Ingredients:

  • 3-4 lbs (1.35-1.8 kg) bone-in beef short ribs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups (475 ml) apple cider (not apple juice)
  • 1 cup (240 ml) beef broth
  • ½ cup (120 ml) dry red wine (optional, e.g., Merlot or Cabernet Sauvignon)
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard (optional)
  • 4-5 sprigs fresh thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 stick cinnamon (optional, for extra warmth)

Instructions:

  1. Preheat oven to 325°F (163°C). Generously season short ribs with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear short ribs in batches until browned on all sides. Remove and set aside.
  3. Add onion, carrots, and celery to the Dutch oven. Cook until softened and starting to brown. Add garlic and tomato paste, stir until fragrant.
  4. Deglaze the pot with apple cider, scraping up browned bits from the bottom. Simmer briefly.
  5. Add beef broth, red wine (if using), Dijon mustard (if using), thyme, rosemary, bay leaves, and cinnamon stick (if using). Stir to combine.
  6. Return short ribs to the pot, nestling them into the liquid and vegetables. Ensure the liquid mostly covers the meat.
  7. Cover and braise in the preheated oven until the meat is fork-tender and falling off the bone.
  8. Remove pot from oven, transfer ribs to a plate. Skim excess fat from the surface of the braising liquid. Optionally, simmer the remaining liquid on the stovetop to reduce and thicken the sauce.
  9. Serve hot over mashed potatoes, polenta, or crusty bread, with a spoonful of the delicious sauce.