Rice Free Coconut Aminos Braised Short Ribs
Few dishes deliver the kind of deep, fall-off-the-bone satisfaction that a long, slow braise does, and this one absolutely delivers. Bone-in beef short ribs are rubbed with a warm spice blend of sea salt, ground ginger, and turmeric, then seared in coconut oil until a gorgeous mahogany crust forms before being nestled into a braising liquid that is genuinely special. Coconut aminos stand in for soy sauce, bringing that savory, slightly sweet depth without any grain-based ingredients, while pomegranate juice and apple cider vinegar add brightness and a subtle tang that keeps the richness in check. Aromatics like fresh ginger, smashed garlic, thyme, and rosemary perfume the whole pot as it slowly transforms in a 325°F oven for nearly three hours. The braising liquid gets strained and reduced into a glossy, spoonable sauce that you will want to pour over everything on the plate. This is the kind of recipe that makes the whole house smell incredible and feels impressive enough for a dinner party but is mostly hands-off once it goes into the oven. A scatter of fresh parsley at the end adds a pop of color and freshness to finish it beautifully.
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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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