Nutmeg 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 rich with layers of flavor built from real, whole ingredients. The rub of ground ginger and turmeric gives the meat a warm, aromatic crust before it ever hits the braise, and searing in coconut oil locks in that gorgeous mahogany color. What makes this braise so clever is the liquid: coconut aminos bring a mellow, umami-forward depth, while pomegranate juice and apple cider vinegar add brightness and balance without any of the spice blends that often sneak unwanted ingredients into a dish. Many classic short rib recipes lean on pre-mixed seasonings or bottled sauces where nutmeg can hide, so building the flavor from scratch here is both smart and satisfying. 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 literal sense. The reduced braising sauce, strained and simmered down until glossy, is practically a meal on its own. Finish with a scatter of fresh parsley and you have a showstopper that looks 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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