Macadamia 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. These ribs get their magic from a deeply savory bath of unfiltered apple cider, bone broth, and apple cider vinegar, layered with fresh thyme, rosemary, warm Ceylon cinnamon, and a touch of turmeric for a braising liquid that smells absolutely incredible as it bubbles away in the oven. Coconut oil is used for searing, which means every ingredient in this dish is straightforward and easy to verify — no hidden nut oils, no ambiguous pantry additions to second-guess. The technique is classic and unfussy: a hard sear to build that deep mahogany crust, a quick sauté of onion, carrots, celery, garlic, and ginger, then everything goes into the Dutch oven and the oven does the heavy lifting for nearly three hours. What comes out is fork-tender beef with a glossy, slightly sweet-savory sauce that you reduce right on the stovetop before spooning over the top. A scatter of fresh parsley at the end keeps it bright and just a little fancy-looking without any extra effort. This is the kind of centerpiece dish that makes people think you spent all day in the kitchen — and honestly, the oven did most of the work.
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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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