Artificial Flavors Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are the kind of meal that makes a whole house smell incredible, and this version delivers that deep, slow-cooked richness without a single synthetic shortcut. Every layer of flavor here comes from real, whole ingredients — fresh rosemary and thyme, smashed garlic, sweet carrots, and a braising liquid built on 100% pomegranate juice, apple cider vinegar, and clean bone broth. Coconut aminos step in for a savory, umami-forward depth that you'd normally get from soy sauce, and they do the job beautifully. The ribs get a quick sear in coconut oil before going low and slow in the oven, which is what transforms them from good to genuinely fall-off-the-bone extraordinary. For anyone who has ever flipped over a bottle of store-bought braising sauce or seasoning blend and found a wall of "natural flavors" and additives, this recipe is a breath of fresh air — every ingredient is exactly what it says it is. The result is a rich, glossy, deeply savory braise that tastes like it came from a serious restaurant kitchen, made entirely on your own terms.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!