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These Apple Cider Braised Short Ribs are my go-to when the crispness of fall finally arrives. They are the perfect autumn meal! Slow cooked in sweet apple cider, with flavors of caramelized onions and fresh thyme, then served over BROWN BUTTER mashed potatoes… these recipes are the perfect blend of sweet and savory.

Honestly, it really doesn’t get any better! While these are truly great for any night of the week, I love to serve them on Sunday. To me, this meal just feels perfect for a cozy, family Sunday night dinner. Oh, and these ribs are really great for entertaining too!! Your whole house will smell like fall, and the majority of the work is done in advance.

So you see, this really is the ideal, all around cozy fall recipe! Plus, it’s totally DELISH! Umm, hello, did I mention the brown butter mashed potatoes? This is a meal the entire family, or whoever ends up at your table, will all love… so good!

Apple Cider Braised Short Ribs with Brown Butter Mashed Potatoes Recipe

Printable Version

theinspiredhome.com

SERVINGS

PREP TIME

30 minutes

ACTIVE TIME

3 hours 30 minutes

INGREDIENTS

For the Short Ribs:

2 tablespoons olive oil
5 pounds beef short ribs
Kosher salt + pepper
1 sweet onion, thinly sliced
1 tablespoon brown sugar
4 cloves garlic, minced or grated
8 ounces cremini mushrooms, halved
2 cups apple cider
1 tablespoon fresh chopped thyme

For the Brown Butter Mashed Potatoes:

4 large Idaho potatoes, peeled and quartered (I used Idaho, but you may sub Russet)
2-4 garlic cloves, peeled (I used 4)
Salt
8 tablespoons (1 stick) butter, browned
¾ cup heavy cream

DIRECTIONS

Preheat the oven to 325 degrees F.
Heat a large heavy bottom dutch oven over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs from the pot.
To the pot, add the onion and brown sugar; season with salt and pepper. Cook the onions until lightly caramelized, about 5 minutes. Add the garlic and mushrooms, cook another 30 seconds. Slowly pour in the apple cider. Stir in the thyme and then add the ribs back to the pot. Cover and place in the oven, cook for 2½ - 3 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add ½ cup of water or cider to keep the ribs in liquid about 1/3 way up the pot.
About 40 minutes before you’re ready to eat, make the potatoes. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream and 2 teaspoons salt.
In a skillet or small sauce pot melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.
Divide the mashed potatoes between plates and top with ribs. Enjoy!