Caffeine Free Apple Cider Braised Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

4.9

(8)

Caffeine Free Apple Cider Braised Short Ribs

Few things hit harder on a cold evening than beef short ribs that have been low-and-slow braised until the meat practically falls off the bone on its own. This recipe builds serious depth of flavor through a braising liquid of pomegranate juice, apple cider vinegar, and bone broth, layered with warm Ceylon cinnamon, turmeric, and fresh ginger — no coffee, tea, or any other stimulant in sight. The ribs get a deep, caramelized sear in coconut oil first, which locks in richness before everything gets tucked into the Dutch oven with aromatics and fresh herbs. After a few hours of gentle braising, the sauce gets strained and reduced until it's glossy, concentrated, and absolutely worth spooning over every last bite. It's the kind of dish that makes your whole kitchen smell incredible and tastes like you spent far more effort than you actually did. Serve it straight from the pot with a scatter of fresh parsley and let the sauce do all the talking.

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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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