Cider glazed short rib recipe

Today we’re making my own Lacquered Apple Short Ribs — a dish I build completely by taste, layer by layer, without a written recipe. Before we cook, we’re looking back at how early Americans used apple cider as one of their most important kitchen ingredients. When apples became abundant across the Northeast and Mid-Atlantic, cider became a foundation of everyday cooking: braising meat, tenderizing tough cuts, adding brightness to stews, and creating the glossy reductions we still enjoy today. Inspired by those early American techniques, this video shows how I take the idea of a traditional cider braise and adapt it for beef short ribs, creating a rich, deep apple lacquer that coats every bite. I talk through how I balance acidity, sweetness, and body to make the flavors work beautifully for beef — all by intuition, tasting, and adjusting as I go. This is not a written recipe video. Instead, it’s a look into historical American flavor traditions and how you can use them as inspiration to create your own versions at home. If you enjoy historical foodways, seasonal cooking, or learning the ‘why’ behind flavor, you’ll love this one.