Carrageenan Free Rosemary-Garlic Braised Beef Short Ribs
Braised 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. The ribs get a fragrant rub of turmeric and ginger before being seared hard in coconut oil, building a rich crust that makes the whole dish sing. Pomegranate juice and apple cider vinegar create a braising liquid that's bright and complex, balanced by bone broth, coconut aminos, and fresh rosemary and thyme. Every single ingredient here is clean and straightforward, which matters a lot when you're avoiding additives like carrageenan that sneak into so many store-bought broths, sauces, and packaged seasonings. The key is sourcing a bone broth that's genuinely additive-free — homemade is ideal, but a carefully vetted compliant brand works just as well. After a long, slow braise in the oven, the meat becomes impossibly tender and the vegetables soak up all that gorgeous, herb-scented liquid. Spoon everything over the ribs and finish with a handful of fresh parsley for a dinner that looks and tastes like something from a serious restaurant kitchen.
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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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