Citrus Free Rosemary-Garlic Braised Beef Short Ribs
Braised short ribs are the kind of deeply satisfying, pull-apart comfort food that feels like it took serious culinary skill — and honestly, this version delivers exactly that. The ribs are rubbed with a warm blend of sea salt, turmeric, and ginger before getting a hard sear in coconut oil, building that dark, caramelized crust that makes all the difference in a braise. Instead of the wine or citrus juice that shows up in so many classic braise recipes, pomegranate juice and a splash of apple cider vinegar do the heavy lifting here, giving the braising liquid a rich, slightly tangy depth that works beautifully without any orange or lemon in sight. Rosemary, thyme, garlic, and coconut aminos round out the pot, and after a long, slow oven braise, the meat becomes so tender it practically melts off the bone. The braising liquid reduces into a glossy, savory sauce that gets spooned right over the top — no thickening agents needed. It's an impressive centerpiece dish that happens to sidestep the citrus ingredients that can quietly sneak into so many braise and marinade recipes.
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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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