Capsaicin Free Apple Cider Braised Short Ribs
Braised short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers deep, fall-off-the-bone richness without a single ingredient that brings the heat. For anyone navigating capsaicin sensitivity, hearty braises can feel off-limits ā so many recipes lean on chili flakes, hot sauce, or pepper-heavy spice blends to build flavor. Here, that complexity comes instead from pomegranate juice, apple cider vinegar, Ceylon cinnamon, turmeric, and fresh ginger, which layer together into something genuinely bold and aromatic. The bone-in ribs get a proper sear in coconut oil before slow-braising in bone broth and coconut aminos, so the meat turns impossibly tender while the sauce reduces into a glossy, spoonable finish. Carrots, celery, onion, and garlic round out the braise with savory sweetness, and fresh thyme and rosemary add an herby depth that makes every bite feel considered. This is the kind of recipe that rewards patience ā a low, slow simmer does all the heavy lifting, and the result is restaurant-worthy comfort food that's completely safe to enjoy.
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Learn more āIngredients
4 servings
For the short ribs
- 3 Ā½ lb bone-in beef short ribs (about 8 pieces)
- 1 Ā½ 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
- Ā½ tsp ceylon cinnamon
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Ā¾ 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 3ā4 minutes per side until deeply browned on all four sides. Transfer the seared ribs to a plate and set aside.
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