Yeast Free Herbed Apple Cider Braised Short Ribs
Few things hit as deeply satisfying as fall-off-the-bone short ribs, and this braised version delivers that slow-cooked richness with a beautifully layered flavor profile built from apple cider, warming spices, and fresh herbs. The braising liquid — a combination of unfiltered apple cider, apple cider vinegar, and bone broth — creates a glossy, naturally sweet-savory sauce without any fermented or yeast-derived ingredients, making it a genuinely worry-free choice for anyone navigating that restriction. Coconut oil handles the searing, and the aromatics — ginger, turmeric, Ceylon cinnamon, garlic, thyme, and rosemary — do the heavy lifting to build depth that tastes like it took far more effort than it did. The low-and-slow oven braise at 325°F gives the collagen time to fully break down, so the meat becomes impossibly tender and practically melts when you nudge it with a fork. Once the ribs come out of the oven, the braising liquid gets reduced right on the stovetop into a concentrated, spoonable sauce that coats every bite. Scattered with fresh parsley and served over the softened carrots and celery, this is the kind of centerpiece dish that makes a weeknight feel like a special occasion — or a dinner party feel completely effortless.
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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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