Walnut 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 genuinely special — unfiltered apple cider and a splash of apple cider vinegar bring a mellow, orchard-sweet tang that balances the richness of the beef, while fresh thyme, rosemary, and bay leaves layer in deep, herby warmth. A touch of grated ginger, turmeric, and Ceylon cinnamon adds just enough intrigue to make you wonder what's in there without tipping into anything exotic or fussy. The technique is straightforward: sear the ribs until a deep mahogany crust forms, build the aromatics, and let the oven do the heavy lifting for nearly three hours. What comes out is fork-tender meat bathed in a glossy, reduced sauce with carrots and celery that have soaked up every bit of that braising magic. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and relies entirely on whole vegetables, fresh herbs, and pantry staples — no hidden surprises to stress over. Finish with a scatter of fresh parsley and serve straight from the pot for a dinner that feels genuinely celebratory.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!