Brazil Nut Free Rosemary-Garlic Braised Beef Short Ribs
Rich, fall-off-the-bone short ribs are one of those dishes that feel deeply special, and this slow-braised version delivers exactly that kind of comfort. The ribs get a fragrant rub of turmeric and ginger before being seared in coconut oil until deeply browned — that crust is where so much of the flavor lives. A braising liquid built from pomegranate juice, bone broth, apple cider vinegar, and coconut aminos creates something complex and slightly tangy, with rosemary and garlic weaving through every bite. The whole pot goes low and slow in the oven until the meat is so tender it practically sighs off the bone. For anyone navigating tree nut allergies, this recipe is naturally reassuring — every ingredient here is straightforward, with no nut-based oils, flours, or sauces hiding in the mix. The vegetables braise right alongside the ribs and soak up all that gorgeous liquid, making them just as worth eating as the meat itself. Finish with a scatter of fresh parsley and a generous spoonful of the pan sauce, and you have a dinner that looks and tastes like you spent all day on it — because, in the best possible way, you kind of did.
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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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