Shellfish Free Herbed Apple Cider Braised Short Ribs
Bone-in beef short ribs braised low and slow in unfiltered apple cider and bone broth is the kind of dish that makes an entire house smell incredible for hours. The ribs get seared in coconut oil until a deep mahogany crust forms, then they're nestled into a fragrant base of onion, carrots, celery, garlic, and fresh ginger before the whole pot goes into a 325°F oven for nearly three hours. Warm spices like ground turmeric and Ceylon cinnamon weave through the braising liquid alongside fresh thyme, rosemary, and bay leaves, giving the sauce a complexity that tastes like it took far more effort than it did. When the ribs come out, the meat pulls away from the bone with zero resistance — that's the collagen fully breaking down into something silky and rich. The braising liquid gets reduced on the stovetop until it thickens into a glossy, cider-kissed sauce that gets spooned right over the top. Every ingredient here is straightforward and naturally free of shellfish, so there's no label-scanning or substitution anxiety — just clean, deeply satisfying comfort food. A scatter of fresh flat-leaf parsley at the end brightens the whole plate before serving.
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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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