Almond Free Herbed Apple Cider Braised Short Ribs
Few things hit harder on a cold evening than bone-in short ribs that have been low-and-slow braised until the meat practically sighs off the bone. The braising liquid here is built on unfiltered apple cider, apple cider vinegar, and rich bone broth, which creates a sauce that's deeply savory with just a whisper of natural sweetness. Aromatics like fresh ginger, ground turmeric, and Ceylon cinnamon layer in warmth without tipping into anything cloying, while a bundle of thyme, rosemary, and bay leaves keeps the whole pot smelling incredible for hours. The sear is everything — that deep mahogany crust you build in the Dutch oven before the braise even starts is what gives the final sauce its body and complexity. Once the ribs come out of the oven, the braising liquid gets reduced right on the stovetop until it clings to a spoon, so every bite gets properly sauced. Every single ingredient in this recipe is naturally free of tree nuts, so there's no label-scanning or substitution stress — just straightforward, honest cooking. Scatter a little fresh parsley over the top and bring the whole Dutch oven straight to the table.
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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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