Legume Free Herbed Apple Cider Braised Short Ribs
Few things hit harder on a cold evening than bone-in short ribs that have spent hours going low and slow in a Dutch oven until the meat is practically falling off the bone on its own. The braising liquid here is genuinely special — unfiltered apple cider and a splash of apple cider vinegar bring a mellow, fruity acidity that balances the richness of the beef, while fresh thyme, rosemary, and bay leaves layer in that deep, herbaceous backbone you want from a proper braise. A little grated ginger, ground turmeric, and Ceylon cinnamon round everything out with warmth without tipping the dish into anything that feels fussy or unfamiliar. Coconut oil handles the searing, and bone broth builds the body of the sauce, so every component is straightforward and easy to source without scanning labels for hidden legume derivatives or soy-based additives. After the ribs come out of the oven, the braising liquid gets reduced right on the stovetop into a glossy, concentrated sauce that you spoon directly over the meat and vegetables — no thickeners, no shortcuts, just pure reduction. The carrots and celery that cooked alongside the ribs soak up all of that cider-and-herb flavor and make the whole platter feel complete. Finish with a handful of fresh parsley if you have it, and get ready for this one to become a regular in the rotation.
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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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