Lupin 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 fall-off-the-bone tenderness with a sauce that's genuinely complex and rich. Coconut aminos stand in for conventional soy-based condiments, bringing a mellow, slightly sweet depth without any of the legume-derived ingredients that can sneak into standard braise recipes. Pomegranate juice and apple cider vinegar add brightness and a subtle tang that balances the richness of the beef beautifully. The aromatics — fresh ginger, garlic, thyme, and rosemary — build layers of flavor that make the braising liquid taste like it simmered all week. Searing the ribs first in coconut oil creates that deep mahogany crust that locks in flavor before the long, slow oven braise does its magic, breaking down the collagen until the meat practically melts. The reduced pan sauce spooned over the finished ribs is the kind of thing you'll want to soak up with every bite. It's a showstopper of a meal built entirely from whole, straightforward ingredients you can feel confident about.
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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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