Oats Free Coconut Aminos Braised Short Ribs
Braised short ribs are one of those deeply satisfying cold-weather dishes that feel like they took serious culinary skill — and honestly, this version delivers exactly that kind of wow factor. The ribs get a warm spice rub of ground ginger and turmeric before being seared in coconut oil until a deep mahogany crust forms, building a flavor foundation that carries through every bite. Coconut aminos stand in for conventional soy-based sauces, bringing a savory, slightly sweet depth without any grain-derived ingredients, while pomegranate juice and apple cider vinegar add brightness and a subtle tang to the braise. Aromatics like fresh ginger, smashed garlic, thyme, and rosemary slowly perfume the whole pot as it sits in a low oven for nearly three hours, coaxing the collagen out of the bones and turning the meat impossibly tender. The braising liquid gets strained and reduced into a glossy, spoonable sauce that you'll want to pour over everything on the plate. For anyone navigating grain sensitivities, this recipe is naturally free of the usual suspects — no thickeners, no fillers, just clean, whole ingredients doing all the heavy lifting. Finish with a scatter of fresh parsley and serve it straight from the platter for a dinner that looks and tastes genuinely impressive.
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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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