Emulsifier 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 from unfiltered apple cider, apple cider vinegar, and bone broth, which creates a sauce that's naturally rich and slightly sweet without relying on any additives or stabilizers to get there. Coconut oil handles the searing, aromatics like fresh ginger, turmeric, and Ceylon cinnamon layer in warmth and depth, and the whole pot goes into a 325°F oven for nearly three hours until the collagen fully breaks down into something silky and luxurious. That reduced braising sauce — skimmed, boiled down, and spooned right over the ribs — thickens on its own through pure reduction, no emulsifiers or thickening agents needed. For anyone navigating ingredient labels on store-bought sauces and braises, which are notorious for sneaking in lecithins and other additives, cooking this entirely from scratch is a genuine relief. The vegetables braise right alongside the ribs and soak up every bit of that cider-herb-spiced liquid, so nothing on the plate feels like an afterthought. Finish with a scatter of fresh parsley and you've got a centerpiece dish that looks and tastes like it came from a serious kitchen.
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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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