Eggless Apple Cider Braised Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

4.9

(8)

Few things satisfy quite like fall-off-the-bone short ribs that have been low-and-slow braised until the meat practically melts away from the bone. What makes this version especially interesting is the braising liquid — pomegranate juice and apple cider vinegar bring a bright, fruity acidity that cuts through the richness of the beef, while ground turmeric, Ceylon cinnamon, and fresh ginger layer in a warmth that feels deeply complex without being fussy. Coconut aminos add a subtle savory depth in place of soy sauce, and the whole thing comes together in a Dutch oven with nothing more than pantry staples and fresh aromatics. Because the recipe relies entirely on whole vegetables, bone broth, and spices, there are no hidden binders or emulsifiers to worry about — it's naturally free of eggs at every step. After braising, the strained sauce gets reduced down into a glossy, spoonable finish that clings to every bite. Scatter a little fresh parsley over the top and you have a centerpiece dish that looks and tastes like it took serious culinary skill, even though the oven does most of the heavy lifting.

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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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