Hazelnut Free Coconut Aminos Braised Short Ribs

These braised short ribs are the kind of low-and-slow centerpiece that fills the whole kitchen with an irresistible, savory-sweet aroma before you've even sat down to eat. The ribs are rubbed with sea salt, ground ginger, and turmeric, then seared in coconut oil until a deep mahogany crust forms — that step alone builds enormous flavor before the braise even begins. Coconut aminos stand in for soy-based sauces, bringing a rich, slightly sweet depth without any of the tree nut cross-contamination concerns that can sneak into bottled condiments and marinades. Pomegranate juice and apple cider vinegar add brightness and balance, while bone broth, fresh thyme, and rosemary round everything out into a sauce that practically reduces itself into something glossy and spoon-worthy. After nearly three hours in a covered Dutch oven at 325°F, the meat pulls away from the bone with zero resistance — fork-tender in the most satisfying way possible. The braising liquid gets strained and simmered down into a concentrated sauce that you spoon right back over the ribs, so nothing goes to waste. A handful of fresh parsley at the end keeps it feeling vibrant and just a little bit fancy without any extra effort.

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