Emulsifier Free Coconut Aminos Braised Short Ribs
Braised short ribs are one of those deeply satisfying cold-weather dishes that feel like they took serious culinary skill — and honestly, this version delivers exactly that kind of richness without a single emulsifier in sight. Conventional braises often rely on store-bought broths, bottled sauces, or condiments that quietly sneak in lecithins, polysorbates, or other additives, so building the flavor base from scratch here is what makes this recipe genuinely work. Coconut aminos bring a savory, slightly sweet depth in place of soy sauce, while pomegranate juice and apple cider vinegar add brightness and help tenderize the meat as it slowly breaks down in the oven. The sear on the ribs before braising is non-negotiable — that deep mahogany crust is where the flavor really starts, and it pays off in the final sauce. After nearly three hours in a low oven, the collagen fully melts into the braising liquid, and when you reduce that strained sauce down on the stovetop, it becomes something glossy and spoon-coating that tastes like it came from a restaurant kitchen. Fresh thyme, rosemary, garlic, and ginger do all the heavy lifting in the aromatics department, so nothing feels flat or one-dimensional. Scatter a little parsley on top before serving and you have a showstopper that's as clean as it is indulgent.
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!