Searching for a unique winter braise? Our cider-braised pork short ribs showcase an often-overlooked cut that rivals beef short ribs for tenderness and flavor. While these meaty ribs might take some effort to track down, the result – fall-apart tender pork in rich cider sauce – makes the hunt worthwhile.
Though not as common as their beef short ribs, pork short ribs are incredibly meaty and packed with flavor. We discovered these on Porter Road, one of our favorite places to order meat online. The long, gentle braise in sweet cider with tart apples transforms these tough cuts into fork-tender bites perfect for cold winter nights.
Ingredients
- Pork short ribs
- Kosher salt
- Oil
- Onions, Carrots, Garlic
- White wine & Apple cider
- Dijon mustard
- Apples
- Fresh thyme & rosemary
- Freshly ground black pepper
How to Make Cider Braised Pork Short Ribs
- Prep and Sear: Season ribs, sear in a hot Dutch oven, and set aside.
- Sauté Vegetables: Cook onions until soft, then add garlic.
- Deglaze: Add wine, then cider and mustard to the pot, scraping up flavorful bits.
- Braise: Return ribs to the pot with apples and herbs, then slow-cook in the oven until tender.
Girl Carnivore Tips for Perfect Pork Short Ribs
- Deep Searing: Give the best rich crust by searing ribs well, locking in flavors that will permeate the meat during braising and epic texture when you serve.
- Low and Slow: Braising at a low temperature for several hours allows the tough fibers in the ribs to break down, enhancing tenderness.
How to Serve Cider Braised Pork Short Ribs
Serve these succulent ribs with a ladle of the aromatic braising liquid, soft onions and apples, and vegetables over creamy polenta, pureed roasted root veggies, or buttery mashed potatoes for a hearty, comforting meal.
Storing and Reheating
Let the short ribs cool completely before refrigerating in an airtight container for up to 4 days.
To Reheat: Reheat in the Dutch oven or wrapped in foil in an oven preheated to 325°F until warmed through, adding a splash of broth or water to keep them moist.
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Want to try something beyond beef short ribs? This is an unexpectedly cozy dish that uses pork short ribs and slow braising for a melt in your mouth tender bite with a hint of sweet flavor from the apples and onions.
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Sear the pork short ribs:
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Start by preheating the oven to 325 degrees F and adjusting the oven racks to the middle low position so you can easily slide the Dutch oven in and out.
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Remove the pork from the package and patting dry with paper towels.
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Season the short ribs liberally on all sides with the salt.
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Meanwhile, heat a large dutch oven or cast iron braising dish over medium high heat.
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Add the oil and swirl to coat.
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When the pan has preheated add the potk, fat side down and sear to brown, about 4 to 5 minutes.
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Transfer from the pan and reduce the heat to medium.
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Add the sliced onions, and let them sauté for 4 to 5 minutes.
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Add the garlic and cook for 30 seconds.
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Then deglaze the pan by slowly adding in the white wine and scraping up any browned bits stuck to the bottom with a wooden spoon.
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Carefully add in the apple cider and dijon mustard. Stir to combine.
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Then place the apples in the pan, along with the thyme and rosemary.
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Nestle the pork short ribs back into the pan, bone side down, and cover with a lid.
Braise the short ribs:
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Transfer the pot to the preheated oven and cook for 2 1/2 to 3 hours, until the pork falls off the bone easily.
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Carefully remove from the oven and let rest for 5 to 10 minutes. Discard the herb bundles.
To serve:
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Transfer the short ribs to platters and ladle the braising liquid, apples and onions over each.
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Season with freshly ground black pepper and freshly minced parsley and enjoy with polenta, pureed roasted root veggies, or mashed potatoes.
Serving: 1serving | Calories: 547kcal | Carbohydrates: 19g | Protein: 26g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 977mg | Potassium: 633mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3476IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 2mg
