AIP Friendly Rosemary-Garlic Braised Beef Short Ribs
Few things feel as deeply satisfying as a pot of braised short ribs coming out of the oven — the meat practically falling off the bone, the kitchen smelling of rosemary, garlic, and something almost sweet. The braising liquid here gets its depth from pomegranate juice, apple cider vinegar, and an additive-free bone broth, which means you're building serious, complex flavor without reaching for wine, tomatoes, or nightshade-based sauces that would otherwise be off the table. Coconut aminos add a quiet savory note in place of soy, and the whole thing comes together in a Dutch oven with nothing fussy or hard to source. The ribs are rubbed with turmeric and ginger before searing, so every bite carries warmth and color alongside that gorgeous caramelized crust. After nearly three hours in a low oven, the meat is fork-tender and the vegetables have soaked up every bit of that aromatic braising liquid. This recipe serves four and is the kind of meal that feels genuinely celebratory — proof that cooking within strict dietary boundaries doesn't mean settling for anything less than extraordinary.
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Learn more →Ingredients
4 servings
- 8 bone-in beef short ribs (about 4 lb total)
- 1 ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 6 cloves garlic, smashed and peeled
- 2 medium carrots, cut into 1-inch pieces
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 cup pomegranate juice (100% juice, no added sugar)
- 2 tbsp apple cider vinegar
- 2 cups bone broth (homemade or aip-compliant brand, no pepper or additives)
- 1 tbsp coconut aminos
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, turmeric, and ginger, then rub the mixture evenly over all sides of the ribs.
- 2
Heat the coconut oil in a 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 deeply browned on all four sides, then transfer to a plate. Pour off all but about 1 tablespoon of fat from the pot.
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