Eggless Herbed Apple Cider Braised Short Ribs
Bone-in short ribs braised low and slow in unfiltered apple cider, bone broth, and a warm hit of turmeric and Ceylon cinnamon — this is the kind of deeply satisfying cold-weather dish that makes the whole house smell incredible. The ribs get seared in coconut oil until a deep mahogany crust forms, then they're nestled into a fragrant bed of onion, carrots, celery, garlic, and fresh ginger before the oven does the heavy lifting for nearly three hours. What comes out is fall-off-the-bone tender meat bathed in a glossy, slightly sweet-savory sauce that you'll want to spoon over everything on the plate. Every single ingredient here is naturally free of eggs, so there's no substituting or second-guessing — just straightforward, whole-food cooking that happens to fit the bill perfectly. The braising liquid gets reduced after cooking into a concentrated sauce that clings to the ribs beautifully, with the apple cider vinegar cutting through the richness just enough to keep each bite balanced. A scatter of fresh parsley at the end brightens the whole dish without fuss. This is the kind of recipe that looks and tastes like you spent all day on it — because, honestly, you kind of did, and it was absolutely worth it.
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 →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!