Pregnancy Friendly Coconut Aminos Braised Short Ribs
Slow-braised beef short ribs are one of those deeply satisfying meals that feel indulgent but are built on genuinely nourishing ingredients — exactly what you want when you're eating for two. The ribs are rubbed with sea salt, ground ginger, and turmeric before getting a proper sear, which builds that rich, mahogany crust that makes the whole dish sing. Instead of soy sauce or wine, coconut aminos and pomegranate juice create a braising liquid that's naturally sweet, tangy, and completely free of the additives and alcohol that can complicate pregnancy-safe cooking. Additive-free bone broth adds depth and a collagen-rich base, while fresh ginger, garlic, and aromatic herbs round everything out without relying on anything you'd need to second-guess. After a long, low braise in the oven, the meat becomes fall-off-the-bone tender and the sauce reduces into something glossy and restaurant-worthy. It's the kind of meal that makes a Sunday afternoon feel purposeful — and leftovers, if there are any, taste even better the next day.
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Learn more →Ingredients
4 servings
For the short ribs
- 3 lb bone-in beef short ribs (about 8 pieces)
Ingredient noteCook all meat thoroughly when pregnant.
- 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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