Caffeine Free Herbed Apple Cider Braised Short Ribs
Few things feel as deeply satisfying as bone-in short ribs that have been low-and-slow braised until the meat practically melts off the bone, and this recipe delivers exactly that kind of comfort. Unfiltered apple cider and a splash of apple cider vinegar give the braising liquid a gentle, fruity acidity that balances the richness of the beef beautifully, while fresh thyme, rosemary, and bay leaves layer in that slow-cooked, herbaceous depth. A touch of grated ginger, turmeric, and Ceylon cinnamon adds warmth without tipping the dish into anything overtly spiced — it's subtle, complex, and completely addictive. The whole thing is naturally free of coffee, tea, chocolate, and any other caffeinated ingredients, so you can enjoy it any time of day without a second thought. Starting with a hard sear in coconut oil builds that deep mahogany crust that makes the final dish look as impressive as it tastes, and the reduced braising sauce spooned over the top is genuinely worth every minute of the cook time. Serve it over mashed potatoes, polenta, or alongside crusty bread to catch every drop of that glossy, cider-kissed sauce.
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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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