Artificial Flavors Free Herbed Apple Cider Braised Short Ribs
Slow-braised short ribs are the kind of deeply satisfying comfort food that feels like it took a professional kitchen to pull off — but this version is completely achievable at home and built entirely from real, whole ingredients. Unfiltered apple cider and apple cider vinegar bring a natural, orchard-fresh sweetness and tang to the braising liquid, while bone broth adds body without any of the flavor packets or additives that sneak into store-bought shortcuts. Fresh thyme, rosemary, ginger, turmeric, and Ceylon cinnamon do all the heavy lifting in the flavor department, so there's genuinely no need for anything artificial. The ribs braise low and slow in a Dutch oven until the collagen fully breaks down and the meat pulls away from the bone with zero resistance — that's the kind of texture you can't fake. Once the braising liquid reduces into a glossy, concentrated sauce, it gets spooned right back over the ribs along with the softened carrots, celery, and onion. A handful of fresh parsley scattered on top at the end keeps everything bright and clean. This is a showstopper dish that happens to be made with nothing but honest, recognizable ingredients from start to finish.
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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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