Seed Oil Free Herbed Apple Cider Braised Short Ribs
Few things hit harder than bone-in short ribs that have been low-and-slow braised until the meat practically sighs off the bone, and this version delivers exactly that kind of deeply satisfying, pull-apart tenderness. The braising liquid is built on unfiltered apple cider, apple cider vinegar, and bone broth, which creates a sauce that's subtly sweet, tangy, and rich all at once — nothing artificial, nothing processed. Coconut oil handles the searing duty here, which means you get that gorgeous mahogany crust without any refined vegetable or seed oils sneaking into the fat. Warm spices like turmeric and Ceylon cinnamon layer in a quiet complexity that makes the whole dish feel special without tipping into anything fussy or unfamiliar. The aromatics — onion, carrot, celery, garlic, fresh ginger, thyme, and rosemary — do the heavy lifting to build a braising environment that's genuinely restaurant-worthy. After a long, covered braise in the oven, the liquid gets reduced right on the stovetop into a glossy, concentrated sauce that you spoon straight over the ribs. It's the kind of cold-weather centerpiece that makes everyone at the table go quiet for a moment before they start asking for seconds.
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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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