Gut Friendly Coconut Aminos Braised Short Ribs
Slow-braised short ribs are the kind of deeply satisfying comfort food that can feel off-limits when you're eating to support your gut — but this recipe is built from the ground up with that in mind. Every ingredient earns its place: coconut aminos stand in for conventional soy sauce, delivering that rich umami depth without the wheat or additives that can irritate a sensitive system. Pomegranate juice and apple cider vinegar bring brightness and a gentle tang, while additive-free bone broth adds collagen-rich body to the braising liquid as it slowly transforms in the oven. Fresh ginger, turmeric, garlic, and aromatic herbs do the heavy lifting on flavor so there's no need for anything processed or hard to digest. The low-and-slow braise at 325°F breaks the collagen down completely, giving you meat that's fall-off-the-bone tender and a sauce that's silky, glossy, and deeply savory. It's the kind of meal that feels indulgent but is actually working with your body rather than against it — proof that eating intentionally doesn't mean eating boringly.
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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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