Artificial Food Coloring Free Rosemary-Garlic Braised Beef Short Ribs
Braised beef short ribs are the kind of deeply satisfying, fall-off-the-bone comfort food that usually comes loaded with store-bought broths, marinades, and sauces that can quietly sneak in synthetic dyes and artificial additives. This version keeps everything clean and intentional — every ingredient on the list is whole, real, and easy to verify. The braising liquid is built from 100% pomegranate juice, apple cider vinegar, coconut aminos, and a quality bone broth, so the rich, glossy sauce you end up with gets its gorgeous color from actual food, not a lab. Turmeric and ginger give the ribs a warm, aromatic crust before they even hit the pan, and fresh rosemary and thyme perfume the whole braise as it slowly works its magic in the oven. Searing the meat in batches first is the move that builds serious depth of flavor — those browned bits scraped up from the bottom of the Dutch oven become the backbone of the sauce. After a long, low braise, the meat is so tender it practically melts into the braising liquid, which you spoon right back over the top before serving. It's an impressive, restaurant-worthy dish that happens to be completely free of anything artificial.
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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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