Cider Braised Short Rib Pasta – Divine Comfort Dish

There’s something magical about cider braised short rib pasta that makes it my ultimate comfort food. The first time I made it, my tiny apartment filled with the most incredible aroma – rich beef mingling with sweet apple cider and earthy herbs. I knew right then this dish would become a staple in my kitchen. What makes it special? Those short ribs transform into melt-in-your-mouth tenderness after hours of slow braising, while the cider adds this subtle sweetness that balances the savory depth perfectly.

It’s the kind of meal that makes everyone at the table go quiet, too busy savoring each bite to talk. Trust me, once you try this combination of fall-apart beef and silky pasta coated in that incredible sauce, you’ll understand why I make it at least once a month during cooler weather.

Why You’ll Love This Cider Braised Short Rib Pasta

Oh my goodness, where do I even begin? This cider braised short rib pasta has become my go-to showstopper for good reason:

• That melt-off-the-bone tenderness – After 3 hours of braising, the short ribs practically shred themselves with just a glance from your fork
• The cider makes all the difference – It adds this incredible depth that wine just can’t match, with hints of autumn sweetness that balance the rich beef perfectly
• It’s secretly easy – Most of the work happens while you relax (or sip more cider!) as it simmers away
• Leftovers taste even better – The flavors develop overnight, so you’ll be fighting over who gets the lunch portion
• Total comfort in every bite – Silky pasta coated in that luscious sauce with tender beef? Pure heaven on a plate

Honestly, I’ve served this to everyone from picky kids to fancy foodie friends, and it never fails to impress. The cider braised short rib pasta simply works every single time.

Ingredients for Cider Braised Short Rib Pasta

Gathering quality ingredients makes all the difference with this cider braised short rib pasta. Here’s exactly what you’ll need:

• 2 lbs beef short ribs – Look for well-marbled ribs about 2 inches thick
• 1 tbsp olive oil – Just enough to coat the pan
• 1 onion, chopped – Yellow onions work best here
• 2 carrots, diced – Cut them about 1/4-inch thick
• 2 celery stalks, diced – Don’t skip these – they add so much flavor!
• 3 garlic cloves, minced – Fresh is best, minced fine
• 1 cup dry apple cider – See my notes below about choosing cider
• 2 cups beef broth – Low sodium so you control the salt
• 1 tbsp tomato paste – That little tube lasts forever!
• 1 tsp thyme – Fresh if you have it, dried works too
• 1 tsp rosemary – Crush dried herbs between fingers
• 1 bay leaf – Remove this before serving!
• 12 oz pasta – Pappardelle or fettuccine hold sauce best
• Salt and pepper – To taste at the end

Ingredient Notes and Substitutions

Let’s talk about those key ingredients and possible swaps:

The cider: Dry apple cider (not sweet!) is magic here. If you can’t find it, substitute with 3/4 cup dry white wine plus 1/4 cup apple juice. Hard cider works too – just avoid anything labeled “sweet.”

Herbs: No rosemary? Use an extra tsp of thyme. Fresh herbs are lovely but dried work perfectly in this braise.

Pasta shapes: While wide noodles are ideal, rigatoni or even penne will work in a pinch. Just avoid spaghetti – the sauce needs something sturdier!

Vegetarian option: Honestly? Skip it. This dish is all about celebrating the beef. But mushrooms could be interesting…

Short ribs not available? Beef chuck roast cut into chunks makes a decent substitute, though you’ll miss those fabulous marrow flavors.

Remember – the better your ingredients, the more incredible your cider braised short rib pasta will taste!

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Equipment You’ll Need

You don’t need anything fancy to make this cider braised short rib pasta, but a few key tools will make your life so much easier:

• Dutch oven or heavy pot – My trusty 5-quart enameled cast iron is perfect for even braising
• Sharp chef’s knife – For prepping all those veggies (and trimming ribs if needed)
• Wooden spoon – Won’t scratch your pot when stirring
• Tongs – Essential for flipping those short ribs without losing any delicious browned bits
• Measuring cups and spoons – For all that cider, broth, and herbs
• Large pot for pasta – With plenty of salted water
• Colander – To drain your pasta like a pro
• Two forks – My favorite tool for shredding that tender beef

That’s it! No special gadgets required – just solid basics that hopefully you already have in your kitchen. The Dutch oven is the real MVP here – I’ve tried making this in a slow cooker before, but you just don’t get that same depth of flavor without proper browning and reducing.

For another pasta that layers richness with a hint of brightness, try this Brown Butter Lemon Garlic Shrimp Pasta—a seafood twist that feels just as indulgent.

How to Make Cider Braised Short Rib Pasta

Okay, let’s get cooking this incredible cider braised short rib pasta! I’ll walk you through each step so you get that perfect balance of tender meat and rich, flavorful sauce every time. Don’t let the braising time scare you – most of it is hands-off while your kitchen fills with the most amazing aromas.

Step 1: Browning the Short Ribs

First things first – we need that gorgeous sear on the short ribs. This isn’t just for looks, I promise! Those browned bits = flavor gold for your sauce later.

1. Pat your short ribs dry with paper towels (wet meat won’t brown properly!) and season generously with salt and pepper.
2. Heat olive oil in your Dutch oven over medium-high heat until it shimmers – test it with a drop of water; if it sizzles, you’re ready.
3. Carefully add the ribs, giving them space – don’t crowd the pan or they’ll steam instead of sear. I usually do 2 batches.
4. Let them develop a deep brown crust, about 4-5 minutes per side, resisting the urge to move them too soon.
5. Transfer the beautifully browned ribs to a plate – we’ll come back to them soon!

Step 2: Building the Braising Liquid

Now for the magic – we’re creating that incredible sauce base where all the flavors will meld together:

1. In the same pot (don’t you dare wash it – those browned bits are flavor!), add onion, carrots, and celery. Cook over medium heat until they soften, about 5 minutes.
2. Stir in the minced garlic, tomato paste, thyme, and rosemary. The smell at this point is heavenly! Cook just 1 minute to wake up the herbs.
3. Pour in the apple cider and use your wooden spoon to scrape up all those delicious browned bits from the bottom – this is called deglazing and it’s crucial for flavor.
4. Add the beef broth and bay leaf, then return the short ribs to the pot. The liquid should come about halfway up the sides of the meat.
5. Bring everything to a gentle simmer, then cover and reduce heat to low. Now we wait (but oh, the anticipation!)

Step 3: Shredding the Meat and Combining with Pasta

After about 2.5-3 hours (I know, patience!), your cider braised short ribs will be fork-tender. Here’s how to finish your masterpiece:

1. Test the meat by gently poking it with a fork – it should pull apart effortlessly. If not, give it another 15 minutes.
2. Remove the ribs to a cutting board and discard the bay leaf. Let the ribs cool just until you can handle them.
3. Use two forks to shred all that glorious meat, discarding any bones or large pieces of fat.
4. While the meat rests, cook your pasta in well-salted water until al dente (it’ll finish cooking in the sauce).
5. Return the shredded meat to the pot of luscious sauce and toss with your drained pasta. The starch from the pasta helps thicken everything beautifully.
6. Season to taste with salt and pepper – the flavors should be rich and balanced, with that hint of cider sweetness shining through.

And there you have it – the most comforting, flavorful cider braised short rib pasta you’ll ever make! The hardest part now is waiting for it to cool enough to eat without burning your tongue. Believe me, I’ve learned that lesson the hard way.

Tips for Perfect Cider Braised Short Rib Pasta

After making this cider braised short rib pasta more times than I can count (and eating every delicious mistake along the way), I’ve learned some game-changing tricks you’ll love:

Don’t rush the sear – Those first few minutes when browning the short ribs make or break the whole dish. Wait until you see that deep mahogany crust form – it adds incredible depth to the sauce. If the ribs stick a bit at first, they’ll release when ready. And for goodness’ sake, pat them dry first! Wet meat = steamed meat = sad pasta.

Deglaze like you mean it – When adding the cider, really scrape up all those browned bits from the pot bottom with your wooden spoon. That’s pure flavor gold! I sometimes add a splash extra cider if needed to get every last bit. Your future self will thank you when tasting that rich, complex sauce.

Low and slow is the way to go – Keep the braise at the barest simmer – just occasional bubbles breaking the surface. Too much heat makes the meat tough. I set my stove to the lowest setting and check after 10 minutes to adjust. The wait is agony with that amazing smell filling your kitchen, but 3 hours transforms those ribs into butter-soft perfection.

Rest before shredding – I know it’s tempting to dive right in, but letting the short ribs sit for 5-10 minutes makes them easier to handle and keeps all those juices inside. The meat will be so tender it practically shreds itself with two forks. And don’t skip tasting the sauce before adding pasta – sometimes it needs another pinch of salt to make all those cider and beef flavors really sing.

Serving Suggestions for Cider Braised Short Rib Pasta

Now comes the best part – digging into your gorgeous cider braised short rib pasta! Here’s how I love to serve it for maximum enjoyment:

Crusty bread is non-negotiable – You’ll want something sturdy to sop up every last drop of that incredible sauce. I’m partial to a rustic sourdough loaf, warmed slightly so it’s perfect for mopping. Garlic bread would be heavenly too, though honestly, the pasta is rich enough on its own.

A simple green salad cuts through the richness – My go-to is arugula with lemon vinaigrette – the peppery greens and bright acidity balance the hearty pasta beautifully. If I’m feeling fancy, I’ll add some shaved Parmesan and toasted walnuts.

Don’t forget the Parmesan – While the pasta is amazing on its own, a generous grating of good Parmigiano-Reggiano takes it to another level. Pass the cheese grater at the table and let everyone help themselves.

Wine pairings? Yes please! That cider in the sauce makes this tricky, but a dry Riesling or even a light Pinot Noir works beautifully. Honestly though, I usually just serve it with more of the cider I cooked with – perfect match!

Portion carefully – this cider braised short rib pasta is so rich and satisfying that smaller servings than you’d think are often plenty. Though I won’t judge if you go back for seconds… I always do!

Nutritional Information

Okay, let’s talk numbers – I know some folks like to keep track, so here’s the nutritional breakdown for my cider braised short rib pasta per serving (and believe me, one serving is plenty filling!):

• Calories: 650
• Protein: 42g (thanks to that amazing beef!)
• Carbohydrates: 45g (mostly from the pasta and veggies)
• Fiber: 4g (those carrots and celery add up)
• Sugar: 8g (mostly natural from the cider and veggies)
• Fat: 32g (hey, flavor doesn’t come from nowhere!)
• Saturated Fat: 12g
• Sodium: 600mg

Now, here’s my chef’s disclaimer – these numbers can vary based on your exact ingredients. Did you use low-sodium broth? More or less olive oil? Different brand of cider? All these little things add up. And honestly? This cider braised short rib pasta is what I call a “sometimes food” – totally worth every delicious bite when you’re craving serious comfort. Everything in moderation, right?

And when you’re ready to gather even more creative dinner ideas, browse our curated collections on Pinterest where we highlight comforting pastas, seasonal flavors, and bold new twists for weeknight meals.

Frequently Asked Questions

Over the years of making this cider braised short rib pasta, I’ve gotten the same great questions from friends and readers. Here are the answers to everything you might be wondering:

Share Your Experience

I’d absolutely LOVE to hear how your cider braised short rib pasta turns out! There’s nothing that makes me happier than knowing someone else discovered the magic of this dish. Did your kitchen smell heavenly for hours like mine always does? Did your family go quiet while eating (my ultimate compliment)? Maybe you put your own spin on it with an extra herb or different pasta shape?

Drop me a note in the comments below – I read every single one. Tell me what worked, what you might change next time, or just how many helpings you went back for (no judgment here – I’ve been known to eat it straight from the pot!). And if you snapped any photos of your masterpiece, I’d be thrilled to see them. There’s something so special about seeing how the same recipe turns out slightly different in every kitchen.

This cider braised short rib pasta has brought so much joy to my table over the years, and I hope it does the same for yours. Now go enjoy every last bite – you’ve earned it after all that braising!