Nightshade Free Herbed Apple Cider Braised Short Ribs
Braised short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers that slow-cooked, fall-off-the-bone magic without a single tomato, pepper, or potato in sight. For anyone navigating a nightshade-free lifestyle, rich braises can feel off-limits when so many recipes lean on tomato paste or paprika for depth — but here, unfiltered apple cider, bone broth, and apple cider vinegar do all that heavy lifting beautifully. The result is a deeply savory, slightly sweet braising liquid that reduces into a glossy sauce you'll want to spoon over everything. Warm spices like turmeric and Ceylon cinnamon add complexity without any heat or nightshade risk, while fresh thyme, rosemary, and ginger keep the flavor layered and aromatic. Searing the ribs first builds that mahogany crust that makes the finished dish look as impressive as it tastes. Carrots, celery, and onion round out the braise, so the vegetables become silky and flavorful alongside the meat rather than just background noise. It's the kind of low-effort, high-reward weekend cook that feels genuinely celebratory on the plate.
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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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