Cashew 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 from a braising liquid of unfiltered apple cider, apple cider vinegar, and bone broth, with warm notes of turmeric and Ceylon cinnamon threading through every bite. The aromatics — onion, carrot, celery, garlic, and fresh ginger — soften into the sauce and become part of a rich, glossy pour-over that makes the whole dish feel restaurant-worthy. Searing the ribs in coconut oil first is the move that locks in that deep mahogany crust, so the long braise in the oven rewards you with layers of caramelized, fall-apart tenderness rather than just soft meat. The entire ingredient list is built around whole, straightforward pantry staples, so there's no need to scan labels for hidden nut-based thickeners or cream additions that can sneak into braised dishes. Fresh thyme, rosemary, and bay leaves do the heavy lifting in the herb department, and a handful of flat-leaf parsley at the end keeps things bright. This is the kind of centerpiece dish that makes a Sunday feel like a real occasion.
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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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