Low Sugar Herbed Apple Cider Braised Short Ribs
Slow-braised short ribs are the kind of meal that makes a whole house smell incredible, and this version delivers deep, fall-off-the-bone richness without a single gram of added sugar anywhere in the recipe. The natural sweetness here comes entirely from unfiltered apple cider, which brings a mellow fruitiness that balances the savory bone broth and brightens the braising liquid in a way that feels almost luxurious. Warm spices like Ceylon cinnamon, turmeric, and fresh ginger layer in complexity alongside classic aromatics — onion, carrot, celery, and garlic — so the flavor builds slowly and beautifully over hours in the oven. Searing the ribs first until a deep mahogany crust forms is the move that locks in all that beefy depth before the braise even begins. Once everything is nestled into the Dutch oven and the lid goes on, the oven does the heavy lifting, breaking down the collagen until the meat is genuinely fork-tender and pulling away from the bone. The braising liquid gets reduced at the end into a glossy, concentrated sauce that you spoon right over the top — no thickeners, no sweeteners, just pure reduction. It's the kind of recipe that feels special-occasion worthy but is completely approachable for a weekend cook.
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Learn more →Ingredients
4 servings
- 3 ½ lb bone-in beef short ribs (about 8 pieces)
- 1 ½ tsp fine sea salt
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 3 medium carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 6 cloves garlic, smashed
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 2 cups unfiltered apple cider (not hard cider)
- 2 tbsp apple cider vinegar
- 1 ½ cups bone broth
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the short ribs thoroughly dry with paper towels, then season all over with the sea salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the short ribs on all meaty sides for 3–4 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pot. Transfer the seared ribs to a plate and set aside.
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