Chicken Free Rosemary-Garlic Braised Beef Short Ribs
These braised beef short ribs are the kind of low-and-slow centerpiece that makes the whole house smell incredible — deep, herby, and rich with the subtle sweetness of pomegranate juice and the warmth of rosemary and thyme. The ribs are rubbed with turmeric and ginger before getting a hard sear in coconut oil, building a crust that locks in serious flavor before the real magic happens in the oven. A splash of apple cider vinegar and coconut aminos round out the braising liquid, giving it that savory, slightly tangy depth without any soy or poultry-based shortcuts. After nearly three hours at 325°F, the meat pulls away from the bone with zero resistance — fork-tender doesn't even begin to cover it. Everything here is built entirely around beef and bold aromatics, so there's no poultry stock, no chicken-derived broth, and no hidden ingredients to second-guess — just clean, compliant components you can verify yourself. The braising liquid doubles as a gorgeous pan sauce spooned right over the ribs, with soft carrots and a scatter of fresh parsley to finish. This is the kind of dish that feels deeply special but asks very little of you beyond a good Dutch oven and a little patience.
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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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