Citrus Free Herbed Apple Cider Braised Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

4.8

(8)

Citrus 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 and a splash of apple cider vinegar, which gives the sauce a mellow, orchard-sweet depth without a single drop of orange, lemon, or lime — making it a genuinely satisfying option for anyone navigating citrus sensitivities. Aromatics like fresh ginger, turmeric, and Ceylon cinnamon layer in warmth and complexity, while thyme, rosemary, and bay leaves keep the whole pot smelling like something your grandmother would have been proud of. The vegetables — onion, carrot, and celery — soften into the braising liquid and become part of the sauce once it's reduced down to a glossy, spoonable finish. Searing the ribs in coconut oil first is the move that builds that deep mahogany crust, locking in flavor before the oven does its slow, patient work. By the time the lid comes off, the collagen has fully broken down and the meat pulls apart with almost no effort. Scatter a little fresh parsley over the top and serve it straight from the pot — this one is a showstopper.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!