AIP Friendly Apple Cider Braised Short Ribs

Slow-braised short ribs are already the kind of dish that makes people lean in at the dinner table, and this version delivers all that fall-off-the-bone richness without a single ingredient that conflicts with an autoimmune elimination approach. The braising liquid is built on pomegranate juice, apple cider vinegar, and bone broth, which gives the sauce a deep, slightly tangy sweetness that feels genuinely restaurant-worthy. Turmeric, Ceylon cinnamon, and fresh ginger layer in warmth and complexity, while coconut aminos stand in for soy-based sauces without any of the usual concerns. Coconut oil handles the searing, and every other ingredient — from the aromatics to the fresh thyme and rosemary — is whole-food and protocol-friendly. The Dutch oven does most of the heavy lifting over a long, low braise, so the effort is minimal even though the result looks and tastes like something you spent all day on. A quick reduction of the strained braising liquid turns it into a glossy, spoonable sauce that ties the whole plate together. This one serves four and is the kind of meal that earns serious compliments.

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