Cider Braised Short Ribs
Cider Braised Short Ribs are one of our favorite fall dinners. Here in New York’s Hudson Valley, it’s apple picking season. So that means, it’s time to cook and bake with apples. I start this dish by braising hearty short ribs with apple cider, carrots, and chicken stock. Then, I serve the baked beef ribs on top of creamy Boursin Cheese Mashed Potatoes. We like these beef ribs for several reasons. First of all, I like that I can make this dish ahead of time. I like to make this early in the day, and then reheat it on low heat in the oven. Secondly, I like that this is a complete meal. I don’t need to make a single side dish. And, lastly, we all love the rich ribs and thick gravy and the fluffy potatoes.
The Equipment I Used
- A Dutch Oven- I used an enameled cast iron Dutch oven to make my short ribs. But you could also use a deep casserole dish with a lid or covered tightly with aluminum foil.
The Ingredients Needed for Cider Braised Short Ribs
- Beef Short Ribs- Use bone in short ribs. The bones add lots of flavor.
- Boursin– You can find this with the gourmet cheeses.
- Chicken Stock- I always use homemade chicken stock. My recipe is below.
- Apple Cider- Use regular cider, not hard cider. I like to use the extra cider in my smoothies.
- Potatoes- I used red potatoes, but you can also use russet potatoes or Yukon Gold potatoes.
How I Made my Ribs and Potatoes
- First, I browned the ribs. Take care not to burn them.
- Then, I added the cider and stock. You don’t want the liquid to cover your ribs, it should just come up about half-way to the top of the ribs.
- Finally, I baked the ribs and made the potatoes.
If you like apple cider, you need to try these tender and tasty Cider Braised Short Ribs.
Cider Braised Short Ribs
Cider braised short ribs, with carrots. Served with Boursin cheese mashed potatoes.
Ingredients
For the Cider Braised Short Ribs:
- 3 pounds beef short ribs
- ½ cup all- purpose flour
- 2 tbsp. olive oil
- ¼ tsp. each kosher salt and black pepper
- 6 large carrots, peeled and halved
- 1 large shallot, chopped
- 2 cups onion, chopped
- 6 cloves garlic, chopped
- 1 cup celery, sliced
- ¾ cups apple cider
- 1¾ cups chicken stock
- 4 sprigs fresh thyme
- 1 dried bay leaf
For the Boursin Mashed Potatoes:
- 4 cups red potatoes, peeled and cut in two- inch cubes
- 4 tbsp. salted butter
- 5.2 ounces Boursin cheese
- ¼ tsp. black pepper
- ¼ cup whole milk
Instructions
- Preheat the oven to 325 degrees.
- Dry the ribs off well with paper towels, and then sprinkle them well the salt and pepper. Next, roll them around in the flour until they're dusted all over with flour.
- Heat a Dutch oven with olive oil, over medium heat. Brown a few ribs at a time, until they're brown all over. Remove browned ribs to a plate.
- Add the onions, carrots, shallots, garlic, and celery to the pot and cook them for five minutes. Then, add the cider and chicken stock and let them simmer for five minutes. Add the ribs back to the pot along with the thyme, bay leaf and a half teaspoon more of both the salt and pepper. Bring the pot to a simmer, and then cover and bake it for two and a half hours.
- If you like, refrigerate the pot for an hour. Then, remove the fat that congeals on the top and reheat on medium heat before serving.
- While the ribs bake, make the Boursin Mashed Potatoes: Put the potatoes and salt in a three- quart saucepan and cover with them with three inches of water. Bring the pot to a boil and cook uncovered for about ten minutes or until the potatoes are fork tender.
- Drain the potatoes and then add them back to the pot. Let them dry for a few minutes and then mash them with the rest of the ingredients.
- Serve the ribs and carrots along the gravy and mashed potatoes.
Nutrition
Calories: 550kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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