Hazelnut Free Herbed Apple Cider Braised Short Ribs
Few things hit harder on a cold evening than fall-off-the-bone short ribs that have been low-and-slow braised until the meat practically dissolves. The braising liquid here is built on unfiltered apple cider, apple cider vinegar, and bone broth, which creates a sauce that's deeply savory with a subtle fruity brightness you won't get from a standard red wine braise. Aromatics like fresh ginger, turmeric, and Ceylon cinnamon layer in warmth without overpowering the beef, while thyme, rosemary, and bay leaves keep everything grounded and herbaceous. The whole thing comes together in a Dutch oven — sear the ribs until they're a deep mahogany, build the vegetable base, pour in the liquids, and let the oven do the heavy lifting for nearly three hours. Every single ingredient in this dish is naturally free of tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-based oils or finishing sauces. The braising liquid gets reduced at the end into a glossy, concentrated sauce that you spoon right over the ribs alongside the softened carrots and celery. A handful of fresh parsley scattered on top is the only finishing touch this showstopper needs.
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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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