Capsaicin Free Coconut Aminos Braised Short Ribs
Braised short ribs are one of those deeply satisfying, slow-cooked meals that feel like a special occasion even on a weeknight — and this version delivers every bit of that fall-off-the-bone richness without a trace of capsaicin. For anyone who needs to avoid chili, pepper, or spicy seasonings, classic braise recipes can be a minefield of hidden heat, but every ingredient here is carefully chosen to keep things warm and flavorful without any burn. The depth comes instead from a mahogany sear, sweet pomegranate juice, umami-rich coconut aminos, apple cider vinegar, and a fragrant hit of fresh ginger, rosemary, and thyme. Turmeric and ground ginger in the dry rub add earthy complexity that makes the meat taste anything but plain. After nearly three hours in a low oven, the collagen breaks down completely and the braising liquid reduces into a glossy, spoonable sauce that clings to every bite. It's the kind of dish that fills your kitchen with an incredible aroma and looks far more impressive than the effort it actually takes. Scatter a little fresh parsley on top and bring it straight to the table.
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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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