Seeds 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 braising liquid of unfiltered apple cider, apple cider vinegar, and bone broth, with warm notes of turmeric and Ceylon cinnamon woven through a base of onion, carrot, celery, and garlic. The result is rich, glossy, and faintly sweet — the kind of braise that makes the whole house smell incredible for hours. Every ingredient here is naturally free of seeds, so there's no need to scrutinize labels or swap anything out; it works exactly as written. Coconut oil handles the searing, fresh herbs do the heavy lifting on aromatics, and the braising liquid reduces into a sauce that's silky enough to spoon generously over everything. Serve it straight from the pot with the softened vegetables and a scatter of fresh parsley, and you have a showstopper dinner that looks far more complicated than it actually is.
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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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