Description
Enjoy tender, fall-off-the-bone short ribs braised in a rich apple cider sauce, finished with a bright rosemary gremolata. This comforting dish is perfect for a cozy meal.
Ingredients
Scale
- 4 pounds Bone-in Short Ribs
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 2 medium Carrots
- 2 stalks Celery Ribs
- 1 large Onion
- 2 tablespoons Tomato Paste
- 1 cup Dry White Wine
- 2 cups Apple Cider
- 4 cups Beef Broth
- 2 tablespoons Rosemary Sprigs
- 1 cup Fresh Parsley
- 2 cloves Garlic
- 1 tablespoon Lemon Zest
- 1 teaspoon Salt (for gremolata)
Instructions
- Preheat your oven to 325°F (163°C).
- Season the short ribs generously with kosher salt and black pepper.
- Heat olive oil in a large Dutch oven over high heat. Sear the short ribs until deep brown on all sides, about 3-4 minutes per side. Remove and set aside.
- Add chopped onions, carrots, celery, and garlic to the same pot. Sauté for 7-10 minutes until softened, then stir in the tomato paste.
- Pour in the apple cider, dry white wine, and beef broth. Scrape the bottom of the pot to release any browned bits.
- Return the short ribs to the pot, ensuring they are mostly covered with liquid. Bring the mixture to a boil.
- Cover the Dutch oven and transfer it to the preheated oven.
- Braise for 3 to 3.5 hours, or until the meat is fork-tender and falling off the bone.
- Once cooked, skim off any excess fat from the top of the sauce.
- Serve the apple cider braised short ribs sprinkled with the fresh rosemary gremolata.
Notes
- For a lighter sauce, refrigerate the braising liquid overnight and skim off the solidified fat before reheating.
- You can make this dish ahead of time. Prepare up to the braising step, refrigerate, and reheat gently on the stove.
- Consider serving with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 rib
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: N/A
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg