Chestnut Free Rosemary-Garlic Braised Beef Short Ribs
Rich, fall-off-the-bone short ribs are one of those dishes that feel deeply special, and this slow-braised version absolutely delivers on that promise. The ribs are rubbed with sea salt, turmeric, and ginger before getting a serious sear in coconut oil, building a crust that locks in all that beefy depth. From there, pomegranate juice, apple cider vinegar, bone broth, and coconut aminos create a braising liquid that is tangy, savory, and just a little sweet — with rosemary and thyme layered in for that unmistakable herby warmth. Everything is completely free of tree nuts and their derivatives, so there is no need to scrutinize labels or worry about hidden ingredients sneaking into your pot. The long, low oven braise does the heavy lifting, turning tough short ribs into something so tender they practically melt when you nudge them with a fork. Spooning the reduced braising liquid and soft carrots right over the top means every bite is saucy and loaded with flavor. A scatter of fresh parsley at the end keeps things bright and makes the whole platter look like something you'd order at a serious restaurant.
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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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