Pistachio Free Herbed Apple Cider Braised Short Ribs
Bone-in short ribs braised low and slow in unfiltered apple cider and bone broth — this is the kind of deeply satisfying, fall-off-the-bone comfort food that makes the whole house smell incredible. The braising liquid gets a warm, aromatic lift from fresh ginger, turmeric, and Ceylon cinnamon, while fresh thyme, rosemary, and bay leaves weave in that classic herby backbone. Searing the ribs first in coconut oil builds a deep mahogany crust that locks in richness before everything goes into the oven for a long, gentle braise. Once the collagen fully breaks down and the meat pulls away from the bone without any resistance, the braising liquid gets reduced on the stovetop into a glossy, concentrated sauce that you'll want to spoon over everything on the plate. The vegetables — onion, carrot, celery, and smashed garlic — soften into the sauce and become part of the whole gorgeous thing. There are no nuts of any kind anywhere in this recipe, so anyone navigating tree nut concerns can dig in without a second thought. Finish with a scatter of fresh parsley and serve immediately for a dinner that feels genuinely special.
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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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