MSG Free Apple Cider Braised Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

4.9

(8)

Few things are as deeply satisfying as beef short ribs that have been coaxed into falling-off-the-bone tenderness through a long, slow braise. This version builds serious depth of flavor using pomegranate juice, apple cider vinegar, and bone broth as the braising liquid, creating a rich, glossy sauce that tastes like it came from a restaurant kitchen. Warm spices like turmeric and Ceylon cinnamon give the braise an aromatic backbone, while fresh thyme and rosemary round everything out beautifully. Coconut aminos stand in for soy sauce to add that savory, umami-like quality without any added glutamates — a smart swap that keeps the ingredient list completely clean. Every component here is a whole, recognizable ingredient, so there's no guesswork about what's actually in your pot. After a few hours of low, gentle heat, the braising liquid gets strained and reduced into a concentrated sauce that you'll want to spoon over everything. Scatter a little fresh parsley on top and serve it straight from the Dutch oven for a dinner that looks and tastes genuinely impressive.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!