Citric Acid Free Coconut Aminos Braised Short Ribs
Braised short ribs are one of those deeply satisfying meals that feel like a special occasion even on a Tuesday night, and this version delivers fall-off-the-bone tenderness with a rich, glossy sauce that tastes like it took far more effort than it did. For anyone navigating a citric acid sensitivity, the challenge with braised dishes is usually the hidden additives lurking in store-bought broths, soy sauces, and bottled juices — this recipe sidesteps all of that by leaning on coconut aminos, additive-free bone broth, and 100% pomegranate juice with no added sugar. The result is a deeply savory, slightly sweet braising liquid that reduces into something genuinely spectacular. A dry rub of sea salt, ground ginger, and turmeric gives the ribs a beautiful mahogany crust during searing, while fresh ginger, garlic, thyme, and rosemary build layers of flavor throughout the long, slow braise. Apple cider vinegar adds just enough brightness to balance the richness without relying on citric acid as a preservative or flavor booster. After nearly three hours in a low oven, the collagen breaks down completely and the meat pulls away from the bone with zero resistance — exactly what you want from a braise. Finish with a scatter of fresh parsley and a generous spoonful of that reduced sauce, and this is the kind of dinner that earns serious compliments.
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!