Brazil Nut Free Herbed Apple Cider Braised Short Ribs

Bone-in short ribs braised low and slow in unfiltered apple cider and bone broth is the kind of dish that makes a whole house smell incredible for hours. The ribs get seared in coconut oil until a deep mahogany crust forms, then they're nestled into a fragrant base of onion, carrots, celery, garlic, and fresh ginger before the oven does the heavy lifting. Ground turmeric and Ceylon cinnamon add a subtle warmth that plays beautifully against the sweet-tart apple cider and a splash of apple cider vinegar, building a braising liquid that reduces into a glossy, deeply savory sauce. Every single ingredient here is naturally free from tree nut concerns — no specialty swaps or label-scanning required, just straightforward whole foods that happen to work perfectly together. After nearly three hours in a 325°F oven, the collagen fully breaks down and the meat pulls from the bone with almost no effort, which is exactly what you want from a braise this rich. Fresh thyme, rosemary, and bay leaves round out the aromatics, and a scatter of flat-leaf parsley at the end keeps the finished plate feeling bright and restaurant-worthy. This is the kind of recipe you make on a slow Sunday and talk about for the rest of the week.

About Fig

Fig 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 →