Sesame 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. The braising liquid here is built on unfiltered apple cider, apple cider vinegar, and rich bone broth, which creates a sauce that's deeply savory with just a whisper of natural sweetness. Aromatics like fresh ginger, turmeric, and Ceylon cinnamon layer in warmth without overpowering the beef, while a classic bundle of thyme, rosemary, and bay leaves keeps everything grounded and fragrant. The sear is everything — that deep mahogany crust you build in the Dutch oven before the braise even starts is what gives the finished dish its restaurant-worthy depth. Sesame oil and tahini show up constantly in braised meat recipes, but this one relies entirely on coconut oil and whole, straightforward ingredients, so there's nothing to second-guess on the label. Once the pot goes into the oven, the collagen slowly breaks down into a glossy, spoonable sauce that coats every carrot and celery chunk along the way. Finish it with a handful of fresh parsley and serve it straight from the pot — this is the kind of meal people ask you to make again before they've even finished the first plate.
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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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