Macadamia Free Coconut Aminos Braised Short Ribs
These braised short ribs are the kind of low-and-slow centerpiece that makes the whole house smell incredible — deep, savory, and just a little sweet from pomegranate juice and coconut aminos. The ribs get rubbed with sea salt, ground ginger, and turmeric before being seared in coconut oil until a serious mahogany crust forms, and that foundation of flavor carries through every step of the braise. Fresh aromatics like smashed garlic, grated ginger, thyme, and rosemary layer into the pot alongside bone broth and a splash of apple cider vinegar, building a braising liquid that's genuinely complex without relying on any processed sauces or condiments. After nearly three hours in a 325°F oven, the collagen fully breaks down and the meat pulls from the bone with zero resistance — fork-tender in the most satisfying way. The braising liquid gets strained and reduced into a glossy, spoonable sauce that you'll want to pour generously over everything on the plate. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what's actually in your dinner. Finish with a scatter of fresh parsley and serve immediately for a dish that looks and tastes like it came from a serious kitchen.
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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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