BHA & BHT Free Rosemary-Garlic Braised Beef Short Ribs
Rich, fall-off-the-bone braised short ribs feel like a special-occasion meal, and this version delivers every bit of that deep, slow-cooked comfort without any of the synthetic preservatives that sneak into so many packaged broths, sauces, and seasoning blends. The braising liquid here is built entirely from whole, recognizable ingredients — pomegranate juice, apple cider vinegar, coconut aminos, and a clean bone broth — so you're not gambling on hidden additives the way you would with a store-bought shortcut. A rub of sea salt, turmeric, and ginger gives the ribs a gorgeous crust before they even hit the pot, and searing them in coconut oil builds the kind of savory fond that makes the whole braise taste like it came from a serious restaurant kitchen. Fresh rosemary, thyme, garlic, and carrots do the heavy lifting on flavor as everything slow-roasts together in the oven, filling your kitchen with an aroma that's genuinely hard to resist. The result is meat so tender it practically sighs off the bone, bathed in a glossy, herb-scented braising liquid you'll want to spoon over everything on the plate. A scatter of fresh parsley at the end keeps it bright and beautiful without complicating a single thing.
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!