If you’re looking for super easy short ribs these fall-off-the-bone short ribs are the perfect meal. Rich, tender and flavorful, they’ll make your house smell amazing while they cook! They are great for dinner parties or special occasions like Thanksgiving or Christmas! These short ribs are sure to impress. We recently traveled to Austin, Texas and I had the most delicious and tender short ribs at a restaurant called ATX Cocina. They were even able to make everything allergy-friendly for me. I knew I had to come home and make my own short ribs, so I decided to make these with apple cider for a fall twist!
I was a little intimidated, but this one pot dish is surprisingly simple to make, requiring minimal and wholesome ingredients. The sauce is a delicious combination of apple cider and broth! Serve these short ribs with a side of mashed potatoes for a truly decadent meal. This meal is also easily made gluten free, dairy free and is super allergy-friendly! If you are looking for other beef recipes, my sheet pan steak fajitas, lasagna soup and creamy pumpkin gnocchi are also crowd pleasers!
Why You’ll Love This Meal
This short rib falls off the bone!
The sauce is so delicious and flavorful.
This meal will be a favorite among your entire family!
It’s so easy to make gluten free and dairy free.
Your house smells amazing while it is cooking.
This recipe is so easy, even beginner chefs can make it!
They are made with minimal and wholesome ingredients.
What Are Short Ribs?
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness.
Short ribs are known for their rich, beefy flavor and tenderness. They are best cooked slowly, using methods such as braising or slow roasting. This allows the connective tissue to break down, resulting in incredibly tender meat.
How To Buy Short Ribs
When purchasing short ribs, you’ll typically find them at your local grocery store or butcher shop. Here are some tips for choosing the best ones:
Look for Marbling: Marbling, the intramuscular fat, is what makes short ribs tender and flavorful. Opt for cuts with good marbling, as this will contribute to a richer, juicier dish.
Freshness: Ensure the meat is fresh by checking the sell-by date and the color. Fresh short ribs should have a deep red color.
Bone-In or Boneless: Both options are delicious, but bone-in short ribs tend to be more flavorful as the bone adds depth to the dish.
Ask Your Butcher: If you’re unsure, don’t hesitate to ask your butcher for advice. They can help you choose the best cut for your recipe and provide tips on preparation.
Equipment Needed
All you need to make this recipe is a cutting board, knife, a large pot, measuring cups, tongs and a mixing spoon. I love making this dish in my Staub Cast Iron.
Ingredients Needed
Oil: I used avocado oil to grease the pan!
Short Ribs: Short ribs are the star ingredient in this dish. They contribute an intense and savory flavor.
Spices/Herbs: I used thyme, rosemary, salt and cinnamon in this dish to provide tons of flavor!
Garlic: Fresh garlic enhances the flavor of this dish!
Onion: As onions caramelize during the cooking process, they develop a natural sweetness that balances the richness of the meat.
Carrots: Carrots complement the savory flavors of this dish! I used rainbow carrots in this recipe.
Apple Cider: Apple cider adds a touch of natural sweetness that balances the savory richness of the meat. It also helps tenderize the meat and infuses it with flavor!
Broth: Broth serves as the foundation for the rich, flavorful sauce that develops during the braising process. I used chicken broth, but feel free to use beef broth instead.
Step By Step Instructions
Step 1: Gather your ingredients.
Step 2: Add avocado oil to the bottom of your pot, turn up to medium-high heat and place short ribs inside. Add salt and spices. Cook until short ribs are browned on both sides, about 3-4 minutes per side.
Step 3: While short ribs are browning, chop onions and carrots and mince garlic.
Step 4: Remove short ribs from the pan.
Step 5: Add onion and garlic to the pan and cook over medium heat until lightly browned.
Step 6: Add in carrots.
Step 7: Pour in apple cider and broth and add short ribs back in to the pan. You want the liquid covering about 2/3 of the meat. If it’s not, add in some more broth and cider.
Step 8: Cover and simmer on low heat for 2 1/2-3 hours. Serve over mashed potatoes and enjoy!
Storage
Store these easy short ribs in an airtight container in the refrigerator for 3-4 days.
How To Serve
Pair these short ribs with pasta, mashed potatoes or additional vegetables! Arrange them on a plate with the rich sauce spooned over the top. Add a sprinkle of fresh herbs on top for a finishing touch.
Variations
Spices/Herbs: I used thyme, rosemary, cinnamon and salt in this dish. Try playing around with paprika, black pepper, cloves or cumin for a different flavor profile!
Vegetables: Feel free to add additional vegetables to this dish. Try adding baby mushrooms, potatoes, beets or celery.
Broth: I used chicken broth for this recipe, but you can also use beef broth. You can also try using bone broth!
Recipe FAQ
What do you serve with short ribs?
I love serving my short ribs with mashed potatoes!
Can you freeze leftover short ribs?
Yes, feel free to freeze leftover short ribs.
How many short ribs should you serve per person?
I think it depends on what else you are serving but 1-2 per person is a good idea!
What can I do with leftover short ribs?
You can use leftover short ribs to make short rib sandwiches, tacos or pasta!
Is this recipe gluten free?
Yes, this recipe is gluten free as long as you make sure your broth and all of your other ingredients are gluten free!
Related Recipes
Be sure to try these delicious dinner ideas next:
Spaghetti Squash Pizza Casserole
French Onion Soup with Chicken
If you make these easy short ribs and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Easy Short Ribs
Equipment
- 1 large pot
- 1 cutting board
- 1 knife
- measuring cups and spoons
- tongs
- 1 mixing spoon
Ingredients
- 1 lb short ribs
- 1 tbsp avocado oil
- 1 tsp thyme
- 1 tsp rosemary
- dash salt
- 1 tsp cinnamon
- 4 rainbow carrots
- 1/2 sweet onion
- 4 cloves garlic
- 1 1/2 cups apple cider
- 1 cup chicken broth
Instructions
- Gather your ingredients.
- Add avocado oil to the bottom of your pot, turn up to medium-high heat and place short ribs inside. Add salt and spices. Cook until short ribs are browned on both sides, about 3-4 minutes per side.
- While short ribs are browning, chop onions and carrots and mince garlic.
- Remove short ribs from the pan.
- Add onion and garlic to the pan and cook over medium heat until lightly browned.
- Add in carrots.
- Pour in apple cider and broth and add short ribs back in to the pan. You want the liquid covering about 2/3 of the meat. If it's not, add in some more broth and cider.
- Cover and simmer on low heat for 2 1/2-3 hours. Serve over mashed potatoes and enjoy!
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