Mushroom 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. The braising liquid here is genuinely special — unfiltered apple cider and a splash of apple cider vinegar bring a mellow, orchard-sweet tang that balances the richness of the beef, while warm spices like turmeric and Ceylon cinnamon add depth without overwhelming the dish. A proper sear in coconut oil first builds that deep mahogany crust, and then the Dutch oven does all the heavy lifting for the next few hours. Carrots, celery, onion, and a full lineup of fresh herbs round out the braise, so the sauce that gets reduced at the end is layered and complex — no shortcuts needed. For anyone navigating a diet that rules out fungi, this kind of deeply savory, slow-cooked dish can feel hard to come by since so many braises lean on mushrooms or mushroom-based stocks for umami. Here, the bone broth, aromatics, and reduced cider do that work beautifully on their own. Spoon everything over your favorite side, scatter on some fresh parsley, and get ready for the table to go very quiet.
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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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