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Apple Cider Braised Short Ribs in dutch oven with rosemary gremolata

Apple Cider Braised Short Ribs with Rosemary Gremolata

Isabelle Lopez
Apple Cider Braised Short Ribs with Rosemary Gremolata - a cozy fall dish
5 from 3 votes
Print Recipe Pin Recipe
Prep Time15 minutes
Cook Time3 hours 40 minutes
Course: Main Course
Cuisine: American
Servings: 6 people

Equipment

  • 1 Large Dutch oven
  • 1 Microplane
  • Twine

Ingredients

Apple Cider Short Ribs

  • 4 lbs bone-in short ribs
  • kosher salt
  • black pepper
  • 2 tablespoons olive oil
  • 3 medium carrots
  • 3 celery ribs
  • 1 medium onion
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 2 cups apple cider juice
  • 2 cups beef broth
  • 4 sprigs of rosemary

Rosemary Gremolata

  • ½ cup fresh parsley
  • 1 tablespoon rosemary minced finely
  • 2 garlic cloves
  • zest of 1 lemon
  • ½ teaspoon salt

Instructions

Apple Cider Braised Short Ribs

  • Preheat oven to 325F and season the short ribs generously with salt and pepper.
    If you have the time, season as early as you can up to a few hours ahead (or at least 30 minutes ahead). This will allow the salt to be absorbed into the meat.
  • Heat oil in a large dutch oven on high heat then in 2 batches, sear the short ribs on each side without interruption until they become deep brown. Make sure not to overcrowd the dutch oven as this will not them brown deeply. Place the seared short ribs on a plate.
  • Add the onions, carrots, and celery and garlic into the pot and saute for 7-10 minutes on medium heat. Then add in the tomato paste and mix with the vegetables. 
  • Pour apple cider, wine, rosemary, broth, and a teaspoon salt. Make sure you scrape the bottom of the dutch oven. Add in the short ribs making sure there is enough liquid covering the short ribs. Turn up the heat until it boils, then turn off the stove and transfer to the oven for 3 to 3 hours and 30 minutes. Until the meat is very tender and comes off easily with a fork.
  • Skim off the layer of fat with a spoon.  Then serve with gremolata (see below for instructions) and enjoy!
    Note: if you do this a day ahead and refrigerate it overnight, you can skim off the solidified fat easier.
  • Option to strain and reduce the sauce: the veggies will have lost their texture at this point. If I'm serving guests, I like to strain the sauce by removing the herbs and the vegetables out and let the braising liquid simmer on low heat in a small sauce pot so that it reduces and concentrates in flavor.

Rosemary Gremolata

  • In a small bowl, mix in the grated garlic, finely minced rosemary, lemon zest and parsley.

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Nutrition

Calories: 468kcal | Carbohydrates: 2g | Protein: 43g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 130mg | Sodium: 663mg | Potassium: 927mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 6mg
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