Eggless Coconut Aminos Braised Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

4.8

(10)

Eggless Coconut Aminos Braised Short Ribs

Braised short ribs have a reputation for being a weekend project, and honestly, this version earns every minute of the wait. The ribs get rubbed with a warm blend of sea salt, ground ginger, and turmeric before being seared in coconut oil until a deep mahogany crust forms — that step alone builds the kind of flavor that makes the whole kitchen smell incredible. What makes this braise really sing is the liquid: coconut aminos bring a savory, slightly sweet depth, pomegranate juice adds a subtle tartness, and apple cider vinegar keeps everything bright and balanced. Fresh thyme, rosemary, smashed garlic, and grated ginger round out the aromatics while the ribs slowly surrender to fork-tender perfection in the oven. The braising liquid gets strained and reduced into a glossy, spoonable sauce that you'll want to pour over everything on the plate. Because every ingredient here is naturally free of eggs — no hidden binders, no egg-washed pastry shells, no mayo-based finishing sauces — this is a genuinely worry-free dinner that still feels deeply indulgent. Finish with a scatter of fresh parsley and serve immediately for a showstopper meal that looks far more complicated than it actually is.

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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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