Hazelnut Free Apple Cider Braised Short Ribs
Few things are as deeply satisfying as bone-in beef short ribs that have been coaxed into fork-tender submission over a long, slow braise. These ribs get their magic from a braising liquid built on pomegranate juice, apple cider vinegar, and bone broth ā a combination that's tangy, rich, and just a little fruity in the best possible way. Ground turmeric and Ceylon cinnamon add warmth and depth without overpowering the beef, while fresh thyme and rosemary keep everything grounded and savory. The sear at the start is non-negotiable: those deeply browned sides lock in flavor and give the finished sauce something worth reducing. Speaking of the sauce ā straining and simmering the braising liquid down until it coats a spoon is the step that takes this from a weeknight braise to something genuinely impressive. Every ingredient here is naturally free from tree nuts, so there's no need to audit labels or swap anything out; the recipe just works as written. Scatter a little fresh parsley over the top before serving and watch it disappear.
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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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