Braised short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers that slow-cooked, fall-off-the-bone magic without any of the citrus-based ingredients that can sneak into so many braise recipes. Instead of wine or tomato, the braising liquid leans on unfiltered apple cider, apple cider vinegar, and bone broth to build a deeply savory, subtly sweet sauce that reduces into something genuinely spectacular. Warm spices like Ceylon cinnamon, turmeric, and fresh ginger layer in complexity alongside classic aromatics — onion, carrot, celery, and garlic — so the flavor is anything but one-dimensional. The ribs get a proper mahogany sear in coconut oil before the long, low oven braise, which is what coaxes all that collagen into a silky, rich sauce. By the time you pull the pot from the oven, the meat should slide from the bone with zero resistance — that's how you know it's ready. It's an impressive centerpiece for a weekend dinner or a special occasion, and every component is straightforward and easy to source without second-guessing labels.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
