Pecan 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 sighs off the bone. This recipe builds serious depth of flavor through a combination of unfiltered apple cider, apple cider vinegar, and rich bone broth, with warm notes of Ceylon cinnamon, turmeric, and fresh ginger threading through every bite. The Dutch oven does the heavy lifting — a hard sear first to lock in that deep mahogany crust, then a long, covered braise in the oven until the collagen fully breaks down and the meat turns silky and fork-tender. Aromatics like fresh thyme, rosemary, and smashed garlic perfume the braising liquid, which gets reduced down into a glossy, spoonable sauce at the end. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution anxiety — just straightforward, wholesome cooking. A scatter of fresh parsley over the top before serving adds a bright finish that cuts through the richness beautifully. This is the kind of dish that makes a Sunday afternoon feel like time very well spent.
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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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