Pork Free Herbed Apple Cider Braised Short Ribs
Bone-in beef short ribs braised low and slow in unfiltered apple cider, bone broth, and a fragrant mix of fresh herbs make for one of the most deeply satisfying cold-weather meals you can pull from an oven. The braising liquid does all the heavy lifting — sweet cider and a splash of apple cider vinegar balance the richness of the beef, while turmeric, Ceylon cinnamon, and fresh ginger add a warmth that feels both familiar and a little unexpected. Searing the ribs in coconut oil first builds that gorgeous mahogany crust, locking in flavor before the long, gentle braise works its magic. By the time the meat hits 195°F and pulls away from the bone with zero resistance, the collagen has fully broken down into something silky and luxurious. The braising liquid gets reduced right on the stovetop into a glossy, concentrated sauce that you spoon straight over the ribs alongside the softened carrots, celery, and onion. Every ingredient here is straightforwardly beef-based, so there's no need to scrutinize labels or worry about hidden pork-derived additives sneaking into your pot. Finish with a scatter of fresh parsley and serve immediately — this one is absolutely worth the wait.
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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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