Peanut Free Herbed Apple Cider Braised Short Ribs
Few things hit harder on a cold evening than bone-in short ribs that have been low-and-slow braised until the meat practically melts off the bone. The braising liquid here is built on unfiltered apple cider, apple cider vinegar, and rich bone broth, which creates a sauce that's deeply savory with just a whisper of natural sweetness. Aromatics like fresh ginger, ground turmeric, and Ceylon cinnamon layer in warmth without overpowering the beef, while a bundle of thyme, rosemary, and bay leaves does the slow, quiet work in the oven. Searing the ribs in coconut oil first builds that gorgeous mahogany crust that makes the finished dish look as impressive as it tastes. Once everything goes into the Dutch oven at 325°F, the oven does the heavy lifting — no fussing, just patience. The braising liquid gets reduced at the end into a glossy, concentrated sauce that you spoon right over the ribs and vegetables before serving. Every ingredient here is straightforward and naturally free of peanuts, so you can focus entirely on the cooking rather than label-checking.
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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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