Barley Free Herbed Apple Cider Braised Short Ribs
Few dishes hit as deeply as fall-off-the-bone short ribs that have been slowly coaxed into tenderness by a fragrant, cider-laced braise. Bone-in beef short ribs are seared in coconut oil until a deep mahogany crust forms, then nestled into a Dutch oven with sweet unfiltered apple cider, apple cider vinegar, and rich bone broth — no grain-based thickeners or additives needed anywhere in the process. Aromatics like fresh ginger, ground turmeric, and Ceylon cinnamon give the braising liquid a warmth that feels almost exotic, while fresh thyme, rosemary, and bay leaves keep things grounded and classically savory. After a long, slow oven braise, the sauce gets reduced right on the stovetop until it clings beautifully to every piece of meat, so there's no need for flour or starch to get that glossy, restaurant-worthy finish. For anyone navigating grain sensitivities, this kind of recipe is a genuine win — every ingredient is straightforward and easy to verify, with nothing hidden in a spice packet or store-bought stock. Scatter a little fresh parsley over the top before serving and bring the whole Dutch oven straight to the table — it's that kind of meal.
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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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