Xanthan Gum Free Coconut Aminos Braised Short Ribs

Total time3 hr 35 min

Prep time20 min

Cook time3 hr 15 min

Xanthan Gum Free Coconut Aminos Braised Short Ribs

These braised short ribs are the kind of low-and-slow centerpiece that fills the whole kitchen with an irresistible, herb-laced aroma before you've even sat down to eat. The meat braises for nearly three hours until the collagen fully breaks down, leaving each rib fork-tender and practically falling off the bone in the richest way possible. Coconut aminos stand in for conventional soy sauce, bringing a deep, slightly sweet umami backbone without any of the additives or thickeners that can sneak into bottled sauces and condiments. Pomegranate juice and apple cider vinegar add brightness and a subtle tang that balances the richness of the beef beautifully. Fresh thyme, rosemary, ginger, and turmeric layer in warmth and complexity — all from whole, recognizable ingredients with nothing processed hiding in the mix. Once the ribs are done, the braising liquid gets strained and reduced into a glossy, spoonable sauce that makes the whole dish feel genuinely restaurant-worthy. Scatter a little fresh parsley on top and you've got a showstopper that's as clean and straightforward as it is deeply satisfying.

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Ingredients

4 servings

For the short ribs

3 lb bone-in beef short ribs (about 8 pieces)
1 tsp fine sea salt
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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