Peanut Free Apple Cider Braised Short Ribs
Few dishes hit the way fall-off-the-bone short ribs do, and this braise is the kind of recipe that makes the whole house smell incredible for hours. The magic here comes from a deeply layered braising liquid ā pomegranate juice and apple cider vinegar bring a bright, tangy backbone, while Ceylon cinnamon, turmeric, and fresh ginger add warmth without tipping into sweetness. Coconut aminos round out the savory depth in place of traditional soy, keeping the ingredient list clean and free from any nut-based additives or hidden allergens that can sneak into store-bought sauces. A proper sear on all four sides of the ribs before braising is what builds that rich, caramelized crust, and it makes a real difference in the final flavor of the reduced sauce. After a long, low braise in the Dutch oven, the meat pulls away from the bone with almost no effort ā fork-tender in the truest sense. The strained, reduced pan sauce is glossy and concentrated, spooned generously over the ribs for a restaurant-worthy finish. Scatter a little fresh parsley on top and bring it straight to the table.
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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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