Breastfeeding Friendly Rosemary-Garlic Braised Beef Short Ribs
Slow-braised beef short ribs are the kind of deeply satisfying meal that feels like a reward after a long day, and this version delivers serious comfort without any of the ingredients you're trying to avoid while nursing. The ribs are rubbed with sea salt, turmeric, and ginger before getting a hard sear in coconut oil, building a rich, caramelized crust that makes the whole kitchen smell incredible. From there, pomegranate juice, bone broth, coconut aminos, and a handful of fresh herbs do the heavy lifting in the braising liquid, creating a sauce that's complex and slightly sweet with zero additives or hidden ingredients to second-guess. Bone broth is a genuinely nourishing addition here, and using a clean, compliant brand means you're getting all that slow-cooked goodness without any unwanted extras. The long, low oven braise — somewhere between two and a half to three hours — transforms the short ribs into something so tender the meat practically slides off the bone on its own. Carrots and onion soften into the braising liquid alongside the ribs, so you get vegetables built right into the dish. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes.
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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)
Can be omittedflat-leaf parsley
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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