Lactose Free Apple Cider Braised Short Ribs
Braised short ribs have a reputation for being rich and indulgent, and this version absolutely delivers ā without a drop of dairy anywhere in the recipe. The magic here comes from a deeply savory braising liquid built on pomegranate juice, apple cider vinegar, and bone broth, which reduces down into a glossy, spoonable sauce that clings to every bite. Coconut oil handles the searing, and coconut aminos add a quiet depth that rounds out the whole pot. Warm spices like Ceylon cinnamon and turmeric give the braise an almost aromatic, slow-cooked complexity that makes the kitchen smell incredible for hours. After nearly three hours of low, gentle heat, the meat pulls away from the bone with zero effort ā fork-tender in the truest sense. It's the kind of showstopper dish that feels completely luxurious, and nobody at the table will suspect it was designed with any dietary consideration in mind at all.
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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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