Honey 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 serious depth of flavor without a drop of sweetener. Many braising sauces and store-bought marinades sneak in honey or other sweeteners to build that glossy, caramelized quality — here, coconut aminos and a splash of 100% pomegranate juice do all that heavy lifting naturally. The ribs get a turmeric-and-ginger dry rub before being seared in coconut oil until a deep mahogany crust forms, which is the foundation of everything that follows. From there, a slow oven braise with aromatics, bone broth, fresh thyme, and rosemary coaxes the collagen out of the meat until it's fall-off-the-bone tender and the sauce is rich enough to coat a spoon. Reducing the strained braising liquid at the end concentrates all those savory, slightly tangy notes into something that tastes like it took far more effort than it did. A scatter of fresh parsley at the end brightens the whole plate and makes it look as impressive as it tastes.
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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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