Citrus Free Coconut Aminos Braised Short Ribs

Braised short ribs have a reputation for being rich, deeply savory, and completely worth the wait — and this version absolutely delivers on all three counts. The braising liquid is built around coconut aminos and pomegranate juice, which together create a glossy, complex sauce without relying on any citrus fruit or zest that would otherwise be a common go-to in this style of braise. Apple cider vinegar steps in to add just enough brightness and acidity to balance the richness of the beef, so nothing tastes flat or one-dimensional. A dry rub of sea salt, ground ginger, and turmeric gives the ribs a gorgeous mahogany crust during the sear, and that fond on the bottom of the Dutch oven becomes the flavor backbone of the whole dish. Fresh thyme, rosemary, garlic, and grated ginger layer in herbal warmth that makes the kitchen smell absolutely incredible while everything slow-roasts at 325°F. After nearly three hours in the oven, the collagen fully breaks down and the meat pulls from the bone with zero resistance — that's the moment you know it's done right. Reducing the strained braising liquid into a spoonable sauce at the end is the move that takes this from a good weeknight braise to something genuinely impressive.

About Fig

Fig 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 →