Dairy Free Apple Cider Braised Short Ribs
Few dishes hit as deeply as fall-off-the-bone short ribs, and this braised version delivers that slow-cooked, restaurant-worthy payoff using nothing but whole, clean ingredients. Coconut oil handles the searing, and the braising liquid gets its rich complexity from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos ā no butter, no cream, no dairy anywhere in sight. The warm spice blend of Ceylon cinnamon, turmeric, and fresh ginger gives the sauce a subtle depth that feels almost luxurious, while the long, low braise does all the heavy lifting for you. After a few hours in the Dutch oven, the meat pulls away from the bone effortlessly, and reducing the strained braising liquid into a glossy, spoonable sauce is the kind of finishing move that makes the whole dish feel intentional and polished. It's the sort of recipe that fills your kitchen with an incredible aroma and makes everyone assume you spent far more effort than you actually did. Serve it over your favorite dairy-free base and spoon that sauce generously ā you've earned it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!