Cider-Braised Boneless Short Ribs With Figs

If you’re like us, you often put extra meat into the freezer and then promptly forget. We try to be good about this, but when we received a great selection of meats from Butcher Box, we could only use so much at once! One of the remaining cuts we had were these boneless short ribs. Boneless short ribs are not a regular buy for us, but we are now loyal converts. See for yourself how you can get high quality, sustainable beef, chicken, and pork on a regular basis without buying a full side of beef with Butcher Box.

We decided to braise these short ribs with raw apple cider vinegar, onions, and fresh figs. Our tree won’t stop producing these figs, so we keep using them. If figs aren’t your cup of tea, or are not in season, feel free to substitute figs for an equal amount of peaches, apricots, or plums. These tender, delicious short ribs will allow you to eat like royalty for the entire week, and smell fantastic while cooking. We know you’ll enjoy.

Ingredients
2 lbs boneless short ribs
2 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp chipotle chili powder
1/2 tsp garlic powder
2 Tbsp avocado oil
1 C quartered figs (about 9)
2 C thinly sliced and quartered Spanish onion
3/4 C raw apple cider vinegar

Method

Pat short ribs dry and season on all sides with coriander, paprika, chipotle chili, and garlic powder.

Heat avocado oil in large skillet over medium-high heat and sear short ribs on all sides, approximately 2 minutes per side.

Set short ribs aside to rest on a plate, and sauté onions on medium-low heat for two minutes.

Add figs and sauté for an additional 2 minutes.

Add apple cider vinegar and bring to a low simmer. Return the ribs and juices from the plate, and cover.

Cook covered over low heat for 2 hours.

Remove from heat and allow to rest for 10 minutes, and serve.

 

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Cider-Braised Boneless Short Ribs With Figs

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
2 lbs boneless short ribs
2 tsp ground coriander
1/2 tsp smoked paprika
1/2 tsp chipotle chili powder
1/2 tsp garlic powder
2 Tbsp avocado oil
1 C quartered figs (about 9)
2 C thinly sliced and quartered Spanish onion
3/4 C raw apple cider vinegar

Method

  1. Pat short ribs dry and season on all sides with coriander, paprika, chipotle chili, and garlic powder.
  2. Heat avocado oil in large skillet over medium-high heat and sear short ribs on all sides, approximately 2 minutes per side.
  3. Set short ribs aside to rest on a plate, and sauté onions on medium-low heat for two minutes.
  4. Add figs and sauté for an additional 2 minutes.
  5. Add apple cider vinegar and bring to a low simmer. Return the ribs and juices from the plate, and cover.
  6. Cook covered over low heat for 2 hours.
  7. Remove from heat and allow to rest for 10 minutes, and serve.

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