Carrageenan Free Herbed Apple Cider Braised Short Ribs
Few things hit harder on a cold evening than bone-in short ribs that have been low-and-slow braised until the meat practically sighs off the bone. This recipe builds serious depth of flavor through a combination of unfiltered apple cider, apple cider vinegar, and rich bone broth — no shortcuts, no fillers, just real ingredients doing real work. The aromatics are where things get interesting: fresh ginger, ground turmeric, and Ceylon cinnamon weave a warmth through the braising liquid that makes the whole kitchen smell incredible. Searing the ribs in coconut oil first creates that deep mahogany crust that locks in flavor before everything goes low and slow in the oven for nearly three hours. For anyone navigating carrageenan concerns, this dish is a natural fit — every component is a whole food or a simple pantry staple, with no processed thickeners or stabilizers anywhere in sight. The braising liquid reduces down into a glossy, naturally thickened sauce that coats the vegetables and ribs without any additives doing the heavy lifting. Finish with a scatter of fresh parsley and serve straight from the pot for a dinner that feels genuinely special.
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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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