Gelatin Free Coconut Aminos Braised Short Ribs
Slow-braised short ribs are the kind of meal that makes a whole house smell incredible, and this version delivers deep, fall-off-the-bone richness without a drop of gelatin anywhere in the process. Many braised dishes rely on gelatin-based stocks or packaged broths loaded with additives to build that glossy, luxurious sauce — here, the collagen naturally breaks down from the bone-in ribs themselves during the long oven braise, so the sauce thickens beautifully on its own. Coconut aminos bring a savory, slightly sweet depth in place of soy sauce, while pomegranate juice and apple cider vinegar add brightness and balance that keep the braising liquid from feeling heavy. Fresh ginger, garlic, thyme, and rosemary layer in warmth and fragrance that make this feel genuinely special. The final step of straining and reducing the braising liquid into a glossy pan sauce is what takes it from weeknight dinner to something you'd proudly serve at a dinner party. Just make sure your bone broth is homemade or clearly additive-free, since that's the one ingredient where hidden extras can sneak in. Scatter some fresh parsley over the top before serving and watch it disappear fast.
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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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