Walnut Free Coconut Aminos Braised Short Ribs
Braised short ribs are the kind of low-and-slow comfort food that fills the whole house with an aroma that's almost impossible to resist, and this version delivers every bit of that deep, fall-off-the-bone satisfaction. The braising liquid is where the magic really happens — coconut aminos bring a rich, savory depth, while pomegranate juice adds a subtle tartness that balances the fattiness of the beef beautifully. A rub of sea salt, ground ginger, and turmeric gives the ribs a gorgeous mahogany crust during the initial sear, building layers of flavor before the pot even goes into the oven. Carrots, celery, onion, garlic, and fresh herbs round out the braise, so the sauce that gets reduced at the end is genuinely complex without relying on anything that could be a concern for those avoiding tree nuts. Many store-bought sauces and marinades sneak in unexpected ingredients, so building the braising liquid from scratch here means you know exactly what's in every spoonful. The finished sauce is glossy, deeply savory, and clings to the meat in the best possible way — serve it over whatever you love most and scatter some fresh parsley on top for a little brightness.
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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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