MSG 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. This version builds serious depth of flavor from a braising liquid of unfiltered apple cider, apple cider vinegar, and bone broth, layered with fresh thyme, rosemary, ginger, turmeric, and a whisper of Ceylon cinnamon — no flavor packets, no shortcuts, no hidden additives. That's exactly what makes it such a reliable choice when you're avoiding monosodium glutamate and the processed seasonings that sneak it in: every bit of savory richness here comes from the sear, the aromatics, and the long, patient braise. The Dutch oven does the heavy lifting, coaxing the collagen out of the ribs until the braising liquid reduces into a glossy, naturally thickened sauce you'll want to spoon over everything on the plate. Carrots, celery, and onion melt into the background while still lending sweetness and body, and the optional parsley scattered over the top at the end keeps things feeling bright and fresh. It's the kind of dish that looks and tastes like you spent all day in the kitchen — which, honestly, you kind of did, and it was absolutely worth it.
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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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