Pork Free Coconut Aminos Braised Short Ribs
Braised short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers deep, slow-cooked richness without a trace of pork anywhere in the pot. The braising liquid is where the magic really happens — coconut aminos bring a savory, slightly sweet depth that stands in beautifully for soy sauce, while pomegranate juice and apple cider vinegar add brightness and balance that keep the sauce from feeling heavy. A dry rub of sea salt, ground ginger, and turmeric gives the ribs a gorgeous mahogany crust during the initial sear, building layers of flavor before they ever hit the oven. After nearly three hours of low, slow braising with aromatics like fresh ginger, garlic, thyme, and rosemary, the meat becomes fall-off-the-bone tender and practically melts when you look at it. The braising liquid gets strained and reduced into a glossy, spoon-coating sauce that you'll want to pour over everything on the plate. It's a genuinely impressive centerpiece that comes together with straightforward technique and a short list of clean, whole-food ingredients — no mystery additives, no shortcuts that compromise the final result.
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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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