Wheat Free Herbed Apple Cider Braised Short Ribs
Braised short ribs have a reputation for being rich, deeply savory, and completely worth the wait — and this version absolutely delivers on all of that. The braising liquid is built on unfiltered apple cider, apple cider vinegar, and bone broth, which means every ingredient pulling flavor duty here is naturally free of wheat without any substitutions or workarounds required. Aromatics like fresh ginger, turmeric, and Ceylon cinnamon give the sauce a warmth that goes well beyond a standard braise, while the thyme, rosemary, and bay leaves keep things grounded and herbaceous. The low-and-slow oven method does the heavy lifting, breaking down the collagen in the ribs until the meat is fall-off-the-bone tender and the sauce has reduced into something glossy and intensely flavored. Searing the ribs in batches before braising is the step that makes the biggest difference — that deep mahogany crust is where a huge amount of flavor lives. Spooned over the braised vegetables with a little fresh parsley on top, this is the kind of dish that looks and tastes like it came from a serious kitchen, even though the Dutch oven did most of the work.
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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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