Fructose Free Coconut Aminos Braised Short Ribs
Braised short ribs are one of those deeply satisfying dishes that feel like a special occasion even on a Tuesday night, and this version delivers rich, fall-off-the-bone beef without a single high-fructose ingredient in sight. Coconut aminos stand in for soy sauce, bringing a mellow, savory depth that works beautifully here since it's naturally low in fructose and free from the additives that make so many bottled sauces off-limits. The pomegranate juice and apple cider vinegar add brightness and a gentle tang to the braise without tipping into sweetness, while carrots, celery, onion, and garlic build a fragrant base that gets strained out and reduced into a glossy, spoonable sauce. Searing the ribs first in coconut oil creates that deep mahogany crust that makes the whole dish look and taste like it came out of a serious restaurant kitchen. Fresh thyme, rosemary, and ginger layer in warmth and complexity, so the final result is anything but one-dimensional. The long, slow oven braise does most of the work for you — by the time the meat hits 195°F and the collagen has fully broken down, you're rewarded with beef that practically melts when you look at it. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together.
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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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