Artificial Food Coloring Free Coconut Aminos Braised Short Ribs
Braised short ribs are one of those deeply satisfying, slow-cooked dishes that feel like a special occasion even on a Tuesday night — and this version delivers serious depth of flavor without a single drop of artificial dye or synthetic additive. The secret weapon here is coconut aminos, a naturally brewed soy sauce alternative that brings rich, savory-sweet complexity while keeping the ingredient list completely clean. A splash of 100% pomegranate juice and apple cider vinegar round out the braising liquid with brightness and a subtle tang that balances the richness of the beef beautifully. Turmeric and fresh ginger in the spice rub add warmth and color the natural way, so that gorgeous mahogany crust comes entirely from a proper sear and real ingredients. The ribs braise low and slow in a Dutch oven until the collagen fully breaks down and the meat practically falls from the bone — no shortcuts, no fillers, just technique. Once the braising liquid is strained and reduced into a glossy, spoon-coating sauce, the whole dish looks and tastes like something from a serious restaurant kitchen. A scatter of fresh parsley at the end keeps things bright and finishes the plate with effortless elegance.
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Learn more →Ingredients
4 servings
For the short ribs
- 3 lb bone-in beef short ribs (about 8 pieces)
- 1 tsp fine sea salt
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- 2 tbsp coconut oil
For the braise
- 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, peeled and grated
- ½ cup coconut aminos
- ½ cup pomegranate juice (100% juice, no added sugar)
- 2 tbsp apple cider vinegar
- 2 cups bone broth (homemade or additive-free, no pepper)
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
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 completely dry with paper towels. In a small bowl, combine the salt, ground ginger, and turmeric, then rub the mixture evenly over all sides of the ribs.
- 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 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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