Braised Short Ribs with Apples


Adapted from

These ribs are tender and incredibly flavorful. A great alternative to traditional holiday meals.

  • Prep Time
    20 mins
  • Cook Time
    2 hours, 15 mins
  • Total Time
    2 hours, 35 mins


  • 4lbs beef short ribs, 1/2-inch thick, cut into single bone portions
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tbsp all-purpose flour
  • ¼ cup peanut oil
  • 4 green onions, chopped
  • 4 cloves garlic, minced
  • 3 Tablespoons ginger, peeled, grated
  • 1 cup chicken, beef or vegetable broth
  • ½ cup soy sauce or tamari
  • ½ cup Hoisin sauce
  • ½ cup apple cider vinegar
  • 3 Tablespoons brown sugar
  • 1 Tablespoon sesame oil, divided
  • 2 Tablespoon chili-garlic sauce
  • ½ cup fresh basil leaves, chopped
  • 1 Tablespoon sesame seeds
  • 1 Teaspoon whole red or black peppercorns for garnish
  • 2 Honeycrisp or other sweet apples, cored, sliced


  1. Pre-heat the oven to 350 F.
  2. On a large plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper.
  3. Turn the short ribs in the seasoned flour, shaking off any excess.
  4. In a large frying pan over medium-high heat, warm the peanut oil.
  5. Working in batches, if necessary, cook the ribs, turning occasionally, until evenly brown, about 12 - 14 minutes. Remove from the pan and set aside.
  6. Pour off all but about 2 tablespoons of the oil in the skillet.
  7. Over medium high heat in the same skillet, add the garlic, green onions, ginger, and sauté for 3 minutes.
  8. Pour in the stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
  9. Stir in the soy sauce, hoisin sauce, vinegar, brown sugar, and chile-garlic sauce...bring to a boil.
  10. Transfer the ribs to a large Dutch oven and then add the sauce mixture.
  11. Cover and cook until the ribs are very tender, about 2 hours. In the last 30 minutes of cooking, add in apple slices.
  12. When the short ribs are done, use a large spoon or ladle to skim as much as possible from the surface of the sauce. Transfer the ribs to serving dishes or platter. Spoon the sauce over the ribs.