Nitrate & Nitrite Free Herbed Apple Cider Braised Short Ribs
Braised short ribs have a reputation for being a special-occasion dish, and this version absolutely delivers on that promise — fall-off-the-bone tender meat bathed in a glossy, herb-scented sauce built from unfiltered apple cider, bone broth, and a warm whisper of turmeric and Ceylon cinnamon. The apple cider and apple cider vinegar do double duty here, tenderizing the meat while lending a subtle sweetness that balances the richness of the beef beautifully. For anyone avoiding cured or processed meats, short ribs braised from scratch like this are a natural fit — no packaged seasonings, no cured additions, just whole ingredients you can see and trust. The sear on the ribs before braising is what builds that deep mahogany crust and the complex, savory foundation the whole dish rests on, so don't rush it. Fresh thyme, rosemary, and bay leaves perfume the braise as it slowly transforms in the oven, and the reduced pan sauce at the end is genuinely restaurant-worthy. A scatter of flat-leaf parsley at the finish brightens everything up and makes the platter look as good as it smells.
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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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