Honey Free Apple Cider Braised Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

4.9

(8)

Honey Free Apple Cider Braised Short Ribs

These braised short ribs are the kind of deeply satisfying, fall-off-the-bone dish that makes a whole house smell incredible for hours. The braising liquid leans on pomegranate juice, apple cider vinegar, and bone broth to build a rich, complex sauce without a single drop of honey or any sweetener that could trip up a honey-free lifestyle. Coconut aminos add a subtle savory depth, while Ceylon cinnamon, turmeric, and fresh ginger layer in warmth that feels almost luxurious. Searing the ribs in coconut oil before the long, slow braise is the move that locks in that gorgeous crust and gives the final sauce something to work with when it reduces down. After nearly three hours in the Dutch oven, the meat pulls away from the bone with zero effort, and the strained, reduced sauce coats every bite with concentrated flavor. It's an impressive centerpiece that genuinely rewards patience, and the ingredient list is clean enough that you never have to second-guess what's in the pot.

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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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