Celery 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 without a single stalk of celery in sight. The ribs are rubbed with a warm blend of sea salt, turmeric, and ginger before getting a hard sear in coconut oil — that step alone builds a serious foundation of flavor. From there, onion, carrots, garlic, and fresh rosemary and thyme go into the pot alongside pomegranate juice, apple cider vinegar, bone broth, and coconut aminos, creating a braising liquid that is fruity, savory, and just a little tangy all at once. Many classic braise recipes lean heavily on celery as an aromatic base, but the combination of sweet carrots, smashed garlic, and those herbaceous sprigs more than fills that role here. After a long, low oven braise, the meat becomes fall-off-the-bone tender and soaks up every bit of that gorgeous liquid. Spoon the pan juices and soft vegetables right over the ribs and finish with a handful of fresh parsley for a dish that looks and tastes genuinely impressive.
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!