Barley Free Coconut Aminos Braised Short Ribs
Braised short ribs are one of those dishes that feel deeply luxurious, and this version delivers that fall-off-the-bone tenderness with a sauce that's rich, slightly sweet, and layered with savory depth. The secret is the combination of coconut aminos and pomegranate juice, which builds a glossy, mahogany braising liquid without a drop of soy sauce or any grain-based condiments — making it a natural fit for anyone avoiding barley and the hidden sources it often hides in. Conventional soy sauces and many store-bought braises can be a minefield, but coconut aminos step in seamlessly here, bringing that same umami punch with none of the worry. A dry rub of sea salt, ground ginger, and turmeric gives the ribs a gorgeous crust before they ever hit the braising liquid, and the long, slow oven braise does the rest of the heavy lifting. Fresh thyme, rosemary, garlic, and grated ginger keep the aromatics bright and complex, while apple cider vinegar and bone broth round out the sauce with just enough acidity to balance the richness. Once the braising liquid is strained and reduced, it becomes a silky, spoonable sauce that makes every bite feel restaurant-worthy. A handful of fresh parsley scattered over the top at the end is all the finishing touch this stunning dish needs.
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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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