Lupin 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 falls away from the bone on its own. The braising liquid here is built on unfiltered apple cider, bone broth, and apple cider vinegar, which gives the sauce a subtle sweetness and bright acidity that cuts right through the richness of the beef. Aromatics like fresh ginger, turmeric, and Ceylon cinnamon layer in warmth without overwhelming the dish, while thyme, rosemary, and bay leaves do the slow, quiet work of making your kitchen smell incredible. After a long braise at 325°F, the collagen fully breaks down and the reduced pan sauce becomes glossy, deeply savory, and absolutely worth spooning over everything on the plate. Every ingredient in this recipe is straightforward and naturally free from lupin — no flour-based thickeners, no legume-derived fillers, nothing hiding in the sauce that you'd need to second-guess at the store. It's the kind of showstopper braise that looks like it came from a serious restaurant kitchen but is genuinely approachable for a weekend cook willing to let the oven do most of the heavy lifting.
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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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