Chicken Free Coconut Aminos Braised Short Ribs
These braised short ribs are the kind of low-and-slow centerpiece that fills the whole kitchen with an impossibly good smell before anyone even sits down. Bone-in beef ribs get rubbed with sea salt, ground ginger, and turmeric, seared until a deep mahogany crust forms, then nestled into a braising liquid built from coconut aminos, pomegranate juice, apple cider vinegar, and additive-free bone broth. That combination sounds unexpected, but it delivers layers of savory, slightly sweet, and tangy depth that a standard soy-and-wine braise just can't match. Fresh thyme, rosemary, garlic, and grated ginger round everything out so the sauce tastes genuinely complex without any hard-to-source ingredients. After a long, covered braise in a 325°F oven, the meat pulls away from the bone with zero resistance — pure collagen-rich tenderness. The braising liquid gets strained and reduced into a glossy, spoonable sauce that you'll want to pour over everything on the plate. A handful of fresh parsley at the end keeps it bright, and the whole dish lands beautifully over mashed root vegetables or alongside roasted greens.
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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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