Mustard Free Herbed Apple Cider Braised Short Ribs
Few things are as deeply satisfying as fall-off-the-bone short ribs that have been slowly coaxed into tenderness by hours of gentle oven heat. This braise builds its rich, layered flavor from unfiltered apple cider, bone broth, and a warm spice blend of turmeric and Ceylon cinnamon — no condiments or hidden seasonings that could sneak mustard into the picture. The aromatics are entirely whole and fresh: smashed garlic, grated ginger, thyme, rosemary, and bay leaves all doing honest work in the pot. Searing the ribs first in coconut oil creates that deep mahogany crust that makes the finished dish look as impressive as it tastes. Once everything is nestled into the Dutch oven and slid into a 325°F oven, the hardest part is waiting while your kitchen fills with an incredible sweet-savory aroma. The braising liquid gets reduced on the stovetop into a glossy, concentrated sauce that you spoon right over the ribs and vegetables before serving. It's the kind of centerpiece meal that feels special enough for a dinner party but straightforward enough to pull off on a quiet weekend afternoon.
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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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