Almond Free Rosemary-Garlic Braised Beef Short Ribs
These braised beef short ribs are the kind of low-and-slow comfort food that fills your kitchen with an aroma so good it's almost unfair. Bone-in ribs get rubbed with sea salt, turmeric, and ginger before being seared hard in coconut oil until deeply browned on every side — that crust is where all the flavor starts. From there, a braising liquid built on pomegranate juice, apple cider vinegar, bone broth, and coconut aminos does the heavy lifting, turning tough, collagen-rich meat into something impossibly tender and rich. Fresh rosemary, thyme, garlic, and sweet carrots round out the pot, giving the finished sauce a savory, slightly fruity depth that tastes like it took far more effort than it did. The whole thing goes into a covered Dutch oven at 325°F and braises low and slow until the meat pulls away from the bone with zero resistance. Every ingredient here is straightforward and tree-nut-free by nature — no sneaky nut-based thickeners, no almond flour, nothing to second-guess. A scatter of fresh parsley at the end keeps it bright, and that glossy braising liquid spooned over the top is reason enough to make this again next week.
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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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