Caffeine Free Coconut Aminos Braised Short Ribs
Slow-braised short ribs are the kind of meal that makes a whole house smell incredible, and this version delivers that deep, fall-off-the-bone richness without a drop of coffee, tea, or any stimulant-containing ingredient to worry about. The braising liquid is built from coconut aminos, pomegranate juice, apple cider vinegar, and an additive-free bone broth — a combination that produces a glossy, complex sauce that tastes like it took far more effort than it did. A rub of sea salt, ground ginger, and turmeric gives the ribs a gorgeous mahogany crust during the sear, and that fond gets scraped right into the braise for maximum flavor. Fresh thyme, rosemary, garlic, and grated ginger layer in warmth and aromatics that make the whole pot sing. After nearly three hours in a low oven, the collagen fully breaks down and the meat pulls from the bone with zero resistance — exactly the texture braised short ribs should be. The reduced sauce spooned over the top is rich, slightly sweet from the pomegranate, and savory enough to make you want to eat it with a spoon on its own. Scatter some fresh parsley over the platter and this is genuinely dinner-party-worthy with very little fuss.
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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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