Nightshade Free Coconut Aminos Braised Short Ribs
Short ribs are one of those cuts that reward patience, and this braise delivers something genuinely spectacular — meat so tender it pulls from the bone at the gentlest nudge, draped in a glossy, deeply savory sauce. The real trick here is building rich, complex flavor without any of the usual suspects that make this style of dish off-limits for people avoiding nightshades. Coconut aminos stand in for soy sauce and add a subtle sweetness, while pomegranate juice and apple cider vinegar bring the brightness and depth that tomatoes or Worcestershire would typically provide. Carrots, celery, onion, garlic, and fresh ginger form the aromatic backbone of the braise, and the thyme and rosemary tie everything together into something that smells absolutely incredible as it slow-cooks in the oven. Searing the ribs first in coconut oil is a non-negotiable step — that mahogany crust is where a huge amount of flavor lives, and it pays off in the final sauce once the braising liquid is strained and reduced. The result is a showstopper dish that feels restaurant-worthy but comes together in a single Dutch oven with straightforward, whole-food ingredients. Finish with a scatter of fresh parsley and serve immediately while the sauce is still glossy and warm.
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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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