Dairy 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. This version builds serious depth of flavor through a combination of unfiltered apple cider, apple cider vinegar, and rich bone broth — no butter, no cream, no dairy of any kind needed to get there. Coconut oil handles the searing duties, helping each rib develop that deep mahogany crust before the real magic happens in the oven. Warm spices like turmeric and Ceylon cinnamon weave through the braising liquid alongside fresh ginger, thyme, and rosemary, giving the sauce a complexity that tastes like it took far more effort than it did. After nearly three hours at 325°F, the collagen fully breaks down and the reduced braising liquid becomes a glossy, naturally thickened sauce you'll want to spoon over everything on the plate. The carrots, celery, and onion soften into the braise and soak up all that apple-and-herb goodness right alongside the ribs. A scatter of fresh parsley at the end keeps it bright, but honestly, this dish speaks for itself.
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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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