Seed Oil Free Apple Cider Braised Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

4.9

(8)

Seed Oil Free Apple Cider Braised Short Ribs

Few things hit harder than fall-off-the-bone short ribs that have been low-and-slow braised into something deeply savory and rich. What makes this version stand out is that every drop of fat and flavor comes from clean, whole-food sources — coconut oil for the sear, bone broth for the braise — with zero refined vegetable or seed oils anywhere in the pot. The braising liquid is genuinely special: pomegranate juice and apple cider vinegar bring a bright, tangy backbone, while Ceylon cinnamon, turmeric, and fresh ginger layer in warmth without tipping into sweetness. Coconut aminos round out the umami in a way that feels almost sneaky in the best possible sense. After a long, gentle braise, the sauce gets strained and reduced into a glossy, spoonable finish that makes the whole dish feel restaurant-worthy. This is the kind of recipe that rewards patience — the longer it sits on that low heat, the more the collagen melts and the flavors knit together into something genuinely unforgettable. Scatter a little fresh parsley over the top and serve it straight from the Dutch oven for maximum effect.

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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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