Legume Free Coconut Aminos Braised Short Ribs
Braised short ribs are the kind of low-and-slow comfort food that makes the whole house smell incredible, and this version delivers deep, glossy richness without a single legume in sight. The braising liquid is built on coconut aminos instead of soy sauce, which brings that savory, slightly sweet depth you want without any of the bean-based ingredients that can sneak into traditional braise recipes. Pomegranate juice and apple cider vinegar add brightness and a subtle tang that balances the richness of the beef beautifully. A dry rub of sea salt, ground ginger, and turmeric gives the ribs a gorgeous mahogany crust during the sear — that step alone is worth the extra few minutes. Everything then slow-braises in the oven with aromatics like fresh ginger, garlic, thyme, and rosemary until the meat is so tender it pulls away from the bone without any effort. The reduced pan sauce at the end is the real showstopper — concentrated, silky, and packed with flavor. Serve it over whatever you like and don't skip the parsley; that little hit of freshness at the end ties the whole dish 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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