Recipe: Braised Short Ribs With Fennel Seed and Cider Vinegar

Cooking meat low and slow transforms it to tender
Bowl of braised short ribs with fennel seed and apple cider vinegar on a bed of mashed potatoes

Short ribs are the perfect example of how a tough cut of meat can be transformed by cooking slow and low. A few hours in the oven and the ribs become fork-tender and succulent, and they absorb the flavors of the ingredients cooked with them. Bone broth as a braising liquid adds healing properties and lots of nutritional value to this rich and satisfying dish.

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4 large bone-in beef short ribs
3 garlic cloves, minced
1 cup tomato puree
2 cups bone broth
1 tablespoon Dijon mustard
2 teaspoons ground fennel seeds
¼ cup apple cider vinegar
¾ teaspoon sea salt


  1. Preheat the oven to 325°F. Combine all the ingredients in a Dutch oven and bring to a boil over medium-high heat. Cover the pot, place it in the oven, and cook until the meat is fork-tender, about 2½ hours.
  2. Carefully transfer the short ribs to four shallow serving bowls. Using a spoon, skim off and discard as much fat as you can from the surface of the cooking liquid.
  3. Pour the cooking liquid into a blender and blend on high speed until smooth, about 45 seconds. Pour the sauce over the short ribs, dividing it evenly, and serve.
  4. Pairs nicely with cauliflower or sweet potato mash and a side of greens.

Nutrition information (per serving)

Servings = 4

Calories 442
Fat 37g
Saturated fat 16g
Cholesterol 84mg
Fiber 2g
Protein 18g
Carbohydrates 7g
Sodium 608mg

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