Mushroom Free Coconut Aminos Braised Short Ribs
Braised short ribs are one of those deeply satisfying cold-weather dishes that feel like a restaurant splurge but come together in your own kitchen with surprisingly little fuss. These ribs get rubbed with sea salt, ground ginger, and turmeric before being seared in coconut oil until a rich mahogany crust forms — that step alone builds enormous depth of flavor. The braising liquid is where things get really interesting: coconut aminos bring a savory, slightly sweet backbone, pomegranate juice adds a subtle tartness, and apple cider vinegar keeps everything bright and balanced. Fresh thyme, rosemary, garlic, and grated ginger round out the aromatics while the ribs slowly surrender to fork-tender perfection over nearly three hours in the oven. One thing that makes this recipe so practical is how clean the ingredient list is — bone broth, whole vegetables, and pantry staples with no hidden additives to second-guess. Many store-bought braises, sauces, and seasoning blends sneak in fungi-derived flavor enhancers or extracts, so building this one from scratch means you stay fully in control of what goes into the pot. The reduced pan sauce spooned over the finished ribs is glossy, intensely flavored, and absolutely worth the extra fifteen minutes on the stovetop.
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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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