Cashew Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are the kind of dish that makes a whole house smell incredible, and this version delivers deep, slow-cooked richness with an ingredient list that's genuinely clean and straightforward. The ribs get rubbed with sea salt, turmeric, and ginger before a hard sear in coconut oil — that step alone builds a serious flavor foundation before the pot even goes in the oven. Pomegranate juice, apple cider vinegar, bone broth, and coconut aminos form a braising liquid that's tangy, savory, and just a little sweet, with rosemary and thyme doing the aromatic heavy lifting alongside smashed garlic and carrots. Everything braises low and slow until the meat is so tender it practically falls from the bone on its own. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no nut-based sauces, no hidden pastes, just whole ingredients you can actually verify. The finished dish is rich enough to feel celebratory but honest enough to make on a regular weeknight when you want something truly satisfying. A scatter of fresh parsley at the end brightens the whole plate and makes it look like you really know what you're doing.
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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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