Breastfeeding Friendly Apple Cider Braised Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

4.9

(8)

Breastfeeding Friendly Apple Cider Braised Short Ribs

Few things satisfy quite like fall-off-the-bone short ribs that have been low-and-slow braised into something deeply rich and tender. This version builds serious flavor through a combination of pomegranate juice, apple cider vinegar, and bone broth — a braising liquid that reduces into a glossy, complex sauce worth spooning over everything on the plate. The bone broth brings a nourishing quality that makes this dish feel especially well-suited to the postpartum season, when your body is doing a lot of work and genuinely benefits from nutrient-dense meals. Anti-inflammatory ingredients like fresh ginger, turmeric, and Ceylon cinnamon are woven naturally into the braise, adding warmth and depth without overpowering the savory richness of the beef. Coconut oil and coconut aminos keep the ingredient list clean and free from common additives you might want to avoid while nursing. The technique is straightforward — sear, build your aromatics, deglaze, and let the oven do the heavy lifting — so the hands-on effort is minimal even if the result looks impressively restaurant-worthy. Scatter a little fresh parsley over the top before serving and you have a meal that genuinely takes care of you.

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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)
Can be omitted
flat-leaf parsley

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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