AIP Friendly Herbed Apple Cider Braised Short Ribs
Braised short ribs are the kind of deeply satisfying, slow-cooked comfort food that can feel off-limits when you're navigating a strict elimination protocol — but this recipe is built entirely around ingredients that fit the framework, no workarounds needed. Bone-in ribs are seared in coconut oil until a deep mahogany crust forms, then nestled into a braising liquid of unfiltered apple cider, bone broth, and apple cider vinegar for a low-and-slow oven braise that coaxes every bit of collagen and flavor out of the meat. Carrots, celery, onion, and smashed garlic soften into the liquid alongside fresh ginger, turmeric, and Ceylon cinnamon, building a warmly spiced, subtly sweet sauce that feels anything but restrictive. After nearly three hours in the oven, the ribs are genuinely fork-tender — the kind of fall-off-the-bone result that makes the wait completely worth it. The braising liquid gets reduced on the stovetop into a glossy, concentrated sauce that you spoon right back over the meat and vegetables. It serves four and works beautifully as a weekend dinner that doubles as meal prep, since the flavors only deepen overnight. A scatter of fresh parsley at the end adds a bright finish to what is otherwise a rich, deeply savory plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!