Breastfeeding Friendly Coconut Aminos Braised Short Ribs
Slow-braised short ribs are the kind of deeply satisfying, nourishing meal that feels like a reward after a long day — and this version is built with ingredients that work hard for a nursing parent's body. Bone-in beef delivers iron and protein, the additive-free bone broth adds collagen and minerals, and the fresh ginger, turmeric, and garlic bring gentle anti-inflammatory support without anything harsh or unnecessary. Instead of soy sauce or Worcestershire, coconut aminos gives that rich, savory depth while keeping the ingredient list clean and free of common additives that can sometimes show up in a baby's milk supply. The pomegranate juice and apple cider vinegar add brightness and help tenderize the meat naturally, so no wine or alcohol is needed anywhere in the braise. After nearly three hours in the oven, the ribs become fall-off-the-bone tender, and the reduced pan sauce is so glossy and flavorful it practically does all the work for you. Serve it over mashed root vegetables or alongside roasted carrots for a complete, comforting meal that genuinely feels like it's doing something good for you.
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)
Can be omittedflat-leaf parsley
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!