Honey 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 on unfiltered apple cider, apple cider vinegar, and bone broth, which creates a sauce that's deeply savory with a gentle, fruity brightness — no sweeteners needed whatsoever. Warm spices like Ceylon cinnamon, turmeric, and fresh ginger layer in complexity alongside classic herbs, so the flavor profile feels rich and almost wintry without leaning on anything that would trip up a honey-free kitchen. Many braised rib recipes sneak in a drizzle of honey or a honey-based glaze to build that glossy finish, but here the magic happens naturally as the cider reduces down into a beautifully thickened sauce. Searing the ribs first in coconut oil builds that deep mahogany crust that makes the whole dish look as impressive as it tastes. The vegetables — onion, carrot, celery, and garlic — braise right alongside the meat and soak up every bit of that herbed, spiced liquid, so nothing on the plate goes to waste. Finish with a scatter of fresh parsley and you've got a showstopper that's completely free of hidden sweeteners from start to finish.
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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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