Shellfish Free Coconut Aminos Braised Short Ribs
These braised short ribs are the kind of low-and-slow centerpiece that fills your kitchen with an aroma so good it's almost unfair. A dry rub of sea salt, ground ginger, and turmeric gives the meat a gorgeous mahogany crust during searing, and then the real magic happens in the oven — nearly three hours of gentle braising until the collagen fully breaks down and the meat practically falls from the bone. The braising liquid is where this recipe really shines: coconut aminos stand in for traditional soy-based sauces, delivering that deep, savory-sweet depth without any shellfish-derived ingredients or hidden additives that can sneak into store-bought alternatives. Pomegranate juice and apple cider vinegar add brightness and a subtle tang that balances the richness of the beef, while fresh thyme, rosemary, garlic, and ginger layer in serious complexity. Once the ribs are done, 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 an impressive dish that genuinely rewards patience — and a handful of clean, straightforward ingredients do all the heavy lifting.
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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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