Sesame Free Coconut Aminos Braised Short Ribs
Braised short ribs are one of those deeply satisfying dishes that feel like a special occasion even on a Tuesday night, and this version delivers fall-off-the-bone tenderness with a sauce that is genuinely hard to stop spooning. The secret weapon here is coconut aminos, which brings that savory, slightly sweet depth you'd expect from a soy-based sauce — without any sesame hiding in the bottle, which is a real concern with many Asian-style condiments. Pomegranate juice and apple cider vinegar add brightness and a subtle tang that keeps the rich braising liquid from feeling heavy, while fresh ginger, thyme, and rosemary layer in warmth and fragrance. A long, slow braise at 325°F does all the heavy lifting — by the time the ribs hit that 195°F mark, the collagen has fully broken down and the meat practically melts. The reduced pan sauce, strained and simmered down until glossy, is the kind of thing you'll want to pour over everything on the plate. It's a showstopper that happens to be built entirely from clean, straightforward ingredients you can feel confident about.
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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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