Nutmeg Free Apple Cider Braised Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

4.9

(8)

Nutmeg Free Apple Cider Braised Short Ribs

These braised short ribs are the kind of deeply satisfying cold-weather dish that makes the whole house smell incredible — rich, fall-off-the-bone beef slow-cooked in a fragrant mix of pomegranate juice, apple cider vinegar, and bone broth until the sauce is glossy and complex. The spice blend here leans on Ceylon cinnamon, turmeric, and fresh ginger for warmth and depth, which means you get all that cozy, aromatic braised-meat energy without any nutmeg in sight. Many classic braise and short rib recipes reach for nutmeg as a background note, so this one is a genuinely thoughtful swap that doesn't sacrifice a single layer of flavor. Searing the ribs in coconut oil until deeply browned on all sides is the move that builds the foundation — don't rush it, because those caramelized edges are what give the reduced sauce its body and richness. Coconut aminos add a subtle savory depth that rounds everything out without tipping the dish in any unexpected direction. Finish with a scatter of fresh parsley and serve straight from the Dutch oven for a dinner that looks and tastes like you spent serious effort, even if the oven did most of the work.

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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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