Caffeine Free Rosemary-Garlic Braised Beef Short Ribs
These fall-off-the-bone short ribs are the kind of low-and-slow comfort food that makes the whole house smell incredible for hours. Seasoned with turmeric and ginger, then seared until deeply browned in coconut oil, the ribs develop a rich crust before getting nestled into a braising liquid built from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — layers of savory, tangy, and subtly sweet flavor that meld together beautifully in the oven. Fresh rosemary and thyme do the heavy lifting on aromatics, filling every bite with herby depth without a single ingredient that contains caffeine. That matters more than you might think, since many conventional braises lean on wine, coffee, or dark chocolate to build complexity — none of which belong here, and none of which are missed. The pomegranate juice pulls serious weight as the braising base, giving the sauce a gorgeous color and a rounded richness that feels indulgent without any of the usual shortcuts. After nearly three hours at 325°F, the meat pulls away from the bone with zero resistance and the braising liquid reduces into a glossy, spoonable sauce you'll want to drizzle over everything on the plate. Finish with a scatter of fresh parsley and serve straight from the pot for a dinner that looks and tastes like it took serious skill.
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!