Cider Braised Short Ribs with Caramelized Onions

Ingredients

• 5 lbbone-in beef short ribs
• 3 tbspall-purpose flour
• kosher salt and black pepper, to taste
• 1 tbspsalted butter
• 4yellow onions, thinly sliced
• 2 cupapple cider
• 2 cupchicken broth or dry white wine
• 6carrots, chopped
• 6cloves garlic, smashed
• 2 tbspfresh thyme, chopped
• 1apple, quartered (optional)
• 2bay leaves

Method

1. 1OVEN — Preheat the oven to 325°F.
2. 2OVEN — Season the short ribs with salt and pepper, then rub with flour to coat. Heat a large oven-safe Dutch Oven over high heat; sear the ribs on both sides. Remove the ribs to a plate; wipe the pot clean of grease.
3. 3OVEN — Add the butter and onions and cook 5 minutes, until softened. Add ½ cup apple cider, season with salt and pepper, and continue cooking another 5–8 minutes until the onions are lightly golden. Add the thyme, then add the short ribs back to the pot. Add the remaining 1½ cups cider, broth or wine, garlic, and bay leaves. Cover and roast in the oven for 2½ to 3 hours or until the short ribs are tender and falling off the bone.
4. 4OVEN — Remove the bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce and onions. Enjoy!
5. 5SLOW COOKER — Season the short ribs with salt and pepper, then rub with flour to coat. Heat a large Dutch Oven over high heat; sear the ribs on both sides.
6. 6SLOW COOKER — To the bowl of your crockpot, add the butter and onions, then place the ribs over the onions. Add thyme, apple cider, broth or wine, garlic, and bay leaves. Cover and cook on low for 7–8 hours or on high for 5–6 hours. During the last 1–2 hours of cooking, add the apples, arranging them around the meat.
7. 7SLOW COOKER — Remove the bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce and onions. Enjoy!