How to Make Lacquered Apple Short Ribs: A Cozy, Cider-Braised Winter Dish

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How to make cider braised short ribs

You may also like my lower carb braised pork recipe here.

Cooking with cider has deep roots in early American kitchens, where apples were abundant and cider became a go-to ingredient for braising meat, adding acidity, and building layers of flavor. In this video, I explore that history and show how those old techniques inspired my own Lacquered Apple Short Ribs — a dish I build entirely by taste, not by a written recipe.

I developed this recipe for a private chef client party in late fall and it's perfect for the season.

We talk about why cider was such an essential part of American foodways, how its bright acidity transforms richer cuts of beef, and how to adjust sweetness and depth as you cook. If you enjoy learning the stories behind seasonal ingredients or watching intuitive, “cook-with-me” style dishes come together, you’ll love this video.

This method requires the dish to be made the day before it is served.

Watch below to learn how early American flavor traditions can inspire modern comfort cooking.