texture. - Adjusting Seasoning: Always taste your sauce before serving. If it needs a kick, add more salt or pepper. A touch of brown sugar can balance flavors if it’s too tangy. Adjust according to your taste to perfect the dish. {{image_2}} - Using Boneless Short Ribs: Boneless short ribs can make a leaner choice. They cook faster and are easier to shred. This option still gives you great flavor. - Substituting for Lower Sugar Options: You can lower the sugar in the recipe. Use less brown sugar or maple syrup. This change keeps the dish tasty but healthier. - Adding Different Fruits: Try adding fruits like cranberries or peaches. These fruits add a nice twist. They give a sweet and tangy taste that pairs well with meat. - Experimenting with Other Vinegars: You can swap apple cider vinegar for balsamic or red wine vinegar. Each vinegar brings a unique flavor to the dish. This change can surprise your taste buds. - Suggested Side Dishes: Mashed potatoes and polenta are great choices. They soak up the sauce well and make every bite delicious. You can also serve with roasted veggies for extra color. - Wine Pairing Suggestions: A nice red wine pairs well with these short ribs. Try Cabernet Sauvignon or Merlot. Both wines enhance the rich flavors of the dish. - Refrigeration Tips: Allow the short ribs to cool completely. Place them in an airtight container. Store in the fridge for up to 3 days. The sauce can stay with the ribs or in a separate container. - Freezing Short Ribs and Sauce: For longer storage, use a freezer-safe container. Freeze the short ribs and sauce together. They can last for up to 3 months. To avoid freezer burn, wrap tightly with plastic wrap before sealing. - Best Methods for Reheating: The best way to reheat short ribs is in the oven. Preheat to 300°F (150°C). Place the ribs in a baking dish with some sauce. Cover with foil and heat for about 30 minutes, or until warm. - Ensuring Juiciness and Flavor: Add a splash of apple cider or broth to keep them moist. You can also reheat in the microwave. Use medium power and cover with a damp paper towel to keep moisture in. This will help retain the rich flavor and tenderness. Short ribs need to cook in a slow cooker for 8 hours on low heat or 4 to 5 hours on high heat. The slow cooking breaks down the fat and collagen in the meat. This process makes the ribs tender and packed with flavor. When done, the meat should fall off the bone easily. Yes, you can use apple juice instead of apple cider. However, the taste will change slightly. Apple cider has a richer flavor and adds depth to the dish. If you choose apple juice, you may want to add a splash of vinegar for balance. Some great side dishes to serve with apple cider braised short ribs include: - Mashed potatoes - Creamy polenta - Roasted vegetables - Buttered noodles - A fresh green salad These sides complement the ribs well and add a nice contrast in texture and flavor. In this blog post, we covered how to make delicious apple cider braised short ribs. We explored the key ingredients, cooking steps, and tips for making them tender and flavorful. You learned about variations and how to store leftovers. Remember, cooking is all about experimenting and having fun. Use fresh ingredients and try your ideas. Enjoy every bite of your meal!

Apple Cider Braised Short Ribs Slow Cooker

Savor the flavors of fall with these Cider-Infused Tender Short Ribs! This mouthwatering recipe features succulent beef short ribs slow-cooked in a rich, apple cider sauce, perfectly paired with hearty sides. Ideal for family dinners or special occasions, it’s an easy way to impress your guests. Click through to discover how to make this delectable dish at home! #ShortRibs #AppleCider #SlowCookerRecipe #ComfortFood
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Ingredients
  

3 pounds bone-in beef short ribs

2 cups apple cider (non-alcoholic)

1 large onion, diced

4 cloves garlic, minced

2 carrots, sliced

2 celery stalks, diced

2 tablespoons brown sugar

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon ground cinnamon

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Start by seasoning the short ribs generously with salt and pepper on all sides.

    In a large skillet over medium-high heat, add the olive oil. Once hot, sear the short ribs for about 3-4 minutes on each side until browned. Remove ribs and transfer them to the slow cooker.

      In the same skillet, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.

        To the skillet, add the apple cider, brown sugar, apple cider vinegar, Dijon mustard, dried thyme, and ground cinnamon. Stir well, scraping up any browned bits from the skillet. Simmer for 2-3 minutes to combine flavors.

          Pour the apple cider mixture over the short ribs in the slow cooker, ensuring they are well-coated.

            Cover the slow cooker and set it to low heat. Cook for 8 hours or on high heat for 4-5 hours, or until the meat is tender and falls off the bone.

              Once done, carefully remove the short ribs from the slow cooker and let them rest for a few minutes.

                Skim off any excess fat from the surface of the sauce, then return it to a simmer on the stovetop if you want to thicken it slightly.

                  Serve the short ribs atop mashed potatoes or polenta, drizzled with the apple cider sauce, and garnish with fresh parsley.

                    Prep Time 20 mins | Total Time 8-9 hours | Servings 6

                      - Presentation Tips: Serve on a rustic wooden board with sprigs of parsley and a small bowl of extra sauce on the side for an appealing rustic look.