BHA & BHT Free Herbed Apple Cider Braised Short Ribs
Few things hit harder than bone-in short ribs braised low and slow until the meat practically melts off the bone, and this version earns every minute of that oven time. Unfiltered apple cider and a splash of apple cider vinegar build a braising liquid that's bright and slightly tangy, balanced by warm notes of turmeric and Ceylon cinnamon that make the whole kitchen smell incredible. Fresh thyme, rosemary, and bay leaves do the heavy lifting on aromatics, so there's no need for any packaged seasoning blends or shelf-stable shortcuts that often sneak in synthetic preservatives. Coconut oil handles the searing, and bone broth deepens the sauce into something genuinely restaurant-worthy once it's reduced down at the end. For anyone navigating BHA and BHT concerns, the real win here is that every single ingredient is whole and recognizable — nothing processed, nothing from a bottle with a suspicious additives list. The vegetables braise right alongside the ribs and soak up all that cider-herb goodness, so you get a built-in side dish with zero extra effort. Finish with a handful of fresh parsley and serve it straight from the pot for a dinner that looks and tastes like you really put in the work.
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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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