Soy Free Herbed Apple Cider Braised Short Ribs
Few things satisfy quite like beef short ribs that have been low-and-slow braised until the meat practically melts off the bone, and this version delivers that in the most aromatic way possible. Unfiltered apple cider and a splash of apple cider vinegar create a braising liquid that's subtly sweet and tangy, while fresh thyme, rosemary, ginger, turmeric, and a hint of Ceylon cinnamon layer in warmth and complexity you wouldn't expect from a one-pot braise. The coconut oil sear builds a deep mahogany crust on each rib before they ever hit the oven, locking in richness that pays off in every bite. Bone broth rounds out the liquid and adds body, so by the time the sauce reduces on the stovetop, it's glossy and deeply savory without any thickeners or additives. For anyone navigating soy sensitivities, this recipe is naturally free of soy in every component — no tamari, no soy-based broths, no hidden sauces to second-guess. The vegetables braise right alongside the ribs and soak up all that cider-herb goodness, making them just as worth eating as the meat itself. Finish with a scatter of fresh parsley and serve straight from the pot for a dinner that feels genuinely special.
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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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