These braised short ribs are the kind of deeply satisfying, fall-off-the-bone dish that makes the whole house smell incredible for hours. Bone-in beef gets seared until deeply browned in coconut oil, then slow-braised in a rich, aromatic liquid built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — no grain-based ingredients anywhere in sight. The spice blend of turmeric, Ceylon cinnamon, and fresh ginger gives the braise a warmth that feels almost exotic, while fresh thyme and rosemary keep it grounded and classic. After a long, low simmer, the braising liquid gets strained and reduced into a glossy, spoonable sauce that clings to every bite. For anyone navigating a grain-free table, this recipe is a genuine win — every component is naturally free of rye and other grains without any awkward substitutions or compromises on flavor. The result is restaurant-worthy comfort food that happens to be built entirely from whole, straightforward ingredients you can feel good about.
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Pat the short ribs thoroughly dry with paper towels and season all over with the sea salt. Let them sit at room temperature for 15 minutes while you prep the vegetables.
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the short ribs in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on all four sides. Transfer the seared ribs to a plate and set aside.
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