Chestnut 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. The braising liquid here is built on unfiltered apple cider, apple cider vinegar, and rich bone broth, which creates a sauce that's deeply savory with a quiet, fruity sweetness underneath. Aromatics like fresh ginger, ground turmeric, and Ceylon cinnamon layer in warmth without tipping the dish into anything overpowering — just a gentle complexity that makes the whole kitchen smell incredible. The ribs get a proper mahogany sear in coconut oil first, which locks in flavor and gives the finished sauce something to build on once those browned bits get scraped up. Chunky carrots, celery, and onion braise right alongside the meat, soaking up all that cider-spiked liquid until they're meltingly tender. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and chestnut-derived ingredients — every component is straightforward, with nothing hidden in the sauce or the seasoning. Finish it with a scatter of fresh parsley and spoon that reduced braising sauce generously over the top, because that glossy, concentrated liquid is honestly the whole show.
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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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