Cinnamon 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 bold rub of turmeric and ginger before being seared until deeply browned, building a rich, savory crust that sets the stage for everything that follows. Pomegranate juice and apple cider vinegar create a braising liquid with gorgeous depth and a subtle tang, while rosemary, thyme, and garlic round everything out into something that smells absolutely incredible as it slow-cooks in the oven. For anyone avoiding cinnamon, warm braises can be a minefield — so many recipes lean on it as a default spice — but here the flavor complexity comes entirely from herbs, aromatics, and that jewel-toned pomegranate base instead. Coconut aminos and bone broth keep the liquid savory and full-bodied without any hidden spice blends or additives to second-guess. The result is fork-tender meat that practically melts into its own braising sauce, spooned right over the top with sweet-soft carrots and a scatter of fresh parsley. This is the kind of recipe worth clearing your afternoon for.
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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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