Citric Acid Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are the kind of meal that makes a whole house smell incredible, and this version delivers deep, slow-cooked richness without a single ingredient that would raise a citric acid concern. The braising liquid is built on 100% pomegranate juice, bone broth, coconut aminos, and a splash of apple cider vinegar — a combination that creates a glossy, complex sauce with no hidden additives or preservatives to worry about. A rub of sea salt, turmeric, and ginger gives the ribs a warm, aromatic crust before they're seared hard in coconut oil, locking in flavor that only gets better over hours in the oven. Fresh rosemary, thyme, garlic, and sweet carrots round out the braise, so every element is whole and straightforward. The low-and-slow method at 325°F does the heavy lifting, turning tough bone-in ribs into something so tender the meat practically sighs off the bone. It's the kind of recipe that feels celebratory but asks very little of you once the Dutch oven goes into the oven — just patience. Finish with a scatter of fresh parsley and spoon that gorgeous braising liquid over everything before serving.
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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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