Rice Free Herbed Apple Cider Braised Short Ribs
Few dishes hit as deeply as bone-in short ribs that have spent hours slowly surrendering to a fragrant, cider-laced braise. The braising liquid here is built on unfiltered apple cider, apple cider vinegar, and bone broth, layered with fresh thyme, rosemary, garlic, ginger, turmeric, and a whisper of Ceylon cinnamon — it's complex and warming without a single grain in sight. That matters because so many slow-cooked comfort meals lean on rice as the default base, but this one is completely self-sufficient: the braised carrots, celery, and onion become silky and deeply savory right in the pot, and the reduced sauce is rich enough to need nothing underneath it. Getting that deep mahogany sear on the ribs before they go into the oven is the move that makes the whole dish — don't rush it. After nearly three hours at 325°F, the meat pulls away from the bone with zero resistance and the collagen has fully broken down into something almost buttery. Finish with a spoonful of the reduced braising liquid over the top and a scatter of fresh parsley, and this is genuinely dinner-party-worthy with very little fuss.
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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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