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Braised Short Ribs

Braised Short Ribs

Top down shot of braised short ribs in a tomato and hard cider sauce, plated with cheddar grits

Hard Cider Braised Short Ribs

Servings: 5

Prep Time: 25 mins

Cook Time: 3 hrs  

Skillet: 3.6 qt Enameled Braiser or 12” Round Cast Iron Skillet



US Customary

5 bone in or boneless beef short ribs

1/2 yellow onion

2 bunches oyster mushrooms

2 carrots

8 oz tomato paste

fresh beef stock

hard cider / red wine

2 sprigs rosemary

1 head garlic



1. Preheat oven to 300°F. Generously season the short ribs with salt and pepper, set aside

2. Dice your onion and roughly chop carrots and mushrooms to a similar size. Slice head of garlic in half. 

3. Add short ribs to a ripping hot, oiled braiser and sear both sides well. Set aside.

6. Lower heat to medium and add in vegetables, you may need to add additional oil. Season with salt and pepper. Cook until onions are slightly golden. Add in roughened rosemary, cook until fragrant.

5. Make a hole in the center of the vegetables and add tomato paste. Cook 2-5 mins.

6. Nestle short ribs (If you have bone in, make sure the bone is facing up) amongst the vegetables and add equal parts cider and stock until the short ribs are covered by the liquid. Add in halves of garlic to the top.

7. Place in the oven, covered for 3 hours or until meat is tender and separates with a spoon. 

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