Barley Free Rosemary-Garlic Braised Beef Short Ribs
Braised beef short ribs are the kind of deeply satisfying, fall-off-the-bone comfort food that feels like it took serious culinary skill — and honestly, this version delivers exactly that. The ribs get rubbed with sea salt, turmeric, and ginger before being seared in coconut oil until they develop a rich, caramelized crust that sets the foundation for everything that follows. What makes the braising liquid genuinely special is the combination of pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — it builds a glossy, complex sauce with sweet, tangy, and savory notes that you'll want to spoon over everything on the plate. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based thickeners or additives, relying instead on whole, clean ingredients that do all the heavy lifting. The slow oven braise — low and slow at 325°F — gives the collagen in the short ribs time to break down completely, resulting in meat so tender it practically melts when you look at it. Carrots, onion, and garlic soften into the braising liquid alongside fresh rosemary and thyme, so the vegetables become part of the sauce rather than an afterthought. Finish with a scatter of fresh parsley and serve straight from the pot for a dinner that looks and tastes genuinely impressive.
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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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