Chicken Free Herbed Apple Cider Braised Short Ribs
Rich, fall-off-the-bone beef short ribs braised low and slow in unfiltered apple cider — this is the kind of dish that makes your whole kitchen smell like a cozy autumn afternoon. The braising liquid is built on a deeply savory base of onion, carrot, celery, garlic, and fresh ginger, with turmeric and Ceylon cinnamon adding a subtle warmth that makes the sauce genuinely special. Coconut oil handles the searing, and bone broth rounds out the liquid, so every element here is completely free of poultry in any form — no chicken stock shortcuts, no hidden ingredients to second-guess. After a long, covered braise in a Dutch oven, the collagen breaks down completely and the meat pulls away from the bone with almost no effort. The braising liquid then gets reduced on the stovetop into a glossy, concentrated sauce that you spoon right back over the ribs alongside the softened vegetables. A handful of fresh parsley at the end cuts through the richness and makes the whole platter look as impressive as it tastes. This is a genuinely crowd-worthy centerpiece that rewards patience and delivers every single time.
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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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