Oats Free Herbed Apple Cider Braised Short Ribs
Few dishes deliver the kind of deep, soul-warming comfort that slow-braised beef short ribs do, and this version takes that classic concept somewhere genuinely special. Unfiltered apple cider and a splash of apple cider vinegar build a braising liquid that's subtly sweet and tangy, while fresh thyme, rosemary, turmeric, and Ceylon cinnamon layer in warmth and complexity that develops beautifully over hours in the oven. The ribs get seared in coconut oil until a deep mahogany crust forms before everything is nestled into the Dutch oven with bone broth, aromatics, and chunky vegetables — a technique that locks in richness before the long, gentle braise does its magic. Every single ingredient here is naturally free from grains and oats, so there's no need to scrutinize labels or swap anything out; the recipe just works as written. After two and a half to three hours at 325°F, the meat becomes so tender it practically falls from the bone, and the reduced braising sauce poured over the top is nothing short of extraordinary. This is the kind of centerpiece dish that makes a dinner table go quiet in the best possible way.
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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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