Description

Tender, fall-apart beef short ribs braised in a rich, savory sauce made with dry hard cider, caramelized shallots, and aromatic herbs. This slow cooker recipe is a low-effort, high-reward meal perfect for cold autumn nights.

Ingredients

Scale

3–4 pounds beef short ribs (English-cut, bone-in or boneless)
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
2 tablespoons all-purpose flour
1 tablespoon oil (for searing)
1 pound shallots (peeled, whole or halved)
6 cloves garlic (minced)
1 bottle (12 oz / 355ml) dry hard cider
1 cup beef broth (low-sodium)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
4–5 sprigs fresh thyme (or 1 teaspoon dried)
1 bay leaf
Optional: 1 tablespoon cornstarch mixed with 1 tablespoon cold water (for thickening)

Instructions

Pat the short ribs dry with paper towels. Season generously with salt and pepper on all sides, then lightly dust with flour, shaking off excess.
Heat oil in a large skillet over medium-high heat. Sear the ribs in batches for 2-3 minutes per side until deeply browned. Remove and set aside.
In the same skillet, cook the shallots in the beef drippings for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Pour in the dry cider and beef broth, scraping up brown bits from the bottom of the pan. Stir in tomato paste and Worcestershire sauce. Simmer for 1-2 minutes.
Place seared ribs in a 6-quart slow cooker. Pour the cider/shallot mixture over the meat. Add thyme sprigs and bay leaf. Ensure liquid comes halfway up the ribs.
Cover and cook on LOW for 8 hours until meat is fork-tender.
Remove ribs to a plate and cover with foil. Remove thyme and bay leaf. If desired, blend the sauce until smooth or strain out solids.
If sauce is too thin, simmer on stovetop for 10 minutes or stir in cornstarch slurry. Taste and adjust seasoning.
Return ribs to sauce to keep warm. Serve immediately with mashed potatoes, crusty bread, or polenta.

Notes

Do not skip the searing step as it builds flavor through the Maillard reaction. Use dry hard cider, not sweet cider or apple juice, to balance the richness. Shallots are preferred over onions for a sweeter, more delicate flavor. This dish tastes even better the next day after flavors meld. If using boneless ribs, check for tenderness at 6 hours.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 portion of short r
Calories: 650
Sugar: 6
Sodium: 450
Fat: 42
Saturated Fat: 15
Carbohydrates: 12
Fiber: 2
Protein: 45

Keywords: crockpot short ribs, fall cider braised short ribs, slow cooker beef, caramelized shallots, easy dinner, comfort food, autumn recipes