Nutmeg Free Herbed Apple Cider Braised Short Ribs
Fall-apart beef short ribs braised low and slow in unfiltered apple cider and bone broth — this is the kind of dish that makes your whole kitchen smell incredible for hours. The braising liquid builds serious depth from smashed garlic, fresh ginger, turmeric, and a whisper of Ceylon cinnamon, creating a sauce that's warmly spiced without leaning on any of the usual warming-spice blends that so often sneak nutmeg into the mix. Every single ingredient here is straightforward and easy to verify, which means you can cook with total confidence. The technique is classic: a hard sear to lock in that deep mahogany crust, then a long, covered braise in the oven until the collagen breaks down completely and the meat pulls from the bone with zero resistance. Apple cider vinegar brightens the whole pot, and the reduced braising sauce spooned over the top is rich, glossy, and absolutely worth every minute of the cook time. A handful of fresh parsley at the end keeps things feeling vibrant and a little elegant. This is the kind of centerpiece recipe you'll come back to every time the weather turns cold.
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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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