Apple Cider Braised Short Ribs
Beef short ribs are braised in apple cider until they’re fall-off-the-bone tender. Serve over pureed celery root, topped with sautéed apples.
Servings
4
Cook Time
3hours, 10 minutes
Servings
4
Cook Time
3hours, 10 minutes
Ingredients
Short Ribs
  • 4pounds beef short ribs
  • salt and pepper
  • 2tablespoons grapeseed or canola oil, divided
  • 1 sweet onion, diced
  • 1pound carrots, peeled and cut into chunks
  • 2cloves garlic, minced
  • 1 1/2teaspoons molasses
  • 2cups apple cider
  • 2cups beef broth
  • 6sprigs of thyme, plus more for garnish
  • 1tablespoon butter
  • 2small apples, sliced
Mashed Celery Root
  • 5pieces celery root (about 2 pounds), peeled and cut into chunks(optional: reserve leaves for garnish)
  • 1/2cup 2% milk
  • 3tablespoons butter
  • salt and pepper
Instructions
Short Ribs
  1. Preheat oven to 350 degrees.
  1. Pat short ribs dry with paper towels. Season with salt and pepper. Heat 1 tablespoon oil in a Dutch oven (or other oven-safe pot that has a lid) over medium-high heat. Add half of short ribs and cook until browned on all sides, 2 – 3 minutes per side. Remove and brown second half. Then remove second half of ribs from pot and pour out excess fat.
  2. Heat second tablespoon oil in the same Dutch oven. Add onion and carrot and season with salt and pepper. Cook, stirring occasionally, for 8 minutes. Add garlic and cook 2 more minutes, until garlic is fragrant. Add molasses and stir to combine. Pour in apple cider and scrape up any brown bits stuck to the bottom of the pot. Put short ribs back in the pot over vegetables. Pour beef broth over ribs. Add thyme sprigs. Cover and bring to a simmer over high heat.
  3. Turn off heat and transfer the pot (with lid on) to the oven. Bake until meat is tender, about 2 ½ hours.
  4. Remove short ribs from oven and let rest, covered, for 10 minutes. Skim excess fat off the top. (If you are making ahead, refrigerate and then skim the solidified fat off the top before reheating.)
  5. While ribs are resting, sauté the apples. Melt butter in a pan over medium heat. Add apples and cook, stirring occasionally, for 10 minutes. Serve ribs topped with apples.
Mashed Celery Root
  1. Celery root mash can be made at any time while the short ribs are cooking, or in advance. Just reheat before serving. If you want the mashed celery root to be done at the same time as the short ribs, start when you have about 30 minutes left on the short rib cooking time.
  2. Put celery root pieces in a large pot and sprinkle with salt. Add enough cold water to cover the celery root. Bring to a boil over high heat. Lower heat to medium-high and cook until celery root is fork tender, about 20 minutes.
  3. Drain and let cool for 5 minutes. Puree with a blender or food processor. (Mashing by hand with a potato masher won’t work as well because celery root is more fibrous than potatoes.) Stir in milk and butter. Season to taste. If you saved the leaves, you can mix them in with the puree or use as garnish.

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