Citric Acid Free Herbed Apple Cider Braised Short Ribs
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.
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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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