Nitrate & Nitrite Free Apple Cider Braised Short Ribs
These slow-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 is built from pomegranate juice, apple cider vinegar, and bone broth ā no cured meats, no processed additives, nothing that sneaks in the preservatives that make so many comfort-food recipes off-limits. Coconut aminos stand in for soy sauce to add that savory depth without any hidden ingredients, and the combination of fresh ginger, turmeric, and Ceylon cinnamon gives the sauce a warmth that feels almost exotic. Searing the ribs in coconut oil first is the move that locks in a gorgeous crust before the long, low braise does its magic. After a few hours in the Dutch oven, the meat pulls away from the bone effortlessly, and the reduced sauce is glossy, rich, and absolutely worth spooning over every bite. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. This is the kind of recipe that earns a permanent spot in your rotation.
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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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