Brazil Nut Free Apple Cider Braised Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

4.9

(8)

Brazil Nut Free Apple Cider Braised Short Ribs

Few dishes hit the way fall-off-the-bone braised short ribs do, and this version layers in some genuinely exciting flavors — pomegranate juice, apple cider vinegar, warm Ceylon cinnamon, and fresh ginger all work together to create a braising liquid that's tangy, aromatic, and deeply savory. The ribs get a serious sear in coconut oil first, building that dark, caramelized crust that makes the final sauce so rich and complex. From there, everything slow-braises together low and slow until the meat is practically melting off the bone. Every single ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your Sunday dinner. The braising liquid gets strained and reduced into a glossy, spoonable sauce that you'll want to pour over everything on the plate. A handful of fresh parsley at the end keeps it bright and just a little bit fancy without any extra effort. This is the kind of recipe that makes your kitchen smell incredible for hours and delivers a restaurant-worthy result with straightforward, wholesome ingredients.

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Ingredients

4 servings

For the short ribs

3 ½ lb bone-in beef short ribs (about 8 pieces)
1 ½ tsp fine sea salt
2 tbsp coconut oil

For the braise

1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
3 medium carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
½ tsp ceylon cinnamon
3 sprigs fresh thyme
2 sprigs fresh rosemary
¾ cup pomegranate juice
3 tbsp apple cider vinegar
2 cups bone broth
1 tbsp coconut aminos

For serving

1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the short ribs thoroughly dry with paper towels and season all over with the sea salt. Let them sit at room temperature for 15 minutes while you prep the vegetables.
2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the short ribs in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on all four sides. Transfer the seared ribs to a plate and set aside.

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