MSG Free Coconut Aminos Braised Short Ribs
Braised short ribs are one of those deeply satisfying, low-and-slow dishes that feel like a special occasion even on a Tuesday night — and this version delivers every bit of that rich, fall-off-the-bone payoff. The challenge with classic braises is that soy sauce and store-bought broths are almost always loaded with glutamates, flavor enhancers, and additives that make them off-limits for anyone avoiding MSG. Here, coconut aminos steps in as the savory backbone, bringing that deep umami depth without any of the usual concerns, while an additive-free bone broth keeps the braising liquid completely clean. A splash of pomegranate juice and apple cider vinegar add brightness and a subtle tang that balances the richness of the beef beautifully. Fresh ginger, garlic, thyme, and rosemary do all the heavy aromatic lifting — no flavor packets or seasoning blends required. After a long, slow braise in the oven, the sauce gets strained and reduced into something glossy and spoon-coating that tastes like it took far more effort than it did. Scatter a little fresh parsley on top and you have a showstopper meal built entirely from whole, recognizable ingredients.
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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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