Lactose Free Herbed Apple Cider Braised Short Ribs
Braised short ribs have a reputation for being rich and indulgent, but dairy has never actually been part of what makes them great — and this recipe proves it beautifully. Coconut oil stands in for butter during the sear, building that deep mahogany crust without any compromise on flavor or technique. The real magic here is the braising liquid: unfiltered apple cider, apple cider vinegar, and bone broth create a sauce that's sweet, tangy, and savory all at once, with warm notes of ginger, turmeric, and Ceylon cinnamon threading through every bite. Aromatics like fresh thyme, rosemary, and bay leaves do the heavy lifting in the oven, slowly coaxing the collagen out of the bones until the meat is fall-apart tender. After a long braise, the liquid gets reduced down into a glossy, concentrated sauce that you spoon right over the ribs — no cream, no butter finish needed. It's the kind of dish that fills your kitchen with an incredible smell for hours and tastes 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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