Chicken Free Apple Cider Braised Short Ribs
These fall-off-the-bone beef short ribs are the kind of low-and-slow centerpiece that makes an entire kitchen smell incredible for hours. Bone-in ribs are seared in coconut oil until deeply browned, then nestled into a braising liquid built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos ā a combination that's tangy, rich, and just a little sweet. Warm spices like Ceylon cinnamon and turmeric weave through the braise alongside fresh ginger, thyme, and rosemary, giving the sauce a complexity that tastes like it took far more effort than it did. After nearly three hours of gentle braising, the meat pulls away from the bone with zero resistance, and the reduced sauce coats every bite in something close to glossy perfection. This is a naturally beef-forward dish with no poultry of any kind in the ingredient list, so it's a genuinely satisfying option when you need a showstopper that steers clear of chicken entirely. Finish with a scatter of fresh parsley and serve straight from the Dutch oven for maximum drama.
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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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