Paraben Free Herbed Apple Cider Braised Short Ribs
Few dishes deliver the kind of deep, soul-satisfying comfort that slow-braised short ribs do, and this version layers in something genuinely special. Unfiltered apple cider and a splash of apple cider vinegar create a braising liquid that's subtly sweet and tangy, while fresh thyme, rosemary, ginger, and a whisper of Ceylon cinnamon build a fragrance that will have everyone wandering into the kitchen asking what's cooking. The ribs get a proper mahogany sear in coconut oil before the whole pot goes low and slow in the oven, which means the collagen breaks down completely and the meat practically melts off the bone. Every ingredient here is a whole, recognizable food — no synthetic preservatives, no artificial additives, nothing that requires a label decoder — which makes this a genuinely clean, worry-free centerpiece for the table. The braising liquid gets reduced into a glossy, concentrated sauce that you spoon right over the ribs and vegetables, so nothing goes to waste. A handful of fresh parsley at the end brightens the whole plate and adds a pop of color to what is otherwise a beautifully rustic, deeply savory dish. This is the kind of recipe worth saving for a slow Sunday when you want the cooking to feel as good as the eating.
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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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