Pistachio Free Coconut Aminos Braised Short Ribs
Rich, fall-off-the-bone short ribs can feel intimidating, but this braised version is genuinely approachable and delivers serious depth of flavor. The magic here comes from a braising liquid built on coconut aminos, pomegranate juice, and apple cider vinegar — a combination that gives the sauce a savory-sweet complexity without a single drop of soy or wine. A quick rub of sea salt, ground ginger, and turmeric before searing means the meat develops a gorgeous mahogany crust before it ever hits the oven. Aromatics like fresh ginger, smashed garlic, carrots, celery, and onion melt into the braise alongside thyme and rosemary, building layers of flavor that taste like you spent all day in the kitchen. After a long, slow oven braise, the collagen fully breaks down and the meat pulls away from the bone with almost no effort. Reducing the strained braising liquid into a glossy, spoon-coating sauce at the end is the step that takes this from good to genuinely restaurant-worthy. A scatter of fresh parsley at the end brightens everything up and makes the platter look as impressive as it tastes.
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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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