Capsaicin Free Herbed Apple Cider Braised Short Ribs
Fall-off-the-bone short ribs braised low and slow in unfiltered apple cider and bone broth — this is the kind of dish that makes the whole house smell incredible and has everyone hovering near the kitchen. The braising liquid builds serious depth from aromatics like fresh ginger, smashed garlic, turmeric, and Ceylon cinnamon, giving the sauce a warmth that's complex and layered without a single hot pepper in sight. That's genuinely rare for a braise this bold, and it means anyone avoiding capsaicin can dig in without scanning the ingredient list twice. Carrots, celery, and onion soften into the sauce as the ribs cook, and a finishing reduction concentrates everything into a glossy, spoonable glaze that coats every bite. Searing the meat first in coconut oil builds that deep mahogany crust, which is the foundation of all the flavor that follows. A scatter of fresh parsley at the end keeps things bright against all that richness. Serve it straight from the pot with the braising vegetables and sauce spooned generously over the top — no garnish required to make an impression.
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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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