Crockpot Apple Cider Braised Short Ribs for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before beginning, ensure the slow cooker is clean and placed on a flat, heat-resistant surface. Gather all ingredients, including the short ribs, fresh apples, seasoning packet, and spiced apple cider. Have a serving platter ready for the finished ribs.

If the ribs were stored in the refrigerator, take them out about 15 minutes before starting to take the chill off, but do not leave them at room temperature for longer than 30 minutes to ensure food safety.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the raw beef short ribs into the bottom of the slow cooker. Arrange the sliced apples over the top of the meat. Sprinkle the contents of the stew seasoning packet evenly over the apples and the ribs.
   Look for Ensure the ribs are positioned in a single layer at the bottom of the vessel for even cooking.
   Tip Removing excess surface moisture from the ribs with a paper towel before placing them in the cooker helps the seasoning adhere better.

At this point, the slow cooker should contain the layered ribs, apple slices, and seasonings. Everything is ready to be covered by the cider. Check that the ribs are well-distributed so that no piece is hidden under too much weight, allowing the heat and liquid to surround every part of the meat uniformly for the long cook ahead.

Slow braising process

2. 2Add liquid and cook
   Pour the spiced apple cider over the seasoned ribs and apples. Cover the slow cooker with the lid. Set the cooker to the low setting and cook for 8 hours, or until the beef is fork-tender.
   Look for The liquid should partially submerge the ribs. Keep the lid closed during the cooking process to maintain a consistent temperature.
   Tip Avoid lifting the lid unnecessarily, as this releases heat and moisture, which can significantly increase the total cooking time.

During the long cooking phase, the slow cooker should be left undisturbed. As the time passes, the kitchen will begin to smell of warm spices and savory beef. Periodically check that the cooker remains on the low setting and that the lid is tightly sealed to maintain the necessary moisture levels for the braising process to succeed.

Finishing and resting

3. 3Check doneness and serve
   Check that the meat has reached an internal temperature of 145°F (63°C). Once finished, remove the ribs carefully and let them rest for at least 5 minutes before serving to ensure the juices redistribute throughout the meat.
   Look for The meat should be very tender and easily pull away from the bone when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If a thicker sauce is desired, the remaining liquid can be simmered in a saucepan on the stove until reduced to the preferred consistency.

Once the cooking time is complete, the meat should be visibly tender and the sauce should have a rich, glossy appearance. Check the internal temperature to ensure it has reached 145°F (63°C).

After removing the ribs, let them rest for 5 minutes. This resting period is critical for achieving the perfect, succulent texture before transferring the ribs to the serving platter.

Common mistakes

A common mistake is overcrowding the slow cooker. Ensure the ribs are arranged in an even layer so the heat circulates properly. Another error is failing to allow the meat to rest; skipping the resting phase results in a loss of juices, making the beef feel dry.

Finally, avoid using high heat settings, as this can cause the meat to toughen rather than tenderize, leading to a less desirable final texture for this specific cut.

How to tell it’s done

The short ribs are considered done when the meat is extremely tender and pulls away from the bone with minimal resistance.

Use a meat thermometer to check the thickest part of the meat; it must reach an internal temperature of at least 145°F (63°C). The sauce should be glossy and slightly thickened, with the apples having softened significantly during the long braise.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest