Apple-Braised Bone-in Pork Short Ribs

Serves 4-6


3-4 pounds boneless pork short ribs
Salt and freshly ground black pepper
¼ cup olive oil
4 cups beef broth
15 sprigs thyme, coarsely chopped
6 cloves garlic
3 firm apples, halved and seeded
4 sprigs rosemary
½ cup dry white wine
¼  cup Apple Cider Vinegar
2 tbsp unsalted butter


  • Preheat oven to 350 degrees F. Season short ribs with salt and black pepper. In a large cast-iron skillet, heat the olive oil, then sear the ribs for 3-4 minutes on each side.
  •  Remove from heat; add broth, thyme, garlic, and apples. Insert rosemary sprigs between the short ribs and cover the pan with foil. Bake for 1 ½ – 2 hours, until the meat is very tender. Turn off the heat and let the meat rest in the oven for about 30 minutes.
  • Remove the pan from the oven. Take out the ribs, garlic, and apples.
  • Place the skillet over medium heat; add wine and vinegar and stir to scrape up the browned bits from the bottom of the pan. Stir in the butter and cook, stirring frequently, for 5 to 7 minutes until thick. Remove from the heat and pour the sauce over the short ribs.