Turkey Free Herbed Apple Cider Braised Short Ribs
Few things hit harder on a cold evening than bone-in beef short ribs braised low and slow until the meat practically falls off the bone on its own. What makes this version genuinely special is the braising liquid — unfiltered apple cider, a splash of apple cider vinegar, and rich bone broth come together with fresh thyme, rosemary, and bay leaves to build a sauce that's deeply savory with just a whisper of natural sweetness. A pinch of ground turmeric and Ceylon cinnamon woven into the aromatics adds warmth without tipping the dish into anything unexpected or overpowering. The sear is everything here: getting that deep mahogany crust on each rib before the braise locks in flavor that no amount of oven time alone can replicate. After nearly three hours at 325°F, the collagen fully breaks down and the sauce reduces into something glossy and spoonable that you'll want to pour over everything on the plate. This is a pure beef dish built entirely around pantry staples and fresh vegetables, so there's zero concern about hidden poultry-based stocks or seasonings sneaking in — the ingredient list is clean and completely transparent. Finish it with a scatter of fresh flat-leaf parsley and bring it straight to the table while it's still steaming.
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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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