Brazil Nut Free Coconut Aminos Braised Short Ribs
Slow-braised short ribs are the kind of deeply satisfying, fall-off-the-bone comfort food that feels like it took serious culinary skill — and honestly, this version delivers exactly that. The ribs get a rub of sea salt, ground ginger, and turmeric before being seared in coconut oil until a gorgeous mahogany crust forms, building layers of flavor right from the start. Coconut aminos stand in for soy-based sauces and bring a rich, slightly sweet umami depth without any of the additives you'd find in conventional braising liquids. Pomegranate juice and apple cider vinegar round out the braise with a subtle tartness that balances the richness of the beef beautifully. Fresh thyme, rosemary, garlic, and grated ginger perfume the whole pot as it slowly transforms in a 325°F oven for nearly three hours. Once the ribs are fork-tender and the braising liquid is reduced to a glossy, spoon-coating sauce, you've got a showstopper dinner that's built entirely from clean, whole-food ingredients — no hidden fillers, no mystery additives. A scatter of fresh parsley at the end is all it needs.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!