Sticky Apple Cider Braised Short Ribs


Okay, that happened quick. Wasn’t I just prancing alongside watermelons just yesterday? So fall is officially upon us and all the food bloggers are fawning over pumpkins and apples right now, so that only means I copy them, right? I love that I can finally use my oven without turning my house into a sauna.

And what better way is their to enter fall than with sticky apple cider braised short ribs!? This recipe uses apple cider as a base to create that sweet and sticky sauce that goes so amazingly well with fatty cuts like short ribs. It was obvious that cinnamon, nutmeg and allspice would make an appearance, and star anise decided to come along for the ride because “that would look so pretty” but in the end it was a wise, wise choice.

This recipe is great for those that miss the drenched BBQ ribs of backyard barbecue’s of days past. They are naturally sweetened, rich in flavour and would pair excellently with some sweet potato fries and a cool coleslaw. Thank me later.

Sticky Apple Cider Braised Short Ribs
Serves 4-6


  • 3 pounds short ribs
  • 3 tablespoons avocado oil or other high heat oil
  • kosher salt and freshly ground black pepper
  • 1 red inion, minced
  • 2 cloves garlic, minced
  • 2 large cinnamon sticks
  • 4 star anise pods
  • 1 tablespoon ghee
  • ½ teaspoon ground allspice
  • ½ teaspoon grated nutmeg
  • 2 cups beef or chicken stock
  • 2 cups apple cider
  • 4 tablespoons apple cider vinegar
  • 1 tablespoon kosher salt
  • 1 bay leaf


First, Preheat your oven to 350°F. Season your short ribs with kosher salt and freshly ground black pepper. If your meat is slightly wet make sure to pat it dry.


In a large dutch oven or a heavy oven-safe pot add oil and turn the stove to a medium flame. Working in batches, cook your ribs on all sides until well browned, at least ten minutes per batch and set aside.



Remove some of the fat from the dutch oven and add your minced onions, frying them on medium heat until lightly browned, about 10 minutes. The moisture from the onions should pick up most of the fond at the bottom.


Add your minced garlic and salt…


… and all the spices, toasting them until fragrant:


Add all your liquids in – stock, apple cider and vinegar…


…And the short ribs with any juices.


Now add the bay leaf, cover the lid and place in the oven for 2 to 3 hours or until tender. Be sure to check for sufficient liquid at the halfway point.


Serve with coleslaw and some (missing) sweet potato fries.


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