Capsaicin 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 without a single ingredient that could trigger capsaicin sensitivity. Many classic braise recipes lean heavily on black pepper, chili flakes, or spiced sauces, but this one builds its bold, complex flavor through rosemary, thyme, garlic, and a gorgeous pomegranate juice base instead. The result is rich and savory with a subtle sweetness and just enough brightness from the apple cider vinegar to keep things balanced. Turmeric and ginger add warmth and depth without any heat, so every bite is layered and interesting rather than flat. Searing the ribs in coconut oil before the long oven braise locks in that beautiful crust, and the slow cook at 325°F does the rest — transforming tough, collagen-rich short ribs into something almost impossibly tender. The braising liquid reduces into a glossy, herb-scented sauce that you'll want to spoon generously over everything on the plate. Whether you're cooking for someone with a specific sensitivity or just love a deeply flavored braise that doesn't rely on spice heat, this one is a genuine keeper.
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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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