Sesame Free Apple Cider Braised Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

4.9

(8)

Sesame Free Apple Cider Braised Short Ribs

Few dishes deliver the kind of deep, fall-off-the-bone comfort that a long, slow braise can produce, and this one hits every note. Bone-in beef short ribs are seared until deeply browned in coconut oil, then nestled into a braising liquid built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — a combination that is rich, slightly tangy, and quietly complex. Warm spices like turmeric and Ceylon cinnamon weave through the aromatics alongside fresh ginger, thyme, and rosemary, giving the sauce a layered depth that tastes like it took far more effort than it did. For anyone navigating sesame sensitivities, this recipe is a genuinely satisfying find — the coconut aminos step in for traditional soy-based sauces without any sesame oil or tahini in sight, so you get that savory, umami backbone completely worry-free. Once the ribs braise low and slow for a few hours, the strained cooking liquid gets reduced into a glossy, spoon-coating sauce that you will want to pour over everything on the plate. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together beautifully.

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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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