Gluten 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 melts off the bone, and this recipe delivers exactly that. Unfiltered apple cider and a splash of apple cider vinegar give the braising liquid a subtle, orchard-sweet tang that balances the richness of the beef beautifully, while fresh thyme, rosemary, and bay leaves layer in that deep, herby backbone you want from a proper braise. A touch of ginger, turmeric, and Ceylon cinnamon adds warmth without tipping into anything heavy-handed — it's the kind of complexity that makes people ask what your secret is. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing labels involved. The Dutch oven does most of the heavy lifting: sear the ribs until they're a deep mahogany, build the braising liquid, and let the oven do the rest for nearly three hours. Once the sauce reduces down into something glossy and concentrated, you spoon it right over the top with the softened carrots and celery for a complete, stunning plate. Finish with a scatter of fresh parsley and this is the kind of meal that looks like it came from a serious restaurant 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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